Green Banana Flour & Resistant Starch
Last year when I was back in Japan, my mother gave me a frozen sweet potato as a snack. I was like, mother, it is FROZEN. She said, oh this is resistant starch! You don’t get fat this way.
She read the Bulletproof book by Dave Asprey but it was one of those things she could not really explain so I googled about it.
Lots of scientific information about it, but to sum up:
- Resistant starch (RS) is NOT the same as other starches.
- Instead of broken into glucose in your stomach and used as energy, it travels farther and reach the large intestine undamaged. 3 key facts:
- If you also care about the calorie intake, the actual calorie you get from this RS is roughly the half of what you consume. Isn’t this great or what!
- You can get RS simply by cooling starches after cooking, e.g. potatoes or white rice. You should NOT warm it above 140-160F degrees.
- Raw uncooked potatoes are great source of RS as well.
- Green bananas also contain lots of RS!
I was quite certain that it was very easy to get this flour in Thailand…. there are so many banana chips and actual bananas, but flours…. NOWHERE TO BE FOUND!
So I decided to make it myself. Theoretically, just dehydrate them and grind… right?
First time I peeled, my hand got so sticky from the juice of the skin so this time I cooked it. A bit better, but then later on I found out that cooking would reduce the amount of RS in bananas so I will never do this again.
It is a painful process, but at the end, I had my own green banana flour!
They say you should have 15g-40g of RS a day!
I’ve been making lots of baked goods with this flour and I feel great!
My zucchini, carrot, banana protein muffin is made using banana flour and oat flour! Next time I will try to use only banana flour in this muffin recipe!