Finally, a middle-aged woman to educate us on the affects of insulin resistance in starchy foods-- a great benefit for menopausal women with changing hormones Thanks Dr. Becky! ❤
I suggest your channel to all my friends who want to loose weight in a healthy and sustainable manner (and to those just interested in keto and intermittent fasting). Besides providing great information and instructions, you present videos in a positive, caring, and lovingly spiritual way. You are the kind of coach that gets the best results from your students.
Thank you. As the world slowly discovers the true fraud of our medical system, we will need educators to help us learn about how to live well by making the best food choices. My own opinion is that modern medicine is an abject failure. Signed: a 30 year RN
On Serious Keto he did a glucose read on potato resistant starch and rice resistant starch. It was interesting to see. He did better on the rice. Though what he did was cook it, cool it, then recooked it. Apparently that didn't cause a problem with the rice but the potatoes didn't seem to do well.
Other health promoting gut bacteria prefer to eat pectin or inulin. Some even like bran as in rice bran or wheat bran. So to better optimize your gut microbiome it’s best to take a variety of prebiotics. Granny Smith apples and carrots are high in pectin and reasonably low in carbs. Also pectin is not damaged by cooking and doesn’t need to be cold.
Thank you Dr Becky. Excellent explanation as always. Would you confirm pls? Do potatoes have to cold or is room temp acceptable? Thanks again - Blessings.
Bob's Red Mill potato starch is not marketed as, nor sold as a resistant starch. Their own customer service tells you it is NOT a resistant starch due to the way it's processed. Anthony's Potato Starch is however, marketed and sold as a resistant starch.
I don’t see how they can isolate the starch without heating rendering it no longer raw. Do you know if one could make bread with it , chill or freeze it, then eat room temp? Thx!
I appreciate your videos on health. There is controversy on whether starchy foods such as potatoes when cooked and cooled end up being less glucose level raising compared to when merely cooked. I'm wondering if you have done any tests on yourself with a meter to see a comparison in glucose spikes comparing ? A test on yourself would be more definitive than what is simply claimed by others. Adding fat, such as butter, to a cooked starchy food, might be more beneficial to reducing the glucose spike compared to cooling. Again, worthy of a test to help confirm one way or another.
Hi Dr. Gillaspy, Resistance starch is ok to lose wait but is it also good to lower inflammation? Can i at least eat potatoes leaving the rice and pasta aside? Love your channel. Thank you in advance,
Yes, I do eat some cold potato sallad, by the same reason, but I try to keep the totale carbo intake under 50g a day, including this potato sallad slice. Still, I do believe the resistant starch there helps me keep the margins the right way, being almost carbo neutral. (And as dr Becky tells, healthy by itself).
Not if you’re keto. Using potatoes with the “resistant starch” preparation, only 4% is resistant, the rest is regular starch, and will spike you just as badly as regular potatoes
Nice and swell to get confirmation resistant starch is OK to use for us "ketosians". But our main concern isnt eating resistant starch to become extra healthy. Our purpose of eating resistant starch is to "cheat the system", ie get a bigger variety of foods to eat, ie discovering some carbo rich foods ARE OK for us to eat, as long we prepare it the right way. I, taking ONE example, I allow myself to eat some potato sallad, ie boiled and cooled potato, with lotsa fat, mainly rapeseed oil, etc... Tasty and relatively nourishing. Knowing the resistant starch is healthy, IS a big bonus, so I DO thank you for this info, but its not the main reason to eat it! And thus; potatoes do contain much minerales and vitamines. . A reason by itself to eat potatoes.. Same with green bananas and rice.. This healthy resistant starch is a sheer bonus. I find thus eating of this potato starch meal, just for the sake of resistant starch, as to overdo it... I dont see no point with it. Even if its somewhat healthy, but utterly meaningsless. Real food is better.
Research doesn't necessarily support the consumption of resistant starch as a separate food supplement. In fact it showed that it doesn't quite work the same way it did when consumed as a whole food.
Ty for the best explanation on TH-cam on RS! I've tested it but only for 4 days and haven't seen any GI benefits.which is why I started this! My weight loss stopped ( I'm strict keto) when I added 2 Tblsp per meal which is usually 2 meals pet day. Do you have any more information on RS? TY.
I am incorporating carbs into my diet 2 days per week and still seeing fat loss results, so you may just be taking in RS too often if your results have haulted.
