Holy crap, Steve!! No wonder you have TH-cam burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍 I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny. I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
One doctor explained that the glucose spike would be greater after eating a plate of pasta if the meal before was low in carbs or without carbs. If you are on a keto diet your results would have a greater spike than for an individual that typically has carbs in their diet.
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
I'll do a test: In the evening, 15 ml of apple cider vinegar in water before bed. In the morning, 15 ml of apple cider vinegar in water before eating. Lunch: Whole grain einkorn-pasta cooked in coconut oil at lunchtime the day before, taken from the fridge and warmed up with coconut oil. After eating, 1 glass of water with 15 ml apple cider vinegar. And then the measurements 30, 60 and 120 minutes etc... I am excited. Fat and apple cider vinegar are both factors in influencing resistant starch.
They are new. I actually got them one day into filming these tests, which is why I'm wearing long sleeves in a couple of them. I show them and discuss them in the last channel member live stream, but I'll also talk about them in the next podcast.
my mind is asking... Did Your body begin to do what our bodies are magnificent at doing - which is taking whatever steps are necessary to keep things in balance? It got CARBS! So did it begin to be better at managing the new spikes? by way of many pathways? My body does not like grains either; the mucous, inflammation etc... Even though I am not prediabetic still, my body does not want grains. & as others said - wheat was one of my major drugs of choice. I would NOT be able to do what You did & go on without possibly irreparable harm. Bless You & Yours Steve! Please don't endanger Yourself anymore for such ridiculousness ;-) If those things we have left behind were good for us in any way... How did we get SO ill?? If we could moderate our usage... wouldn't we have? You are worth WAY more to us than figuring out how to 'cheat' Fearless Leader!! YOU ROCK!!
@Serious Keto hahahahaha I meant that Your body may have been beginning modifying the carb spikes it hadn't seen in a long while but was trying to get up to speed 🤩🤣 Not the bad stuff... that just gets worse & worse unfortunately
Something to consider. As your tests have demonstrated fats blunt the glucose response.... But i wonder if the acids in the sauce might aid in breaking down the pasta, thereby increasing the glucose response. A plain or just buttered pasta might be a better test.
Not science but simple observation, at my place of employment they bring in sandwiches and pasta, and I will partake in a little of everything, definitely less than I would have pre Keto. What I have noticed is the next morning I am way higher in ketosys and lose weight. After the first time I thought it was coincidence, after the 4th time I am starting to think carb cycling is not really a bad thing in moderation.
@@gousgous1150 since I’ve observed this I feel less bad eating stuff I normally avoid. In general I believe in living and selecting the foods that are the healthier option, this has opened my eyes more to the realities that even not great foods are ok from time to time as long as it’s not all or most of the time. Like every few months we’d grab a bagel or slice of pizza, now if I have a 1/4 sub and scoop of pasta salad once a week I’m ok with that.
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else. That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it. I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter. Great stuff here, Steve. Always enjoyable and informative.
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Pasta is my most common cheat. It would be bread, but I don't mind Keto friendly breads yet can't stand pasta substitutes. Something I wish you had considered was to use organic. I cannot tolerate non-organic pasta as I have inflammation issues and it is obvious (as in, sometimes I can't get my shoes on due to swelling) yet organic pasta does not hit me as hard but does hit my ketones. I appreciate your dedication to testing and sharing for our benefit!
Having been hypercarnivore and fully fat-adapted for almost two years, with no plants fermenting in my colon, I can't recall the last time I passed gas.
Although we love and appreciate the sacrifices you make for us, you don't need to keep abusing your body to entertain us. I am not going to grasp at straws to tell me that "carbs are ok". I can live without pasta
I really love keto Skinny Pasta! It's made from Konjac. Amazon has it. No carbs. The taste and mouth feel is exactly like real pasta to me. It's precooked so all you have to do is open the plastic bag and rinse it.
