Sometimes we get so caught up in the Gluten Free and Paleo diet world that we forget banana flour is something everyone can benefit from and enjoy. Banana flour’s high resistant starch content makes it a great addition to any diet. Research has shown that resistant starch can reduce the risk of developing diabetes and colon cancer. It also helps regulate the bio-flora of your colon. In fact, resistant starch acts as both soluble and insoluble fiber at the same time so it is like adding tons of fiber to your diet. By acting like soluble fiber, resistant starches, like banana flour, avoid sugar spikes, because it slowly digests over a long period of time and thus enters your system slowly instead of all at once. Standard carbohydrates are digested immediately and spike your sugar. Thus resistant starch can make it easier for diabetics to regulate their blood sugar. For more details and some specifics on the benefits of resistant starch, check out our blog post on the topic (http://bananaflour.com/
Even small increases in resistant starch content can be beneficial. Anyone who is interested in a healthy lifestyle should consider adding it as a regular part of their diet. It is easy to do. Just add a scoop to a smoothie or even protein shake. Or every time you bake, replace a little bit of the wheat flour with banana flour. Or just add banana flour in addition to the normal recipe. You can do that with muffins, pancakes, cakes, cornbread, yeast dough’s, and even flour-less recipes like creme brûlées and mousses. It doesn’t just have to be baked goods either. Use a bit of banana flour in your roux for soups and sauces. Or just throw a spoonful in a soup. The possibilities are endless.
The important thing to note, though, is that resistant starch breaks down with cooking. Once you cook something, the resistant starch content goes down significantly, but even cooked banana flour will still add a lot of resistant starch to recipes. There will still be quite a bit of resistant starch left. And once the item cools, say a muffin, the resistant starch content comes back a bit. While it does not return to the levels of raw resistant starch, it is significantly more than when hot. So the lesson here is that if you want to maximize your resistant starch intake focus on consuming it raw in things like smoothies or milkshakes (or maybe fold it into some whipped cream??). But adding banana flour to anything and everything cooked or uncooked will have health benefits.
So our lesson of the day is…EVERYONE should add banana flour to their diet!