Resistant starch is a powerful type of carbohydrate that has been linked to weight loss and promoting digestive health. However, many Western diets seem to have forgotten about resistant starch and its health benefits. Australians are estimated to only consume 3- 9g on average despite the Australian National Health and Medical Research Council’s (NHMRC) recommendation of 20g per day.

Many of you know that the CSIRO has developed the Goodness Superfoods hero ingredient BARLEYmax® and conducts a variety of research to benefit the Australian public. Recently, the CSIRO published research which suggests that resistant starch may even offer the potential to help protect against bowel cancer. The article on CSIRO’s website writes “Consumption of resistant starch leads to positive changes in the bowel and could protect against genetic damage implicated in bowel cancer. “ Naturally, this caught our attention!

Sadly, in Australia bowel cancer is the second most common cancer and 30 people are newly diagnosed every day! So how do you ensure you get enough on resistant starch into your daily diet? It’s easy:

You are off to a great start of the day with a bowl of our traditional oats and barley porridge which provides you with 0.5g of resistant starch. Add a medium sized banana to your porridge which gives you another 4.7g of resistant starch.

For lunch why not indulge in our new Barley wraps? Two wraps provide you with 0.6g resistant starch but add ingredients such as a fresh mixed bean salad with coriander, mint and lemon grass for an extra boost in resistant starch. Cannelloni beans have a resistant starch content of 3.8g on average and chick peas 2.1g.

Dinner should be light for a flat tummy but not light in nutrition so why not cook a vegetable soup with some pearl barley? Pearl barley has a high resistant starch content of 1.9g on average and you can toast some of our Barley wraps to dip into the soup instead of bread.

For more resistant starch foods click here and  check out also this video of our dietitian Dr Joanna McMillan to learn more about the benefits of resistant starch.

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