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Resistant starch is a type of carbohydrate that resists digestion in the small intestine, functioning similarly to dietary fiber. It passes to the large intestine where it feeds beneficial gut bacteria.
Its primary uses and benefits are:
Health: Promotes gut health by producing short-chain fatty acids like butyrate. It aids blood sugar control, improves insulin sensitivity, and increases satiety.
Food Industry: Used to boost the fiber content in foods like bread and pasta without heavily altering texture or taste. It also can replace some flour to lower the caloric density of products.