Skinny Carbs: Foods that help you lose weight

Skinny Carbs: Foods that help you lose weight

(WOIO) - 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.

So now, after decades in the dog house, potatoes are back on the menu, even for dieters.

"This is good news for those who have unfairly avoided potatoes," said registered dietitian Stephanie Middleberg.

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. So this is really exciting. For the first time, we're hearing starch in a positive light," Middleberg said.

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 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," Middleberg explained.

That means the body is absorbing less of the food's calories.

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.

Now, a growing number of food manufacturers are making breads, bagels, even pastas with resistant starch flour made from corn and 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, and add a half cup of beans to lunch, and then have a baked potato at dinner," Middleberg suggested. 

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

Here is some more information on resistant starches:

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