Can anyone give me a list of Paleo-ish Resistant Starches? I already know about potatoe but am looking for other types.
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Here's a good summary from Dr. Eades. I think cooling the food and not reheating it is key to maximizing the resistant starch. http://www.proteinpower.com/drmike/metabolism/resistant-starch/ |
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Beans, peas, and intact whole grains are the best sources of resistant starch. They contain much much more than cooked and cooled starchy foods (like potatoes, rice and pasta). |
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