Linda L. Leake

Resistant starch may be a really hot topic only in the eyes of those who are selling it, and a hot topic only among those doing research on its functionality and potential nutrition benefits, purports Jonathan DeVries, Technical Manager at Minneapolis, Minn.–based Medallion Laboratories Div. of General Mills. But despite one’s enthusiasm or lack of it for this increasingly significant dietary component, the ongoing global debate over what specifically constitutes resistant starch is undeniable, …

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