Advantages of Resistant Starch and How to locate It

When to take the potatoe starch? With meals? I’m doing keto and intermittent fasting? Does it break a fast?

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.

Guys,
Did any one try this resistant starch??
I think this is not true

Thank you very much doctor hyman Claudine maréchal de belguim

Why not just eat the whole foods that contain resistant starch?

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.

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?

Dr. Berry says it’s a bullshit, a myth and a lie. So who is right?

What’s the difference between the starch product and the flour one?

Complete bull anyone that has a continuous glucose monitor try this theory on your sugars will be worse than before

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.

there is NO such thing as “good” starch its all acid and mucus forming and destructive to the body! this guy is a “Demon”

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.

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.

since when should eating mean you have to become a biologist? this is insanity. this guy need to be locked up.

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…

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!

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 ��

Been recommending it for my clients who are changing their lifestyle and it does wonders:) Vermicelli or Japchae noodles

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!

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.

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?

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

Bob’s Redmill unmodified potato starch doesn’t contain resistent starch according the Bob’s Redmill, the producer, of this product.

Dr. Hymen sounds like it would be the name of a gynecologist.

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?

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 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

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.

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.

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.

Here’s how to get started with KETO ▶▶▶ http://bit.ly/KETO101

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

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?

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.

Thank you for saving me from making a huge mistake in my keto journey

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!

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 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.

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.

Does that go for resistant starch powder or supplements aswell?

He doesn’t cite any studies to back up his claim and I’ve read studies saying the opposite.

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.

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!

I’ve read that it’s raw potato, green banana, or the powder. It’s not cooked and then chilled.

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.

Your scientific opinion is based on 4 people. This is not science it is journalism. But we should watch out blood sugar.

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

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.

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.

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.

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

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]

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:)

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.

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.