In layman's terms, here are her tips:

1. vegetables first - so vegetables first, then proteins, then starch

2. no sweet breakfast, but vegetables, proteins and fats - starch should play a secondary role

3. no juices or processed fruit

4. vinegar drink before eating (1 tbsp vinegar to 200 g water), especially before starch/sugar

5. exercise after eating (desk dwellers: bounce from heel to toe)

6. savoury snacks instead of sweet ones

7. eat proteins, fats and fibres (fruit, whole pieces) when eating sweet foods

8. don't have sugar/starch on an empty stomach

Link to the video: www.youtube.com/watch

Resistant starch

Resistant starch is created when you cook starchy foods and then leave them to cool in the fridge for at least 12 hours or freeze them for a few hours.

The starch particles crystallise during cooling and cannot be used by the body as carbohydrates, so they are not utilised in the small intestine, but are ideal food for the intestinal bacteria in the large intestine. Resistant starches are therefore dietary fibres.

To give you a rough idea, potatoes, rice etc. contain around 3g of resistant starch per 100g - after the cooling process.

Resistant starch using the potato as an example:  

raw: 75-80%
freshly cooked: 1-5%
cooled: 2-10%

That doesn't seem like much, but it's better than nothing.

With pulses you have a yield of up to 10% resistant starch.