Resistant Starch, or RS2, is a trending topic in the US right now, especially in the paleo, cave man and ancestral health communities. RS2 is found in unripe green bananas. This starch is a major health benefit found in WEDO Gluten Free Flour. But what is Resistant Starch anyway? How does it work? How can it benefit you? Should you make the move from soluble fibers to resistant starch? Keep reading and you’ll be well on your way to a new, improved way to boost your healthy lifestyle.
What is Resistant Starch?
Resistant Starch is any starch or starch product that cannot be digested or absorbed within the upper digestive tract. It passes through the stomach unchanged by digestive enzymes. Without absorption or digestion taking place in the stomach and small intestines, RS2 moves into the large intestines and colon. RS2 is a good substrate for fermentation to increase fatty acid concentration and lower the pH levels in the bowel, guarding against DNA and cell damage. Fermentation can only take place in the absence of oxygen. Without that oxygen present, fermentation becomes a primary means of energy production. RS2 is also a prebiotic which promotes the growth of “good” bacteria in the gut. 70% of our immune cells reside in the gut and RS2 maintains healthy gut flora and feeds the cells.
We all know that in order to lose weight, we must increase energy output to a greater level than the energy we are consuming. RS2 has the ability to prevent microorganism build up in the digestive system and increase thermic energy from food intake. In other words, resistant starch, once it is in the bowels, is used by bacteria and microorganisms for fuel or to produce energy, which results in possible weight loss and increased metabolism. To lose weight or increase metabolism, there must be an increase in one of three sections: physical activity, thermic energy from food, and/or our metabolic rate. Resistant Starch increases your thermic energy by adding a boost of two key satiety hormones: glucagon-like-peptide (GLP-1) and peptide YY (PYY).