resistant starch?

[s'nic]

I read about resistant starch
' retrograded starch - starchy food that has been cooked and then cooled, which increases its resistant starch content (e.g., potatoes or pasta cooked-and-cooled, sushi rice, etc.)'
Does anyone know if this actually works well? I did cook some pasta and threw it in the fridge overnight before heating and using some of it today. Various websites talked of it, but I'd be interested to know if folks had any experience of it.

 

[Leadinglights]

I read about resistant starch
' retrograded starch - starchy food that has been cooked and then cooled, which increases its resistant starch content (e.g., potatoes or pasta cooked-and-cooled, sushi rice, etc.)'
Does anyone know if this actually works well? I did cook some pasta and threw it in the fridge overnight before heating and using some of it today. Various websites talked of it, but I'd be interested to know if folks had any experience of it.

I think some people find it doesn't increase their blood glucose as much but they find that out by testing before they eat and after 2 hours and monitor what increase they get. Again it all depends on the individual.
They are foods which many who are dietary managed Type 2s will avoid anyway.
There is a bit of discussion in this thread

https://forum.diabetes.org.uk/boards/threads/pasta.110144/#post-1320531

 

[rebrascora]

I think it is a little bit like Low GI. Some people's digestive system is just really fast and efficient at breaking down carbs, whether they are supposed to be resistant or slow release and other people seem to find these tips and techniques actually work to some extent.
Unfortunately I am in the first camp and it doesn't make a difference for me and porridge hits my blood like rocket fuel, even made with the best jumbo oats. It is similar with lentils and beans where I seem to extract more glucose from them than they are supposed to contain.

The only way to find out how you will respond is to use a BG meter to test before and 2 hours after with a weighed amount of both normally prepared pasta and then cooked, cooled and reheated (obviously on different days) and do several tests to eliminate other factors. Testing just before you eat the meal and then 2 hours afterwards each time and log your results. Good diabetes management is all about doing science experiments on yourself to figure out what works because we all have different metabolisms and gut biomes and those things play a big part in how we break down food.

 

[s'nic]

thanks both, atm I'm only just on the bottom of the pre-diabetes scale, so not using a blood monitor
I think I'll just do the cook chill thing on faith that it will assist in my case

 

[Martin.A]

The British Nutrition Foundation says:-

Resistant starch cannot be digested in the small intestine. As a result it is classified as a type of fibre. It’s formed when starchy foods like potatoes and pasta are cooked then cooled, and there is good evidence that post-prandial glycaemic responses are reduced compared to digestible carbohydrates.

You can also read all about it on this very site:-

Carbohydrates and diabetes: What you need to know

For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and...

www.diabetes.org.uk