Most starches are digested and absorbed into the body through the small intestine, but some resist digestion and pass through to the large intestine where they act like dietary fiber to improve digestive health. This type of starch is called "Resistant Starch".
Hi-maize 260 resistant starch contains approximately 60% resistant starch (insoluble dietary fiber ) and 40% digestible (glycemic) starch content. Hi-maize resistant starch can be simply added to foods such as bread, biscuits, cereals and pasta by partly replacing flour. It improves the nutritional profile of everyday processed foods. Because it does not impact taste, appearance or texture, you can enjoy the food you love with the added benefit of getting the nutritional goodness you need.
When it comes to "healthy eating", just about everyone can do a whole lot better. Adding Hi-maize resistant starch to your diet makes it easier to increase dietary fiber, maintain healthy blood sugar levels and maintain a healthy weight.
Resistant starch is starch that resists digestion in the small intestine and reaches the large intestine. It is fermented in the large intestine by the resident beneficial bacteria. The products of this fermentation are used as energy.
Some foods are naturally rich in resistant starch: unprocessed whole grains, under-ripe bananas, beans and legumes. Other foods naturally contain low levels of resistant starch: cooked and cooled potatoes, rice and pasta. Natural resistant starch is also available as an ingredient for home baking, supplementation and food manufacturing. This ingredient is
Hi-maize® resistant starch.
Hi-maize resistant starch is a white, cornstarch that easily replaces part of the flour in your favorite everyday foods without changing their taste, texture or appearance. It can also be mixed into smoothies or mixed into oatmeal for an easy nutritional boost.
A new discovery in health and well-being, Hi-maize resistant starch offers nutritionally important benefits that help you enjoy the foods you love while still taking care of your health today and tomorrow. Hundreds of published studies have proven that Hi-maize:
increases dietary fiber intake
supports a healthy weight
helps maintain healthy blood sugar levels
promotes a healthy digestive system
works within a gluten-free diet
A wealth of clinical studies over 20 years has proven the health benefits of natural resistant starch from high amylose corn. Hi-maize® resistant starch from high amylose corn has been utilized in the vast majority of these studies.
Resistant starch can be blended into fruit smoothies, applesauce or mashed potatoes as an easy fiber boost, or substituted for flour in your family’s favorite recipes. Substituted for 10-25% of the flour in foods like pancakes, cookies, waffles, and birthday cakes can help reduce calories and increase fiber while still maintaining great taste. (Instead of using 1 cup of flour that your recipe calls for, use a little more than 3/4 cup of flour and a little less than 1/4 cup of Hi-maize resistant starch.)
Everyone knows that the key to good health comes from treating your body properly and eating a well balanced diet. This includes eating the foods your body is designed to digest naturally – fresh fruit, vegetables, and whole grains. In short, a healthy diet should contain a variety of carbohydrates and dietary fiber to help you feel well and stay healthy. Hi-maize resistant starch can help. Hi-maize is a natural source of insoluble dietary fiber from corn. It’s now available as an ingredient and can be utilized to provide a nutritional boost to help you manage your weight, help maintain healthy blood sugar levels and promote a healthy digestive system.
Some foods are naturally rich in resistant starch: unprocessed whole grains, under-ripe bananas, beans and legumes. Other foods naturally contain low levels of resistant starch: cooked and cooled potatoes, rice and pasta. Natural resistant starch is also available as an ingredient for home baking, suplpementation and food manufacturing. This ingredient is Hi-maize resistant starch.
Hi-maize resistant starch is isolated from a special hybrid of corn that is naturally high in amylose content. It was developed through a natural plant breeding program over the past thirty years. The corn is grown by American farmers in the central US. After harvesting, the starch is pulled out of the corn kernel through a conventional wet milling process. It is treated with mild heat and moisture and dried to a fine, white cornstarch powder.
 As analysed by the AOAC official methods 985.29 and 991.43
The New Fiber Story and Recipes
Insulin-Sensitizing Effects of Resistant Starch Linked to Changes in Fat Metabolism in Humans
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