Resistant Starch - What's your thoughts?

tennisdude2004
tennisdude2004 Posts: 5,609 Member
in Food and Nutrition
Simple question.

What's your thoughts on resistant starch pro's/con's

Also what is the best source for them?

Cheers.:smile:

Replies

  • J72FIT
    J72FIT Posts: 6,000 Member
    Sounds like something we no longer get in our diet due to highly refined foods. Supposed to feed the good gut bacteria. As far as I know, the best source is Bob Redmills raw potato starch. Other sources: cooked and cooled rice and or potatoes and green bananas.

    I have tried it and did not really see or feel any difference, perhaps because my gut is in good working order... who knows.
  • AlabasterVerve
    AlabasterVerve Posts: 3,171 Member
    I'm not ready to drink glasses of water laced with potato starch based on some blog posts but I'm definitely interested in the topic. My diet is working for me right now and I refuse to supplement or eat "super foods" just because that's the latest thing so it would take some pretty compelling research for me to start supplementing resistant starch.

    But even though I eat a fairly restrictive low carb diet (low enough I'm often in ketosis) I still include things like black beans, potatoes and bananas in small amounts. Mostly because they're delicious but also to cover my nutritional bases ... that and I remember my grandmother planning starches into her dinners a few times a week.
  • pricesteve
    pricesteve Posts: 39 Member
    Ressurecting an old thread after the BBC Programme covering this topic
    bbc.co.uk/news/magazine-29629761

    Cooking, cooling and then reheating pasta makes resistant starch 50% greater than just chilling cooked pasta in the first place.
  • yarwell
    yarwell Posts: 10,477 Member
    pricesteve wrote: »
    Ressurecting an old thread after the BBC Programme covering this topic
    bbc.co.uk/news/magazine-29629761

    Cooking, cooling and then reheating pasta makes resistant starch 50% greater than just chilling cooked pasta in the first place.

    50% of next to nothing is still next to nothing though - what was the RS content ?
  • TJP_
    TJP_ Posts: 49 Member
    Program was really interesting. Not sure about the RS content of the final dish, but I do know the blood glucose response was halved compared to the freshly cooked pasta.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    Resistant starch - wasn't that the emphasis of the 'Carb Lovers Diet' back in the 80's or 90's?
  • CookingMamaAUS
    CookingMamaAUS Posts: 25 Member
    I think cold cooked potato is also a good source of resistant starch. So make yourself some lovely cold new potato salad (with the skins on) with a vinaigrette or lemon dressing instead of mayonnaise.

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