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FAT-REDUCING BANANA? Print

Resistant Starch Increases Fat Metabolism
April 01, 2008

 

Eating bananas can aid weight loss in more ways than one. While their prebiotic fiber helps curb appetite, bananas also have another weight-loss component, aptly called “resistant starch.” This indigestible fiber ferments in your large intestine, creating by-products (butyrates) that block conversion of some carbohydrates into fuel, forcing the body to burn fat stores instead, as interpreted in preliminary research.

University of Colorado study found that an increase in the amount of resistant starch contained in a meal “significantly increased post-prandial lipid oxidation and therefore could decrease fat accumulation in the long-term.” Replacing 5.4% of ordinary carbs with resistant starch could boost fat metabolism by up to 30%.

Resistant starch is also found in whole grains, beans, and cooked-then-cooled potatoes and pasta. But bananas, in addition to providng a low-calorie source of resistant starch, are also an excellent source of vitamin B6 and a good source of potassium, fiber and vitamin C, all nutrients that help support heart health.


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