@@janicemclaughlin7600 thank you for responding. But I only eat 2 meals. Anyway I'm not adding RS..and my weight is consistent! (Doesn't mean it won't work for others)
Minerals and fiber, get 50-75 grams a day from raw veggies and fruits. Sprouted nuts are great for fats to. When you don’t have enough carbs your cortisol raises to much that it holds onto everything. Keto is essentially a detox in the beginning.
Ohh Dr. Becky I'm really confused now 😕. Please watch Dr. Ken Berry's video on this titled, "Resistant Starch Myth Busted? (Diabetics Beware)" for some additional information.
If you use potato starch in a recipe and deep frying is part of the cooking process, but you eat the food once it has cooled down, will it still be a "resistant starch" for keto purposes?
Lots of people have experimented with food and found this is false. A cooked, cooled (even for 2 days) potato still spikes glucose. Potato starch doesn't have the same effect.
This is the first I have heard about some starches becoming resistant after cooling down. Interesting and important information that you only get on this channel.
Yes, it is true that cooking and cooling starchy foods forms resistant starch (Type 3 or retrograded resistant starch). However, it is at low quantity. Studies have measured only 4-6% resistant starch in cooked and cooled potatoes, which cannot counter-balance the huge amount of high glycemic starch also delivered in that potato. In my opinion, it's not worth it. If you want resistant starch benefits - you have to eat beans and green bananas or supplement.
So any potato or rice thats been cooked but cooled b4 eatin is "good for you " ? if so how mtalking a couple heaping tablespoons is 15 to 30 grams? Im asking cuz both my parents are pretty elderly and eat alot of potatoes and bread and my stepdad also keeps buying and eats ALOT OF CANDY AND CHIPS even though i tell him its junk and the exact reason he had a heart attack 20 yrs ago and been on statins ever since and also lost his le more than 5 yrs ago but still continues to offload ALL HEALTH RESPONISIBLITY TO HIS DR and takes none himself and still eats junk daily
Thank you for your video I found it very interesting I really enjoy that you also talk about people that are trying to do low carb are there any suggestions for a type of tortillas shell thank you so much have a great day
Dr G, doesn't the research show that the potato needs to be cooled for at least 12 hours not just eaten cold...how does reheating affect the resistant starch?
Dr. Becky, with the potato starch you gave an amount of 2 carbs in total; what about eating the potato cold? When you say 'resistant' starch, you mean the same as backing out the fibre, correct? So I would cook it, let it cool then way it and back out approximately 80% of the carbs?
The amount of resistant starch in a cooled potato is really minimal - at most, 5.4% of a cooled baked potato. That leaves an awful lot of high glycemic starch. Raw potato starch, on the other hand, can be as high as 80% resistant starch - but it has to stay raw. As soon as you cook it, the starch granule absorbs water, swells and cooks out to release the glucose chains, becoming high glycemic, rapidly digestible starch.
Every time I get excited about a carb that I might be able to enjoy again, (mashed potatoes), there's a disappointment attached. I don't think I can eat cold mashed potatoes. And I know if I ask, "How cold do they have to be", the answer will be, "The colder the better". Sigh. What about bread? Can I eat cold bread and get the benefits???
One question! If one is eating some sweet potato, white rice or quinoa in the day, should one take the raw potato starch that day? I’m thinking, probably not...
Eating cooked sweet potato, rice or quinoa is not going to give you appreciable quantities of resistant starch. I once had quinoa tested and it contained only 1% resistant starch. If you want the resistant starch benefits, yes, you need to add raw resistant starch on top of whatever you are eating.
@@beckygillaspy It contains a very small amount of resistant starch and a lot of high glycemic, rapidly digestible starch. This is not a good recommendation.
Any amount of resistant starch that you add is good. Yes, 2 tablespoons of raw potato starch once a day should be sufficient. It would also be advised to start with a teaspoon/day and ramp up the quantity over a few days or a week. It would be smart to give your body to adjust to the fermentation - you won't be sorry. Also, Bob's Red Mill does not report the resistant starch content, so it's hard to say how much resistant starch it actually contains. I've seen some reports suggesting it contains closer to 40% resistant starch and some reports suggesting much higher levels. MSPrebiotic also sells resistant potato starch online and guarantees 70% minimum resistant starch. It's more expensive, though.
