Potato Starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods.
Potato starch is a resistant starch. Resistant starch is a type of starch that’s “resistant” to digestion — your body can’t break it down. Once resistant starch arrives in the colon intact, good bacteria feeds on it, producing beneficial short-chain fatty acids. Resistant starch carries many benefits: it strengthens the gut, burns fat, and protects against colon cancer, diabetes, and heart disease. Since resistant starch isn’t digested, your insulin doesn’t rise like other starches and cause blood sugar problems.
How to introduce it into your diet? Start with one tablespoon of raw potato starch a day and slowly ramp up the dose, depending on how it makes you feel. And don’t be afraid of the extra carbs — resistant starch is keto-friendly since it bypasses digestion, and isn’t broken down like a typical carbohydrate.