CNJIFT Dinner Meetings


Date:        Tuesday, October 13, 2020
Title:        Anthropology, Microbiome and Metabolism: The Resistant Starch Story
Time:       4:30 – 6:00 pm Eastern Time
Speaker:  Rhonda Witwer, Technical Service Food Sales Director for Starch – ADM
Venue:     Virtual Meeting via Zoom

Within the starch world hides a gem of an ingredient.  Resistant starch resists digestion in the small intestine and feeds the microbiota as a prebiotic fiber in the large intestine. Starch (and resistant starch) has always been in our diet from a variety of food sources – potatoes from South America, bananas from the tropics, root and tubers in Australia, breadfruit and sweet potatoes in the Pacific islands, and corn and beans in Mexico, sorghum or millet porridge in Africa. The fermentation of resistant starch in the gut improves digestion, the gut barrier, insulin sensitivity and other aspects of metabolism.  This talk will summarize why resistant starch should be replaced in today’s diets due to its metabolic benefits.  (If this is too long, take out the details of the food sources.)


Rhonda S. Witwer is the Technical Service Food Sales Director for Starch at ADM, a leading global nutrition company.  With a B.S. in Chemistry and an M.B.A. in Business Development from The Wharton School, she has worked for more years than she will admit in the development and sales of value-added food ingredients.

Previously, Executive Director of, Vice President of International Agriculture Group (manufacturer of green banana resistant starch), and Senior Business Development Manager at Ingredion (manufacturers of resistant corn starch), Ms. Witwer has been explaining the benefits of resistant starch for eighteen years.

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