Resistant Starch Research
Easy reference on all things resistant starch
Before processed foods, people routinely ate 30-50 grams of resistant starch each and every day - in intact whole grains, beans, under-ripe bananas, and raw starchy foods. Today, people eating a "modern" diet get only 5 or 6 grams of resistant starch a day. Loss of this critical nutrient is contributing to the chronic health problems suffered by billions of people around the world.
Resistant starch is simply starch that resists digestion. It reaches the large intestine and feeds the good bacteria that live in our guts. It turns out that this gut fermentation is really important to our metabolism. Scientific studies are showing that we need to return to the historically consumed slow-to-digest resistant starch and eat far less easy-to-digest, soft, highly refined carbohydrates.
This is important for everyone I know. I created this website to explain the details of resistant starch so health professionals and consumers alike can learn what nutrition researchers already know. With over 30 years of research, 200+ human clinical trials, 400+ animal studies and lots of analysis, there is a lot to learn!