Synthetic resistant starch? Yep, it’s a real thing. A sure sign of something getting big is when large companies start making frankenfood versions of it and that is exactly what’s happening with resistant starch (RS.)
Why is this happening? Because the data showing the benefits of RS keeps racking up. It is clearly the solution to all problems caused by unstable blood sugar like:
- Visceral fat
- Adrenal stress
Foods do have RS, but most studies showing benefits used food extracts to achieve higher doses. Companies are making synthetic forms quite simply because they are cheaper to mass-produce.
These ingredients are just starting to make their way into some new natural food products. The problem is that the fake types are not the same as RS1, RS2, and RS3 found in foods.
Ingredients to watch out for include Dextrin, fibersym, distarch phosphate, and phosphodiester starch.
These are all non-natural versions of RS called RS4 or RS5. RS6 is also being synthesized as we speak.
The original Reset Shake has used a natural pea-derived RS called high amylopectin RS2, which is the most clinically-proven natural strain of RS to date.
Growing demand for natural RS caused a bottleneck for raw-material suppliers and caused a delay in our current batch. We should be less than a few weeks out on having it back in stock.
In the meantime, get all you can from healthy foods. Some of your best sources include boiled Yukon gold potatoes, steamed and chilled lentils, and unripe sauteed plantains.
Here is my family’s favorite version of the potatoes:
Get 2 pounds of organic yellow colored Yukon-gold potatoes without any sprouts. Scrub off any dirt under cold water, do not peel.
Fill a 6-quart saucepan with 4 quarts of water, add 1 tbsp sea salt and bring to a strong boil. Cut potatoes into quarters and add to boiling water. Drain when potatoes are soft enough to pierce with a fork, usually 9-12 minutes.
In a large bowl or food processor, mash potatoes with: 1 tbsp finely sliced chives, 2 cloves of garlic, and 2 tsp of garlic salt, and 1/2 tsp white pepper.
Take 1/2 cup for lunch or 3/4 cup for dinner, and spread on serving plate. Use as the base on which to add protein and vegetables.
They are so good – I can’t wait to hear what you think!
To your best health,