This month’s topic is Resistant Starch. I know what you’re thinking, that’s pasta cooked “al dente”! Tough, chewy, ”resistant”, get it?
Actually “resistant starches” are a class of starches that are resistant, or at least claim to be resistant, to quick digestion into sugar in our small intestine. Because they breakdown more slowly into sugar, they should not increase your blood sugar like normal starches will. Hence, it’s probably safer as a cheat than the corresponding regular starch.
Read full article at: Resistant Starches | 
