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Can cooking methods change net carbs?
Riche120
Posts: 154 Member
I just came across an article that says that pressure cooking potatoes (and pastas) changes the starch in them. The article states that pressure cooking turns the starch into a different form of starch (resistant starch) that is healthier and more like a fiber, and doesn't affect your blood glucose levels the same way.
Does anyone know anything about it? If this is true would that mean that pressure cooking them would lower the net carbs? Would there be a way to roughly calculate it for logging?
Here is the link to the article. Its not the data research info, but might be a good starting point.
http://www.hippressurecooking.com/pressure-cooker-potato-nutrition/
Does anyone know anything about it? If this is true would that mean that pressure cooking them would lower the net carbs? Would there be a way to roughly calculate it for logging?
Here is the link to the article. Its not the data research info, but might be a good starting point.
http://www.hippressurecooking.com/pressure-cooker-potato-nutrition/
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Replies
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Haven't heard about pressure cooking making the change but I do know about cooled starch after cooking and how that changes a portion to resistant starch. Also bananas on the green side (when they are difficult to peel) have a lot of resistant starch. I'll be taking a closer look at the pressure cooking article but I'd just count my starch carbs as usual to be on the safe side, mainly so I won't start to edge myself into a 'normal' SADiet. If resistant starch means that I'm effectively getting less carb that's just a bonus.5
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