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I'm finding mixed information online about resistant starch & plantains.. is it only available in raw plantains?

Answered on March 28, 2014
Created March 27, 2014 at 5:21 AM

I have them every day because I love how they taste.

A3ff262a2686d79789e09a26013901b3

(1208)

on March 28, 2014
at 02:07 AM

There are different granule sizes and shapes for each type. Some are small and some are large relatively. I found this out in some paper once while geeking out for a couple of hours on RS. I think mung bean flour has the smallest granule size. It has been proposed that different bacteria may prefer one size/shape over another; that's why I make a blend of plantain/potato/cassava and mung bean starches to cover all the bases.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on March 27, 2014
at 04:39 PM

As humans don't typically eat refined extractions from raw potato, it seems like the whole ground flour of raw edible fruit from the banana family of resistant starches would be superior and offer more nutrition, assuming you can afford to eat bananas. There's no magic behind the expensive banana flour besides putting dried banana slices in a coffee grinder.

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5 Answers

0
Medium avatar

(238)

on March 28, 2014
at 04:13 AM

As far as the research goes, every source seems to point to Potato Starch as #1 in RS. Works for me and easy to source. I don't want to make a project out of RS, just 3 tbsps a day of PS in my yogurt or a cup of water.

0
537001f30670e73eb0ac45779af649a5

on March 27, 2014
at 08:14 PM

Don't cook your plantains if you want the resistant starch

0
537001f30670e73eb0ac45779af649a5

on March 27, 2014
at 08:13 PM

i just buy really green bananas and freeze them.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 27, 2014
at 04:22 PM

A better question would be why go to the extent of buying expensive banana flour, when potato starch is cheap and available in any supermarket. Are they different starches? will they support different populations of bacteria? If yes, will you need to always eat some plantain?

A3ff262a2686d79789e09a26013901b3

(1208)

on March 28, 2014
at 02:07 AM

There are different granule sizes and shapes for each type. Some are small and some are large relatively. I found this out in some paper once while geeking out for a couple of hours on RS. I think mung bean flour has the smallest granule size. It has been proposed that different bacteria may prefer one size/shape over another; that's why I make a blend of plantain/potato/cassava and mung bean starches to cover all the bases.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on March 27, 2014
at 04:39 PM

As humans don't typically eat refined extractions from raw potato, it seems like the whole ground flour of raw edible fruit from the banana family of resistant starches would be superior and offer more nutrition, assuming you can afford to eat bananas. There's no magic behind the expensive banana flour besides putting dried banana slices in a coffee grinder.

0
Cf08ad26759fdd206a2c9f9385080a57

(995)

on March 27, 2014
at 05:47 AM

http://freetheanimal.com/wp-content/uploads/2013/08/Resistant-Starch-in-Foods.pdf

Tapioca isn't a bad source for one you can eat raw / cold. Glass noodles and black beans might be worth investigating.

Apparently "green banana flour" is a thing, and full of RS.

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