Resistant Starch

[danielmg]

I was listening to a podcast (Joe Rogan Experience), where a guy called Chris Kresser briefly talked about Type 1 & 2 Diabetes.

He mentioned something called starch resistance, whereby a food source (i.e. potatoes) that are cooled after being cooked/boiled contains less starch than if they were eaten when just cooked/boiled or heated. Even more interesting, with every cycle of heating and cooling of the starchy food source, it further reduces the amount of starch that is active in the food. So I think, based on this, that cold potatoes contain less CHO than warm/hot potatoes (for example).

I wonder if anyone has previously tried or experimented with this?

 

[trophywench]

LOL - it's never reduced the amount of insulin I have to jab for potato, or any pasta salad - but I think you have to reheat them at east once for this to work at all, don't you? And I would have thought only make a marginal difference - not enough really to be of any great assistance.

But just interesting! LOL

 

[Northerner]

I wonder if anyone has previously tried or experimented with this?

It has been discussed here before - this is a good link explaining it:

https://www.precisionnutrition.com/all-about-resistant-starch

 

[Sally W]

I always cook, cool and reheat on the rare occasion I eat rice potatoe and pasta. If cooking rice I out a teaspoon of coconut oil in the pan (Dr Oz, US doctor) recommends this. Also I think Oats are not improved by cooking and contain less resistant starch than raw.