Resistant Starch & Ancient Grains
Do you like pasta?
There is nothing more Italian and homie than a Pasta Sunday Lunch with family and friends and yet...
(1) BAD NEWS
Our Modern Food Companies in their race to cut cost and increase profits have robbed us from this meaningful and lovely experience. How?
- They've changed the DNA structure of our wheat grains and
- Mill our grains to an extent where the amount of resistant starch is almost null
(2) GOOD NEWS
Papa Vince's pastas are made with Ancient Grains - grains whose DNA has not been altered and they are still rich in resistant starch
Many studies in humans show that resistant starch can have powerful health benefits:
- Improves insulin sensitivity
- Lowers blood sugar levels
- Reduces appetite
- Feeds the friendly bacteria in your intestine and increases the production of short-chain fatty acids like butyrate
- and more
My family and I did not know all the above in such details when we introduced Papa Vince's pastas. We were simply following our conscience and intuition:
- Nothing GMO can be any good
- Nothing with Pesticides can be any good
- Nothing that has ingredients that cannot be pronounced can be any good
Recently, my PHD son, decided to help us and OH BOY, AM I GETTING EXCITED!!! He is digging into all kind of research papers and journals and I can't wait to share everything we and he are and is discovering. See below the links to the studies
(4) Are you a First Time Buyer?
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Al-Mana, N. M., & Robertson, M. D. (2018). Acute Effect of Resistant Starch on Food Intake, Appetite and Satiety in Overweight/Obese Males. Nutrients, 10(12), 1993. doi:10.3390/nu10121993
Bindels, L. B., Segura Munoz, R. R., Gomes-Neto, J. C., Mutemberezi, V., Martínez, I., Salazar, N., … Ramer-Tait, A. E. (2017). Resistant starch can improve insulin sensitivity independently of the gut microbiota. Microbiome, 5(1), 12. doi:10.1186/s40168-017-0230-5
Canani, R. B., Costanzo, M. D., Leone, L., Pedata, M., Meli, R., & Calignano, A. (2011). Potential beneficial effects of butyrate in intestinal and extraintestinal diseases. World journal of gastroenterology, 17(12), 1519–1528. doi:10.3748/wjg.v17.i12.1519
Haub, M. D., Hubach, K. L., Al-Tamimi, E. K., Ornelas, S., & Seib, P. A. (2010). Different types of resistant starch elicit different glucose reponses in humans. Journal of nutrition and metabolism, 2010, 230501. doi:10.1155/2010/230501
Brighenti, Furio et al. " Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect." American Journal of Clinical Nutrition 83.4 (2006): 817-822.
- Cummings, JH. "The Large Intestine in Nutrition and Disease: (monograph), December 1996, ISBN 2-930151-02-1.
Englyst, Klaus, et al. "Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose." British Journal of Nutrition. 89 (2003):329-339.
Englyst, Klaus and Englyst, Hans. "Carbohydrate Bioavailability." British Journal of Nutrition 94 (2005): 1-11.
Higgins, Janine, et al. "Resistant starch consumption promotes lipid oxidation." Nutrition and Metabolism 1.8 (2004): 1743-7075.
Higgins, Janine. "Resistant Starch: Metabolic Effects and Potential Health Benefits." Journal of AOAC International 87 (2004):761-8.
Robertson, M.D. et al. "Prior Short-Term Consumption of Resistant Starch Enhances Postprandial Insulin Sensitivity in Healthy Subjects." Diabetologia 46 (2003): 659-665.
- Slade, A. J., McGuire, C., Loeffler, D., Mullenberg, J., Skinner, W., Fazio, G., ... & Knauf, V. C. (2012). Development of high amylose wheat through TILLING. BMC plant biology, 12(1), 69.
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