I first heard about resistant starch in an article in a magazine and thought it was worth looking into. The article said that resistant starch may be the next “hot nutrition trend.” Resistant starch is a type of natural dietary fiber, found in many carbohydrate sources, such as corn, potatoes, beans and grains. It occurs naturally in these foods, especially when they are cooked, and then allowed to cool. (The official definition of resistant starch is any starch that is not digested in the small intestine, but passes into the large intestine.) It is called resistant starch (some researchers refer to it as amylase-resistant starch, or by the initials “RS”) because it is “resistant” to digestion, which is true of dietary fiber in general, but resistant starch seems to have some distinct effects that are helpful for anyone trying to lose weight. As with most fiber, RS helps you feel full, and reduces feelings of hunger, through a hormonal response that makes you feel full; but it also seems to improve the body’s ability to burn fat. Resistant starch reduces fat storage in the body. Some studies also show that it helps improve blood sugar levels, and boosts the immune system. Resistant starch may even help reduce cancer risk. Produce skin is rich in fiber, including resistant starch; eating these fibers helps promote the growth of the bacteria naturally found in the intestines, and improves the function of the intestines, reducing problems with constipation, and also reducing the risk of hemorrhoids. Studies have shown that people who eat a high fiber diet, (more than 35 grams of fiber daily) tend to weigh less and have smaller waist sizes than those who consume less fiber. Resistant starch also seems to lower plasma cholesterol and triglycerides, and improve whole body insulin sensitivity. Resistant starch is a natural weight loss aid, readily available in your diet, with only a little effort. (Cook foods, and let them cool; think potato salads, corn salads, bean salads, etc.) Give it a try. As always, comments are welcome.