Resistant Starch Raw Potato Starch Benefits Gut Health, Lowers Blood Sugar and Helps Weight Loss
Video taken from the channel: The Refreshing Point
30 amazing resistant starch foods for better digestion
Video taken from the channel: Dr. Alan Christianson
High Resistant Starch Foods (700 Calorie Meals) DiTuro Productions
Video taken from the channel: DiTuroProductions
What are Resistant Starches | Resistant Starch 101 | An Evidence Based Review
Video taken from the channel: Pavan Mehat
4 Foods High in Resistant Starches
Video taken from the channel: The List Show TV
Resistant Starch Myth Busted? (Diabetics Beware)
Video taken from the channel: KenDBerryMD
The Starch that Makes You Lean and Healthy
Video taken from the channel: Mark Hyman, MD
Researchers continue to investigate the benefits of resistant starch with positive outcomes. Its consumption is associated with lower cholesterol and triglyceride levels, may promote bowel regularity, promotes “good” bacteria, and suppresses “bad” bacteria in the gut.Types of Resistant Starch. Type 1: Is found in grains, seeds and legumes and resists digestion because it’s bound within the fibrous cell walls.
Type 2: Is found in some starchy foods, including raw potatoes and green (unripe) bananas. Type 3: Is formed when certain starchy foods, including potatoes.One type of resistant starch—there are five types—is found in whole grains and seeds, another in certain legumes (chickpeas, kidney beans, lentils) and underripe bananas.In fact, green.In the large intestine, resistant starch acts the same as fiber. It feeds healthy bacteria and promotes the fermentation that creates healthful byproducts, such as butyrate.
Also, like fibe.Resistant starch is called resistant starch because it is a starch that resists digestion and reaches the large intestine. It is used as food by the bacteria and other organisms that reside in the intestines, (the gut microbiome), which sets off a cascade of health effects.Resistant starch is a type of starch that isn’t completely broken down and absorbed in the stomach or small intestine.
Instead, it passes through to the colon and is converted into short-chain fatty acids, which act as prebiotics to help feed the beneficial bacteria in the gut.Resistant starch is fuel for these bacteria, which are not typically as influenced by probiotic supplements. Bottom Line: Overall, resistant starch has the best of fiber and the best of carbohydrate.
Fiber is good for your flora, but it is not digestible, while carbs do not feed the flora but do give nutrients.Resistant starch carries many benefits: it strengthens the gut, burns fat, and protects against colon cancer, diabetes, and heart disease. The best sources of resistant starch are green banana and plantain flours, cooked and cooled white rice, and raw potato starch.The resulting benefits to our health are multifold: 1. Resistant Starch Heals The Lining Of Your Bowels When the bacteria in your gut gobble up resistant starch, these bacteria produce a by-product called butyrate.Resistant starch is a kind of starch that is not digested in the small intestine.
Instead, your gut bacteria processes it, creating beneficial molecules that promote balanced blood sugar and a healthy gut. Thus, when you ingest resistant starch, your blood sugar or insulin will not rise as it would when consuming processed carbohydrates.According to Dr. Garrett Smith, “Resistant starch, which turns into butyrate / butyric acid via fermentation in the gut, increases retinoic acid production (Poison/’Vitamin A”s worst form), and is associated in multiple studies with increased numbers and/or size and/or markers of intestinal tumors.
Resistant starch is a specific type of starch that is present in all potatoes and other starchy foods in varying amounts. It is less digestible and so fewer calories can be absorbed, it also works a lot like fibre in that it aids digestion and helps feed good gut bacteria.Research also shows resistant starch provides cardiovascular benefits.
Researchers found adding resistant starch to your diet optimizes triglyceride and cholesterol levels while decreasing fat mass. Simply put, when you incorporate prebiotic-rich foods like resistant starch into your diet, you change your gut bacteria to promote overall health.Eating pure starch may not seem like the healthiest choice. However, resistant starch is an exception: it feeds gut probiotics, balances blood sugar, improves metabolism, and more.
Read on to learn the health benefits and side effects of resistant starch. If you are interested in hacking your gut microbiome, this post is a must-read. Mechanisms.With the health benefits of dietary fiber, some propose that increasing resistant starch in your diet can be used as a new and effective strategy for reducing energy intake.
This is because increased consumption of fiber has been associated with lower BMI and increased satiety.
List of related literature:
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from Starch: Chemistry and Technology |
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from The Paleo Cure: Eat Right for Your Genes, Body Type, and Personal Health Needs Prevent and Reverse Disease, Lose Weight Effortlessly, and Look and Feel Better than Ever |
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from Understanding Food: Principles and Preparation |
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from Innovation in Food Engineering: New Techniques and Products |
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from Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss |
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from The 150 Healthiest Foods on Earth, Revised Edition: The Surprising, Unbiased Truth about What You Should Eat and Why |
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from Nutraceuticals: Efficacy, Safety and Toxicity |
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from Sweeteners and Sugar Alternatives in Food Technology |
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from Handbook of Food Analysis: Physical characterization and nutrient analysis |
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from Biochemical, Physiological, and Molecular Aspects of Human Nutrition E-Book |
210 comments
But….since potatoes belong to night shade family. How does this fit into this picture. I do not eat night shades.Never tried starch.
When to take the potatoe starch? With meals? I’m doing keto and intermittent fasting? Does it break a fast?
2 questions. Does it break a fast? I intermittent fast and do keto. How do. Incorporate in my keto / IF diet plan?
The one resistant starch that is a scam is cooked and cooled starches. Cooking and cooling a starch even for many weeks will not change it. Some diabetics tried it and they had high blood sugar. However, raw grains and starches have resistant starch and modified starches have resistant starch.
https://www.youtube.com/playlist?list=PLsD6nH1JuA6Vs7tsKjpKwO4hLAtGjQJ1Z
Guys,
Did any one try this resistant starch??
I think this is not true
Starch is starch and not recommended at all. This is a busted myth!
Thank you very much doctor hyman Claudine maréchal de belguim
Does the potato (a nightshade) starch you recommend have lectins?
Why not just eat the whole foods that contain resistant starch?
How about lectins I. Potato starch??
No sweet potato starch? Or yam?
Did you ask Dr Gundry?
Did you check C reactive and blood sugars after taking it?
3:57 He says Bob’s Red Mill mixes great with water 4:08 but I tried it a year ago and most of it clumped at the bottom of my water glass, no matter how much I mixed it with the spoon. However, I will try it again, this time using less of the starch and possibly by mixing it with almond milk instead of water.
