According to research by Leena Hilakivi-Clarke, a professor of food science and nutrition at the University of Minnesota.
Resistant Starch Foods, a hidden secret in your kitchen, can transform your leftovers into a gut health powerhouse
These resistant starch foods, including pasta, rice, quinoa, and potatoes, contain microbiota-accessible carbohydrates (MACs), a special type of dietary fiber that acts as a natural prebiotic.
While all fiber contributes to well-being, MACs are particularly beneficial for nurturing your gut microbiome. Surprisingly, these gut-boosting properties are not fully realized when these resistant starch foods favorites are freshly cooked. Cooling them in the fridge triggers a process known as “starch retrogradation,” converting them into resistant starches. Even upon reheating, these resistant starches remain hard to digest, ultimately reaching the large intestine, where they nourish beneficial bacteria, fostering gut health.
Resistant starch foods, being a subset of MACs, enable gut bacteria to produce various metabolites that support the immune system and metabolic pathways in cells, as explained by Hilakivi-Clarke
In fact, these discoveries offer hope for individuals like Hilakivi-Clarke’s husband, who, after being diagnosed with prediabetes, thought he had to bid farewell to rice and pasta. Research confirms these benefits, with studies indicating that resistant starch foods can improve insulin resistance, regulate glucose levels, and even help prevent type 2 diabetes and obesity.
Now, you can enjoy your favorite starchy dishes a day later while enhancing your gut health, all thanks to the magic of Resistant Starch Foods.
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