Sort ingredients
cmdandridge
QR Code
Listen
Pdf
When potatoes are cooked and then cooled, they develop what is known as resistant starch. Resistant starch is a type of dietary fiber that is not digested in the small intestine but instead ferments in the large intestine.
This fermentation process feeds beneficial gut bacteria, which produce short-chain fatty acids (SCFAs) such as butyrate. Butyrate is a key energy source for colon cells and has anti-inflammatory properties that can help maintain a healthy gut lining. Resistant starch from cooled potatoes can also help improve insulin sensitivity, manage blood sugar levels, and increase satiety
Greek yoghurt is a wonderful source of probiotics
Pickles (cucumber and onions) are amazing sources of prebiotics which can feed your beneficial bacteria