One of the reasons nutrition is so confusing is that the science is changing rapidly.
For example, until about 30 years ago, it was commonly thought that all starch was digested the same way–down the hatch, in your stomach, through your small intestine, and done.
But about 10 percent of starch—resistant starch–makes it through to your colon, or large intestine, and there it helps fat to be burned first. So it can’t glom on to your hips.
Carbs are what the body usually burns first, but resistant starch acts more like fiber inside you…and has only 1 or 2 calories per gram (not 4 like carbs or protein, or 9 like fat).
Green bananas, whole grains, legumes and all beans and even raw potato, and cold rice and cold potatoes are high in resistant starch.
A newer flour, called Hi-Maize, is high in amylose, part of resistant starch, is being incorporated into breads and cereals…and the best part is, it can taste really good!