Eating or drinking anything cold will raise your sugar up higher anyway then warm food. When my sugar used to get real low, I would drink cold water at work to bring my sugar level up. So it would make sense that cold starches will bring up your sugar hell of higher than warm starches
As I mentioned in another thread, the pasta is the worst. Work with insulin dependent individuals has shown that while al dente pasta give a slow and extended release of glucose, it actually raises insulin levels for 6-8 hours. The only thing worse is high gluten pizza crust. Even though the blood sugar spikes are lower, the total insulin to manage Al Dente pasta has been shown by CGM in insulin dependent individuals to require around 50% more total insulin per carb gram. Pizza crust is 150%-200% and most legumes are at least 150%. People who don't inject insulin won't see this because you can make enough insulin in 4-12 hours to manage these foods but insulin dependent individuals have to usually add a bolus of insulin 3-4 hours later for pasta and 5-6 hours later for high gluten pizza crust with a total dose of an additional 50-100% Insulin exposure is the main cause of progressive insulin resistance. Harvard has confirmed these results that insulin dependent individuals had observed for over a decade on CGMs. Al Dente pasta lowers the glycemic index of the starch because the gluten protein forms a protective gel around the starch making little granules that are difficult to digest, but the increase insulin 4-8 hours downstream is clearly confirmed by insulin dependent individuals and by harvard research that measured plasma insulin levels in non-insulin dependent individuals.
I really love that you're doing this, I've wondered about tortillas for making tacos and burritos, flour tortillas mainly but corn might also be good to test. Also, the bread being toasted in a toaster, does it have the same effect if it's pan toasted as in making grilled cheese sandwiches?
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
The magic happens when the pasta, rice, potatoes, etc., are "re heated"...LIke bread going from freezer directly to toaster cuts the glucose in half...approx. So it is in the reheating process that the rest of the alchemy transformation or all the process happens...Great video!
Exactly! A lot of people don't know this but even drinking cold water makes your sugar go up some so it would make sense to eat anything cold to make your sugar go up higher anyway.
You are the best entertainment ever and who can talk about farting with a total straight face? I was ROTFL!! Love this stuff! And I always love your recipes and especially your mayo recipe!🤗👏🏼👏🏼👏🏼👍🏼
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner). Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
Do you have food intolerances? As arthrititis has been linked to it. Its hard to get accurate food intolerance tests in my experience. I had done the glucose test with a food i know impacts me and mu glocuse spiked. 😮 one more variable, how much protein and fiber in this first meal. PS I had 2 Italian parents. Arthritis ridden mother and bith Diabetes 2. Thus...they were eating food they had no tolerance for is my understanding. Albeit I am not a doctor. Please try a gluten free non-rice, non-potatoe starch pasta. PS saute garlic in olive oil. Yum. Enough of oil to smother the pasta.
Apparently, as Jason Fung mentioned, if you consume vinegar with carbs like this, it can reduce the amount of carbs absorbed. He showed studies to verify it, but me personally, I still would never eat things like pasta or rice again. Slippery slope for sure those things
Although I found this video interesting and educational, I simply can’t ever justify eating meat of any kind, being as I know how badly the farmed animals suffer. If people who consider themselves to be carnivores were to take the responsibility of killing each animal for their meals, any normal compassionate human would be as repulsed as I am. 😢
Salve, ma i tuoi 100 grammi di pasta cotta hanno un volume maggiore rispetto alla mia pasta, premetto che parlo di pasta italiana, fatta di semola di grano duro, se pesi 50 grammi di pasta cruda dopo cotta aumenta il peso ma non il volume, la differenza di lavorazione con voi e enorme,la vostra pasta assorbe molta acqua credo abbia una quantità di amido maggiore, 100 grammi di pasta cruda italiana apporta 70/80 grammi di carboidrati ma assorbe 100 grammi d'acqua quindi diventano 200 grammi, la pasta al dente da un picco glicemico minore. Poi dipende dal metabolismo individuale fare certi test non credo sia utile a tutti, meglio munirsi di glucometro e strisce reattive e vedere le proprie reazioni al cibo.
You didn't do resistant pasta i.e. reheated with oil. The Italians ALWAYS lashings of oil on hot pasta. That's why they don't get heart disease I believe
My husband and I discovered that we can atill have our favorite homemade spaghetti sauce (no sugar ingredients) by putting it on lettuce. It tastes good and doesn't cause any blood sugar spike.
Steve? When you show the curves of glucose response, from my work on this it’s not the peak number it’s the area under the curve that you should be measured. When you show two curves in one picture the spike may not be the worst result. I have not found this explanation in any literature but as a structures engineer it was always the area under the curve. Bob.