Green banana resistant starch is now available. Jonnys Good Nature has a great product that is about 60-65% resistant starch. It is the highest quantity of resistant starch from green bananas and contains no preservatives or additives. It's just dried, peeled green bananas.
I've been on Keto since May 10th. I lost 3 pounds the first week, but not one ounce since then. I kickbox 3-4 days per week and burn 500-600 calories per class. I recently entered menopause and began wearing the Climara Pro patch on May 9th. What's going on? Why haven't I lost more weight since the first week?
Hi monymony68, without knowing the food choices a person is making, it's not possible to troubleshoot. Just FYI, this is the type of issue that I help members of my coaching program figure out. If you're interested in more information you can find it on my website: www.drbeckyfitness.com/coaching
you need to make sure you aren't feeding empty "cages". Resistant starch is a prebiotic. Make sure your microbiome is abundant in probiotics first. Live sauerkraut!
@@Ellen_mcg I already have prebiotic greens powder and plenty of probiotics and have done so for years............. I think you just need to accept the fact that there have to be other factors at play- that strangers on the internet aren't privvy to by random guessing and weird analogies. It doesn't work for everyone.
Inulin is also a fermented (prebiotic) fiber, but it is soluble and will ferment much more quickly in the large intestine. It is a glucose backbone with fructose chains on it (versus resistant starch which is all glucose chains). People usually experience a lot more gas, bloating and discomfort with inulin than resistant starch. One review reported the dose tolerance of resistant starch at 45 grams/day but only 10 grams/day for inulin and fructooligosaccharides. It is likely that inulin produces different health effects - it produces a different ratio of short-chain fatty acids than resistant starch and some studies are showing no effect on insulin sensitivity.
All raw starches are resistant starch in the plant, as the starch granule resists digestion. However, their extraction and drying process typically destroys the starch granule. I actually tested tapioca flour and arrowroot starch a few years ago. Arrowroot starch had very little (
@@dorar6123 Resistant starch ratchets up every time you heat and cool it. When you heat it, some of the resistant starch is destroyed, but it forms more as it cools back down. The starch granule swells and bursts when it is cooked, releasing the glucose chains. As it cools, some of the glucose chains attract each other and sort of crystallize to form particles that resist digestion. But these attractions are still weak and they break apart when you heat it back up. But, as long as you do not add other ingredients like fats or proteins, the attractions between the glucose bonds still exist and they will recrystallize a bit when they are cooled. But, the levels are still low. For instance, if it has 5% the first time you cool it, it might have 6 or 7% the second time. Yes, it's there, but it's not a meaningful amount if you are looking for health benefits!
Why not just eat a bite or two of a raw potato every day? Not digested by diner, but by diner's large colon bacteria - thus, zero net carbs to diner. No need to worry about dubious research on efficacy of chilled baked potato.
this is rubbish all the resistance starches spike my blood sugers very low carbs is the only way I was a type 2 diabetic with metabolic syndrome (high insulin resistance my hba1c is now 4.7 my resting blood glucose 3.8 - 4.2 mmol
But this 2 tablespoon potato starch you asked in powder form, most probably get heated while cooking and will transform from Resistent starch to normal starch. RED ALERT 📣📣📣📣
Dr. Becky's 21-Day Low Carb and Keto Challenges: drbeckyfitness.com/get-started-2/
Finally, a middle-aged woman to educate us on the affects of insulin resistance in starchy foods-- a great benefit for menopausal women with changing hormones
Thanks Dr. Becky! ❤
Thank You, so glad I found this video. Potato salad this summer once and a while. THANK YOU!!
I suggest your channel to all my friends who want to loose weight in a healthy and sustainable manner (and to those just interested in keto and intermittent fasting). Besides providing great information and instructions, you present videos in a positive, caring, and lovingly spiritual way. You are the kind of coach that gets the best results from your students.
Thank you, Jim!
Dr. Becky Gillaspy 🤗
Very helpful info. No one else is talking about this in the low carb world. Thank You!
Meryl Paspa there are lots of people talking about, maybe not on TH-cam. Check out Mark Sisson and others
@@allij7947 thank you, I will. I'm new to low carb.
Thank you. As the world slowly discovers the true fraud of our medical system, we will need educators to help us learn about how to live well by making the best food choices. My own opinion is that modern medicine is an abject failure. Signed: a 30 year RN
been doing 2Tbsp in my coffee and my blood sugar dropped to 66 today. I really think this may be the missing ingredient in my keto diet.
