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Yay - Resistant Starch with Frozen Bananas :)

Jodee

Jodee

Well-Known Member
Relationship to Diabetes
Type 2
Resistant starch can be a beneficial part of a diabetes-friendly diet, potentially improving insulin sensitivity and reducing post-meal blood sugar spikes, checking after watching the following video :-

www.facebook.com

80K views · 3.7K reactions | Great Things Happen When Freezing Your Banana! #drmandell #health #banana | Motivationaldoc

Great Things Happen When Freezing Your Banana! #drmandell #health #banana.
www.facebook.com www.facebook.com

I guess good for when you want a smoothie or to have on hot summer days cooling as is frozen mandarin segments.

I would think dipped into melted chocolate will make for an instant coating straight from the freezer for the feeling indulgent treats 😛

I'm incorrigible I know :D
 
I know you are incorrigible @Jodee but for the sake of others might I suggest that before rushing off and buying the banana stock at your local supermarket and stuffing it in your freezer, it might be wise to find out if it actually works for you.
Just get a couple of bananas, eat some and check your blood glucose rise. Freeze the rest, thaw them and see what rise you get from those. Do it a few times to see if you get a consistent difference, if indeed you do get a difference.

I know I am a bit of an old cynic but I think that is the best approach to anything miraculous that appears on Facebook.
 
Aren't most of the carbs in bananas sugars, in which case there will be very little starch which might become resistant on freezing and that assumes your body isn't able to digest resistant starch. Mine just seems to take it as a challenge and I don't see any benefit.
As @Docb says, it is always important with these theories, to test how your particular body responds in practice.
 
Thanks @helli.
Only a percentage of the starch can become resistant though, so you aren't going to get the chance of anywhere near the same benefit as from say bread or pasta, if indeed you get any benefit at all! It isn't like freezing these foods magically changes all the digestible starch and they can be eaten without any impact.
I believe it will also depend on how ripe the bananas are. The riper they are, the higher the sugar percentage compared to starch, from what I understand.
 
Leadinglights said:
Those % ages look odd, 23g carbs per 100g isn't 7% and I notice fibre is spelt FIBER so US data ???
Click to expand...
Yes it is US but the final column is % of Daily Recommended consumption not % of the banana.
I find 23% (23g per 100g) as the perfect amount to use for my insulin dosing when I eat bananas ... like this morning.
Regardless, it was only used as an indicator that the sugars are only just half of the carbs (and, if you remove the fiber, the sugars are less than half of the carbs).
I think there is a tendency to assume all carbs in fruit are sugar which is not always the case. Bananas are carby but not the sweetest fruit.

It is probably all academic for those who are watching their carbs but not so for people with Type 1 (unless they chose a low carb diet).
 
rebrascora said:
As @Docb says, it is always important with these theories, to test how your particular body responds in practice.
Click to expand...
But to do that you'd have to replicate the conditions of the original experiment, where participants had their BG checked every 15 minutes after eating, or use a CGM. If you increase the amount of resistant starch you're supposed to get a lower rise. It doesn't claim to result in a lower post-prandial, which I think is a common misconception. I think the original experiment was based on pasta.
 
helli said:
Yes it is US but the final column is % of Daily Recommended consumption not % of the banana.
I find 23% (23g per 100g) as the perfect amount to use for my insulin dosing when I eat bananas ... like this morning.
Regardless, it was only used as an indicator that the sugars are only just half of the carbs (and, if you remove the fiber, the sugars are less than half of the carbs).
I think there is a tendency to assume all carbs in fruit are sugar which is not always the case. Bananas are carby but not the sweetest fruit.

It is probably all academic for those who are watching their carbs but not so for people with Type 1 (unless they chose a low carb diet).
Click to expand...
OK should have gone to Specsavers, sorry.
 
Martin.A said:
But to do that you'd have to replicate the conditions of the original experiment, where participants had their BG checked every 15 minutes after eating, or use a CGM. If you increase the amount of resistant starch you're supposed to get a lower rise. It doesn't claim to result in a lower post-prandial, which I think is a common misconception. I think the original experiment was based on pasta.
Click to expand...
Good point but... it is only any value to you if whatever might have been seen in some laboratory based, convoluted and over analysed, experiment can be extrapolated to real life. 😎
 
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