It’s apparently a key to good health and good bowel movements, and one of the colon’s favorite foods, but uh … what was it again?
Photo-Illustration: by Preeti Kinha; Photos: Getty Resistant starch is an elusive and frankly forgettable nutritional concept. It’s apparently a key to good health and good bowel movements, and one of the colon’s favorite foods, but — what was it again? Unlike “carb,” “fat,” “dairy,” or even “fiber,” resistant starch defies easy categorization.
I spoke with Witwer about what resistant starch does, who should be eating more of it, and why it’s so hard to remember what it is. While we spoke, I had the somewhat ridiculous feeling of being an early fan of a new band. We’ve been eating resistant starch since the dawn of humanity, but if we’ve processed so much of it out of our food, it’s arguably new again. The fiber revolution?If they lived in the tropics, it was from bananas. If they lived in Tibet, it was from whole-grain barley.
So it’s like the harder to digest something is, the more beneficial it is, as long as it’s edible. And that in making foods more easily digestible, a lot has been sacrificed? I tried a green banana recently, but it was hard to eat! It was a little grosser than I’d anticipated. Tell me more about how certain cooked-and-cooled foods — like cooked-and-cooled rice — contain resistant starch, whereas cooked foods don’t.
One challenging thing about resistant starch is that the concept is blurry and imprecise enough that I mostly forget what it is later. When we’re talking, it feels clear, but afterward it floats away. Do you have any recommendations for how to better remember what it is?
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