Potatoes are pretty cool.
Actually I should rephrase that – cold potatoes are pretty cool.
Intrigued? Well I hope so or the rest of this paragraph is going to be a tad disappointing!
So what on Earth am I talking about, and what has it got to do with these GORGEOUS layered lovelies? Well are you ready for the big reveal … I am in fact harping on about …
And mic. drop.
OK so not really, let’s dive in I promise to stop being silly now.
What is resistant starch? Well it is pretty much what it says on the tin – starch that resists being broken down, making your carbohydrates behave more like that all important (and fabulously undervalued!) fibre.
So fibre is fantastic, it acts as food for your probiotic bacteria, it sweeps through your digestive tract ensuring effective elimination of toxins, it makes us feel full and satisfied due to its voluminous nature, and all of these contribute to the maintenance of a healthy weight, optimal hormone, blood glucose and lipid balance, stable moods and very happy tummies.
So what’s the secret? Well resistant starch comes in a few forms and in this instance we’re talking about type 4 (RS 4) which is created when those carbohydrate rich fruit and veg (rich in RS 2 in their raw form) are cooked and then allowed to cool. If you were to consume them warm that RS 2 will have been broken down and you will digest them for energy as normal however the cooling process allows the RS 4 to develop, which in turn can almost halve the potential energy (calories) contained within those foods. So if you’re being mindful of those blood sugars I mentioned before this is a very clever trick as it allows for the inclusion of things you may otherwise be told to avoid – all you need to do is let them go completely cold before diving in!
So that’s my little random ramble for this morning, I hope you all found that to be as a fun fact filled as I did, and that you all thoroughly enjoy your cold carbohydrates from now on!