Resistant Starch: Does It REALLY Lower Blood Sugar?

What is RESISTANT STARCH, and can it fight diabetes?
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Discover how RESISTANT starch is not what you’d expect, and how it can aid your blood sugar regulation!

1) Carbohydrates are a primary fuel source for the body, making them an incredibly important macronutrient to include in the diet. However, some carbs are classified as starches, In fact, most of the grains we consume in our diet are starches, which are known to significantly raise blood sugar, lead to an increase of insulin, and may possibly result in dangerous glucose spikes.

2) Resistant Starch is a type of starch that resists digestion. This means it passes through the intestinal tract without being digested, until it finally reaches the colon, where it feeds the ‘good’ gut bacteria. Resistant starch functions like a soluble, fermentable fiber, and it’s been shown to provide health benefits, including enhanced digestive function and improved metabolic health.

3) There are several types of resistant starch, found in different foods, and they each carry unique health benefits. RS1 is found within the fibrous cell walls of grains, legumes and seeds, such as beans and lentils. RS2 is found in certain starchy foods, such as unripe bananas and raw potatoes. RS3 comes from what is known as “retrograded starch.” RS3 can be created when specific starchy foods, like rice or potatoes, are cooked and then cooled.

4) These three forms of resistant starch are all natural, but there is a fourth form of resistant starch, RS4, which can be created through chemical modifications. Some food companies sell products which have been enhanced with wheat-derived RS4 as lower-glycemic alternatives to their traditional products. And studies show that this form of starch may bring the most glucose-lowering benefits of the 4 main resistant starch types.

5) Several studies have shown that resistant starch, in general, may improve insulin sensitivity by effectively lowering blood sugar levels after meals, and studies have identified an improvement in insulin sensitivity by up to 50% after consuming around 30 grams of resistant starch each day.

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