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Replying to @mattjw resistant starch? Well this nutrition tip made a nice change. Normally when I am tagged in TV or podcast clips, it is someone spouting some clickbaity nonsense. So I don’t blame you for thinking this clip is more of the same. However, it is true. @Emily English / @This Morning discusses the health benefits of resistant starch. There are several different kinds of resistant starch, and the whole “you can cook and then cool your carbohydrates” is discussing “retrograded starch”. I think the easiest way to explain this is probably using a green banana. During the ripening process you can see (and taste) that the sugar content changes. As the sugar content changes, this can have an impact on your blood sugar (obviously). So, if you can nudge foods to have a higher resistant starch content, this could have some (mildly) additional health impacts. Much like the same way higher fibre versions of foods could impact your health compared to lower fibre versions of the very same foods. Make sense? P.S. My best-selling book, ‘Everything Fat Loss’ is currently on sale as a brand-new audiobook, plus digital/print versions from Barnes and Noble, Apple, Kobo, Google, and Amazon with an extra 10% off in the US and an extra 10% in the UK. Feel free to grab it before the price goes up (Iink in profile). #starch #resistantstarch #carbs #carbohydrates #carbohydrate #bread #pasta #rice #potatoes #potato #health #probiotics #prebiotics #bloodsugar #insulin #guthealth #fitness #nutrition #weightloss #fatloss #calories #caloriedeficit #emilyenglish #emthenutritionist #thismorning #foryou #fyp #fypシ゚viral
Duration: 96 sPosted : Wed, 24 Apr 2024 20:25:14Views
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