Potato starch is starch that has been extracted from potatoes, dried and ground. It can be used in Paleo baking to make treats light and fluffy.
The Pros and Cons
Potatoes are fairly devoid of antinutrients (although they are a nightshade and some people are sensitive to nightshades) and they’re actually pretty nutritious, so they have a place in a Paleo menu. They are very starchy though, and not everyone can handle that many carbs.
However, much of the starch in potatoes is resistant starch, a prebiotic that feeds the beneficial bacteria in our guts. Instead of causing a sugar rush, resistant starch moderates blood sugar, and feeding the good gut bugs helps everything from our immune system to our metabolism.
How To Eat Resistant Starch
The trick is resistant starch is only effective when cold. Since most people don’t go around eating cold potatoes (potato chips don’t count), many people choose to get their resistant starch in the form of potato starch. Add a spoonful to some sparkling water or a smoothie and enjoy the health benefits!
Mark Sisson has a whole post on the benefits of resistant starch.
