The first ingredient in my loaf of Carbonaut™ Gluten Free bread is “resistant tapioca and/or resistant potato starch.” What is it resisting?
More specifically: What the hell is it?
They are starches (found in tapioca and potatoes, among other foods) that resist digestion in the small intestine and instead ferment in the large intestine. So they don’t raise your glucose much, if at all.
Most starch is broken down into glucose inside your body. But resistant starch is so named because it’s resistant to digestion; it doesn’t get processed by the stomach and small intestine. Because of this, it doesn’t raise your glucose levels. Instead, it passes through to the large intestine, where it gets fermented as a prebiotic to feed the good bacteria in your gut. (1)
Thank you. I imagine they must be rather flavorless seeing as they are apparently interchangeable.