Resistant starch is a type of dietary starch that avoids digestion in the small intestine and, as a result, behaves more like dietary fiber than traditional starch. Instead of being broken down into glucose and absorbed in the small intestine, resistant starch passes through to the large intestine, mostly intact, where it interacts with the gut flora.
Resistant starch has gained attention for its potential health benefits, which can include:
Foods rich in resistant starch include green bananas, potatoes, steel-cut oats, plantains, and pearl barley. Cooking and processing methods can influence the amount of resistant starch in foods, with cooking and then cooling being a common way to increase resistant starch content. However, it's important to note that individual responses to resistant starch can vary, and excessive consumption can lead to gastrointestinal discomfort in some individuals. As with any dietary changes, consulting a healthcare professional for personalized guidance is advisable.
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Dr. Hendriks and Dr. Castillo MacKenzie are board-certified physicians, female, specialized, with over 10 years of experience.
Elle MD started after practicing in a traditional primary care setting together for over a decade. We grew frustrated with the current healthcare model, which places no emphasis on addressing the root cause of chronic disease. A lot of times, conventional care doesn’t even promote overall wellness!
We founded Elle MD in Royal Oak, MI, with a vision of providing this care in a compassionate and personalized way.
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