You Should Be Eating More Resistant Starch—Here's Why
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You may have heard about resistant starch and might be wondering if cooking and cooling your carbohydrates really is the perfect solution to lowering the kcal on your plate. Let’s Dive in. ❄️ The truth is that when we cook and cool carbohydrates, whether they are bread, pasta, rice, potatoes, beans, or lentils, these foods change their structure slightly. ❄️ It’s important to say that SOME (but not ALL) of the starch turns into a form of fibre recall resistant starch. ❄️ Resistant starch behaves
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Limiting starch and sugar could be the most powerful food choice you make to improve your health and increase your longevity. Sugar activates many mechanisms of disease and death, including inflammation. It fuels cancer and heart disease, drives hormonal changes, slows metabolism, and literally shuts down the body’s ability to burn fat. On top of all that, sugar is highly addictive: the more we eat, the more we want. When you ditch the sugar and starch, your body remembers how to heal itself, an
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💜 Did you know purple potatoes could help your body fight cancer? When you cook and cool them overnight—the starch inside transforms into resistant starch—a prebiotic that feeds beneficial gut bacteria like Akkermansia. This powerful bacteria has been linked to improved blood sugar control, metabolism, and even immune system activation—helping your body target cancer cells more effectively. And that vibrant blue hue after cooling? It’s a visual cue that these natural compounds are doing real wo
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