This doesn’t wash…this dog won’t hunt. I am skeptical of this information.
I just learned of lupin flour. Very known in Europe! Look it up lots of info on it!! How come I have never heard about it among USA ketoers?
JUST to make sure I understand.. eating potatoes of any kind is OK cooked and cooled? What about eating a Russet warm with sour cream? I thought potatoes were bad starch so while I get the Bob’s Red Mill starch thing, I want to make sure I can eat potatoes when I want. Any help is appreciated.
Dr. Berry says it’s a bullshit, a myth and a lie. So who is right?
Kettle sea salt potato chips. I’m getting jacked on these babies.
What’s the difference between the starch product and the flour one?
so happy I can eat rice cooked with butter!!!!!
was missing rice that I grew up on:(
Complete bull anyone that has a continuous glucose monitor try this theory on your sugars will be worse than before
It would be interesting to see an update to this video and some RCT’s as all I can find is anecdotal
You cited a study that showed that men can lose up to 20% of their body weight. It’s a shame that medical studies don’t focus on women too.
Dr. is this swalling saliva you do normal? No offense intended….just an observation.
there is NO such thing as “good” starch its all acid and mucus forming and destructive to the body! this guy is a “Demon”
Omg I learned all about this in my nutrition class!! So cool to already know every detail he’s talking about idk why I find it so cool I love my nutrition class and prof so much
I just use CBDs, good for anything thats wrong with you
I hope plain potato chips,work,I’ve not been eating them since my LDL went on the rise.
Inulin, another resistant starch, is used in some powdered stevia blends so it’s measures like sugar for recipes.
Thank you DR Hyman for this information. BUT, I am Type A blood and potatoes are not recommended for my type. It is the lectins in the potato that poke holes in my gut and cause the damage. Yes potato starch does create short chain fatty acids in the gut but for type A’s it is at the risk of more of the very damage we are trying to prevent. I suggest guar gum as a good alternative for potato starch. No lectins to cause damage. Keep up the good work doctor. Dr Jerry, retired ND.
Potatoes are fine. They only became bad when they were fried in vegetable oil. They were previously cooked in lard and the Americans were much leaner in the old days.
Rather use olive oil at least
Even though its a bit expensive
since when should eating mean you have to become a biologist? this is insanity. this guy need to be locked up.
Ok I’m heading to McDonald’s right now to get my resistance starch
Yes, I have been doing the low carb thing since 1985 starting with Atkins, I dropped from 280 to 220 over the course of about 5 years (I am 6′), then the South Beach in less than 2 years took me to about 205, now in less than a year with Keto I am at 195… I have always used small portions of russet potatoes and beans in my diet… I have always ate fat and EVOO… I use honey, maple syrup and dark chocolate for sweet… I only eat real food… I hike 3 (5 milers) a week for exercise…
‘suppose to be beautiful’ give MEDIAL ADVISE THAT EVEN THE MOST ADVANCE KNOWLEDGE AND EXPERIENCE DOCTORS KNOW OF ACCORDING TO THIS SELF ADVERTISED EMPTY HEADED VIDEO IS ABOUT…..
I had irritation for many years and potato starch was miraculous for me, it removed my irritation after 1 week of taking it with water. My stool work showed that my colon bacteria was normal again. I’m using potato starch, along with other non-wheat flours (e.g. almnond, green banana, coconut), to cook bread. Delicious!
You mentioned rice which I love but can’t eat because even brown or black rice spikes blood sugar. Can you elaborate a bit as to which form or type for rice and how you prepare it. Thanks
There is A LOT of confusion about carbs. Is as if people don’t know the difference between processed carbs and natural carbs. Its because we have called all of them carbs. People are afraid of potatoes and rice and fruit
After cooking rice, most of us in India drain the water out. How good is this?
Been recommending it for my clients who are changing their lifestyle and it does wonders:) Vermicelli or Japchae noodles
I tried to get my wife into you, but unfortunately you are so healthy that she took your energy to be a negative; as if you were on cocaine or something.
Doctor, please speak to us about the fasting insulin test v.s. the fasting blood glucose test. We need to know the import differences and if we should push our physicians to order the insulin test.
Many thanks in advance!
Since when has eating become so complicated? It’s
Very frustrating, thanks doc,
What you are saying makes
Perfect sense.
Chris
Why potato starch if we can eat potatoes in moderation. You can eat potatoes in baked form. Make baked potato with bit cheese and broccoli. Makes a very sumptuous meal. Remember when u buy the potato starch it is processed and it exposes the potatoes to many other unwanted stuff. This vdo seems to have been sponsored by Bob’s red mill.
Genetics influence whether or not high fat or high starch based diets will lead to decreased inflammation and weight loss. Not everyone does well on a high fat diet. This video clearly proves that organic high quality starches clearly have benefits to many body types.
Recent (within past ten years) studies have shown that Africans tend to have a low incidence of colon cancer and that was attributed to their high consumption of maize-meal (cooked and then often eaten cold). Could this possibly be a result of maize-meal containing resistant starch?
Doctor your sample group was SICK PEOPLE. Test blood sugar on normal people using pasta cooked, pasta chilled over night, pasta chilled overnight then reheated on normal folks and blood sugar pop dropd by HALF.
l used to be diabetic followed dr Mc Dougall to go on a plant base diet got rid of my diabetes l love potatoes too been eating this way for almost 4 years now lost 45 lbs I’m 58 and feel better than l did in my 40’s. l eat potatoes rice corn all the time carbs have nothing to do with diabetes if it did why did it reverse mine 80% of my diet is carbs
Have you personally tested this for insulin spikes? Why not heated potato starch?
Bob’s Redmill unmodified potato starch doesn’t contain resistent starch according the Bob’s Redmill, the producer, of this product.
The amount of resistant starch in any natural food is miniscule. Non-refined starches are healthy foods to consume for otherwise healthy people
Dr. Hymen sounds like it would be the name of a gynecologist.
Dear Dr. Hyman, Why not use and recommend an organic potato starch such as Anthony’s Organic Potato Starch?
SO how long do the potatoes need to be cooled? Just until they are cold? or 12 hours? or made the previous day and stored in fridge?
Could you use food grade baking soda instead????? Thank you
Thank you very much. I tried it and am very gassy. Fact is I can’t find a decent dr. It’s all in my head according to them.
I began using 2 tbsp/day of this starch about 2 months ago. Not only did it level out my morning blood sugars from 130-100, it did within a few days allow me to sleep through the night. Sometimes it is hard to take it and my sleep is immediately compromised. My daily average blood sugar is down under 100 and hopefully, I can report back in 4 months my new A!-C levels. I actually thought 2 tbsp was the dose, not 4. I guess I can begin adding some to my current dose.
