Resistant starch is a type of starch that is resistant to digestion, as enzymes in the gastrointestinal (GI) tract are inactive against it. Once RS reaches the large intestine, it is fermented into short‑chain fatty acids (SCFAs), which are used as fuel for both beneficial bacteria and cells of the GI tract. SCFAs have been shown to influence GI cellular health, cellular emabolism and signaling, and cardiovascular health.*