Starch "denaturation" helps lose weight

The pursuit of delicious and digestible keeps people away from fiber. The discovery of "resistant starch" may solve this problem. A joint expert group from the Food and Agriculture Organization of the United Nations and the World Health Organization commented that one of the major advances in understanding the importance of carbohydrates in health over the past 20 years has been the discovery of resistant starches.

Starch is one of the most important food ingredients. Generally speaking, after starch enters the human body, it is quickly digested and absorbed to provide energy. If the energy produced exceeds what the body needs, it will be stored, leading to weight gain.

Starch can be roughly divided into three types: "fast-digestible starch" can be quickly digested and absorbed in the small intestine;"slow-digestible starch" can also be digested and absorbed in the small intestine, but it is slow and will not cause large fluctuations in blood sugar concentration. It is very meaningful for diabetics, and because it has an advantage in satisfying "hunger", it is also very meaningful for people who want to control their weight. In the 1980s, scientists discovered that some components in starch can satisfy appetite but are not digested and absorbed, so the energy contribution is zero. This component is named "resistant starch". Resistive starch can escape the attack of digestive enzymes in the small intestine and is not decomposed and absorbed.

Resistive starch acts like fiber in the body. It satisfies hunger but does not produce energy. It is very effective in controlling blood sugar levels in diabetic patients and controlling weight in ordinary people. Other studies have shown that it helps burn body fat and helps lose weight. After it enters the large intestine, it will become a culture medium for probiotics, and its metabolites also have some beneficial ingredients to the human body.

Some foods contain resistant starch, such as