I AM USING POTATO STARCH FOR FEW MONTHS, I HAVE TYPE 2 DIABETES BUT WENT TO UNEXPECTED HIGHS LATELY. HERE HE SAID SOMETHING THAT IS THE CLUE FOR RESISTANT STARCH TO WORK AS IT DOES, IT CAN NOT BE HOT OR WARM, YOU COOKED IT BUT IT IS GOOD ONLY AFTER IT CHANGES IN THE COOLING PROCESS AND THEN IS WHEN IT WORKS, DO NOT REHEAT IT OTHERWISE IS JUST CARBOHYDRATES. ARROW ROOT IS ALSO BENEFICIAL IN THE SAME WAY, GREEN BANANA STARCH AND GREEN PLANTAIN STARCH AS WELL. I AM LOOKING FORWARD TO A BETTER HEALTH. SORRY FOR THE CAPS
so Bubble (boba) is Made out of Tapioca Starch so you can use Photo Starch instead of Tapioca starch?? (I
Don’t know whats heather)
I respect Dr Hyman’s work but, sorry I don’t agree at all with this ‘resistant starch’ theory. There are plenty of videos and information on line of diabetics ‘and non-diabetics’ testing this theory (which it is) and their blood sugar has SPIKED over 1, 2 and 3 hour periods (and yes, testing also the potato starch). Consistently. Dr. Ken Berry has a good video on his findings with his own patients. Look that one up here on Youtube. There are better ways to support your intestinal bioflora and fibre no matter if diabetic or not, following low-carb/keto or not.
Mr.hayman I’m not trying to be funny but why do you look like you have on lipstick?
i am part irish and part italian and i refuse to stop eating potatoes and pasta, even though various idiot doctors have told me to eliminate or reduce greatly the amount of these carbs from my diet. dr hyman shows me just how little these traditional doctors really know about human health. and why they’re so quick, even joyful about prescribing some kind of bullshit medication for you.
So far I have been reading your books, but so great to see you in person. You are clearly glowing and in sound mind.
Except studies show that it’s a real thing… why not disprove the studies first before saying it’s a myth then attempting to sell your diet as your first comment.
Doc you look much younger hete on you video growing a new body you look like very old dud,is this hase something to do with the sta4ch diet?
Here’s how to get started with KETO ▶▶▶ http://bit.ly/KETO101
That’s not true there are many people including myself have followed the diet of eating cooled potatoes and I lost weight and felt amazing.
It needs to cool for 48 hours or longer. And, do not reheat the food before eating. In The experiments you referenced, they probably (re)heated the food before eating it. Duhhhh
Yep. I’m insulin resistant and bought into the whole resistant starch story. Gained about 15 lbs eating cold potatoes in 2018….
So, if one wants some resistant starch to feed the gut, rather than eat a baked and then chilled potato, just eat a raw potato.
Right?
And that consumed raw potato will not be digested by the person eating it, but rather will be digested by the bacteria residing in the large colon of the person eating it, right? Total net carb intake of person eating the potato thusly equals ZERO, right?
Hi doc, I tried this. I’m glucose intolerant and half a baked sweet potato spiked my BG to 170. I refrigerated the other half and when I ate it with the exact same meal the next day, my peak was 115. I wear a CGM and it went down to 100 over the next hour. I guess it worked for me? I’d like to try white potato and rice next. Maybe I can actually eat sushi again if this works!
Important: Bob’s Red Unprocessed Potato Starch which you DO NOT HEAT AT ALL, will be processed in your body as a prebiotic element, and will not be digested as a carb. However, should you heat the starch at all then it will become a carb just like all carbs to the body.
Right on time Dr. C! I was just trying to describe RS to my sisters now I can refer them to this video. Thank You.
Thank you for saving me from making a huge mistake in my keto journey
Something that isn’t mentioned in this discussion is that it’s supposedly made resistant but being cooked in an important fat like coconut oil and then refrigerated. It’s not just rice or pasta cooked without oil and refrigerated. I’m not fully convinced by it either but there are some clinical studies supposedly sources from other keto websites of this being beneficial. For me if in going to eat rice, I may forget to do the whole resistant starch thing because I only want to meal prep once and it’s easier to just portion everything out immediately. To each their own I guess… But definitely not a good idea for diabetics.
Also, reheating then cooling the same item of food multiple times before consumption is a great way to roll the dice with food poisoning, as bacterias that survive this repeated heating and cooling cycle might do a number on your insides!
Hey Dr Berry. What about green bananas? Those have not been cooked at all. Green bananas mean that the amylase in the banana has not activated the carbs.
When you cook a starch, it stays a starch no matter what. I do believe that if it is a raw starch, some of it can be resistant. For example. Soaking raw oats in the fridge overnight and not cooking them will reserve some of the natural resistant starch in the oats.
I remember eating some kind of gelatin (that was a potato starch) in Japan. I heard it was one way the women in Japan kept the weight off. They would have it taste like seaweed or miso. Different kinds of gelatin cubes. Interesting.
I just finished reading an article from Kathy Smith. She had a Dr. on her podcast, Felice Gersh, MD.
She stated that cold potatoes would not spike your blood sugar because they’re resistant.
Cold or hot, it’s still a potato, a starch. I’m sure there’s more science behind her claim but she didn’t give any.
Everybody is different. I have improved health on the potato diet. Had a terrible time and gained weight on keto diet.
I had seen a Joe Rogan podcast with uh ummm Chris Kessler of all people who said this will work, I just put some cooked taters in the oven to test this then I came upon your video. Guess I don’t have to eat the taters now…lol Thanks Ken.
I knew it, I saw a Dr. Oz episode about this and I couldn’t wrap my head around it because it just sounded so stupid. I mean come on shakes are cold and pumped with carbohydrates yet have been showed to cause weight gain
Does that go for resistant starch powder or supplements aswell?
Just curious. What toppings are these people putting on their pasta, rice and potato?
He doesn’t cite any studies to back up his claim and I’ve read studies saying the opposite.
Hasn’t the RS become resistant due to the fact it was cooked which is heated= chemical change? The cooling alters the fibers within the potato?I thought this only works with potato not noodles or rice? Can someone do a lab study?
How much of these rice or pasta do they eat at one time? It doesn’t mean you can eat eat as much as you can at one sitting. I believe in Chinese restaurants, the rice is frozen then thawed before making fried rice to make the rice less sticky.
