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.
Resistant starch refers to complex starch molecules that we can't digest. To break these molecules down, the gut bacteria in our large intestine need to go to work. That breakdown process takes time and effort. Both regular potatoes and sweet potatoes contain starch, some of which is resistant starch. That's one of the reasons why they're considered slow-burning -- they make you feel full for hours because it takes your body longer to process them.