Resistant starch is resistant to digestion by the host organism (that’s you), acting more like prebiotic fiber (food for your gut flora) than anything else. More and more, we’re beginning to understand the necessity of feeding our gut flora, which don’t just impact our digestion, but also our immunity and cognition.
The cool part about resistant starch in relation to digestible starch is that its fermentation yields butyric acid, a short chain fat that actively improves insulin sensitivity and blood glucose control. In other words, it helps you become more tolerant of the carbs you can digest.
Unless you’re heating up your resistant starch past 140 ºF, which would turn it into fully digestible regular old starch, resistant starch doesn’t convert en masse into glucose in the body.
Read more: http://www.marksdailyapple.com/sprints-blood-sugar-resistant-starch-carbs-pufa-coconut-oil-cycling-chronic-cardio-morning-sickness/#ixzz2syJQbV4j