How Can I Maximize the Benefits of Eating Resistant Starch?

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So first of all, it's important to get a lot of resistant starches in your diet, but how you eat them is important also. There is a lot of evidence that suggest that overcooking pasta decreases the effect of the resistance start, so we really recommend that you eat pasta slightly under-cooked in a more sort of [UNKNOWN] texture, because that makes it even more resistant to being broken down into sugar.

There's also data that suggests that eating resistant starches at room temperature even slightly cooler, also enhances this ability to resist being broken down into sugar, so for example, if you're eating pasta or rice and beans, cooling it to room temperature and then eating it, seems to provide more of a resistant effect to being broken down to glucose and eating it hot.