Resistant Starch
A starch that takes a different route through the body
Resistant starch is a central part of the GO100 recipe. Unlike ordinary digestible starch, it is not broken down in the small intestine but reaches the large intestine, where it can be fermented by gut bacteria.
Each GO100 contains 18% resistant starch, equivalent to 11 grams per bar, mainly from native potato starch and tigernuts. This is one of the main reasons why GO100 differs from conventional snack and protein bars.
Frequently Asked Questions About Resistant Starch
What is resistant starch?
Resistant starch is a form of starch that resists breakdown by digestive enzymes in the small intestine. Its name comes from the fact that the starch is resistant to digestion.
Ordinary starch is largely broken down into glucose and absorbed in the small intestine. Resistant starch instead continues to the large intestine, which means that the body handles it more like fibre than ordinary starch.
What happens when resistant starch reaches the large intestine?
When resistant starch reaches the large intestine, it can be fermented by the bacteria that live there. This fermentation produces short-chain fatty acids, including acetate, propionate and butyrate.
Butyrate is an important source of energy for the cells lining the large intestine. The substances produced, and the amounts in which they are produced, are influenced by factors including the type of resistant starch and the composition of each person’s gut microbiome.
Is resistant starch a fibre?
Chemically, resistant starch is a starch, but in the body it behaves in several ways like dietary fibre. It resists digestion in the small intestine and can be fermented when it reaches the large intestine.
This combination is what makes resistant starch an unusual carbohydrate: it is structured like starch but does not follow the same route through the digestive system as ordinary digestible starch.
Are there different types of resistant starch?
Yes. Resistant starch is divided into different types according to why it resists digestion.
RS1 is physically enclosed within whole or coarsely processed plant structures, such as certain seeds, grains and pulses.
RS2 occurs naturally in starch granules found in foods including raw potatoes and green bananas.
RS3 can form when starchy foods such as potatoes, rice or pasta are first cooked and then cooled.
There are also forms of resistant starch that have been altered through specific processing methods. The native potato starch used in GO100 primarily contains resistant starch of the RS2 type.
Which foods contain resistant starch?
Resistant starch occurs in varying amounts in foods including:
- green bananas
- pulses
- whole or coarsely processed grains
- native potato starch
- potatoes, rice and pasta that have been cooked and then cooled
The amount depends on the properties of the raw ingredient and how the food has been processed or prepared. Heating can reduce the amount of certain types of resistant starch, while cooling after cooking can create other types.
Why does GO100 contain resistant starch?
We wanted to create a bar with a carbohydrate composition that differs from conventional bars. That is why we chose to make resistant starch a central part of the recipe.
The body handles resistant starch differently from ordinary starch. It passes through the small intestine and reaches the large intestine, where it can be fermented by gut bacteria. This fits the fundamental idea behind GO100: a daily premium bar developed with the gut in mind.
How much resistant starch does GO100 contain?
Each GO100 contains 11 grams of resistant starch, equivalent to approximately 18% of the entire bar.
It comes mainly from native potato starch and tigernuts. By using these ingredients, we can provide a clearly stated amount of resistant starch in every bar, without it having to be consumed as a separate powder or supplement.
Is there an approved health claim for resistant starch?
Yes. The following health claim is authorised within the EU:
“Replacing digestible starches with resistant starch in a meal contributes to a reduction in the blood glucose rise after that meal.”
The claim may only be used for a food in which digestible starch has been replaced by resistant starch so that resistant starch makes up at least 14% of the food’s total starch content. GO100’s resistant starch content exceeds this threshold.
Does the body need time to adjust to resistant starch?
Because resistant starch reaches the large intestine and can be fermented there, a rapid increase in intake may cause gas or bloating in some people. Others may not notice any effects at all.
We therefore recommend starting gradually:
- begin with half a bar a day
- then increase to a whole bar
- the bar can also be divided between two occasions
This gives the gut time to adjust to the increased amount of fermentable starch.
Is resistant starch suitable for everyone?
People respond differently to fermentable carbohydrates. Anyone who knows that they have a sensitive gut may therefore prefer to begin with a smaller amount and increase it gradually.
People who have been diagnosed with a gastrointestinal condition or who follow personalised dietary advice should follow the recommendations of their doctor or dietitian.
A Central Part of GO100
Resistant starch is not simply an ingredient added as an afterthought. It is part of the fundamental idea behind GO100.
By combining 11 grams of resistant starch per bar with carefully selected ingredients, we have created a chocolate-coated premium bar with a recipe that the body handles differently from an ordinary bar—and which has been developed with the gut in mind.