Dr Becky, thank you for your work to help us live better and healthier. You are a plus in people's lives.
From Canada :-)
This was awesome!!! I was so encouraged by this information!!!! Thank you for educating us, Dr Becky!!! 💕
Can we see a test of impact on glucose using the raw potato starch from you and your hubby (AKA 2 fit Docs)?
On Serious Keto he did a glucose read on potato resistant starch and rice resistant starch. It was interesting to see. He did better on the rice. Though what he did was cook it, cool it, then recooked it. Apparently that didn't cause a problem with the rice but the potatoes didn't seem to do well.
Other health promoting gut bacteria prefer to eat pectin or inulin. Some even like bran as in rice bran or wheat bran. So to better optimize your gut microbiome it’s best to take a variety of prebiotics.
Granny Smith apples and carrots are high in pectin and reasonably low in carbs. Also pectin is not damaged by cooking and doesn’t need to be cold.
Thank you Dr Becky. Excellent explanation as always. Would you confirm pls? Do potatoes have to cold or is room temp acceptable? Thanks again - Blessings.
Bob's Red Mill potato starch is not marketed as, nor sold as a resistant starch. Their own customer service tells you it is NOT a resistant starch due to the way it's processed. Anthony's Potato Starch is however, marketed and sold as a resistant starch.
Interesting. I would like to see her answer.
I don’t see how they can isolate the starch without heating rendering it no longer raw. Do you know if one could make bread with it , chill or freeze it, then eat room temp? Thx!
I appreciate your videos on health. There is controversy on whether starchy foods such as potatoes when cooked and cooled end up being less glucose level raising compared to when merely cooked. I'm wondering if you have done any tests on yourself with a meter to see a comparison in glucose spikes comparing ? A test on yourself would be more definitive than what is simply claimed by others. Adding fat, such as butter, to a cooked starchy food, might be more beneficial to reducing the glucose spike compared to cooling. Again, worthy of a test to help confirm one way or another.
Hi Dr. Gillaspy,
Resistance starch is ok to lose wait but is it also good to lower inflammation? Can i at least eat potatoes leaving the rice and pasta aside?
Love your channel.
Thank you in advance,
I'm so happy to learn potato salad can be healthy
Dr. Becky Gillaspy Thanks Dr.! If I make bread with potato starch and freeze it then bring it to room temp, will it be resistant? Thx!
I don't usually like cold food but now I'm wondering if I can have cold potato salad
Yes, I do eat some cold potato sallad, by the same reason, but I try to keep the totale carbo intake under 50g a day, including this potato sallad slice. Still, I do believe the resistant starch there helps me keep the margins the right way, being almost carbo neutral. (And as dr Becky tells, healthy by itself).
Not if you’re keto. Using potatoes with the “resistant starch” preparation, only 4% is resistant, the rest is regular starch, and will spike you just as badly as regular potatoes
Nice and swell to get confirmation resistant starch is OK to use for us "ketosians". But our main concern isnt eating resistant starch to become extra healthy. Our purpose of eating resistant starch is to "cheat the system", ie get a bigger variety of foods to eat, ie discovering some carbo rich foods ARE OK for us to eat, as long we prepare it the right way. I, taking ONE example, I allow myself to eat some potato sallad, ie boiled and cooled potato, with lotsa fat, mainly rapeseed oil, etc... Tasty and relatively nourishing. Knowing the resistant starch is healthy, IS a big bonus, so I DO thank you for this info, but its not the main reason to eat it! And thus; potatoes do contain much minerales and vitamines. . A reason by itself to eat potatoes.. Same with green bananas and rice.. This healthy resistant starch is a sheer bonus. I find thus eating of this potato starch meal, just for the sake of resistant starch, as to overdo it... I dont see no point with it. Even if its somewhat healthy, but utterly meaningsless. Real food is better.
Research doesn't necessarily support the consumption of resistant starch as a separate food supplement. In fact it showed that it doesn't quite work the same way it did when consumed as a whole food.
I learned quite a lot from this Becky cheers mate
Maybe you could talk about the types of resistant starch.
As i remember, there are 4 of them.
Great information, Thank you Dr. Becky 💕
Ty for the best explanation on TH-cam on RS! I've tested it but only for 4 days and haven't seen any GI benefits.which is why I started this! My weight loss stopped ( I'm strict keto) when I added 2 Tblsp per meal which is usually 2 meals pet day. Do you have any more information on RS? TY.
