The following Mark's Daily Apple article was written by Marksissons and is narrated by Brock Armstrong.

The Definitive Guide to Resistant Starch.

A few years back, I briefly covered a throwaway Yahoo article about how carbs will make you

lose weight because so many readers had emailed about it. It turned out that the carbs in the article

were resistant starch, a type of carbohydrate that our digestive enzymes cannot break down. I'll admit now,

with regret, that I didn't look as deeply into the matter as I might have. I didn't dismiss

resistant starch, but I did downplay its importance, characterizing it as just another type of

prebiotic. Important, but not necessarily so long as you're eating other fermentable fibers.

While technically true, we're fast learning that resistant starch may be a special type of

prebiotic with a special place in the human diet.

Before I go any further, though, a series of

hat tips to Richard Nicoli, Tater taught Tim and Dr. B.G, whose early and ongoing research

into the benefits, real-world implications, and clinical applications of resistant starch,

have proved to be a real asset for the ancestral health community.

Oh, and I even hear tell that they're writing a book on the subject. Interesting.

In subsequent Dear Mark articles, I've since given resistant starch a closer, more substantial

look, and today I'm going to give it the definitive

guide treatment.

What is resistant starch?

When you think about starch, what comes to mind?

Glucose, carbs, elevated blood sugar, insulin spikes, glycogen repletion.

Basically, we think about starch that we, meaning our host cells,

...