What is resistant starch
Resistant starch: Resistant starch, also known as anti-enzymatic starch and indigestible starch, cannot be enzymatically digested in the small intestine, but can react with volatile fatty acids in the colon of human gastrointestinal tract for fermentation.
Resistant starch exists in some natural foods, such as potatoes, bananas, rice, etc. All contain resistant starch, especially the high straight chain starch of corn starch contains up to 60% resistant starch. This starch is more difficult to degrade than other starches, is digested slowly in the body, and is absorbed and enters the bloodstream more slowly. Its nature is similar to dissolved fiber, has a certain slimming effect, and in recent years began to be favored by beauty lovers
Role of resistant starch.
Resistant starch has a slimming effect.
Some of the starch contained in the mixed rice is "resistant starch". The so-called resistant starches are also pure starches, but they cannot be digested by amylase, or are so slow that most of them end up in the large intestine instead of being digested in the small intestine. So, they don't turn into glucose, they don't enter the bloodstream and turn into blood sugar. And of course, they can't bring as many calories as regular starch. However, these starches that are not broken down into glucose and not turned into blood sugar are not completely wasted. They are fermented by colonic bacteria to produce healthful organic acids such as butyric acid, which, when reabsorbed by the body, is still more or less caloric, but does not raise blood sugar or turn into fat. It has long been found that butyric acid is good for blood sugar control.