Resistant Starch
MyriiStorm
Posts: 609 Member
I was watching an interview with Dr. Mark Hyman and Dr. Chris Kresser, and Dr. Kresser mentioned that eating "resistant starch" can be beneficial in a LCHF diet. Does anyone have experience with resistant starch?
Here's an article that explains what it is: https://authoritynutrition.com/resistant-starch-101/
Apparently, if you cook potatoes and let them cool they form resistant starch. I would be a happy camper if I could fit potato salad into my meal plan now and then!
Here's an article that explains what it is: https://authoritynutrition.com/resistant-starch-101/
Apparently, if you cook potatoes and let them cool they form resistant starch. I would be a happy camper if I could fit potato salad into my meal plan now and then!
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I've heard of this but have no useful information about it. I did read the link you provided and because the potato is still a high carb food I will continue to avoid the potato, cooled or otherwise. (and I was so hoping
) I don't see myself eating something like the Bobs Red Mill Potato Starch to get in resistant starch in my diet unless I started having symptoms that are discussed in the article. Sigh... 0 -
I wonder if that's the same thing I've heard about pasta? If you cook it, then put it in the fridge, it makes it so you hardly get any calories from it. I thought it was bunk and someone was pulling shenanigans. Maybe not?0
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I'll try to remember where I found a video regarding this only it was with 28 types of rice in India. It was a graduate student doing the research and he was a speaker at a seminar. He was asked about potatoes but indicated they were not part of his research so did not elaborate.1
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It's like they are saying that the starch in these foods is converted into fiber-like substance. From a biochemistry POV, that just isn't possible.1
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I thought it was about feeding the right gut microbes... I didn't think it made the carbs void... as far as blood sugar/insulin goes. I'm not sure.
I didn't actually read the link yet, this is just what I thought based on previously hearing about it.
There is still a lot of talk out there in keto-land about getting "enough fiber" in the diet and since every single time I consume more than a coupie grams of it I get all bloated and stopped up, I avoid it as much as possible to keep feeling good. My thought was the resistant starch talk was from the "pro-fiber" mindset... since that doesn't work well for me, I just disregarded it.0 -
I was close in my post above. LOL Undergrad and from Sri Lanka. Here's the video.
https://www.youtube.com/watch?v=rzH-ahH6QD0 1
