If you are still struggling with losing weight while craving the enjoyment of great tasting foods, you may be pleasantly surprised and encouraged by this article.

There are foods you can enjoy that are nutrient dense, low in calories, and more importantly are starch resistant. Starch resistant foods and baking flours are the latest dietary craze, which may be the solution to end other crash diet crazes.

Even more importantly, starch resistant foods and flours have been found to improve colon or bowel health, curb cancer, and prevent adult onset diabetes 2.

Essentially, starch resistance carbohydrate foods are not fully digested and turned to sugar, which is stored as fat if it isn’t metabolized for energy. Thus starch resistant foods are perfect for weight loss. Blood sugar spiking is also eliminated to protect against insulin resistance and diabetes.

Starch resistant foods have insoluble and soluble fiber properties. Insoluble fiber absorbs fluids and helps create well formed bowel movements in the colon. Soluble fibers are digested slowly and are more viscous, helping one feel full without craving more food.

The fibrous starch in starch resistant food collects in the large intestine or colon to support probiotic bacteria colonization. Researchers at the University of Colorado – Denver have discovered this process helps eliminate colon polyps to prevent colon cancer while also protecting against infection and inflammation.

Starch resistant food examples:

Not quite ripe or slightly green bananas are in the starch resistant mode at this stage. There is even a green banana flour on the market that’s getting rave reviews.

It can be mixed with regular flour to maintain the taste and consistency one normally experiences with baked goods while receiving the benefits of starch resistance. Other flours labeled starch resistant are entering the market also.

Cold pasta, as in pasta salad, and cold potatoes, as in potato salad, also offer the best all possible worlds: Carb consumption satisfaction with starch resistance.

Whole grain rice, yams and sweet potatoes can be cooked and still maintain their starch resistance. Legumes and peas also offer starch resistance. Avoid canned beans.

Use less expensive nutrient rich organic dry bulk beans from bins. To prepare, soak overnight in purified water, drain, then use different purified water to cook them.

Different types of beans require different amounts of soaking and cooking. Black or turtle beans require twice as much soaking and cooking as garbanzo beans or chick peas.

Beans can also be eaten cold after cooking. Mix and match varieties to make bean salads.

Learn more: http://www.naturalnews.com/040722_healthy_weight_loss_food_cravings_superfoods.html#ixzz2VzmRBElM