I can do that. Here are
some examples: brown rice, beans, whole-grain
bread and pasta, quinoa, cashews, lentils, plantains, green (unripe bananas),
oats, potatoes, and raw seeds. There is also Retrograde RS, a type of
resistant starch that is created when specific foods are cooked, cooled, and
then eaten cold or reheated at low temperatures (less than 140o F).
According to Amy Nett, MD, examples include cooked and cooled parboiled rice,
cooked and cooled potatoes, and cooked and cooled (soaked or sprouted) legumes.
Both Bob’s Red Mill and Anthony’s have Resistant potato starch (not potato flour). A TBSP in a smoothie works well.
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