So what is all this buzz about resistant starch? Resistant starch is starch that acts like fiber! Great - carbs are not bad after all and resistant starch is going to make us all super slim? Not so fast! This is one of those times it is good to read the fine print. Before you go out to the potato bar and fill your plate with steaming potatoes topped with everything, read this. POTATOES MUST BE SERVED COLD for the starch to become resistant. That also goes for pasta. And yes bananas made the list but they must be very firm - the ripe mushy ones do not count either. This is true because not all resistant starch is the same. There are also chemically modified starches not found in nature and are labeled as "modified food starch."
Foods to look for:
Bananas - very firm, raw
Oatmeal
White beans
Lentils
Potatoes - served cold only
Plantains
Garbanzo beans
Pearl barley
Whole-wheat pasta - served cold
Brown rice
For more information try these links:
http://www.resistantstarch.com/ResistantStarch/About+RS/
http://www.dietbites.com/Weight-Maintenance-Journal/Jun-01-2008.html
http://www.kcby.com/news/health/100449559.html
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