Starchy foods like bread, pasta, and potatoes can cause glucose levels to rise in the bloodstream.
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Excess glucose can lead to insulin resistance and the conversion of glucose into visceral fat.
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Retrogradation, achieved by refrigerating or freezing cooked starchy foods, can turn them into resistant starch.
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Resistant starch cannot be digested by the body and acts as a prebiotic, feeding probiotics in the colon.
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The microbiome breaks down resistant starch into short-chain fatty acids, benefiting cell and colon health.
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Resistant starch adds fiber to the diet, which is beneficial if one is low in fiber.Including resistant starch in the diet can help improve insulin sensitivity and digestion
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Foods with resistant starch have a lower glycemic index, resulting in slower glucose absorption and reduced strain on the pancreas.
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Enjoying bread, pasta, and rice in moderate amounts can be guilt-free if consumed smartly.
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Overall, consuming these foods in the right quantities and with proper preparation can be a healthy choice.