Resistant starch is starch that "resists" digestion So basically some goes to us (but it doesn't cause a big glucose spike), and some to the microbiome The easiest forms of RS for me are bread; cooked and cooled pasta/root veggies/rice/grains (reheating is fine); using starch to thicken soups etc

But the postbiotics in particular were like... The most immediate effects on my pain (The other stuff is a slower game of trying to coax my microbiome to DIY them)