I’ve been reading about resistant starches on this forum and hope someone can help explain it in simple, easy to understand language for me. I have looked up previous posts on this topic. I did read through the “Resistant Starch 101 - Everything You Need to Know” thread, but am not sure I really comprehend it.
Does eating foods like celery, zucchini, kale, bok choy and such provide my gut with resistant starch or not really? I’m wondering how important RS is to my gut and brain and if I’m already getting it in my Keto diet or is it is one more thing I should plan into my meals. I hate to pay for some supplement if I’m already getting it in what I eat regularly.
I see that some recommend frying a tablespoon or two of chilled basmati rice. We always have basmati rice in the refrigerator since I cook lots of curries for my family. So, I could easily fry up a TBS for myself.
Also, how often does one need to eat RS? It seems to be a “thing” I’ve missed somehow. In part, I think I’ve had gut issues for years and want to make sure I’m healing my gut along with everything else that is healing. My gut still makes lots of noises, mostly in the mornings when I don’t eat and am not feeling hungry.