I am incorporating carbs into my diet 2 days per week and still seeing fat loss results, so you may just be taking in RS too often if your results have haulted.
The Dr. Said 2tbs a day...
@@janicemclaughlin7600 thank you for responding. But I only eat 2 meals. Anyway I'm not adding RS..and my weight is consistent! (Doesn't mean it won't work for others)
Great job explaining resistant starch!
Thanks so much Becky. I’m 70 and only loosing 1/2 lb a month doing low carb. Every bit of knowledge helps
Try the zero-carb diet for a week or so.
Same here 63 yrs and nothing works for me
Minerals and fiber, get 50-75 grams a day from raw veggies and fruits. Sprouted nuts are great for fats to. When you don’t have enough carbs your cortisol raises to much that it holds onto everything. Keto is essentially a detox in the beginning.
Good Stuff Miss Becky
What about eating raw potatoes??? Thank you for the video...always helpful!
Ohh Dr. Becky I'm really confused now 😕. Please watch Dr. Ken Berry's video on this titled, "Resistant Starch Myth Busted? (Diabetics Beware)" for some additional information.
Yeah I remember seeing Dr berry’s video on it. Confused
@@Christine-xs2of Potato salad is cooked then chilled but it's not low carb 😕
If you use potato starch in a recipe and deep frying is part of the cooking process, but you eat the food once it has cooled down, will it still be a "resistant starch" for keto purposes?
Lots of people have experimented with food and found this is false. A cooked, cooled (even for 2 days) potato still spikes glucose. Potato starch doesn't have the same effect.
Excellent video, thank you kindly Dr Becky! 👍💕
Thank you so much for the information, great video.
Hallo lovely doctor
Thanks for this useful information
You do help us with a lot of good things as always
❤️😊🌹
This is the first I have heard about some starches becoming resistant after cooling down. Interesting and important information that you only get on this channel.
Yes, it is true that cooking and cooling starchy foods forms resistant starch (Type 3 or retrograded resistant starch). However, it is at low quantity. Studies have measured only 4-6% resistant starch in cooked and cooled potatoes, which cannot counter-balance the huge amount of high glycemic starch also delivered in that potato. In my opinion, it's not worth it. If you want resistant starch benefits - you have to eat beans and green bananas or supplement.
Rhonda Witwer Interesting! Thank you.
@ResStarchQueen what is the percentage of resistant starch in a green banana
Would it be okay to boil the potato starch with milk & then cool it for thickening ? Or does it not work like the potato itself ? ...
So, your suggesting usin this as a medication or regimen of treatment more than as a food source?
So any potato or rice thats been cooked but cooled b4 eatin is "good for you " ? if so how mtalking a couple heaping tablespoons is 15 to 30 grams?
Im asking cuz both my parents are pretty elderly and eat alot of potatoes and bread and my stepdad also keeps buying and eats ALOT OF CANDY AND CHIPS even though i tell him its junk and the exact reason he had a heart attack 20 yrs ago and been on statins ever since and also lost his le more than 5 yrs ago but still continues to offload ALL HEALTH RESPONISIBLITY TO HIS DR and takes none himself and still eats junk daily
An interesting contribution to the "resistant starch" controversy!
What if you have SIBO? Willl the bacteria in your small intestine digest the resistant starch before it gets to your large intestine?
How about backing this up with some blood glucose testings?
Thank you for your video I found it very interesting I really enjoy that you also talk about people that are trying to do low carb are there any suggestions for a type of tortillas shell thank you so much have a great day
They wouldn't be right for everyone, but sprouted grain tortillas have benefit above the rest, in my opinion.
@@beckygillaspy Thanks!
Recipe for a one carb flatbread wrap on youtube. Look up Heavenly Fan, she eats Vegan Keto. Simple recipe, few ingredients.
appreciate you sharing have a blessed day
Dr G, doesn't the research show that the potato needs to be cooled for at least 12 hours not just eaten cold...how does reheating affect the resistant starch?
Studies show that the important part is hours of cooling the rice, beans, pasta. OK to reheat after, doesn’t change the benefits
Excellent advice. Thank you...
Dr. Becky, with the potato starch you gave an amount of 2 carbs in total; what about eating the potato cold? When you say 'resistant' starch, you mean the same as backing out the fibre, correct? So I would cook it, let it cool then way it and back out approximately 80% of the carbs?
