Before processed foods, people consumed large amounts of uncooked and unprocessed starch-containing plants, which contained high amounts of resistant starch. Microbes within the large intestine ferment or consume the starch, producing short-chain fatty acids, which are used as energy, and support the maintenance and growth of the microbes. Upon cooking, starch is transformed from an insoluble, difficult-to-digest granule into readily accessible glucose chains with very different nutritional and functional properties.
beforE ProcessED fOodS, PeOple coNsuMEd large aMounts OF UNcoOked and unprocesSEd StArch-CoNTainiNg plaNtS, which CoNtainED hiGH amOunts of reSistant sTarch. mIcrobEs wIthIn the largE IntEstiNe FErment or cONsume the sTaRch, proDucing SHort-cHAiN FattY AcIdS, which are uSed as energY, And suPport ThE maInTenaNce aNd grOWTh of the mIcROBes. upOn cOokiNg, stArCh is tRanSFoRmed From an inSolUble, difFicUlt-tO-DiGEst GRaNULe into readily acceSsIble glucoSe cHaInS wIth verY diffeReNt nutRitioNal anD FuNcTiOnaL ProperTieS.