Resistant starch can benefit people of all ages from various sources, offering advantages like better glycemic control and enhanced gut health.
Starch, a carbohydrate, consists of glucose unit polymers used by plants to store energy. While starch in the small intestine is quickly digested, resistant starch resists digestion.
Rapidly or slowly digestible starch gets broken down into glucose in the small intestine by enzymes. However, resistant starch can’t be broken down, passing through to the colon where beneficial bacteria feed on it.
Special bacteria in the colon ferment resistant starch, producing short-chain fatty acids crucial for colon health. These substances trigger the production of intestinal hormones that aid in appetite control and reduce overeating.
Resistant starch slows down glucose absorption, making it beneficial for individuals, especially those with type 2 diabetes, as it helps improve insulin sensitivity, glucose utilization, and lowers blood sugar levels while reducing inflammation.
Various sources of resistant starch include legumes like lentils, chickpeas, and beans, as well as uncooked oats, barley, green bananas, and plantains.
This article answers Andrew Morris’s question from Glasgow, “As I get older, should I eat the rest of my carbs?”
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Source: www.sciencefocus.com