Resistant starch (type II)
Resistant starches are starches that are resistant to digestion in the small intestine. Many studies have shown that resistant starches can improve insulin signalling, lower blood glucose, reduce appetite and improve digestion.Type II resistant starches are ungelatinized resistant granules that are slowly hydrolyzed by α-amylase. These are totally digested when freshly cooked or processed. Food sources of these are raw potatoes, green bananas, some legumes and high-amylose starches. Cooking these foods makes the starch completely digestible, and therefore removes all resistant starches.