By now, you've probably heard that cooking and cooling, your pasta or your rice or your

potatoes, can increase the fiber content, thanks to the magical properties of resistant

starch. But there's a lot more to this story than just cold potatoes. Today, we're going to go

beyond the basics to explore the different types of resistant starch,

what they actually do in the body, and how to spot them in the wild.

Welcome to the Nutrition Diva podcast, where we take a closer look at nutrition news, research,

and trends so that you can feel more confident about what you eat.

I'm your host, Monica Reinagle, and today's episode was inspired by a question from Jerry, who wrote,

While listening to your May 13th episode on Multigrain versus Whole Grain, you briefly mentioned resistant starch. And I've been

seeing resistant wheat starch listed in the ingredients of some high fiber breads. And I'd love to

understand exactly what that is. So how is the 12 grams of fiber per slice different from the fiber

in, say, beans or oats?

This is such a great question.

And you know what, Jerry, I was recently wondering the exact same thing.

Does the fiber that we get from products made with resistant starch provide the same

benefits as fiber that we might get from whole foods. And the answer is

somewhat complex, because resistant starch isn't just one thing. There are actually multiple

types of resistant starch, and each of them have slightly different properties. And they don't

all show up the same way

in your diet or on a food label. So today we're going to take a closer look at the different

types of resistant starch, how they compare to other sources of fiber, and how you can include

more of this in your diet, whether that's through your own cooking,

...