Before I go any further, let me just define terms here. Resistant starch is starch that your body cannot absorb. It therefore passes through the digestive tract and out into fecal waste without significant entry into the body, but in so doing it provides food for intestinal microbes, and therefore has been demonstrated to support a healthier and more diverse microbiome. Some natural sources of resistant starch include whole grains, potatoes, beans, and unripened fruit. By contrast, non-resistant starch is starch that your body absorbs and quickly converts into sugar for energy. Common sources of non-resistant starch include breads and pasta.