Dr. Berry always seems stuffed up. I wonder if he has allergies? He always sounds clogged and stuffy nosed.
OK, fine, well, and good! It’s a myth! Whatever… Only reason I got interested is that horrible guy from Penn and Teller slimmed down drastically be eating only cold boiled potatoes. I have to say I’m getting irritated by all the lies. SOMEONE’s lying! Bottom line: Ya gotta do what works for YOU!
Except I’ve seen the numbers from my 2 year old niece with type one. Both raise blood sugars, but one was drastically easier to control (the reheated). It’s the control, not the lack of carbs. Way to skirt the issue. Your 3 anecdotes are just as good as mine.
I’ve read that it’s raw potato, green banana, or the powder. It’s not cooked and then chilled.
One more thing: whatever you eat hot or cold, your body will cool down or heat up to body temperature.
Resistant starch has nothing to do with what you are debunking here. Essentially resistant starch is raw (never heated) and not something that has been cooled. This nonsense of cooling has been promoted by some millennium “scientists” many of which often are on Joe Rogan podcast.
Let your patients consume raw potatoes and then test them. The problem here no one will want raw potatoes.
How is it possible the Cleveland Clinic itself (!) has a video (Dr. Hyman) carrying this nonsense forward. I also have a CGM and I can eat 3, THREE, little cold spiral whole wheat noodles and send the needle up. The simple CGM test, box checked. The Cleveland Clinic. We’re doomed…
Your scientific opinion is based on 4 people. This is not science it is journalism. But we should watch out blood sugar.
I don’t know if the resistant starch claim is a myth but if you are going to bust it you should at least understand it. The claim is not that putting starch in the fridge makes it magically become resistant starch. The claim is that if you cook pasta and then refrigerate it then there are some chemical changes (part of the starch becomes resistant starch), this is not magic lots of chemical changes only take place when heat is added. The second part of the claim is that when it is then reheated then there is an even bigger effect. Testing on four people does not bust a myth.
I notice when I 1/4″ dice a potato and soak it in water the water becomes cloudy… Am I I washing some of the starch away? Thank you, Rick
The picture of him and his wife in the background is just Goals.
Pasta is not on the list as a resistant starch. Green bananas, white rice, cold potatoes, and potato powdered starch. These are the only resistant starches listed, they also say to mix white rice with coconut oil during the cooking process. I just read some info on this and I am monitoring my glucose and blood pressure. I am going to try it. If any spikes, I’ll stop.
I just recently heard of this and I got pretty excited, but you are right; it was a bust for me too. I tried it several times with sweet and regular potatoes as well as pasta. First just cooked and chilled and then cooked, chilled and then reheated; no difference.
You failed to mention that it depends on the individual person. Resistance starch does not work for everyone and it’s a case of experimenting to find out if it works for each person. In my experience it definitely works. I’ve tested my blood sugar several times before buying in to it. Especially with potatoes having tested with both freshly cooked and cooled down potatoes the difference is too great to ignore. I simply don’t get a spike with the cooled down potatoes. I’m surprised as a doctor you think the method is to refrigerate the starch; it is not. It just simply needs to be cooled and doesn’t need to be overnight. Again speaking from experience here. Also pasta is not a good example. Best to stick to better sources such as potatoes and green unripe bananas. I’m surprised that as a doctor you have come to this conclusion. Any diabetics out there I suggest you experiment before going all in like with anything that is to do with nutrition what works for one doesn’t work for another. All bodies are not created equal. I for one am more than happy knowing I can finally eat potatoes.
It’s the lectins that are broken down. It’s doesn’t change into resistant starch.
Dr Gundry was largely the catalyst for the resistant starch movement. However, to be fair, he says no human should be eating grains, and all “resistant starches” should come from root veggies, like yucca, rutegbega, turnip, taro root, jicama, sweet potatoes, etc. Moreover, he says these starches should be eaten in small quanties, as a delivery system for eating as many healthy fats, like EVOO and coconut oil, as possible.
Conversely, the stick-grains-in-the-fridge theory appears to have spontaneously arisen on the internet from nefarious sources.
It would be interesting to see if diabetics see a spikes in blood sugar following Dr. Gundry’s recommendations.
So.. How many calories does the coconut oil add to the serving of rice?
I just came from watching Joe Rogan and his guest said resistant starch from cooking and cooling potatoes does lower the glycemic index. Who to trust, Joe or Dr. Berry? His guest (Joe’s) claims to have good results with his patients
that’s not how that program works at all…but whatever. if someone things they can do it with boxed pasta then they are just not understanding what is even happening in the first place
Plants store starch in tightly packed granules, consisting of layers of amylose and amylopectin[24]. The size and shape of the starch granule varies by botanical source. For instance, the average size of potato starch at approximately 38 micrometers, wheat starch an average of 22 micrometers and rice starch approximately 8 micrometers.[25]
Starch granule characteristics[26]
Starch Diameter, microns (micrometers) Granule Shape Gelatinization temp, °C
Maize / corn 5-30 Round, Polygonal 62-72
Waxy maize 5-30 Round, Polygonal 63-72
Tapioca 4-35 Oval, Truncated 62-73
Potato 5-100 Oval, Spherical 59-68
Wheat 1-45 Round, Lenticular 58-64
Rice 3-8 Polygonal, Spherical
Compound granules 68-78
High amylose maize 5-30 Polygonal, Irregular
Elongated 63-92 (not gelatinized in boiling water)
Raw starch granules resist digestion, i.e., raw bananas, raw potatoes. This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch.
When starch granules are cooked, water is absorbed into the granule causing swelling and increased size. In addition, amylose chains can leak out as the granule swells. The viscosity of the solution increases as the temperature is increased.[27] The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains. In addition, viscosity is reduced as the granules are destroyed. The glucose chains can reassociate into short crystalline structures, which typically involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules in a process called retrogradation. [28]
Plants produce starch with different types of structure and shape characteristics which may affect digestion. For instance, smaller starch granules are more available to enzyme digestion because the larger percentage of surface area increases the enzyme binding rate.[29]
Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. Cooked starches with high amylose content generally have increased resistant starch.[30]
Definition and categorization Edit
Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types:[8]
RS1 – Physically inaccessible or undigestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains.
RS2 – Resistant starch is inaccessible to enzymes due to starch conformation, as in green bananas and high amylose corn starch
RS3 – Resistant starch that is formed when starch-containing foods are cooked and cooled, such as pasta. Occurs due to retrogradation, which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled.
