Have you heard of resistant starch? I’ve heard about it on various sites around the web, including on Chris Kresser’s site. From what I understand the basic premise is that resistant starch is a prebiotic. It is able to survive through the stomach and small intestine and finally ends up in your colon where it feeds the bacteria in your gut. Having something to eat makes your gut bacteria happy, which should, in theory, make your body happy.
I can’t speak to any of that, but I found it interesting that the sources for this type of starch are in foods such as plantains, unripe bananas, and cooked and cooled potatoes, rice, and beans. I like all of those foods so I’m happy to have an excuse to make extra rice and an easier-to-digest pot of beans and save them for an easy meal later.
Something good for me that makes my life easier? Why in the world not?!
So, I make this Rice and Bean Salad pretty often, ya know, to fulfill my quotient of resistant starch. I also eat green bananas from time to time as well, but green bananas does not a tasty, filling salad for six make.