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In defense of potatoes: How resistant starch from potatoes affects the gut microbiota

Despite their popularity, potatoes have a reputation for being an unhealthy food that is high in starchy carbohydrates. 

In an article by Megan Mouw, it is said that work from the lab of Dr. Thomas Schmidt of the University of Michigan, however, offers some redemption for the humble potato. 

While potatoes are high in easily digestible starch that can lead to blood sugar spikes, they are also high in resistant starch – a type of fiber that is “resistant” to digestion by human enzymes.

Instead of being broken down by our body’s digestive enzymes, resistant starches are broken down by members of the gut microbiota, leading to the production of chemicals, such as butyrate, which are known to be good for our health.

The objective of the study led by Dr. Schmidt and his team was to compare the ability of different resistant starches to effect butyrate levels in the gut.

Read the full article on Gut Microbiotica here

Editor & Publisher: Lukie Pieterse


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