Resistant starch fiber made from corn, can easily be added to many foods by simply adding it.
To be effective in controlling blood sugar and weight, the amount counts. I have found that three tablespoons of the resistant starch fiber per day (not all at once), is ideal for most people. For a smaller person 2 tablespoons may be sufficient. It can be used in baking. Simply substitute 25 % of the flour in anything with resistant starch fiber. I do bake with it, however I found it has a greater effect on my blood sugar by using it raw. I can add a tablespoon to 1/2 cup greek yogurt (sweetened with Splenda or Stevia). Two teaspoons to 3/4 cup of mashed potatoes, that really works! one tablespoon in a smoothie. When I dredge any food in flour, I use half flour and half resistant starch fiber. You cannot tell it is in there. You can use 1 teaspoon to each egg for scrambled eggs or omelet. I make pizza crust with half resistant starch fiber. It is great. Any recipe works. I add it to the tomato topping too. The latest thing I made are sugar free chocolate truffles. They taste like sin but have a whole tablespoon of resistant starch fiber in them. I often eat two of them after a meal and I never want to eat between meals. The resistant starch fiber affects starch in the diet, but not sugar. Make everything sugar free with Splenda or Stevia if you put sugar in you defeat the purpose as the sugar will raise your blood sugar.
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