How resistant starch eases constipation
The science of resistant starch (RS) Starch is a complex carbohydrate made of glucose molecules. During digestion, enzymes (mainly amylase in saliva and pancreas) break starch into maltose and then glucose. This glucose is absorbed into the bloodstream from the small intestine. The portion of starch that isn’t broken down or absorbed in the small intestine is called resistant starch. Resistant starch (RS) is simply starch that “resists” digestion in the small intestine. It passes to the large intestine, where gut bacteria ferment it — producing beneficial short-chain fatty acids (SCFAs) like butyrate, which support colon health and improve insulin sensitivity over time. How cooking and cooling change starch When you cook starchy foods (like rice, potatoes, or pasta), the starch granules swell and gelatinize, making them easy to digest. But when you cool them down, some of that gelatinized starch re-crystallizes into a new form that’s resistant to digestion — called retrograded ...