NEW YORK (CBSNewYork) — 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.READ MORE: Mayor De Blasio Announces Vaccine Mandate For All New York City Municipal Workers, Including First Responders
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 help aid weight loss because they contain a unique kind of fiber called “resistant starch.”READ MORE: 1 Dead, Another Injured After Police Pursuit Ends In Crash In Holtsville
“Resistant starch is a form of carbohydrate that goes undigested in the stomach,” Middleberg said.
Which means the body is absorbing less of the food’s calories, Middleberg adds.
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 even 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 said.MORE NEWS: Employee Stabbed To Death At East Harlem Deli
It’s very important to keep resistant starch foods cool after cooking so they retain their benefit and experts say it’s also best not to reheat them.