nutrient almanac

Health and nutrition glossary of terminology.

Resistant starch

Resistant starch is a starch whose products degrade and aids the digestion of a healthy smally intestine. Resistant starches are naturally present in foods, but are added to foods by the addition of separated or manufactured raw dry foods and resistant starches.

The colonic microflora ferments several resistant starch types (RS1, RS2 and RS3). It helps in human health by producing short-chain fatty acids, increasing the amount of bacteria and promoting butyl-producing bacteria.

Dietary fiber-resistant starch has some of the same physiological effects. This is why it acts as a mild laxative and if you eat it in high doses it can have a boost.

Resistant starch does not release glucose into the small intestine and reaches the large intestine where it is absorbed or fermented by colonic bacteria. Every day, the human gut microbiota comes on more carbohydrates than any other food ingredient. This includes resistant starch, oligosaccharides, polysaccharide fibers, and monosaccharides that are important for intestinal health.