Among diabetics, and those who practice keto or low-carb diets, many talk about the power of resistant starch. The idea is that by cooking a starchy food and then chilling it in the fridge for about a day, much of that food's starch becomes "resistant starch." And this resistant starch does not convert to sugar in the body. Is this too good to be true? Does it really work? Dennis puts this idea to the test in this video eating a sweet potato in the resistant starch manner.
Diabetic Resources: [ Ссылка ]
Resistant Starch - Does it Really Lower Blood Sugar?
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