oats, wheat, potatoes, corn, and beans contained 10 to 20 percent malabsorbed, fermentable material.

Resistant starch is found in seeds, nuts, whole grains, cereals, bread, pasta, most rice varieties, most potato varieties, corn, certain fruits such as unripe bananas, and legumes such as beans and lentils. Undercooked, or cooked, then cooled foods contain more resistant starch than fully cooked or hot foods. In many ways, resistant starch is simil

The Week One Meal Plan does not include foods that contain wheat. Wheat products often contain significant amounts of resistant starch and can be a factor in some people's GERD symptoms.

In general, foods that contain more amylopectin, such as jasmine rice, short grain and sushi rice as well as some varieties of potatoes, such as Russet Burbank, are much easier to digest and absorb than foods containing more amylose, such as basmati rice, most long grain rice (except for jasmine), pasta, most wheat, corn, oat and barley products, m

Make sure you eat only freshly prepared starchy vegetables (such as rice and potatoes). Cooked, then cooled, starchy vegetables can contain three times as much resistant starch. If you do consume leftover starches, heating them thoroughly helps gelatinize the retrograded starch.

Fewer symptoms in Asian populations could be due in part to Asian preferences for short grain rice over long grain rice and other starch containing foods. Short grain rice contains no amylose

These results suggest that glucose stimulates or assists in the absorption of fructose. That's why sucrose, which is composed of equal amounts of fructose and glucose, is less likely to result in malabsorption than pure fructose. Similarly, high fructose corn syrup (HFCS), containing close to equal proportions of glucose and fructose, is less likel

Low-FP foods include low-amylose rice and potatoes, cheese, meats, tofu, some simple sugars (but not lactose and fructose), nuts, watermelon, berries, some types of bread, crackers, eggs, cream, lactose-free milk, dry wines, light beer, and non-starch vegetables.

One piece of good news: Foods that don't contain carbohydrates, such as meats, fish, cheese, etc., have an FP value of zero and are not limited by the diet. Also, non-starchy vegetables (refer to Table 9 in Appendix C for a list of over 50 vegetables) have very low FP values – you can eat more of these foods more often!