FiberFin is corn starch extracted from a special maize that contains 80% amylose starch and has been cultivated over many years (not GMO). It is a form of starch that digestive enzymes in the body have a harder time breaking down.
Normal starch is turned into glucose in the body and used as energy. Resistant starch is starch that is not digested in the normal way, but behaves like dietary fibre. It has been eaten by humans for thousands of years in foods such as beans and lentils.
Scientists all over the world have now become aware of this special fibre and the beneficial health effects it has. One tablespoon of FiberFin provides 6 grams of fibre, and is an easy and tasty way to increase dietary fibre.
Here you can read an article in English that gives a good overview of resistant starch: The definitive guide to resistant starch
You only realise all the health benefits of FiberFin when you consume the product every day. Try FiberFin on breakfast cereal, or mix it into juice or milk. One tablespoon of FiberFin provides a full 6 grams of fibre.
Wherever you use flour, you can also use Fiberfin – just replace 10-20% of the flour. Taste and appearance are unchanged! If you substitute, for example, 7% of the flour in a pizza recipe, the fibre content will be as high as in wholemeal bread.
Over the past 15 years, a series of studies have been published that confirm the health benefits of FiberFin:
Resistant starch improves insulin sensitivity:
Resistant starch lowers insulin and glucose levels after meals:
Resistant starch: promise for improving human health:
Resistant starch and energy balance: impact on weight loss and maintenance: