Resistant Starch

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. I am trying to learn more about resistant starch. I just read The Gut Balance Revolution. I am looking for another book to compare what I have read. I just read you use green banana flour in your bread book and I thought you might have a plan with recipes to follow. I live in Florida with my own fresh bananas so I could make my own flour.
    Any advise would be appreciated!
    I also follow you on Pinterest, keep up the great recipes.

    • Kelley Herring says:

      Hi Jan!
      Thanks for your kind comment.

      Green bananas and green banana flour are a great source of resistant starch. I have been experimenting with green banana flour in baking for about a year now. With that said, heating resistant starch changes its composition, so it is best to add it to a smoothie, stir it into yogurt, etc. to get the full benefits. You can read my article on resistant starch here:

      Regarding additional reading, I recently finished Brain Maker by Dr. Perlmutter. Excellent book with a lot of wonderful research on the microbiome, resistant starch and the “care and feeding” of our gut bugs as they relate to brain health. I can’t recommend it enough! Here’s a link:

      Please keep us posted as you learn more about resistant starch. We’d love to hear!

      Be Well!

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