You are 1 step away from being a PHD lol The 1 step missing for me is how this directly impacts our digestion. Amylose starches have little impact on our insulin levels, correct? But does cooking these starches make them have an impact on our insulin levels? If so, is it because of that hydrolysis bond making it easier for digestion? Also does cooling down/retrogradation of cooked items make them safe to eat again, as in not impacting our insulin levels? Are we trying to say, because of cooking starches and adding that water bonds in the chain structure of amylose starches we help our bodies digest glucose better versus letting it cool down making it harder to digest? What about Amylopectin? Do these food items ever become safe to eat for someone with diabetes?
from my experience, basically yes to everything you asked. what i do is make 1lb of long-grain brown rice in a rice cooker, then put the pot into the fridge at least overnight. then over the next few days i'll scoop out a bit of the rice into a bowl, add a can of sardines in evoo, some guac, and some seeds and seasoning, and eat it all cold and my blood sugar barely moves and my ketones stay high. it's basically a super healthy and cheap sushi bowl. studies show that the colder/longer the rice is cooled the better. all that resistant starch goes to your large intestine where your gut microbes consume it and produce short chain fatty acids such as butyrate which are amazing for your health. it's also super easy to do intermittent fasting this way. this meal will keep hunger away like nothing else
At the time 2:24, you said that hydrogen is removed when the water molecules comes in. Where are the hydrogen molecules going. Can we use these hydrogen molecules for other purposes like generation of energy or hydrogenation of oils etc. Is it possible to store it?
Girl you are amazing, been doing this all semester and didn't really get it, I watched a five minutes vis and I completely understand it, Thank you so much., I wish you had more videos of other explanations.
Make more videos on different topics so that we could easily understand about that topics👍🏼🔥
Really helpful😲 Nice concept
Thanks for making it very simple.
Wow. So clear. Thank you so much for this video I understood the concept
hai.. does resistant starch still remain if we heat it again.. if it remains please explain why..
I really like the explanation 😭, please make video more 😅
You are 1 step away from being a PHD lol The 1 step missing for me is how this directly impacts our digestion. Amylose starches have little impact on our insulin levels, correct? But does cooking these starches make them have an impact on our insulin levels? If so, is it because of that hydrolysis bond making it easier for digestion? Also does cooling down/retrogradation of cooked items make them safe to eat again, as in not impacting our insulin levels? Are we trying to say, because of cooking starches and adding that water bonds in the chain structure of amylose starches we help our bodies digest glucose better versus letting it cool down making it harder to digest? What about Amylopectin? Do these food items ever become safe to eat for someone with diabetes?
from my experience, basically yes to everything you asked. what i do is make 1lb of long-grain brown rice in a rice cooker, then put the pot into the fridge at least overnight. then over the next few days i'll scoop out a bit of the rice into a bowl, add a can of sardines in evoo, some guac, and some seeds and seasoning, and eat it all cold and my blood sugar barely moves and my ketones stay high. it's basically a super healthy and cheap sushi bowl. studies show that the colder/longer the rice is cooled the better. all that resistant starch goes to your large intestine where your gut microbes consume it and produce short chain fatty acids such as butyrate which are amazing for your health. it's also super easy to do intermittent fasting this way. this meal will keep hunger away like nothing else
Thanks! When the water molecules are being kicked out in retrogradation, is that process called syneresis?
Thank you do much. Perfect ❤❤❤❤
Thank you so so much🙏🏽
wow! this video was really helpful! thank youuuuu
fantastic explanation ! thanks 🙏
I understood this so clearly its not even funny. I wish Bio on every level was taught like this, thank you.😁
I request you to please make more videos it is one of the best videos on youtube ever ♥️♥️🕉
this vedio is very helpful..and also i want to know the retrogradation of starch reduce the nutritive value of foods?
thank you so much .. I hope you can create more knowledgeable videos.
Amazing visual!!
At the time 2:24, you said that hydrogen is removed when the water molecules comes in. Where are the hydrogen molecules going. Can we use these hydrogen molecules for other purposes like generation of energy or hydrogenation of oils etc. Is it possible to store it?
Great explanation!!
Amazing video 💎😃 Fans from Sri Lanka ❤️🇱🇰😃
This amazing, thank you.
This explanation is fantastic and helpful. Thanks <3
You should do more videos
Thank you!!! :)
Girl you are amazing, been doing this all semester and didn't really get it, I watched a five minutes vis and I completely understand it, Thank you so much., I wish you had more videos of other explanations.
thank you for making this video! Very easy to understand
wow, i loved the explanation. So simple and clear.
its so clear and so interesting!! Thanks a lot~😁
Why did you separate the amylopectin branches from the amylose to demonstrate the starch retrogation. Starches have both right? What did I miss?
it's mainly the amylose, that does that. you just missed this fact ;)
great explanation !!
Is gelatinized starch cationic?
thank you sooooo much!!!
Great video! I found these concepts to find so hard to understand without a visual. You provided a great visual of these concepts!
I appreciate your effort so much ✨ thank you for great explaination💕
Really good video, thank you so much for making this!
Pls explain me if u get
@@K33-u6x umm, what did you not understand? I'll explain that
Excellent video! Next time please discuss different kinds of food additives and their functions.
perfect, thank you so much for this explanation :)
thank u
Very helpful video.nice presenting. Thanks.
nice explanation !
You're awesome!
Easy even for a lay man to understand
This is an excellent video, thank you!
Thank you so much. Great explanation :)
this is great! helps me a lot. thanks!
Very well explained
I'm studying for my RD exam and this was the most helpful video i've seen for retrogradation. huge help! thanks so much
how did you do? What else did you use to study? Any advice :)?
I'm studying for mine now! I'm happy I came across this video.
Came here to say the same! Studying for the RD exam and this video FINALLY made it click in my brain. Thank you, Alisa!
me too! haha I dont know how we ended up here
same guys!! wish me luck
Very helpful! Thanks, Alisa!
what about biscuits. It's hard and more brittle, it gets softer and more elastic after few days on air.
i think it's the water in the air, that comes into the biscuits. bread has water in it, that evaporates.
that's very helpful. Thank you so much!