Busting the Resistant Starch Myth

One more unrelated tidbit from Rob's interview that didn't make it into episode 27, yet I found fascinating, had to do with resistant starch. Resistant starch became quite popular on the interwebs because of its potential prebiotic benefit. But some people were spreading the misguided idea that cold rice would not act like a starch and raise blood sugar. You know, it's interesting because there's a lot of chatter about that in the interwebs. And there seems to be some research that suggests that, say, like, you know, the ones that I've seen most specifically are the high resistant starch foods like rice and white potatoes. And the idea is that once you cool those starches, then you allow some crystallization to occur and it kind of slows the ability for amylase to work on those specific starch granules and it may make its way into the gut. And then that resistant starch then can be a source of butyrate when it's digested by the gut bacteria. But for myself and for quite a number of people doing the carb test, I didn't see much of a difference in that regard. Like if you had a problem with warm white rice, then you had a problem with cold white rice.