{"id":2960,"date":"2022-12-03T10:10:41","date_gmt":"2022-12-03T10:10:41","guid":{"rendered":"https:\/\/nathalie-faggianelli.fr\/?p=2960"},"modified":"2024-09-02T05:42:00","modified_gmt":"2024-09-02T05:42:00","slug":"amidon-resistant","status":"publish","type":"post","link":"https:\/\/nathalie-faggianelli.fr\/index.php\/2022\/12\/03\/amidon-resistant\/","title":{"rendered":"Amidon r\u00e9sistant"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-1024x1024.jpg\" alt=\"amidon r\u00e9sistant\" class=\"wp-image-2961\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-1024x1024.jpg 1024w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-scaled-100x100.jpg 100w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-600x600.jpg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-768x768.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-1536x1536.jpg 1536w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1220513-2048x2048.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><em>Avez vous d\u00e9j\u00e0 entendu parler de l\u2019amidon r\u00e9sistant ? Connaissez vous notamment son int\u00e9r\u00eat pour notre microbiote intestinal ? Si vous souhaitez r\u00e9guler la charge glyc\u00e9mique de vos assiettes, prendre soin de votre microbiote intestinal, il est facile de l&rsquo;ajouter dans l&rsquo;alimentation. Notamment pr\u00e9f\u00e9rez des pommes de terre cuites vapeur puis refroidies (ou l\u00e9g\u00e8rement r\u00e9chauff\u00e9es) le lendemain, plut\u00f4t qu\u2019une pur\u00e9e de pommes de terre ou une soupe en contenant, consomm\u00e9es une fois pr\u00eates<\/em> <em>ne bouleversera pas la glyc\u00e9mie post prandiale.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Qu&rsquo;est-ce que l&rsquo;amidon r\u00e9sistant ?<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>L\u2019amidon est un glucide dit complexe qui peut \u00eatre d\u00e9grad\u00e9 en glucose, mol\u00e9cule simple absorb\u00e9e ensuite par la muqueuse intestinale. Sous sa forme dite \u00ab r\u00e9sistante \u00bb, comme son nom l\u2019indique, il va r\u00e9sister \u00e0 la digestion. C&rsquo;est-\u00e0-dire qu&rsquo;il n\u2019est pas ou peu d\u00e9grad\u00e9 par les enzymes digestives. Mais <strong>cet amidon r\u00e9sistant va servir de nourriture \u00e0 certaines bact\u00e9ries intestinales<\/strong> de notre microbiote du colon. Il agit donc comme <strong>fibre alimentaire pr\u00e9biotique<\/strong>.<\/p>\n\n\n\n<p>Apr\u00e8s l\u2019avoir consomm\u00e9, ces bact\u00e9ries vont produire des mol\u00e9cules tr\u00e8s int\u00e9ressantes pour la sant\u00e9 digestive. Parmi elles se trouvent les Acides Gras \u00e0 Chaine Courte ou <strong>AGCC comme le butyrate<\/strong>, qui ont un r\u00f4le anti-inflammatoire, \u00e9nerg\u00e9tique (carburant de nos cellules intestinales) et de soutien de notre sant\u00e9 globale notamment nerveuse.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"724\" height=\"1024\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-724x1024.jpeg\" alt=\"\" class=\"wp-image-2962\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-724x1024.jpeg 724w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-scaled-600x848.jpeg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-212x300.jpeg 212w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-768x1086.jpeg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-1086x1536.jpeg 1086w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-1449x2048.jpeg 1449w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/P1230005-copie-scaled.jpeg 1811w\" sizes=\"auto, (max-width: 724px) 100vw, 724px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Les r\u00f4les int\u00e9ressants de cet amidon<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>L&rsquo;amidon r\u00e9sistant est un pr\u00e9biotique du microbiote intestinal<\/strong><\/h4>\n\n\n\n<p>Cette forme d&rsquo;amidon sert de nourriture \u00e0 des bact\u00e9ries synth\u00e9tisants des mol\u00e9cules (appel\u00e9s m\u00e9tabolites) tr\u00e8s int\u00e9ressantes pour :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>une bonne immunit\u00e9<\/li>\n\n\n\n<li>une meilleure sensibilit\u00e9 \u00e0 l\u2019insuline<\/li>\n\n\n\n<li>l\u2019\u00e9quilibre nerveux<\/li>\n\n\n\n<li>lutter contre l\u2019inflammation intestinale et g\u00e9n\u00e9ralis\u00e9e (1)<\/li>\n\n\n\n<li>favoriser la sati\u00e9t\u00e9<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Il \u00e9quilibre la glyc\u00e9mie<\/h4>\n\n\n\n<p>Etant non-dig\u00e9r\u00e9 par nos enzymes digestives, le glucose de cet amidon ne se retrouve pas tout de suite apr\u00e8s le repas dans le sang. L\u2019amidon r\u00e9sistant est donc int\u00e9ressant pour \u00e9quilibrer la charge glyc\u00e9mique de vos assiettes.