Apparently, TH-cam won't let me leave a comment that has links outside of TH-cam (even on my own channel), so I have updated the description with links to various articles on resistant starch (including how heating and reheating shouldn't impact the "resistance").
YT has gone nuts. When they censor me they allow me to see my comment as if it's still visible, but using a different computer it's gone. "Don't be evil"- Google. Yeah, right.
@@SeriousKeto Hey, Steve! I've been off YT for a while so I've missed your channel! I know you said you're done testing resistant starch foods and I get that. Have you heard of green banana biomass? One of my patients brought it up but I can't find keto info on it and Google has conflicting carb information. Apparently, green banana biomass (a paste made from pressure cooked unpeeled very green bananas) is a replacement for flour, sugar, egg, and oil/fat in recipes. I just can't find reliable nutritional information. I look forward to your thoughts on this☺
About three years ago as a fairly newly diagnosed T2, I began working with a nutritionist. During that time she attended a seminar/training on resistant starch and she decided to change my plan to include resistant starch. We tried almost everything; even freezing starches and thawing them. But in EVERY case resistant starch affected my numbers just as you would predict that starch would. After every ingestion of resistant starch my blood glucose spiked from more than a little to a whole lot. We canned the notion as a failure after 18 different attempts. My advice to all at risk,… let your numbers be your guide.
@@azuk689 I am still very insulin resistant. Meaning that carbs really spike my blood glucose. But following my diagnosis I began eating low carb and I relatively quickly lowered my HbA1C from over 8 to 5.6, where it remains today. I am not on insulin and do not think that I ever will be as long as I stay Keto/Ketovore.
@@johntalley7326 How come your great great grandparents ate potatoes, barley, rye, oats, and now they're bad for you? Something doesn't add up. It isn't the crops that are the problem. It isn't even the glucose spike. it's the soda, and unnatural ingredients and refined foods damaging your gut lining and pancreas. The pancreas doesnt have the enzymes to digest those Additives. And the poisons put pressure on the liver to detox. Why dont the africans who eat resistant starches in greeen banana, cassava, yams, fish, have an extremely low rate of diabetes? Again, something doesnt add up.
As a diabetic I am glad that you did these test so that I don't have to. I have read about the green banana but never did anything about it. You test saved me from a blood reading spike. Thanks
I'm pre-diabetic and I am using green banana flour. I actually put 1tbs. In a 8oz water. I've noticed that my blood sugar is not scary low when I wake up now I'm talking about 50-60. It is normal and it keeps it in a normal rage. When I eat my blood sugar does ho up from 130-147 but goes down right away with my water banana flour. So I can say for me it's helping me keep my sugar in control! Of course with the observation of my primary doctor. He wants to see the results!
I'm not likely to try any resistant starches but that one was interesting. Glad you show all of these experiments because I enjoy seeing the comparisons and am not curious enough to try them on myself.
While I have no plans to try this flour, I did try putting rice back in my diet again, for the first time in years. It used to be my single most favourite food. I became diabetic due to a secondary disease, and immediately cut out all the starches and simple carbs. My gut has been as unhappy as my tastebuds in the years that followed lol. Trying the cooked/cooled/reheated rice was a game changer. My glucose just ever so slightly boops within the hour and then returns to where I was before I ate in under 2. Even the boop is WELL within the safe range for me. Had it not been for your findings, I wouldn't have even tried. What you saw as a fail on your scale looked promising on mine lol And my gut health has improved noticeably. I have no idea why basmati rice has helped that, but it definitely has. I'm sure there's some scientific reason behind it that's over my head. Thank you so much for all that you do. I can't count how many hours, dollars and disappointments you've saved me by trying all these things.
Thank you for testing all these resistant starches. They are being used in low carb tortillas and breads. The occasional use by me showed same as your experience. But when 1 wrap 4 days in a row, day 1 fine, day 2 ketones started falling, by day 4... i had to go under 20 grams carbs for almost a week to see ketosis again. And get rid of cravings again!
Great work! As a degreed chemist (who’s never worked professionally in the field) the whole resistant starch thing never made sense!!! And hey… You performed science! And it was good science!!! So as one citizen scientist to another, in the legacy of such greats as Ben Franklin and Francis Bacon, I call down (a very gentle loving) “shame on you!” While it’s true it’s not your day job, (and while you didn’t sleep at a holiday inn express last night ;-) you don’t need a white lab coat to do good science, any more than *real* heroes don’t have super powers, they just have to do something heroic! (And heroic usually isn’t “flashy” either! After all, you’re also a hero to us and your family and especially Colton, right?) Thanks again!!!!
Acacia fiber (RS) does a terrific job at generating butyric acid for healing the gut. It also improves my postprandial glucose response and fasting glucose levels. I don’t get any glucose spike whatsoever after consuming. I find my glucose levels vary considerably from brand to brand with green banana starch. YMMV. There are lots of great publications on PubMed on types of resistant starch for the inquiring chemist.
