Is resistant starch better than whole grain flour?
Q. How does resistant starch compare with whole wheat flour nutritionally? I have been using a half and half mixture of all-purpose/white whole wheat flour for all my baking. Would it be “better” to use 100% resistant starch instead? We are not diabetic, just interested in the best possible generally healthy eating. A. First, for those who might not be familiar with it, resistant starch is a non-digestible carbohydrate that acts a lot like fiber. Adding resistant starch to the diet can improve bowel function, act as an appetite suppressant, and reduce the calories and glycemic impact of carbohydrate foods. (You can learn more about resistant starch in this episode of my weekly nutrition podcast.) Foods containing resistant starch Resistant starch is found naturally in dried beans, unripe bananas, and starchy foods like potatoes, rice, and pasta that have been cooked and then cooled. Interestingly, sourdough bread contains more resistant starch than regular bread. But as you can see, ba
