The Truth About Energy and Body Weight
When it comes to this concept of energy and body weight, it all comes down to your blood sugar being in that “good range” and not being high or low (while not moving fast, up or down).
What we know about resistant starch is that it stays longer in that curve, more than any other known food.
Here’s how it works. Basically, starches are made of two polysaccharides:
- Amylopectin – highly branched (lots of surface area and quickly digested)
- Amylose – straight chain (less surface area and slowly digested)
The long, straight chain of amylose, because there is a long single straight chain, it becomes harder to break down. Your body basically has to cover it one bite at a time, which leads to slower digestion.
With the branched versions, like amylopectin, you can take many bites at once. Leading to faster digestion, but more surface area being covered overall.