What are resistant starches/carbohydrates? Why are they considered a ‘good’ carbohydrate? Would they be good to...

What are resistant starches/carbohydrates? Why are they considered a ‘good’ carbohydrate? Would they be good to consume during exercise? After? Explain. What is retrogradation?

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Expert Solution

Resistant starch is normal starch that has been changed in some way to make it difficult for people to digest. Some resistant starch is formed naturally in cooking foods under certain conditions. This type of formation of resistant starch is not controlled - in other words, it would be difficult for a person at home to purposely produce large quantities of resistant starches when making potatoes or bread.

Starch manufacturers have found ways to process starch that can result in large quantitities of resistant starch. These have some unique properties and can be used in formulating certain foods. But to my knowledge they are not widely used in food manufacturing and when they are used, they aren’t advertised as such. They would simply be listed in the ingredient statement as “Starch” or “Modified Starch”.

Several studies show that it can improve insulin sensitivity — the responsiveness of your body's cells to insulin .

Resistant starch is also very effective at lowering blood sugar levels after meals .

Starch retrogradation is the process on which gelantinized starch molecules re-associate to form a double helix crystalline structure. This process is the main reason bread goes stale.

queen_honey_blossom answered 1 year ago

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