Resistant Starch is a type of Prebiotic that is not digested by the stomach or small intestine BUT reaches the colon intact. Here it feeds many specific strains of beneficial bacteria. It essentially ‘resists’ digestion.
There are four types of resistant starch:
RS Type 1: Physically inaccessible, within the fibrous cell walls of plants e.g grains, seeds and legumes.
RS Type 2: Starch with a high amylose content which is indigestible in it’s raw state e.g raw potatoes, green (unripe) bananas. If you cook these foods the heat makes the starch digestible to us removing the resistant starch.
RS Type 3: Retrograde starch. This is the cooked and COOLED version of Type 1 and Type 2 RS. Once the Resistant starch once cooled has beneficial properties that feeds our gut bacteria.
RS Type 4: A synthetic from of RS e.g hi-maize RS.