Nick Blackmer is a librarian, fact-checker, and researcher with more than 20 years of experience in consumer-facing health and wellness content. Resistant starch is naturally occurring in foods like ...

I am about to embark on a radical new weight-loss diet. Want to hear the rules? Beans on toast, leftover pasta and potatoes, and reheated rice. I sense you raising an eyebrow, but let me assure you.

And this tip is dietitian-approved.

Experts explain the resistant starch trend circulating on social media. By Alice Callahan It sounds like just another internet health hack: Cook some pasta or white rice and let it cool overnight in ...

Dr. Leena Hilakivi-Clarke is an expert on nutrition and the microbiome. She says that cooling carbs turns them into "microbiota-accessible carbohydrates," a gut superfood. Here is her favorite recipe ...

You’ve probably heard of the importance of insoluble and soluble fiber and prebiotics (another type of fiber) for gut health. But these fiber varieties have a less well-known cousin: resistant starch.

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

Naughty or nice? That's often how I think about foods packed with carbohydrates. Whole grains, like brown rice and whole wheat, fall squarely into the nice category, while white pasta and rice, well, ...

With an eye on sports nutrition and weight management, Chicago-based Lodaat Pharma has launched a prebiotic resistant starch from potatoes. The ingredient has expressly developed to increase the ...