Did you try this with imported Italian Durum/Semolina flour? That would be an interesting test as Durum Wheat is considered an original grain which is one that may be digestibly friendly to our gut. I found that when I have consumed pasta produced in the USA, it induced incredible gas and bloating. I did not experience this with imported Durum/Semolina even prior to my Keto journey. Additionally, the UK study you referenced may have used Durum/Semolina rather than US produced Pasta. It would be intriguing to know. I have not eaten any pasta since going down the Keto Road. I am Italian, and I miss it greatly!
You bring up valid points. I just used standard US pasta, as I figured that's what most of my viewers would be interested in. It wouldn't surprise me if European pasta performed better in this test. That said, I find that lupini pasta is good enough to handle my occasional craving for a keto-friendly pasta dish. Thanks for the comment.
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of. I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended. Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
The same thing happens when you go from eating meat to plant based and I was plant based for 8 months when I decided I just had to have a steak I had gas for days and felt like I ate a horse ...and meat will cause inflammation also I personally think any serious change in diet can cause inflammation and gas
I know you said you’re pretty much done with the resistant starch experiments and perhaps this question has been asked in the two previous videos on this subject, but, I’m wondering if this resistant starch thing pertains to potatoes and starch only? I love beans of all kind…..southern girl here and I’d sure like to add them back into my diet occasionally. I know, I know…..beans, beans, the magical fruit, but I love em! Thanks, as always!
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
The biggest lesson that comes from this is: Oh, so that's why athletes eat a lot of pasta the night before a meet! (Although I still question the wisdom of that.) And 2: this explains the gas. (A while back I broke my leg and had to have my son cook and shop for me. I had been on a low carb diet-- the diet re-starts today!) Thank you so much!
So freezing the pasta or potatoes does not turn the starch into them into the type of starch that goes to fat testine directly reducing the glycemic index? 😔
THANKS STEVE - HAS BEEN INTERESTING, ARE U POSSIBLY RESISTANT STARCH RESISTANT ? Just saying ! Plse excuse my ignorance if U have already done this resistance starch experiment, I have always frozen my rice after cooking , and then reheated 24-48hr s later. No wiz bang glucose/ ketone meters here , but purely by bodily observation ( no gas ) it seems to me freezing rice over cooling rice makes a difference. Appreciate your efforts,, looking forward to being a subscriber and following, if there is grammatical and or spelling issues , I’m as blind as a bat and can’t read the screen. God bless you and yours, Cheers Pete
I don't think there's such a human condition. I've done multiple videos on "resistant" starch and find the techniques to be hit or miss, mildly effective, and mostly not worth the effort.
i do not get why people want to eat pasta or bread. those 2 are basically the same and the taste is nothing spectacular. pasta has no taste so you need to add some sauce. bread is the same. back when i used to eat bread never found the taste appealing. ate it usually mixed with something else but bread on its own is garbage.
Recently. I’ve started re-hydrating dried pasta (about an hour in cold water) BEFORE cooking it. It is similar to starting with fresh-made pasta. What I have found is that a great deal of starch comes off the dried pasta before cooking. This might improve the blood glucose results..
You are the most entertaining guinea pig ever. 😂 Thank you for doing this experiment and sharing the results with us. Very interesting stuff.
He certainly has the BEST voice of any guinea pig I've yet to see! lol
Holy crap, Steve!! No wonder you have TH-cam burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
Yeah, this was shortly before my "vacation".
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
Using white powdery flour to make homemade pasta also feels like having drugs around once you've accepted the keto lifestyle.
TMI....hilarious!! On our road trip I broke keto with my family...omgosh rain fog...colitis. nausea...dang!
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
what is the name of the pasta you bought?
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
Italy uses Canadian wheat for their pasta
@@kahramanap9054 Do you have reliable source on that? I'm doing research.
Thanks for taking the hit for all of us when it comes to this experimentation stuff!
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
So I'm short freeze your carbs and reheat them? Do I lose the resistant starch if it's heated up too much to a certain degree?
100 to 150 grams carbs is still considered low carb
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
Thanks, Steve, for subjecting yourself to these experiments. We appreciate your efforts! 😊
God bless ❤️💙💜 ~Lana
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍
I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny.
