Resistant starch

[araminta]

This is meant to be very beneficial for the gut bacteria.   I also heard recently that it might be helpful in autoimmune conditions (lupus was mentioned), and so I am posting about it here.

You will find information online about how to increase intake, but an example would be that cooking, cooling, then reheating certain starchy foods such as rice or potatoes  will increase the quantity of resistant starch.   Another example is that instead of cooking oats into porridge, if you just soak them overnight and eat them like that (of course you can add fruit, yogurt etc.), this would give you more resistant starch than the cooked porridge.   I've started doing this with oats, they taste nicer than I expected!

[Scottietottie]

Hi 

Thanks for the tip. I have porridge every morning - so  may well try it your way!

Take care Scottie 

[Linda196]

This seems to tie in very neatly with the theories of low glycemic index food benefits.

I've always tried to go for lower GI , for example steel cut oats vs processed oats, and I found an article stating that the steel cut have a naturally higher amount of resistant starch. Good thing, because I don't think you could soak them long enough to make them edible! And virtually whole grain anything starchy vs processed versions of the same foods rank well on both the GI and the resistant starch books.

It even goes back to the basic simple vs complex carbs theories.

Basically, the less that is done to our food from source to plate, the better!

I'd still have trouble with the green bananas, though, I like mine soft and sweet and very non-resistant, but one tip I saw was to add green banana or plantain flour to recipes, which I may look into.

[araminta]

Scottie - and Linda if you do try the soaked oats - I can recommend adding blueberries before the soaking.   I keep some frozen ones just for that purpose.   They make a big difference!