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Health: Resistant Starches May Aid In Weight Loss

By Stephanie Stahl

PHILADELPHIA (CBS) -- Anyone who has been on a diet knows that eating carbohydrates is a big no no, but the latest research shows eating a certain kind of carb can actually slim you down.

It's called a "resistant starch" or the "skinny carb" and it's being hailed as a fat-burning breakthrough.

After decades in the dog house, potatoes are back on the menu, even for dieters.

Registered Dietitian, Stephanie Middleberg says, "This is good news for those who have unfairly avoided potatoes."

And good news for other maligned starches, like corn and rice, which have also received a bad rap in recent years.

"When you typically hear of the word starch, you probably think carbohydrates, sugar, weight gain, bad, avoid so this is really exciting. For the first time, we're hearing starch in a positive light."

Starchy foods like plantains, bananas, yams, barley and beans are typically frowned upon when it comes to losing weight, but now increasing research shows they may actually help aid weight loss because they contain a unique kind of fiber called "resistant starch."

"Resistant starch is a form of carbohydrate that goes undigested in the stomach."

Which means the body is absorbing less of the food's calories, says Middleberg.

Resistant starch also aids in digestion, boosts metabolism, reduces hunger and improves blood sugar control, according to dozens of recent studies that have helped create quite a buzz about this latest "nutrition trend"on the internet.

Some on the internet asked,"What is the resistant starch diet and does it actually work?"

Others said, "This lifestyle really changed my life, it's unbelievable."

"This stuff is amazing, it's called resistant starch."

Now, a growing number of food manufacturers are making breads, bagels, even pastas, with resistant starch flour, made from corn and even potatoes. But, just like anything else, experts warn moderation is key.

"The way I would map out the day is a banana in the morning, add a half cup of beans to lunch and then have a baked potato at dinner."

Experts say it's very important to keep resistant starch foods cool after cooking so they retain their benefit. Experts also say it's also best not to reheat them.

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