You Can Half The Calorie Of Cooked Carbohydrate Food Just By Changing The Temperature — Science Explains

Nutrition Scientists are keen to reduce high glucose in these carbs by integrating starch chemistry into nutrition.

You can create resistance starch in most carn foods. Photo by Mgg Vitchakorn on Unsplash

Carbohydrates, although not an essential macronutrient, it is the most consumed and popular type of meal by millions all over the world, especially in low to middle-income countries. The carbs are potatoes, rice, wheat (in various forms), yam, cassava and grounded corn or millets.

To help regulate the spike in blood sugar levels after eating carbs, nutritional scientists have found ways of integrating the science of starch into nutrition. And this is to lower the glucose content of carbs by turning them into the so-called resistant starch.

What Actually Is Resistant Starch?

Carbohydrates are macronutrients with long-chain glucose found in most rice, potatoes, yam, cassava, grounded corn, millet and wheat. Fortunately, not all of them are digested when eaten. The undigested residue then ferments in vivo (inside the large intestine) producing gut-friendly bacterium. The end products are methane, carbon, hydrogen, and short-chain fatty acids.

Some stay undigested in the stomach, that is resistant to…