Resistant starch, a type of fiber, is a prebiotic that also produces butyrate, a short-chain fatty acid that aids in the health of the intestinal tract.
And while some resistant starch is found in rice, there is a nifty step you can take with your rice to increase the amount of resistant starch found in it.
By heating rice and then allowing it to fully cool, the amount of resistant starch can more than double. And reheating it can also produce more as well. This results in a food with a lower glycemic index, making less of an impact on blood sugar levels.
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