RS4 – Starches that have been chemically modified to resist digestion
Processing effects Edit
Processing may affect the natural resistant starch content of foods. In general, processes that break down structural barriers to digestion reduce resistant starch content, with greater reductions resulting from processing.[31] Whole grain wheat may contain as high as 14% resistant starch, while milled wheat flour may contain only 2%.[32] Resistant starch content of cooked rice may decrease due to grinding or cooking.[18]
Other types of processing increase resistant starch content. If cooking includes excess water, the starch is gelatinized and becomes more digestible. However, if these starch gels are then cooled, they can form starch crystals resistant to digestive enzymes (Type RS3 or retrograded resistant starch),[8] such as those occurring in cooked and cooled cereals or potatoes (e.g., potato salad).[33][34] Cooling a boiled potato overnight increases the amount of resistant starch.[35]
Of course it won’t show you lower blood levels if you’re a diabetic, it’s still a carb. Maybe it will lower it a BIT.
raw potato, green bananas raises my blood glucose by exactly zero. They are very resistant starches/ prebiotic fibers. A slice of bread makes my blood glucose skyrocket being type 2 diabetic… in the past my A1C was 10% now it’s 5.2%. But these raw potatoes, green bananas and inulin do nothign but help my gut:)
I watched that video!! It wasn’t the fact that it would remove the starch or reduce the Sugar Index, it was that maybe if the R1 would turn to a R2 when you would eat it cold, and it would be more beneficial to your gut, nothing about it reducing the Sugar! It was on Thomas DeLauer and he was only talking about Potatoes, on a cheat day, referring to a cyclical Keto!!
Type III resistant starch (RSIII) is retrograded amylose and starch (21–23). Because amylose molecules have linear structures, they have a great tendency to form double helices, particularly near refrigeration temperatures (4–5°C) and with adequate moisture content. Retrograded amylose has high gelatinization temperatures, up to 170°C, and cannot be dissociated by cooking. The gelatinization temperature of retrograded amylose, however, decreases with shortening of the amylose chain length. After starchy foods are stored, particularly in a refrigerator, amylose molecules and long branch chains of amylopectin form double helices and lose their water-binding capacity. The double helices of starch molecules do not fit into the enzymatic binding site of amylase, thus they cannot be hydrolyzed by this enzyme.
Where are the studies that say that Rice put in the refrigerator be cut in half in calories?
Great. Just steamed a sweet potato in the microwave to refrigerate for tomorrow. Guess that busted my plans. Thanks for letting me know, Dr. Berg. I’m so gullible.
Thank you. I saw a video about this last night and got excited thinking I might be able to have a potato once in awhile but I knew you would have the correct information.
I’ve only heard of potatoes and such not pasta turning into resistance. In addition it’s supposed support the gut biome which in turn helps with insulin resistance. But I’ve never heard of pasta being used in resistance starch
You are talking about ‘retrograde resistant starch’. There are other types of ‘resistant starch’ that really are resistant to digestion. I grow my own bananas and a few days ago I dehydrated a few kilograms of raw, under-ripe, green Cavendish Banana, sliced thinly in my dehydrator for 12 hours at 55 deg C. The next morning, I blended the dried banana chips into flour and put through a fine sieve. It made 700g of fine flour and 200g of courser flour. Using the fine flour that went through the sieve, I put 3 level tablespoons (30g) of the flour into a blender with 1 cup of water, a pinch of salt, a few drops of vanilla essence and 2 tspns of coconut cream (canned). I blended all until smooth. I then tested my blood sugar prior to drinking the mix and my blood sugar was 5.4 mmol/L. At 30 mins after the drink I tested again and my blood sugar was 5.5 mmol/L. At one hour it was 5.5 mmol/L. At 1.5 hours it was 5.5 mmol/L. And at 2 hours it was at 5.4 mmol/L.
So, according to my test, this particular type of resistant starch (raw green under-ripe banana flour) really is ‘resistant starch’ and it made a nice drink. It is good idea to test these types of things ourselves, that way we’ll know for certain what is going on, rather than merely believing what someone says, one way or the other.
Also people have demonstrated with the blood glucose monitors that resistance starch exists and works.
Resistant starch exists. Most of the starch from potatoes and pasta won’t turn into it. However you will get a large portion of the fast absorbing starches into slow absorbing starches. In either case it does slow down the carb absorbtion significantly. Also eating meat with starches is not good since the protien from meat increases the insulin level, spiking it, rather than slowing it down.
The effectiveness of changing starches from fast to slow absorbing or being resistant depends on the starch source. So it depends if it is a whole food, the age of the food, and other variables.
Thanks for this video!! I was just searching on how to make resistant rice and saw this. Won’t be doing that anymore
KenDBerryMD is there any truth that “rinsing pasta and potatoes under cold water, after they have been boiled”, reduces or lowers the starch content?
Perhaps you could let us know if it is.
Dr Berry, what about ACTUAL resistant starches? Foods with starches that are resistant by nature? Like Inulin or unripe bananas. I’m doubtful about unripe bananas. However, I’ve heard that inulin is a resistant starch and I would really like to know if NATURALLY resistant starches like inulin can be eaten without spiking our blood sugar. Just wondering if you knew anything about that.
If “Resistant Starch” were actually true, you would be given a pamphlet by your Doctor, and your Doctor would explain to you proper Diabetic Pasta and Potato Prep once you are Diagnosed with Diabetes.
I’ve been researching and it does not feel so far fetched… i started my own test yesterday… I’ll keep you posted… so what do you think about the potato diet? Why are people loosing weight as the focus their meals around resistant starch… by the way, I think pasta does not fall into the term… Check Thomas Delaurs post on resistant starch… it’s quite comprehensive, he gets in to the chemistry of everything… I’m interested in your take of the potato diet… Thanks!!!
How much starch carbohydrates and fruits are okay for diabetics thanks cuz I’m I’ve heard about this
I’ve been type one for 30 years and have been on a pump and cgm for 2 years. I totally agree with a starch is a starch, cold or otherwise. I love cold pizza and lasagna and whether is is eaten hot or cold it spikes my blood sugar.even if I have add insulin to cover the anticipated rise. I’ve now cut out processed food entirely. I have meat, dairy without added sugar, fruits and vegetables including potatoes. Following this diet and adding a pump and cgm into my diabetic care has lowered my A1C from 11 to 6.5. Thank you for debunking this “resistant starch” myth!
What is happening to people who go on the all potato diet and lose weight?