I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
Tofu noodles?
One doctor explained that the glucose spike would be greater after eating a plate of pasta if the meal before was low in carbs or without carbs. If you are on a keto diet your results would have a greater spike than for an individual that typically has carbs in their diet.
Thanks! Hey Steve what a fantastic video. Cant wait to show my daughter as we have been discussing several ways to get some pasta in our diet LOL
Glad it was helpful!
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
Another good experiment. Your a real trooper for going the extra mile. Thanks for the video.
Thanks for conducting yet another well thought out experiment. You are the "Project Farm" of Keto. 😊
😱😂 Gassy side affects. You are so real, Steve. Thanks for all you do for us.
I'll do a test:
In the evening, 15 ml of apple cider vinegar in water before bed.
In the morning, 15 ml of apple cider vinegar in water before eating.
Lunch: Whole grain einkorn-pasta cooked in coconut oil at lunchtime the day before, taken from the fridge and warmed up with coconut oil.
After eating, 1 glass of water with 15 ml apple cider vinegar.
And then the measurements 30, 60 and 120 minutes etc...
I am excited.
Fat and apple cider vinegar are both factors in influencing resistant starch.
I'll be curious to hear your results.
Steve, What are the tattoos on the inside of your forearms? Have not noticed them before.
They are new. I actually got them one day into filming these tests, which is why I'm wearing long sleeves in a couple of them. I show them and discuss them in the last channel member live stream, but I'll also talk about them in the next podcast.
my mind is asking... Did Your body begin to do what our bodies are magnificent at doing - which is taking whatever steps are necessary to keep things in balance?
It got CARBS! So did it begin to be better at managing the new spikes? by way of many pathways?
My body does not like grains either; the mucous, inflammation etc...
Even though I am not prediabetic still, my body does not want grains.
& as others said - wheat was one of my major drugs of choice.
I would NOT be able to do what You did & go on without possibly irreparable harm.
Bless You & Yours Steve! Please don't endanger Yourself anymore for such ridiculousness ;-)
If those things we have left behind were good for us in any way...
How did we get SO ill?? If we could moderate our usage... wouldn't we have?
You are worth WAY more to us than figuring out how to 'cheat' Fearless Leader!! YOU ROCK!!
My body did what I described in the video, none of it good. If those are the new "pathways", I think I'll stick to the keto path. 🙂
@Serious Keto hahahahaha I meant that Your body may have been beginning modifying the carb spikes it hadn't seen in a long while but was trying to get up to speed 🤩🤣
Not the bad stuff... that just gets worse & worse unfortunately
@@PinkLady54 I don’t think my body is that smart. 😄
Something to consider. As your tests have demonstrated fats blunt the glucose response.... But i wonder if the acids in the sauce might aid in breaking down the pasta, thereby increasing the glucose response. A plain or just buttered pasta might be a better test.
I tested the way the BBC tested. There will be no more tests.
Not science but simple observation, at my place of employment they bring in sandwiches and pasta, and I will partake in a little of everything, definitely less than I would have pre Keto. What I have noticed is the next morning I am way higher in ketosys and lose weight. After the first time I thought it was coincidence, after the 4th time I am starting to think carb cycling is not really a bad thing in moderation.
@@gousgous1150 since I’ve observed this I feel less bad eating stuff I normally avoid. In general I believe in living and selecting the foods that are the healthier option, this has opened my eyes more to the realities that even not great foods are ok from time to time as long as it’s not all or most of the time.
Like every few months we’d grab a bagel or slice of pizza, now if I have a 1/4 sub and scoop of pasta salad once a week I’m ok with that.
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
Thanks Steve! Great info as always and still a testament to how interesting the body can be.
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else.
That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it.
I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter.
Great stuff here, Steve. Always enjoyable and informative.
Steve your the best. Appreciate you testing pasta. Haven't had any kind pasta/noodle in 3 years. Soooo happy to see you back...truly.
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
Aglio e olio here i come!
Now Konjac pasta works, but it is not really digestible.... except by your gut microbes. And it tends to get chewy.
