Tuesday, April 7, 2009
Thanks, Mother Nature! Resistant starch is found naturally in legumes (beans are the best sources), bananas (especially under-ripe ones), potatoes, barley, brown rice, corn and other unprocessed whole grains (read: in their natural form).
The catch: While bananas have benefits in the raw, the others get their resistant starch during the cooling process after cooking. Since reheating destroys the benefits, only cool foods will do the trick. Try cold salads like this light potato version and this salad with corn and beans.
Now in stores: You can also bake goods with resistant starch by using Hi-Maize flour -- replace up to 1/4 of the regular flour in your favorite recipe or use one of these specialty recipes. Or try these breads made from brown rice and corn to make a "resistandwich."