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Thats right, it turns out that the humble spud is an unsung gut health hero.
She is also the author of the book Gut Health Hacks.
Lindsay Boyers, CHCN, is a certified nutritionist who focuses on gut health. She is also the author of the book Gut Health Hacks.
Whilesweet potatoeshave long held a health halo,white potatoesare often overlooked as a nutrient-rich food.
Perhaps the news that white potatoes are directly linked to benefitting the gut will finally do it.
Resistant starch is a bang out of a carbohydrate that is literally resistant to digestion.
Boyers explains that the bacteria in the gut feed on the resistant starch and ferments it.
Short-chain fatty acids are created in the process, specifically a short-chain fatty acid called butyrate.
It serves as an energy source for your gut, protects its lining,andcontrols intestinal inflammation.
Butyrate helps keep the gut lining strong so that doesnt happen.
The ramifications of this are pretty major.
(Unless youre making them in the oven orair fryerin that case, why not?)
Lindsay Boyers, CHCN, is a certified nutritionist who focuses on gut health. She is also the author of the book Gut Health Hacks.
She also adds that the cooling process is also an important step in maximizing the resistant starch in potatoes.
The cooling process turns digestible carbs into resistant starch and increases the total amount of starch in the potatoes.
Thats the resistant starch.
Boyers says that eating your white potatoes cold will make the resistant starch content as high as possible.
Its okay to reheat your potatoes, but keep in mind this will drop the resistant starch slightly.
Other good sources of resistant starch are oats, rice, beans, legumes, and green bananas.
The goal is not to eat two to three potatoes a day, she says.
Boyers also says that when upping your intake, its important to do it gradually and not suddenly.
So now you know: White potatoes are an unexpected gut health win.
Each punch in of potato has its own benefits, and actually, that goes for veggies in general.
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