Before I begin, I need to situate this post within the context of its creation. See, my parents are part of that back to the land baby boomer generation who in the 70’s were chowing down on cheese and sprout sandwiches, bran muffins, and things that were seen exotic at the time like tabouli and gazpacho. With the onset of the 80’s and four kids demanding all the convenience food of our suburban friends my parents lost their health-food edge, much like the rest of their generation. Over the last 15 years, I’ve slowly seen them revert to their pre-kid granola state. Their fridge is stocked with kombucha, water kefir, kimchi, and you can hardly step into their home without one of them feeding you glasses of amazake or gut shot. They eat barley like it was going out of style (my mother even hand grinds it into flour), add tablespoons of turmeric to their baked beans, and among other things, talk about good gut bacteria. Which brings me to this topic of resistant starch, my parents new favourite obsession. Months ago my dad sent me an email filled with links to scholarly articles on the subject (to which I […]
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