Resistant starch is a starch that is not enzyme-free amylase of the pancreas. It is abundant in green bananas, whole grains, potatoes, sweet potatoes, beans and whole wheat. Although not digested in the small intestine, resistant starch will be fermented by gut bacteria, bringing many benefits to metabolism.
Resistant starch helps to significantly reduce triglycerides in the liver, with an absolute reduction of about 9% and a relatively reduction of more than 39%. It also supports weight loss and lower BMI.
People who use resistant starch can also reduce liver enzymes, a sign that liver damage is improving. At the same time, resistant starch contributes to improving blood lipids, reducing total cholesterol, triglycerides and LDL.
Resistant starch is found in starchy foods such as whole grains, legumes (lentils, peas, kidney beans), potatoes and green bananas. Notably, when starchy dishes are cooled after cooking (such as rice, potatoes), part of the starch changes to "resistant starch" thanks to the degradation process.
