Dr. Will Bulsiewicz

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?

You're better off eating it cold because when you heat it back up, you are at least on some level breaking down the starch molecules. So now there is an argument to say that if you reheat it and then let it cool again, you get even more resistant starch. So what we think is it keeps leveling up.

You're better off eating it cold because when you heat it back up, you are at least on some level breaking down the starch molecules. So now there is an argument to say that if you reheat it and then let it cool again, you get even more resistant starch. So what we think is it keeps leveling up.

You're better off eating it cold because when you heat it back up, you are at least on some level breaking down the starch molecules. So now there is an argument to say that if you reheat it and then let it cool again, you get even more resistant starch. So what we think is it keeps leveling up.

Yes, and the cool thing about this is that many people who struggle with fiber, so for the person who does have gut issues, as we sort of led into the episode talking about like what happened with sorghum, For the person who does have gut issues, the beauty of this is that you can get your resistant starch in a package that's easy for your body to process and digest.

Yes, and the cool thing about this is that many people who struggle with fiber, so for the person who does have gut issues, as we sort of led into the episode talking about like what happened with sorghum, For the person who does have gut issues, the beauty of this is that you can get your resistant starch in a package that's easy for your body to process and digest.

Yes, and the cool thing about this is that many people who struggle with fiber, so for the person who does have gut issues, as we sort of led into the episode talking about like what happened with sorghum, For the person who does have gut issues, the beauty of this is that you can get your resistant starch in a package that's easy for your body to process and digest.

You feel well, it's not challenging you and making you feel bad. And yet at the same time, you're healing your gut by consuming this type of food. That's awesome. Yeah. So we talked histamine. Yeah.

You feel well, it's not challenging you and making you feel bad. And yet at the same time, you're healing your gut by consuming this type of food. That's awesome. Yeah. So we talked histamine. Yeah.

You feel well, it's not challenging you and making you feel bad. And yet at the same time, you're healing your gut by consuming this type of food. That's awesome. Yeah. So we talked histamine. Yeah.

Yeah. Okay, cool. So, all right, FODMAPs. This is super nerdy. So it's an acronym, FODMAP, F-O-D-M-A-P, which stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. Now, saccharide is another word for sugar.