16th century edition of Virgil with Servius' commentary printed to the left of the text. Maurus Servius Honoratus was a late fourth-century and early fifth-century grammarian, with the contemporary reputation of being the most learned man of his generation in Italy; he was the author of a set of commentaries on the works of Virgil.
Resistant starch is a type of starch that isnât fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria. This may lead to some unique health benefits. To get the most from resistant starch, choose whole, unprocessed sources of carbohydrate such as whole grains, fruits, vegetables, and beans/legumes.
Theyâre less likely to spike blood glucose or insulin. Thus, resistant starch is so named because it resists digestion. While most starches are broken down by enzymes in our small intestine into sugar, which is then absorbed into the blood, we canât fully absorb all kinds of starch.Some starch â known as resistant starch (RS) â isnât fully absorbed in the small intestine.Instead, RS makes its way to the large intestine (colon), where intestinal bacteria ferment it. RS is similar to fiber (see All About Fiber), although nutrition labels rarely take RS into account.heyâre less likely to spike blood glucose or insulin. Thus, resistant starch is so named because it resists digestion. While most starches are broken down by enzymes in our small intestine into sugar, which is then absorbed into the blood, we canât fully absorb all kinds of starch.