Help you feel full longer, on less. Your body’s slow metabolizing of resistant starch leads to greater bulk in the digestive tract, which makes you feel full longer. Also, because the glucose molecules in resistant-starch foods are hard to access, your body extracts only two calories of energy per gram — about half the amount extracted from starches with higher amylopectin content. So you stay sated on fewer calories.
Regulate your hunger hormones. The short-chain fatty acids, including butyrate, that resistant starch produces in the colon trigger the release of leptin, peptide YY, and glucagon-like peptide-1 — all hormones that diminish -appetite.
Burn stored fat. Another short-chain fatty acid produced by fermentation in the colon, propionate, can inhibit the breakdown of carbs in the liver. This may encourage your body to extract energy from tucked-away fat.
Stabilize your blood-sugar levels and insulin response. The carb’s indigestibility means the amount of nutrients released into the bloodstream from the small intestine is low, which aids in blood-sugar stabilization. And since resistant starch doesn’t turn into glucose, your pancreas releases less insulin, so cell receptors aren’t routinely bombarded with the chemical.