The amount of resistant starch in a cooled potato is really minimal - at most, 5.4% of a cooled baked potato. That leaves an awful lot of high glycemic starch. Raw potato starch, on the other hand, can be as high as 80% resistant starch - but it has to stay raw. As soon as you cook it, the starch granule absorbs water, swells and cooks out to release the glucose chains, becoming high glycemic, rapidly digestible starch.
A great revolution in keto diet 😃
You are wrong to say that you must eat potatoes cold, in fact, if you reheat cooled potatoes it actually increases the resistant starch.
would love to see a "what I eat in a day" video...any chance?
Thank you Dr. Becky... Judy in Tennessee
Every time I get excited about a carb that I might be able to enjoy again, (mashed potatoes), there's a disappointment attached. I don't think I can eat cold mashed potatoes. And I know if I ask, "How cold do they have to be", the answer will be, "The colder the better". Sigh. What about bread? Can I eat cold bread and get the benefits???
Could you try cold potato salad? That's what I plan to do.
ill stick to my intermittent fasting and zero card diet. I don't need all the inflammatory antinutrients in plant foods.
One question! If one is eating some sweet potato, white rice or quinoa in the day, should one take the raw potato starch that day? I’m thinking, probably not...
Eating cooked sweet potato, rice or quinoa is not going to give you appreciable quantities of resistant starch. I once had quinoa tested and it contained only 1% resistant starch. If you want the resistant starch benefits, yes, you need to add raw resistant starch on top of whatever you are eating.
So, cold potato salad is good? Nice!
Hi Jim, it would contain resistant starch. How your body handles it will depend on your metabolism.
@@beckygillaspy It contains a very small amount of resistant starch and a lot of high glycemic, rapidly digestible starch. This is not a good recommendation.
cold potato salad made with a nice avocado oil dressing and salt :)
@@billdickson1142 .. Not so
Mac Kelly Nice! 😋 Yum!
Can potato starch be used for frying?
What I heard was add 2 tbsp of Bob’s Red Mill potato starch to cold water. Is that just once a day? Thanks for your help.
Any amount of resistant starch that you add is good. Yes, 2 tablespoons of raw potato starch once a day should be sufficient. It would also be advised to start with a teaspoon/day and ramp up the quantity over a few days or a week. It would be smart to give your body to adjust to the fermentation - you won't be sorry. Also, Bob's Red Mill does not report the resistant starch content, so it's hard to say how much resistant starch it actually contains. I've seen some reports suggesting it contains closer to 40% resistant starch and some reports suggesting much higher levels. MSPrebiotic also sells resistant potato starch online and guarantees 70% minimum resistant starch. It's more expensive, though.
@@ResStarchQueen🎉
What about mung bean starch (which makes glass noodles)? Is that resistant starch?
Other than raw potato starch powder, is there another natural supplement option please?
Green banana resistant starch is now available. Jonnys Good Nature has a great product that is about 60-65% resistant starch. It is the highest quantity of resistant starch from green bananas and contains no preservatives or additives. It's just dried, peeled green bananas.
II use green banana flour would it be better to use potato starch?
What is nature of crystals in potato?
I'm wondering if taking the raw potato starch would break I'm intermittent fast?
How about if cooked and cooled potato is reheated?
I've been on Keto since May 10th. I lost 3 pounds the first week, but not one ounce since then. I kickbox 3-4 days per week and burn 500-600 calories per class. I recently entered menopause and began wearing the Climara Pro patch on May 9th. What's going on? Why haven't I lost more weight since the first week?
Try IF
Hi monymony68, without knowing the food choices a person is making, it's not possible to troubleshoot. Just FYI, this is the type of issue that I help members of my coaching program figure out. If you're interested in more information you can find it on my website: www.drbeckyfitness.com/coaching
too much protein?
This is going to confuse a bunch of people who already have an infirm understanding the way a keto diet works. Beware.
Hi Doc Becky
I'm having problem with lactose, would be great hear from you lactose free keto diet plan please.
Substitute butter for ghee, and coconut cream for Heavy Whipping Cream. Several aged cheeses are low or no lactose.
Thx Doc, much appreciated
Do works resesent strach for weight loss
This resistant starch myth was debunked in a DrKenDBerryMD video - "Resistant Starch Myth Busted? (Diabetics Beware)"
@Hl A He has more "real scientific" evidence against this than his opponents.
