Friday, January 28, 2011

Resistant Starch Food A Possible Alternative to Dieting

A study by the University of Colorado Health Sciences Center for Human Nutrition shows that resistant starch food can help people "eat less, burn more calories, feel more energized and less stressed, and lower cholesterol."

According to Health News, the study was based on 4,451 participants. Essentially, the researchers found that the slimmest people ate the most carbohydrates, while the heaviest ones ate the least. Also, the specific sorts of carbohydrates eaten made a difference between weight gain and a trim waistline.

The Food and Agricultural Organization (FAO) and World Health organization (WHO) support eating starch resistant food. Bananas, potatoes, pasta, whole grain bread, oatmeal, barley, and brown rice are typical examples.

The logic behind the magic of starch resistant food is that regular starch foods gets digested quickly in the small intestine, and are converted into short-term energy, which, if it is not needed immediately, is stored as fat.
Resistant starch food, on the other hand, is digested through fermentation in the large intestine and converted into energy for the body more slowly. Resistant starch food stays in the body for a longer time, making people feel fuller for longer. This increase in feeling satiated also contributes to a reduction in the overall amount of calories taken in daily.

According to Health magazine, resistant starch foods improve blood-sugar control, lower cancer risk, and foster healthy digestion.

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