ATP Science
ATP Science

The functional food you NEED

Email sent: Jun 11, 2021 9:00am
Resistant starch, the unspoken superfood?
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We LOVE resistant starch!

The concept of resistant starch is the chemical reaction between the incorporation of an oil molecule into a starch molecule, making that starch then resistant to digestion and subsequently no longer providing a glucose delivery from the breakdown and use of the carbohydrate source as it normally would.😲
​This starch is now resistant starch, which acts instead like a fiber, which your bacteria consume as a sort of pre-biotic and converts that starch into what is called Short Chain Fatty Acids (SCFA)! Butyrate, Propionic Acid, Valerate to get a bit nerdy... 🤓 These SCFA help to maintain homeostasis in the colon, mediating between balance and dysbiosis!

​​​🥄How to make Resistant Starch:
Add 1 teaspoon of coconut oil to boiling water. Then add a half a cup of rice. Simmer for 40 minutes (or boil for 20-25 minutes). Then refrigerate it for 12 hours. 🍚
This procedure created by Sudhair James, increased the Resistant Starch by 10 times for traditional, non-fortified rice and halved the absorbable calories! Cooling for 12 hours leads to the formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into resistant starch. The same technique can be used for pasta and potato too.🙌
Click here to read our full break down on resistant starch.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

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