Today I've had quite a lot of questions, or this week I've had quite a lot of questions.

The two main ones I really want to cover, which I have had over the last couple of weeks in numerous ways, are resistance starch, which comes around every couple of years because there's obviously a claim that you can make, or maybe not obvious.

But you may have heard people make this claim that if you freeze bread

and then defrost it, it has less calories in it, or if you make some form of starchy carb like

pasta, rice, oats, potato, those kind of things. And then you allow them to cool that you form resistant starch and then less calories

are absorbed.

And this actually isn't a lie, like this is true.

But I'm going to come on to the most important part of that, which is like to what extent

is that true and should we actually care about it?

And then I've been asked quite a lot about Berberin as well, which is like to what extent is that true and should we actually care about it?

And then I've been asked quite a lot about Burbrain as well, which has now been coined Nature's a Zempic. And all of this stuff is kind of funny because it's been around for years

and years and years. And when you're as old lady in the fitness industry as I am,

you've seen it all before. And it just comes in these quite interesting

cycles. And then if anyone does have any questions or things that they've seen and they're

unsure of, feel free to fire away. And I will try and capture them on every single platform,

which is Facebook and Instagram and substack all at the same time if my computer

doesn't die.

So, resistant starch, I think is actually quite an interesting topic.

Someone sent me, I think it was a reel by Stacey Sims talking about not so much the caloric value of it actually,

but that it would improve the gut microbiome. And there's also like an element of truth in this as well.

So what does happen when you cook carbs and then cool them, I think she was talking about a sweet potato,

is some of the carbs, or some of the

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