As I type 2 diabetic I watched the video with great interest. My goal is keeping my blood sugars closer to a normal range rather than weight loss. I have not tried a keto diet and from what I have read, it is just too involved for me to do it right so decided that is not the route for me. However, resistant starch and fiber is of great interest. The amount of resistant starch in cooked and cooled foods seems to be so small that it is not of use. That a moderate increase in blood sugar followed by a drop correlates to my very simple test. I got a coworker that had a constant glucose monitor to try a roll made with a large amount of resistant starch and fiber. Her blood sugar went up about 40 points and then dropped back close to what it had been in about an hour. I did not control for variables so was not sure if it was a true indication though I had found similar results with my own blood sugars. So while resistant starch may not work for keto, it seems helpful for less carb restrictive approach. Thanks for your work!
Actually, this was a comparison of heated flours. The claim for green bananas, being R2, is that its maximum resistant starch amount is in the raw, unheated state. It's most often suggested for smoothies. I think we can safely assume drinking a plain 8 ounce glass of water will have no effect on blood sugar. So a simpler, more accurate test would be a just an 8 ounce glass of water with green banana flour added. Also no chance of possible interaction with other ingredients. I am currently eating keto and losing weight. I purchased this powder in the hopes of treating--hopefully curing--my chronic diarrhea. All I have is a plain old-fashioned glucose monitor. So I will take my blood glucose before and 30 minutes after the banana powder in water just to see if there's a spike. And will report back.
Thank you for introducing me to the Chaffle. I had no idea what it was and was craving a treat before bed... made two large chaffles with banana flour ( doubled the recipe) and was delighted at how much they look like REAL waffles, with a healthier flour alternative 🧇 than my usual white or wheat flour. I slathered a little almond butter & cinnamon on top of half of one and ate with some hot tea! Can't wait for my son to try these!
This was very useful info! I have tried the green banana starch in the past and thought it made me feel an energy dip after a couple hours, so now I know why, and green banana starch is a definite no for me. Thanks!
Steve. Thank you for trying the green Banana flour one more for my collection. I grow up eating boiled green bananas. Cod crashes garlic Black pepper & drizzled olive oil. Thank you. Blessings,
Thanks, I love these comparison videos. I'd love to see how the GBF compares to wheat flour because that's how a lot of people would use it... as a substitute for ordinary flour.
You CAN use GBF as well as rice, and Lupin to make bread but you will need to add vital wheat gluten (a protein) to give it body and bread feel to it (and yeast!). Baking is both science and art and it took me over 15 months to keto hack breads without wheat. Itvwas very frustrating but I don't regret it 😊
I had heard it behaves as a resistant starch without cooking it. Like a Tbsp in a smoothie. I put some in my dogs raw food to give him some prebiotics.
Thank you for doing this. Good scientific experimentation can be done by anyone who wants to think carefully, and designs the experiment without major flaws - like you did. Subscribed.
I did an N of 1 using Jonny's Good Nature pulverized green banana. I chose that brand for several reasons. First, I knew I was unlikely to bake with green banana flour and didn't want to waste the money. Second, it said it was qualified by the FDA as a supplement, in addition to being a food. So I wanted something I could use in a non-baking form. Third, it claimed to have 10X the prebiotic fiber of most green banana fibers. How I used it was in Greek yogurt (I'm a big fan) with a drop of maple extract and 1/32 tsp of monk fruit. I have a regular blood glucose monitor. I found, eaten this way, it regularly raised by blood glucose no more than 6 mg/DL, returning to my baseline by the 30 minute measurement, where it remained at 60, 90 and 120 minutes. But watching this video I see I'm going to have to compare it to just the Greek yogurt, maple extract & monk fruit. Since I'm still fasted, no time like the present. Today will be Greek yogurt day.
My takeaway from this, as someone who does keto for therapeutic purposes, is that resistant starches aren’t affecting ketone levels in a negative way that would knock someone out of ketosis? My ketone levels are generally high so I would have a lot of play when it comes to resistant starches if that’s the case.
Glad to see a video from you this morning! I’ve had a horrible week! When are you going to post more videos on your other channel? Love the keto stuff but I’m also interested and what The other channel could offer.
I post two videos a week (at the moment) on LeanBodyMind. Running two TH-cam channels and trying to film and edit content is a bit of a challenge for a one man operation. 🙂
Thanks for being the Guinea pig for this. I was really hopeful on the green banana flour because I'm always looking for flours to replace almond (I have an allergy).
Thanks for the great experiments Steve! Keep up the great work! To be honest, the promise of resistant starch to me is a real slippery slope. I think I feel better just skipping this kind of stuff for higher quality ingredients like what we do for keto already. Dirty keto, but no resistant starch, is better than no keto if it helps keep you on plan. This kind of stuff, however, may be a bridge too far for me ;-). I can say I am not 100% clean keto but I was able to reduce my A1C from 15.4 (insulin resistant) to 5.8 (off meds) in 12 weeks on keto. My A1C (blood sugar) has been precisely controlled for over 3 years on Keto. Thanks to Keto, and you need to take credit here for the great work and recipes you create here as you have made this journey easier for me and my wife, I have completely reversed my diabetes and my A1C is now normal and I am insulin sensitive again. I can eat a high carb-y meal every once and a while and I come back to normal with little to no spiking now in two hours. Keto On Steve!