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-1024x1024.jpg\" alt=\"\" class=\"wp-image-2964\" style=\"width:625px;height:625px\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-1024x1024.jpg 1024w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-100x100.jpg 100w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-600x600.jpg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5-768x768.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant5.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">O\u00f9 le trouver dans l&rsquo;alimentation ?<\/h2>\n\n\n\n<p>Voici des sources d&rsquo;amidon r\u00e9sistant \u00e0 ajouter dans vos assiettes : riz complet consomm\u00e9 le lendemain froid ou r\u00e9chauff\u00e9, bananes pas trop mures, banane plantain, artichaut, l\u00e9gumineuses. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-1024x1024.jpg\" alt=\"\" class=\"wp-image-2963\" style=\"width:633px;height:633px\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-1024x1024.jpg 1024w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-100x100.jpg 100w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-600x600.jpg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site-768x768.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2022\/12\/amidon-resistant-site.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n<p>Pour aller plus loin vous pouvez \u00e9galement lire mon article sur les <strong><a href=\"https:\/\/nathalie-faggianelli.fr\/index.php\/2022\/10\/22\/les-microbiotes\/\">MICROBIOTES<\/a><\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Peut-on le r\u00e9chauffer ? <\/h2>\n\n\n\n<p>L&rsquo;impact du r\u00e9chauffage des amidons r\u00e9sistants de type III est variable selon le proc\u00e9d\u00e9. Il est tout d&rsquo;abord important de proc\u00e9der \u00e0 un refroidissement suffisant : une nuit au r\u00e9frig\u00e9rateur \u00e0 4\u00b0C. Il est possible de r\u00e9chauffer l\u00e9g\u00e8rement mais sans refaire bouillir et sans utiliser le micro-onde, comme le montre les derni\u00e8res \u00e9tudes. <\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Bibliographie<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Yadav et al. 2009 Studies on effect of multiple heating\/cooling cycles on the resistant starch formation in cereals, legumes and tubers. Int J Food Sci Nutr. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/19562607\">PMID: 19562607<\/a>. <\/li>\n\n\n\n<li>Sonia et al. 2015. Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pac J Clin Nutr. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/26693746\">PMID: 26693746<\/a>. <\/li>\n\n\n\n<li>Impact du micro-onde : Liu et al. 2021. Microwave reheating increases the resistant starch content in cooked rice with high water contents. Int J Biol Macromol.  <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34175338\">PMID: 34175338<\/a>.<\/li>\n\n\n\n<li>Kaur et al. 2023 Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level. Front Nutr. <a href=\"PMCID: PMC10713747\">PMCID: PMC10713747<\/a>. <\/li>\n\n\n\n<li>Baptista et al. 2024. Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges. Front Nutr. <a href=\"PMCID: PMC10987757\">PMCID: PMC10987757<\/a>. <\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Avez vous d\u00e9j\u00e0 entendu parler de l\u2019amidon r\u00e9sistant ? Connaissez vous notamment son int\u00e9r\u00eat pour notre microbiote intestinal ? Si vous souhaitez r\u00e9guler la charge glyc\u00e9mique de vos assiettes, prendre soin de votre microbiote intestinal, il est facile de l&rsquo;ajouter&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/nathalie-faggianelli.fr\/index.php\/2022\/12\/03\/amidon-resistant\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27],"tags":[],"class_list":{"0":"post-2960","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-naturopathie-micronutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Amidon r\u00e9sistant - Nathalie Faggianelli<\/title>\n<meta name=\"description\" content=\"Qu&#039;est-ce que l&#039;Amidon r\u00e9sistant ? 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