I’m not diabetic but wanted to do my own experiment. I checked my glucose before eating it was 91. After eating sushi rice which was refrigerated for 24 hours, my glucose shot up to 213 within one hour. I will not be eating anymore white rice.
This guy is full of shit; Broke doctor want folks sick so he can collect money from sick folks Fuck this guy infomercial bullshit theory
Check out Dr. Michael Mosley, his TV Show “Trust me i´m a doctor”, a UK Programm. Thats when it all started. 😉
You know what? I would like to see him light those cigarettes that he has hanging out of his ears. Can he smoke them like that?
As water cools down its molecules ger closer and closer together and change their structure. You don’t just need heat to change structures.
If I superchill my beer will it become resistant starchbrewlight? Then I can drink twice as much.
one important question, after cook the rice and cool down several times. Can i eat it when hot or i should eat cold rice for more amount of resistance starch? i just like to eat food when its hot.
What I find interesting is that you debunk the “myth” of turning normal starch into resistant starch, but conveniently avoid discussing the benefits of eating foods rich in resistant starch. In fact, you even end the rant by saying “don’t eat starch” without making any distinction.
I eat 5 small roasted potatoes a day and my weight keeps going down. Also, I never add salt to my food.
I love cold boiled potatoes with a glass of buttermilk, Darn it, I have to believe Dr. Berry.
There are different types of resistant starch. The ones that are good for diabetics are the ones that are never cooked, such as raw very green bananas (with no yellow on their skins at all), raw green plantains, raw potato starch mixed into cold water. Those forms are good for diabetics, but they are not very tasty at all.
Saw a video on Beat diabetes about this. After he texted himself after eating a cold sweet potato. His results concluded th a you should just eat avocado rather than try to make potato into one. If this were to rain true then I should have been skinny from a steady diet of office tries and tator tots.
Here’s an idea, wait until your sniffles clear up and then make a video…just saying
Very Interesting, Pav! Essentially eating the same foods just eating them differently. Would love to see another video on recipes or different resistant starches so that i’m not stuck eating ripe bananas and raw potatoes.
Thank you! I knew that I didn’t feel the insulin spikes that I normally feel after eating high glycemic carbs after eating potatoes, and that I actually felt better after eating them with a balanced meal of say baked fish and leafy greens. I eat a baked sweet potato at least once a week, and I feel great after eating my meal that includes it, and I’ve been dropping a ton of weight, all of which is the opposite that I feel after eating sugar and processed complex carbs. This explains exactly why, and why baked potatoes are fine to eat on a lower carb diet.
Jamaicans have been using cocunt oil in rice and eating left over rice for decades.
Does fermenting the rice grain before cooking make a difference?
Bunch of shit we are now eating something that has resistant at the beginning of it.
Add wood chips and some batteries. Thats more stuff to swallow less calories. That matters to you right.
cook and cool, repeat. may work becuase is killing nutition and you wil basicaly be eating dead food neutrition wise.why would dead food spike you blood sugars or be high in colories
It’s called Whole Foods. This isn’t new. When did people have a fear to potato’s???
What a certain body go check what different people eat. Vegans are all thin.. they eat drum roll please. Potato’s and cover your ears.. FRUIT. OMG
Cooking and cooling only increases RS from 3% to 4%.
It’s a myth.
Green banana flour is higher in resistant starch.
Boiling, cooling and re-boiling rice over and over can give people botulism. Please don’t encourage people to do this. If you want less calories, just eat less rice.
BUT rice should be boiled and the water poured off, to decrease the arsenic.
So if I put peas in the rice along with the coconut oil, and chunks of sweet potatoes it should work, sounds yummy.
What’s the point in eating something you can’t digest? How about vitamins and minerals? Do they get digested or not? Is this just a temporary measure to lose weight by tricking your body into believing it has eaten enough food by making the gut full?
This woman don’t know what the fuck she’s talking about. Forget about calories and stay away from starch. Starch is a chemical and a binder. It has carbonic acid that will eventually place your blood below the ph scale and now youre succeptible to diseases. Eat mineral food and you’ll never have to worry about weight.
The first time I read of resistance starch I felt like it was another hoax.
Resistant starch packs no where near the same digestive punch as rhino horn
Why don’t you mention spaghetti and also why don’t you mention the sources of your of your video.
Without sources it makes our discussion mute.
What about the issue of putting coconut oil in rice. Why the coconut oil? Why not just rice by itself?
if this ain’t the dumbest shit… eat something your body CANT digest, because it reduces calories (and therefore your energy consumed?) can’t wrap my head around this
Resistant Starches aren’t “microbes.” Apparently this chick is good eye candy though.
Adding to much water to cook rice, unless you’re making rice porridge.
So… potato salad is GOOD for you?! Mom knew how to use leftovers LOL
They haven’t mentioned the higher sources or resistant starches, those are the other legumes, especially chickpeas. Check che channel nutrion facts
I heard of this but need clarification: when cooking rice, for example, do you leave it to cool down on the counter, then put in the fridge or do you put it immediately in the fridge after cooking?
Not all carbs are created equal. Resistant starches are carbohydrates that are resistant to digestion (like soluble fiber). Healthy Carbs For Weight Loss.
Resistant starch (the healthy carb) have a number of health benefits. They can improve insulin sensitivity, reduce inflammation and help feed the good (friendly) bacteria in your stomach.
Dumbest thing I have ever herd. You couldn’t sell this shit to a diabetic
You wanna loose FAT? This is one way to loose fat and battle insulin resistance complications. You stop shuger you stop disseas. Good luck.
Many studies show that resistant starch improves insulin sensitivity and lowers blood sugar levels, especially after meals. Resistant starch has fewer calories than regular starch.
Resistance starchy foods resist being broken down to use as energy by the cells of the body and instead feed your gut bacteria…so don’t just think she is talking crap because she’s blonde!
Confused by Dr’s contradicting each other:( This Dr says Resistant Starch is a Myth after tests that still spikes insulin: https://www.youtube.com/watch?v=qtcaa5NKWzk or am I reading it wrong?
LOL! What did she say???? Resistant starch are “little microbes”in your food?!!!!! UMMMM…sorry dear, starch is starch, and microbes are microbes, just as people are people and granite is granite. This isn’t even near the worst nutritional advice I’ve heard though….like so many preaching eat yogurt, pasta and grains and run 5 miles everyday.
