Eat your Taiwanese taro!
Taiwanese taro is rich in resistant starch (RS). RS goes to the large intestine and is fermented by intestinal bacteria to produce short chain fatty acids (SCFAs), butyrate and propionate.
SCFAs increase nutrient circulation, inhibit growth of pathogenic bacteria, help absorption of minerals and prevent absorption of toxic and carcinogenic compounds.
Amylose is the straight chain resistant starch in Taiwanese taro. It resists digestion, is digested more slowly than the highly branched and easily broken down amylopectin taro starch, and it produces less spiking of blood glucose.