Dr. Gundry distinguishes between two types of starches: those to avoid and those that are beneficial for health, specifically resistant starches. [1, 2, 3, 4]
Starches to Avoid
Dr. Gundry generally recommends avoiding refined, easily digestible starches found in the standard Western diet. These foods are often high in lectins (proteins that he argues can damage the gut lining) and can cause rapid spikes in blood sugar and insulin levels. [5, 6, 7]
Foods on his "No" list include:
• Potatoes (white/yellow)
• Rice
• Breads, pastas, cereals, and other flours made from grains
• Oatmeal
• Corn and corn products (like tortillas) [3, 6, 8, 9, 10]
Beneficial Starches (Resistant Starches) [11]
In contrast, Dr. Gundry highly recommends resistant starches, which are starches that the human body doesn't digest well but serve as a crucial food source for beneficial gut bacteria. These resistant starches promote a healthy microbiome, may aid insulin sensitivity, and contribute to overall gut health. [1, 11]
Approved resistant starches include:
• Tubers like sweet potatoes, yuca, taro root, jicama, parsnips, rutabaga, and turnips
• Green plantains and green bananas
• Millet and sorghum
• Cassava and coconut flours [1, 2]
Preparation Tip: You can increase the resistant starch content of approved starchy foods, such as sweet potatoes, by cooking them and then cooling them in the refrigerator before reheating. [13]
AI responses may include mistakes.
[11] https://www.uhhospitals.org/blog/articles/2025/01/improve-your-gut-health-with-resistant-starch
Henry McClure
785.383.9994
sent from mobile 📱
time kills deals
785.383.9994
sent from mobile 📱
time kills deals
No comments:
Post a Comment