This is something that I have been wondering myself lately. I have heard of resistant starches for some time now. I first heard about them in 2016 when I was first starting my weight loss journey. I remember hearing of people cooking potatoes and then chilling them for at least 2 hours to recrystallize the starches and making them resistant. This was amazing to see a resistant starch in a food that I love and miss called potatoes.
What types of resistant starches are there?
There are 4 types of resistant starches that are out there. There maybe more but currently in the information that I have read they only talk about 4 types.
RS1: This type of resistant starch is embedded in the coating of seeds, nuts, grains, and legumes.
RS2: Type 2 is the resistant granules in green bananas and raw potatoes.
RS3: This type of starch transforms into resistant starch when cooked and then cooled, like white potatoes and white rice.
RS4: Here you have the man-made resistant starch — what you might see on a food label of a manufactured, processed food like bread or cake.
Can Eat Resistant Starches?
So, this is a hard question to ask and depends on which Diet Camp you belong to. I honestly do not belong to one camp but to many of them out there. I believe that the consumption of good Resistant Starches are important to the body because they help to feed the bacteria in the gut.
One brand that I came across that is made of amazing potatoes and slow cooked in Coconut Oil are chips from Jackson's Honest.
Another thing to do is to boil potatoes in hot water and then peel them and dice them. Add your favorite sugar free items to your potato salad and let it chill in the fridge for 2 hours. This process will make it a resistant starch and minimize the sugar and insulin response when eating hot potatoes. Click the clink below from a blog post from BulletProof.
If you have questions on Resistant Starches don';t hesitate to comment on the bottom.