A minimally digestible carbohydrate that minimizes blood glucose spikes.
A type of starch that resists digestion in the small intestine and behaves like dietary fiber.
Resistant starch is a complex carbohydrate that digestive enzymes cannot effectively break down. It occurs naturally in certain foods or forms during cooling of cooked foods. Unlike regular starch, it is not fully absorbed in the small intestine, limiting the rapid rise in blood glucose. It has a very low glycemic index and acts more like a prebiotic fiber, feeding beneficial gut bacteria.
Slowing down glucose absorption and promoting intestinal health through its prebiotic effect.
Gradually incorporate resistant starch into your diet to allow your gut microbiome to adapt. Consume foods that naturally contain resistant starch or cool your starchy, cooked foods before consumption.
Resistant starch offers the benefits of carbohydrates without the rapid glycemic spikes.
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