Potatoes/ resistant starch doesn't ever work for me.
Even if I take a digestive enzyme.
I still bloat for days.
Try sweet potatoes without the skin, sweet potatoes arent a nightshade and have very insignificant amounts of antinutrients
@@ethan74105 no difference with them either.
All carbs, yeasts, gluten, sugars, starches bloat me and instantly add a kilo or two to the scales.
you need to make sure you aren't feeding empty "cages". Resistant starch is a prebiotic. Make sure your microbiome is abundant in probiotics first. Live sauerkraut!
@@Ellen_mcg I already have prebiotic greens powder and plenty of probiotics and have done so for years.............
I think you just need to accept the fact that there have to be other factors at play- that strangers on the internet aren't privvy to by random guessing and weird analogies.
It doesn't work for everyone.
haha. I shall accept that fact. Thanks for the insight
Great information! What about Inulin supplement, would it serve the same purpose?
Inulin is also a fermented (prebiotic) fiber, but it is soluble and will ferment much more quickly in the large intestine. It is a glucose backbone with fructose chains on it (versus resistant starch which is all glucose chains). People usually experience a lot more gas, bloating and discomfort with inulin than resistant starch. One review reported the dose tolerance of resistant starch at 45 grams/day but only 10 grams/day for inulin and fructooligosaccharides. It is likely that inulin produces different health effects - it produces a different ratio of short-chain fatty acids than resistant starch and some studies are showing no effect on insulin sensitivity.
Will this help diabetics also?
So...reheating a cooked and cooled potato is a no?
reheating again is OK -at least from all that I’ve read
Are Tapioca starch or Arrowroot also resistant starches? isn't that better to use on a keto diet?
My mother used to use a leftover baked potato to make hash browns. Would it ruin the resistant starch if you cooked it after it was cooled?
All raw starches are resistant starch in the plant, as the starch granule resists digestion. However, their extraction and drying process typically destroys the starch granule. I actually tested tapioca flour and arrowroot starch a few years ago. Arrowroot starch had very little (
@@dorar6123 Resistant starch ratchets up every time you heat and cool it. When you heat it, some of the resistant starch is destroyed, but it forms more as it cools back down. The starch granule swells and bursts when it is cooked, releasing the glucose chains. As it cools, some of the glucose chains attract each other and sort of crystallize to form particles that resist digestion. But these attractions are still weak and they break apart when you heat it back up. But, as long as you do not add other ingredients like fats or proteins, the attractions between the glucose bonds still exist and they will recrystallize a bit when they are cooled. But, the levels are still low. For instance, if it has 5% the first time you cool it, it might have 6 or 7% the second time. Yes, it's there, but it's not a meaningful amount if you are looking for health benefits!
Thanks!
so are suggesting homemade potato salad made with homemade mayo?
Does Sweet Potato Flour work the same way?
Thank you!
Are Shirataki noodles made of a resistant starch?
No, Shirataki noodles have no starch, zero carb
Does it stay as resistant starch even if you re heat it? (Like in microwave)
Yes
may I add it to ACV drink, thereby killing 2 birds with one stone so to speak?
Why not just eat a bite or two of a raw potato every day? Not digested by diner, but by diner's large colon bacteria - thus, zero net carbs to diner. No need to worry about dubious research on efficacy of chilled baked potato.
Can I just eat a raw potato?
Dr. Berry says resistant starch is bull crap!
I don't think so
this is rubbish
all the resistance starches spike my blood sugers
very low carbs is the only way
I was a type 2 diabetic with metabolic syndrome (high insulin resistance
my hba1c is now 4.7
my resting blood glucose 3.8 - 4.2 mmol
But this 2 tablespoon potato starch you asked in powder form, most probably get heated while cooking and will transform from Resistent starch to normal starch. RED ALERT 📣📣📣📣
Why can’t we just eat raw potatoes????
Make sure it's not modified potato starch
Poproszę napisy po polsku
It doesnt work its still raises nlood sugar massively
Really????how can you tell so
I don't trust the resistant starch concept.
She doesn't sound like a medical doctor. I'm thinking women's studies, possibly chiropractic.
3:49
eww, US nutritional research. is it like, at all, reliable?
Funny how you pronounce intesteen.
It's great that this study was done on rats.
Because my pet name is RAT.
fake news