FiberFin is corn starch from a particular corn plant cultivated through several years (non-GMO) that contains 80 % amylose starch. This is a type of starch the digestion enzymes in our bodies have a harder time breaking down.
Regular starch is metabolised and turned into grape sugar in the body – then used as energy. Resistant starch, on the other hand, isn’t digested like other starches. Instead, it behaves like a dietary fibre. It’s been consumed by humans for thousands of years through foods like beans and lentils, to mention a few.
Researchers across the globe are beginning to recognise this incredible fibre and the beneficial health effects it holds. One tablespoon of FiberFin provides 6 grams of fibre, and so is a simple way of increasing your daily intake.
Here’s a good overview of resistant starch: The definitive guide to resistant starch
You have to consume FiberFin every day to gain full health benefits from it. Try sprinkling FiberFin over your cereal in the morning, or mixing it with juice or milk. A single tablespoon of FiberFin provides a full 6 grams of resistant starch.
Any time you use flour, you can use FiberFin. Simply substitute 10-20 % of the flour with FiberFin – the flavor and appearance remain unchanged! If you substitute 7 % of the flour in a pizza dough recipe, the fibre content will reach that of wholegrain bread. The dough will be easier to work with, too.
A range of studies have been published that document the advantageous health properties of FiberFin. Here are some of the benefits that have been uncovered: