Found in cooked-and-cooled potatoes, rice, and pasta, plus green bananas, legumes, and oats, resistant starch ferments in the colon to produce — the primary fuel for colonocytes and a driver of gut barrier integrity. Adding 15–30 g/day improves insulin sensitivity and lowers the glucose response to the following meal (the 'second-meal effect'). Cooling cooked starches overnight and reheating them retains most of the benefit.
Measured at Longevity Cliniq
See your own Resistant Starch number.
Every Longevity Cliniq panel includes the markers that drive healthspan, interpreted by a physician — across Dubai, Abu Dhabi and the wider UAE.