Cooling and reheating your food several times over fully destroys the nutrients in your food and promotes microbial growth. Rice is the worst. Hello food poisoning (fantastic way to loose weight). Please don’t listen to this lady this is dreadful food handling advice.
she’s just telling what she has heard. Do not eat the rice kept in fridge for 12 hrs, atleast for god’s sake!!! that’s not the way you eat rice and that doesn’t anyway reproduce the required bacteria, as the temperature is not optimal in refrigerator. serve rice when hot and do not use coconut oil with it, that will no where cut the calories!!
So what does this do to the amount of nutrition you will get after the food is cooled? My thinking you will absorb less vitamins and minerals.
Really informative but what makes the starch resistant? Is there a GI cutoff level or how would you know whats resistant?
How to stay healthy……I have a question. Which is worse, millions of Africans starving to death or Millions of Americans Eating them selves to death?..Americans eating to death are worse, because they actually “can make a “choice” not to eat too much. They’re lacking of self control, discipline. Those Africans do not have choices but to starve.
The biggest problem with controlling diabetes and weight through diet
is the lazy human variable. You can lead a horse to water but cant force
them to drink. Most people rather eat pills or shoot insulin than to
change their lazy eating habits. We live in an instant gratification
society full of people with Zero 0 discipline or work ethic. Sad but true
Every one who gets gastric surgery will gain weight its just a matter of
time. For those people who are over weight and UN-healthy, you
should get
this book by Dr. Jason Fung from Toronto Canada his book will cure
obesity and type two
diabetes. Read this book at
least two times and follow the fasting,diet to control insulin ; check
it out and read
the reviews at amazon
; http://www.amazon.com/Obesity-Code-Unlocking-Secrets-Weight/dp/1771641258/ref=sr_1_1?ie=UTF8&qid=1462303576&sr=8-1&keywords=Jason+Fung
Dr. Esselstyn book “Prevent and Reverse Heart Disease” is the best book for people with heart disease, eating a plant base organic diet with no fats, no oils, and 1000 milligrams of magnesium a day and one raw lemon a day for your heart and arteries.. https://www.youtube.com/watch?v=J6pLRdawBw0
The more meat and dairy you eat the more fat you eat and alcohol you
drink ; The more weight you gain. Fat and alcohol creates more Estrogen
in your body…more Estrogen in the body more weight you gain…and
The more hormone-cancers like breast cancer and “prostate cancer”.The
solution is to eat a plant base organic diet (Vegetarian ) No coffee,
no sweets, no, junk food,. red meat dairy raises your estrogen in the
body. Vegetarian diet and exercise will bring down estrogen. life is
about the choice you make in life! alcohol, red meat,
dairt y & fat equals = estrogen-more estrogen in your body
equals = lots of weight gain Vegetarian plant base diet, no sugar, no
alcohol, no coffee, and exercise every day is the solution to lose
weight and bring down estrogen.Also you must not eat wheat or the gluten in the flour will destroy your stomach lining over years and them toxin and bacteria will leach through the stomach lining into your blood stream and more health problems.Also one of the best thing to do if you have heart disease is pull all your teeth out by a Dentist then no bacteria will enter your arteries and heart that cause inflammation and arterial plaque.Also donating blood to the Red cross every two months is good for your heart,your heart will pump less and you have more energy and less Iron in the blood less cancer..go donate blood!
..OLIVE OIL OR ANY FATS AND VEGETABLE OILS ARE TOXIC TO THE LIVER AND CAUSE HEART DISEASE ; SEE THIS VIDEO ON OLIVE OIL ; https://www.youtube.com/watch?v=OGGQxJLuVjg if you’re not
born with the skinny gene! than you have only one solution eating low
fat healthy diet and exercise.and sleep 9 hours at least, go to bed
early so your hormones are not out of control. If you don’t get good
sleep you will not lose weight. you must fast, and not eat every hour
.control your insulin! You must not use any type of sweetners, no
Stevia either, Stevia also raises your insulin hormone and you gain weight.
no sugar no sweeteners! ZERO!! if you feel hungry eat some resistant starch, raw plantain.or chia seeds with almond milk.Detox your liver ; eat one raw lemon a day, goose berries, two kiwis for natural vitamin c (acorbic acid is poison)when you get sick take “olive leaf” extract 1500 mg a day,oregano oil and Astragalus.If you have heart disease take 1000mg. of magnesium a day.Go in the sun 30 minutes a day or get a sun lamp.f you want to lose weight watch your intake of carbs, but be careful since the equivalent of 12
teaspoons
of sugar happens very quickly.
For example:
• 1 cup of milk equals = 2 teaspoons of sugar
• 1 cup of rice (cooked) equals = 9 teaspoons of sugar
• 1 banana equals equals = 5 teaspoons of sugar
• 1 baked potato equals = 7 teaspoons of sugar
• 1 sweet potato = 8 teaspoons of sugar
• 1 cup of strawberries equals = 2.5 teaspoons of sugar (low sugar)
• 1/2grapefruit = 2 teaspoons of sugar
Coca cola (one can) 8.25 teaspoons of sugar
Raisin Bran cereal 7.75 teaspoons of sugar (per 100grams)
Grapes fruit 4 teaspoons of sugar (per 100grams)
Tomatoes 0.7 teaspoons of sugar (per 100grams)
1 Muffin (one chocolate chip muffin) 4.75 teaspoons of sugar
Special K cereal 3 teaspoons of sugar (per 100grams)
Corn Flakes 2.4 teaspoons of sugar (per 100grams)
Alpen cereal 5.75 teaspoons of sugar (per 100grams)
Mangos fruit 3.2 teaspoons of sugar (per 100grams)
A cup of seedless prunes has, in effect, 25 teaspoons of sugar!
Scientists find in comparing the sugar levels in the blood after the
consumption of a snickers bar that has 8.5 teaspoons of sugar the same
as two bread slices! The sugar equivalent is of 1 large bagel a
whopping 12 teaspoons of sugar!
Lastly, it is worth noting that there are many breads that a single
slice of which will raise your blood sugar more than a US Snickers bar
(which has a GI of 68/97)…if the Glycemic Index can be believed. You
can browse the table yourself to see. I’ve included some of the more
interesting ones below.
Breads that have a higher Glycemic Index than a Snickers bar:
Bagel, white, frozen (Lender’s Bakery, Montreal, Canada)
Baguette, white, plain (France)
Kaiser rolls (Loblaw’s, Canada)
Melba toast, Old London (Best Foods Canada Inc, Etobicoke, Canada)
White flour (Canada)
White flour (USA)
White flour (Sunblest; Tip Top Bakeries, Australia)
White flour (Dempster’s Corporate Foods Ltd, Canada)
White flour (South Africa)
Wonder, enriched white bread
Stay Trim, whole-grain bread (Natural Ovens, USA)
In contrast, strawberries give you a big carbohydrate
“bang for the buck” meaning you can eat lots of them with minimal sugar.