Thank you Steve, nice job with the graph, keto on.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Pasta is my most common cheat. It would be bread, but I don't mind Keto friendly breads yet can't stand pasta substitutes. Something I wish you had considered was to use organic. I cannot tolerate non-organic pasta as I have inflammation issues and it is obvious (as in, sometimes I can't get my shoes on due to swelling) yet organic pasta does not hit me as hard but does hit my ketones. I appreciate your dedication to testing and sharing for our benefit!
Having been hypercarnivore and fully fat-adapted for almost two years, with no plants fermenting in my colon, I can't recall the last time I passed gas.
Adding salt to pasta makes it taste world better
I wonder what may have happened if you'd frozen the pasta first, overnight ?
Very interesting results, but I'll stick to palmini and spaghetti squash for now. Thanks for posting.
agreed... palmini with a heavy meat sauce made with Rao's is SO close to pasta.. that I consider it my Go To pasta. 💜
@@carboholickim palming even spiked my blood sugar more than I liked. But it tasted good.
Although we love and appreciate the sacrifices you make for us, you don't need to keep abusing your body to entertain us. I am not going to grasp at straws to tell me that "carbs are ok". I can live without pasta
I really like the zero carb carnivore noodles. Then I can have a few carbs in stuff I really miss like tomatoes or salsa
Pasta is pure FAT FOOD ............ wonderful to eat but WILL make you FATTTTTTTTTT. (ugh). ....... I know all to well ... LOL !!!
I really love keto Skinny Pasta! It's made from Konjac. Amazon has it. No carbs. The taste and mouth feel is exactly like real pasta to me. It's precooked so all you have to do is open the plastic bag and rinse it.
How are you reheating the pasta? Boiling? Microwave?
Also, everytime you break after eating, I hear the "2 hours later" meme 😂😂😂
This type 2 uses hearts of palm up in this joint! And those guns are really showin' these days!😯👍
THANKS, STEEEVE!
💃🏻💞
Eating or drinking anything cold will raise your sugar up higher anyway then warm food. When my sugar used to get real low, I would drink cold water at work to bring my sugar level up. So it would make sense that cold starches will bring up your sugar hell of higher than warm starches
I miss my pasta with just butter! I really miss pasta. The egg noodles are alright though
As I mentioned in another thread, the pasta is the worst. Work with insulin dependent individuals has shown that while al dente pasta give a slow and extended release of glucose, it actually raises insulin levels for 6-8 hours. The only thing worse is high gluten pizza crust. Even though the blood sugar spikes are lower, the total insulin to manage Al Dente pasta has been shown by CGM in insulin dependent individuals to require around 50% more total insulin per carb gram. Pizza crust is 150%-200% and most legumes are at least 150%. People who don't inject insulin won't see this because you can make enough insulin in 4-12 hours to manage these foods but insulin dependent individuals have to usually add a bolus of insulin 3-4 hours later for pasta and 5-6 hours later for high gluten pizza crust with a total dose of an additional 50-100% Insulin exposure is the main cause of progressive insulin resistance.
Harvard has confirmed these results that insulin dependent individuals had observed for over a decade on CGMs. Al Dente pasta lowers the glycemic index of the starch because the gluten protein forms a protective gel around the starch making little granules that are difficult to digest, but the increase insulin 4-8 hours downstream is clearly confirmed by insulin dependent individuals and by harvard research that measured plasma insulin levels in non-insulin dependent individuals.
I’d like to see the pasta experiment done by reheating in microwave. I’ve read reports that the reheating method affects absorption
I really love that you're doing this, I've wondered about tortillas for making tacos and burritos, flour tortillas mainly but corn might also be good to test. Also, the bread being toasted in a toaster, does it have the same effect if it's pan toasted as in making grilled cheese sandwiches?
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
The magic happens when the pasta, rice, potatoes, etc., are "re heated"...LIke bread going from freezer directly to toaster cuts the glucose in half...approx. So it is in the reheating process that the rest of the alchemy transformation or all the process happens...Great video!
Exactly! A lot of people don't know this but even drinking cold water makes your sugar go up some so it would make sense to eat anything cold to make your sugar go up higher anyway.
You are the best entertainment ever and who can talk about farting with a total straight face? I was ROTFL!! Love this stuff! And I always love your recipes and especially your mayo recipe!🤗👏🏼👏🏼👏🏼👍🏼
Thank you. 😊
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner).
Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
Says "I'm Not a Doctor or Scientist."… But then wears a shirt that says "Trust me, I'm a Professional."
So... Which is it? 🤔
Do you have food intolerances? As arthrititis has been linked to it. Its hard to get accurate food intolerance tests in my experience. I had done the glucose test with a food i know impacts me and mu glocuse spiked. 😮 one more variable, how much protein and fiber in this first meal. PS I had 2 Italian parents. Arthritis ridden mother and bith Diabetes 2. Thus...they were eating food they had no tolerance for is my understanding. Albeit I am not a doctor. Please try a gluten free non-rice, non-potatoe starch pasta. PS saute garlic in olive oil. Yum. Enough of oil to smother the pasta.
Another great video Steve! I love learning from your experiments.
Apparently, as Jason Fung mentioned, if you consume vinegar with carbs like this, it can reduce the amount of carbs absorbed. He showed studies to verify it, but me personally, I still would never eat things like pasta or rice again. Slippery slope for sure those things
Although I found this video interesting and educational, I simply can’t ever justify eating meat of any kind, being as I know how badly the farmed animals suffer. If people who consider themselves to be carnivores were to take the responsibility of killing each animal for their meals, any normal compassionate human would be as repulsed as I am. 😢
I've done Adkins--after some weeks I'd have killed for regular flour tortillas. Why not heat the chilled pasta?
Salve, ma i tuoi 100 grammi di pasta cotta hanno un volume maggiore rispetto alla mia pasta, premetto che parlo di pasta italiana, fatta di semola di grano duro, se pesi 50 grammi di pasta cruda dopo cotta aumenta il peso ma non il volume, la differenza di lavorazione con voi e enorme,la vostra pasta assorbe molta acqua credo abbia una quantità di amido maggiore, 100 grammi di pasta cruda italiana apporta 70/80 grammi di carboidrati ma assorbe 100 grammi d'acqua quindi diventano 200 grammi, la pasta al dente da un picco glicemico minore. Poi dipende dal metabolismo individuale fare certi test non credo sia utile a tutti, meglio munirsi di glucometro e strisce reattive e vedere le proprie reazioni al cibo.
You are making me thinking. You know supermarket sells frozen bagels. If you eat that after toasted, would it be low carb?
never ate cold pasta with tomato sauce? mmm... what about leftover spaghetti?! it's good cold. Cheers!
Unfortunately none of these hacks works for me. Even ACV spikes in BS
You didn't do resistant pasta i.e. reheated with oil.
The Italians ALWAYS lashings of oil on hot pasta.
That's why they don't get heart disease
I believe
My husband and I discovered that we can atill have our favorite homemade spaghetti sauce (no sugar ingredients) by putting it on lettuce. It tastes good and doesn't cause any blood sugar spike.
Good stuff man... Keep up the excellent research. But what about "Whole grain" pasta, is it less response causing?
Wheat is my body’s enemy. I am curious about Ezekiel bread and if it gives a glucose response.
no gas on Keto? Guess i am not doing Keto. Altbough my girlfriend would want me on keto so she can breathe easier. LOL.
I miss pasta but I don't miss the gas and acid reflux...been off all grains for 6 mos...such a difference
Steve?
When you show the curves of glucose response, from my work on this it’s not the peak number it’s the area under the curve that you should be measured. When you show two curves in one picture the spike may not be the worst result. I have not found this explanation in any literature but as a structures engineer it was always the area under the curve. Bob.
Did you try this with imported Italian Durum/Semolina flour? That would be an interesting test as Durum Wheat is considered an original grain which is one that may be digestibly friendly to our gut. I found that when I have consumed pasta produced in the USA, it induced incredible gas and bloating. I did not experience this with imported Durum/Semolina even prior to my Keto journey. Additionally, the UK study you referenced may have used Durum/Semolina rather than US produced Pasta. It would be intriguing to know. I have not eaten any pasta since going down the Keto Road. I am Italian, and I miss it greatly!
You bring up valid points. I just used standard US pasta, as I figured that's what most of my viewers would be interested in. It wouldn't surprise me if European pasta performed better in this test. That said, I find that lupini pasta is good enough to handle my occasional craving for a keto-friendly pasta dish. Thanks for the comment.
