Up to 40 per cent of the wheat flour in a short dough biscuit could be replaced by resistant starch without detrimentally affecting the taste, sweetness and overall acceptance, according to results published in LWT – Food Science and Technology. . More..

Fresh pasta made with Hi-maize resistant starch allows formulators to add fiber without sacrificing taste, texture, or appearance.  More..

Studies have demonstrated that consuming Hi-maize resistant starch increases satiety and helps people to eat less, both short-term (2-3 hours after meals) as well as long term (24 hours later).. More..

Stop here to see the latest news about the CarbLovers Diet, the Skiiny Carbs Diet and the questions raised by the Los Angeles Times  More..