Strawberries
have lots of water in them. 1 cup of strawberries = 2.5 teaspoons of
sugar
If you have diabetes or you’re over weight get this book called ; The Obesity Code: Unlocking the Secrets of Weight Loss Paperback – by
Dr. Jason Fung check it out at ; http://www.amazon.com/Obesity-Code-Unlocking-Secrets-Weight/dp/1771641258/ref=sr_1_1?ie=UTF8&qid=1465113402&sr=8-1&keywords=Dr.+Jason+Fung
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who the hell wants to eat peas that have been cooked and cooled three times. Refried rice and hash brown potatoes sure but the thrice cooked peas are desperation eating.
Should I refrigerate it while it’s hot or wait for it to cool and then stuck it in the fridge?
Do you want to see more videos about what foods you can find resistant starches in and the health benefits of resistant starches?
It’s not magic, it’s called Starch Gelatinization and Retrogradation is what causes the starch to convert to Resistant starch upon cooling. It’s scary when an MD calls science, magic!
What do you call a doctor that barely made it through medical school? A doctor! Ba Dum Tss
Another great informative video. On an unrelated topic do you know much about Heart Rate Variability as a measure of health?
Could you explain what to do to enhance it?
Thanks in advance
Add over 100 calories of oil to you rice, to get less calories in your rice. lol. Brilliant!
I only eat any pasta about 2 times a month. If this is real then that means I can use the store bought pasta and make prepared pasta foods to freeze for meals? And what about bread.. when I eat bread I only east “bird seed” bread or sourdough bread. Is that good or bad and cooked or plain? I never did get rid of my postatoes love them too much and found out that the way i eat them is ok. I just wont eat then first cooking and re heat later lol
Great little video that deserves a wider showing. Question: can a potato (and banana) based diet for an obese person increase the daily calorie burn by say 7000 kcal? This figure seems rediculously high, but my own experience with a 1kg per day weight loss suggests it is possible. No, it is not the well known water weight loss during the first days of a diet, but actual body fat burning .
I would be curious to know how much resistant starches is in nuts and seeds. Do you have any data on that? Much appreciated thank you
Excellent video very thorough. By the way for those interested the other forms of fermentable fibre are pectin, inulin, and FOS
Do you have to cook and cool the beans also? Or just cook and eat them hot?
Trying to understand, we make the rice, cool it and reheat it when ready to eat?
All the beans you mentioned, is it ok to eat them hot and freshly cooked? Thanks
Can you cook with resistant starch? If not how on earth are you going to eat it.
Thank you Doc ❤️ great info I’ve put your advice into practice and the results are amazing
God bless
Something I’ve learned recently…pressured cooking beans breaks up the resistant starch so it’s no longer resistant. I was having inconsistent results with the resistant starch diet until I started slow-cooking the beans, and since canned beans are pressure-cooked they are also off my menu. And I suspect that microwave foods that contain resistant starch will also break down the starch so it’s no longer resistant. I can feel my metabolism increasing the more resistant starch I eat.
Thanks. Amazing topic
Just you need to add some written bullets
Uncooked oats? Who eats that? You can share a meal with your horse.
Will you get to the point; 30 amazing foods. Who wants to listen to you standing there talking in your creepy voice. Thumbs down.
I’m sorry, but you have lost me at “fiber is good for your flora, but there is no nutrients from them”. REALLY?!?! I hope you eat your veggies… Oats will never beat the (green) salad nutritional-wise and for the weight loss purpose. I hope people read this, especially if they think they will cure their diabetes by eating oats, cold potato or beans… Also I think it is better to stop completely with high carb food, instead of eating of tempting amounts. It is like to advise a cigarette smoker to stick to 3 a day…
Is it better to consume resistant starch on an empty stomach?
Pretending to be a listicle, but never shows the list: Raw oats, Navy beans, Northern beans, Cannellini beans, Peas, Adzuki beans, Kidney beans, Lentils, Black beans, Garbanzo beans, Lima beans, Pearl barley, Green bananas, Banana Peels, Potatoes, Sushi rice, Pumpernickel bread, Rye bread, Yams, Plantains, Muesli, Corn tortillas (actually, ANY corn), Sourdough bread, Cooked millet, Brown rice, Rice pasta, Corn, Chickpeas, Pinto beans, Hi-maize flour
Do you get the same benefit from green bananas and green plantains when you cook them and allow them to cool down as with potatoes and rice
Start with 20-30 g/day with foods
05:00
Cooked & cooled potatoes, rice uncooked oats, cooked plantains, green bananas, beans (white, navy, kidney, adzuke, northern, canellini, black, garbanzo), peas, lentils, puffed wheat cereals, lima beans, pumpernickel bread, pearl barley, yams, rye bread.
Welcome!
The entire video is him standing there talking. He never shows you the 30 foods. Edit…. okay, so I looked up his website, and it says navy beans are the highest source of resistant starch, so that’s easy to find and easy to eat. Good.
What about the lentils, red kidney beans
I buy the one in the can should i cook them? Thank you
Should you add coconut oil after cooking and before cooling?
here are my results with a resistant starch
https://youtu.be/u-MLHKgbLUY
What about cooked then cooled rice?
If so, does it matter what kind of rice?
There’s a research published in an ACS seminar about resistant starch in rice. This group found that you have to cook the rice with an addition of raw coconut oil, chill it a day and warm it up when you need it for the resistant starch to increase up to 50-60%. They speculate the raw coconut oil plays a role in interacting with the starch converting it into resistant starch. Does it true, Dr? I can’t remember the name of the researchers on top of my head but I think it was from 2015. Thanks for enlightening us on this.
I’ve noticed my dreams are more vivid after a week of potato starch.
Are sweet potatoes cooked and cooled a good source of RS? Thanks
Why is it called resistant starch are you talking about potato starch is the same thing? I’m gonna assume since the title said the word potato starch that’s the same.
Hi, doc! Have you eat carbs after 40 days water ONLY fast in your life…? I telling you, the results gonna shock you….. carbs is good!
I want to add that cooking cooling and reheating things like potatoes actually further increase the RS
can you please tell me how to make resistant potato starch with potatos or with potato starch?? It would mean a lot if you could! thanks
As tinned beans have been cooked and cooled are they therefore high in resistant starch compared to raw dried beans cooked at home?