The joint, muscle health and vitality They rest on good nutrition and a healthy lifestyle. Among the functional foods that contribute to maintaining these three pillars is the trick of cooling banana, potatoes and rice as an intelligent biochemical strategy that uses resistant starch to feed our microbiota, producing butirato that reduces inflammation and regenerates the body from the intestine.
Including these simple foods in the diet is sustainable, economical and deeply coherent with human biology. It is a powerful reminder that our health is activated at night with the “maintenance equipment” that we give them through simple foods, according to a talk published on the YouTube from the metabolism expert, Fran Suarez.
Studies reveal a relationship among everyday symptoms (pain and stiffness) and its origin in the intestine and metabolism, so diet plays a key role, since banana, potato and rice behave as agents of “repair from the root” by resistant starch.
Include in your diet something as simple as green banana, potato or rice cooked and cooled It may seem too simple, but the cooking and cooling process transforms these foods into a powerful source of resistant starch. These ingredients act as natural fertilizers for the intestinal microbiotawhich is where the true regeneration of the body begins.
The intestine, that second brain that I talked so much about Fran Suarezwhich controls not only digestion, but also energy, immunity, and joint health.
Gut Science: Less Inflammation, More Energy
Studies of Harvard confirms that maintaining a balanced microbiota Not only is it vital for digestion, but it is also key to reducing systemic inflammation and significantly improve the muscle and joint function. This is where a fascinating component comes into play: the resistant starch.
This eating strategy isn’t just a kitchen trick, it’s backed by science. The Harvard TH Chan School of Public Health confirms it in his section The Nutrition Sourcewhen referring to the mechanism of action of resistant starch. According to experts:
“They discovered that part of the starch is resistant to digestion and passes to the large intestine, where much of it is used as food source for healthy bacteria that live in our colon.”
- This is mainly found in common foods that have been cooked and cooledlike the potatohe rice or the green banana.
- This special carbohydrate has the ability to arrive intact to the large intestine. Once there, it acts as the favorite food of the ‘good’ bacteria.
- The Big Benefit: When fermented by these bacteria, it is produced butirato (short chain fatty acid). Butyrate is a powerful molecule, known for its anti-inflammatory properties and its ability to promote regeneration of the intestinal mucosa, closing the circle of bodily health.
Relationship between pain and inflammation
In previous videos, Suárez supported his thesis that pain and stiffness are not a consequence of age, but are more affected by silent inflammation. He maintains that a large part of the mobility and energy problems They originate from silent inflammation: a slow fire that affects the tissues little by little. While the Worn cartilage, weakened muscles and stiff joints They can be consequences of an unbalanced intestine.
The microbiota intestinal —that enormous community of bacteria that regulates digestion, the immune system, metabolism and mood—is unbalanced with processed diets, excess sugar, fried foods and constant stress. ‘Bad’ bacteria generate inflammatory compounds that travel through the blood, damaging tissues and joints.
Under this approach, the solution is much more within reach of the consumer, especially in the lifestyle and in the food choice. And this is precisely where the activation of the Resistant Starch in simple, starchy foods, such as bananas, potatoes and rice, with the cooking and cooling process.
Cooking and cooling management generates a chemical transformation which makes it a essential prebiotic. It is about the butirato (short chain fatty acid), a molecule that, produced by the microbiota when fermenting starch, acts as a powerful anti-inflammatory, intestinal barrier repairer and stimulating the natural production of collagen.
Additionally, combining these foods with proteins (egg), healthy fats (EVOO) and green vegetables transforms resistant starch into acell regeneration catalyst” complete.
This technique for cooking and cooling bananas, potatoes and rice is very simple, although it must be taken into account that “reheat too much” destroys resistant starch.
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