Digestive Resistant Starch
Unripe tropical fruits such as banana, papaya and mango contain digestive-resistant starch— indigestible low-viscous fibres that slowly ferment in your large intestine. These resistant starches feed healthy bacteria, essentially acting as prebiotics. They also bulk up your bowel movements for easier, timelier disposal without making you feel bloated or gassy. They actually help improve insulin regulation, so they don’t spike your blood sugar. Resistant starches end up fermenting and feeding beneficial bacteria in your gut.
Researchers have discovered even high net-carb foods such as potatoes, rice, bread and pasta become more digestive-resistant when heated, cooled and eaten cold or reheated the next day. Byproducts of this fermentation process in your gut are short-chain fatty acids that help reduce inflammation, improve immune function, normalize blood pressure and lower your risk of heart disease and heart attack.
Short chain fatty acids produced through fibre fermentation also serve as substrates for your liver to produce ketones that efficiently fuel your mitochondria and act as powerful metabolic signals, and science suggests resistant starch may play a role in the prevention of colon cancer and inflammatory bowel disease.
PHGG(partially hydrolysed guar gum) is now available in our office. It contains digestive resistant starch and can be used to improve constipation or diarrhoea, reduce sugar cravings, reduce cholesterol and improve Irritable bowel syndrome.
