Tag: Retrograded starch

Recent studies have shown that intentionally cooking and cooling certain starchy foods can increase their nutritional value by transforming them into resistant starch. This process creates what is known as a Type 3 resistant starch, a potent prebiotic fiber that feeds beneficial gut bacteria and offers numerous metabolic health benefits.

According to research published in the journal *Food Production, Processing and Nutrition*, global intake of resistant starch is estimated to be low, between 3 and 10 grams per day. Among the different types, what are Type 3 resistant starches, also known as retrograded starch, and how can you increase your intake for potential health benefits?