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Potato starch is starch extracted from potatoes. If the potato is processed cold during the starch extraction process the resulting start is a so-called "resistant starch" that is indigestible by the gut and only feeds favorable gut bacteria. Those bacteria, in turn, produce short-chain fatty acids (through fermentation), the most significant of which are acetate, butyrate, and propionate. Butyrate has very beneficial effects on the colon and overall health. Resident starch increases butyrate production more than other soluble fibers.

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