Thanks! I appreciate your efforts very much! Cheers!
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of.
I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended.
Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
On the summary card I see no links. Curious about what your favorite keto pasta is.
Has anyone here tried Einkorn pasta? In my experience it does not impact my weight nearly as much as regular wheat pasta.
The same thing happens when you go from eating meat to plant based and I was plant based for 8 months when I decided I just had to have a steak I had gas for days and felt like I ate a horse ...and meat will cause inflammation also I personally think any serious change in diet can cause inflammation and gas
Bevis and Butthead love the "fart" stories
Great experiment with the information presented clearly in a non-judgmental way. Well done.
PLEASE, What are you using instead of sticking yourself.?????????????
It’s the Levels Health program. I link to it in the video description.
If you eat protein with the pasta it buffers the bs rise in a major way ! Must have protein with any carb and keep the carb portion small
I know you said you’re pretty much done with the resistant starch experiments and perhaps this question has been asked in the two previous videos on this subject, but, I’m wondering if this resistant starch thing pertains to potatoes and starch only? I love beans of all kind…..southern girl here and I’d sure like to add them back into my diet occasionally. I know, I know…..beans, beans, the magical fruit, but I love em! Thanks, as always!
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
I wonder if a fat sauce like olive oil and cheese would moderate the spike. Oh, you tried it! Great minds think alike.
Please do this test with the glutton free pasta…that would be interesting too!
I got quite a chuckle out of the trust me I'm a professional shirt. Now that is one I would wear 🤣
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
The biggest lesson that comes from this is: Oh, so that's why athletes eat a lot of pasta the night before a meet! (Although I still question the wisdom of that.) And 2: this explains the gas. (A while back I broke my leg and had to have my son cook and shop for me. I had been on a low carb diet-- the diet re-starts today!) Thank you so much!
So freezing the pasta or potatoes does not turn the starch into them into the type of starch that goes to fat testine directly reducing the glycemic index? 😔
You reinforced your credibility by using Rao's sauce!
I miss pasta .. but not that much . I have used zucchini in place of pasta for lasagna and it is great!!
THANKS STEVE - HAS BEEN INTERESTING, ARE U POSSIBLY RESISTANT STARCH RESISTANT ? Just saying ! Plse excuse my ignorance if U have already done this resistance starch experiment, I have always frozen my rice after cooking , and then reheated 24-48hr s later. No wiz bang glucose/ ketone meters here , but purely by bodily observation ( no gas ) it seems to me freezing rice over cooling rice makes a difference. Appreciate your efforts,, looking forward to being a subscriber and following, if there is grammatical and or spelling issues , I’m as blind as a bat and can’t read the screen. God bless you and yours, Cheers Pete
I don't think there's such a human condition. I've done multiple videos on "resistant" starch and find the techniques to be hit or miss, mildly effective, and mostly not worth the effort.
i do not get why people want to eat pasta or bread. those 2 are basically the same and the taste is nothing spectacular. pasta has no taste so you need to add some sauce. bread is the same. back when i used to eat bread never found the taste appealing. ate it usually mixed with something else but bread on its own is garbage.
Can anyone out here tell me why my “$thanks” button has disappeared. Thanks Steve for all the testing you do.
Hard to say without knowing what device or app you're using....
Thank you for your sacrifice!
Try pasta from Europe Seriously North American wheat is full of garbage ..........no gas You have my word
May I ask, what is the name brand of your olive oil. Is it pure olive oil?
Why does he look and sound like Chris Hanson's brother tho??? Lol
I use Keto as “medication”. It is amazing for fighting inflammation. When I stop Keto, the inflammation coes back.
same here
Recently. I’ve started re-hydrating dried pasta (about an hour in cold water) BEFORE cooking it. It is similar to starting with fresh-made pasta. What I have found is that a great deal of starch comes off the dried pasta before cooking. This might improve the blood glucose results..
Interesting
I’m surprised he hasn’t tried adding protein to these to see the effects with added protein
You should test to freeze the pasta or rice instead of just cold.
I read it makes a difference.
I would have put butter instead of olive oil with Italian seasoning at the last pasta. That tastes good.