How is resistant starch, which lowers blood sugar impact, formed in a baked potato?
Answer
By allowing the baked potato to cool down before consumption.
The transformation of digestible starch into resistant starch, which beneficially lowers the overall blood sugar impact after consumption, is directly linked to temperature change. When a baked potato is allowed to cool down after preparation, some of its starch structure converts into this resistant starch. This substance functions similarly to insoluble fiber, meaning it is not fully digested by the body, which consequently moderates the speed and magnitude of the rise in blood glucose levels compared to eating the potato while hot.
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