WOW!! I didn’t realize you have a CGM, Steve!! Kinda cool! I’ve been more sporadic lately in watching your videos, so I missed the part where you discuss that…I presume you did, as you typically take the time to inform us about new developments and devices to assist you in this journey (such as, when Keto-Mojo released their upgraded meter). Would someone post the link to the video where that takes place? Alternately, if I’m mistaken that there is such a video, would you let me know that? 🙏🏼 Thanks for another great, informative episode!! 💕😊
For what it’s worth here were my test results using Levels and a couple of resistant starches: Resistant Wheat: very inconsistent, on some occasions no spikes, and others 30+ spikes that were enough to kick me out of ketosis. I tried ThinSlim, LC Foods and Great Low Carb Bread Company. Resistant Tapioca: this generally caused milder spikes that stayed in range and I found were safer to eat without impacting ketosis. Carbonaut Bread was used here and it is awesome (I used the keto version which is 1 net carb per slice, they have several versions that are slightly higher in carbs but still keto friendly.) I find tapioca is generally safer, I wish the wheat resistant worked out because the pizza crusts are so tasty, but oh well, it is what it is.
Steve, great self-experiment, thanks for sharing! Would you consider eating the banana flour in a raw recipe? Supposedly resistant starch loses its “resistance” when cooked. Go Badgers!
This was likely my final experiment. In other videos in this series, I've referenced other articles that state that resistant starch can be heated, cooled, reheated, etc.
@@SeriousKeto fair enough! Worth the ask. Some other supposedly resistant starch flours I’ve used are cassava and tiger nut, in small amounts. I keep in mind they are higher carb and only use them on planned higher carb days (cyclical keto approach). Looking forward to more videos. Thanks again!
@@Mike-vu1rn One of the Birch Benders products uses tiger nut flour. Anyhow, I'm updating a pinned comment with various articles about the heating/cooling/reheating of resistant starch.
if, just if heating not affect the level of resistance of the flour, i presume that initial simple sugar level in your banana flour quite high. It could be from the banana variety or the ripeness of the banana being floured
Kudos to you for testing this stuff. But as for me, I'm doing everything I can to keep carbs at arms' length. I'm not knocking it if it works for somebody, but it's a guaranteed way for me to fall off the wagon soon after.
I did do a resistant starch experiment with pasta that worked. Pasta is my personal keto kryptonite. I followed the method used by the researchers at the university of Surrey which is where the BBC report was about, and I got only the tiniest rise (also using a Libre2 CGM). Not anywhere near the spike I would get with fresh cooked pasta. Now, I believe the folks at Surrey did their research with younger, healthier people than me, and I don't claim to understand any of their ideas for the mechanism behind this. All I know is that it did work for me, with pasta. Now, I AM a type 2 diabetic, on medications but not insulin, and while I was pleased to see the very gentle line on my graph, I have not repeated it. I don't want to fall back into pasta habits but I do feel better about having a small serving of cold pasta salad at a party. Just to be polite, you understand! It's so interesting how we all have different responses.
Thanks for sharing your results. Pasta is the one thing I haven't tested, largely for the same reasons you describe. I feel like the test were successful, I'd be diving back into pasta with reckless abandon.
I used to take a tablespoon of raw potato starch in water most days to feed my gut biome. I wasn’t keeping as close tabs on my blood glucose then despite decades as a type 1 diabetic, so I can’t say whether any was being digested. Cooking with resistant starch: just seemed to make it into regular starch.
I didn't have the same equipment as you, but I did a blood glucose measure in a fasted state, had 20g of green banana starch in cold water and then measured again two hours later. My blood sugar went down. The resistant element of the starch is lost when you heat it.
I was testing the claims to the contrary. There are numerous articles and TH-cam videos that claim the starch retains its resistant state even upon heating. All of my tests indicate this is not the case, at least for me.
thank you for this experiment of Banana flour. I was also hesitant to use this flour because naturally banana is sweet. maybe i would stick using almond flour
Watched again. Good job! In case you still have the product laying around, I found that the recipe on the back is REALLY good. (IMO) I used the nut butter on hand, and just put in freezer and cut up into squares, didn't roll into balls. I guess it's a fat bomb (forgot about those!) but I have after dinner. Recommend, I actually am getting ready to order a 3rd bag. I found the RxSugar brand of allulose is often more coarse and gives this decadence a Nestle's Crunch bar vibe.🍫
It's not... the makers are just hoping it will be. As Steve has shown several times the resistant starch thing is almost total woo-woo directed at people who need to believe they can still eat starches without spikes.
Yaaaaaaay thanks for doing this i feel like this is for me we eat green boiled bananas and also taro with saltfish or smoked herrring in the Caribbean often and ive never had huge spikes in my blood glucose levels
I have been eating the green bananas raw and I think the less process it goes through the better it is for you. I am uncertain but I mostly like it for its digestion help, I have been eating green bananas, and coconut meat, and taking pomegranate extract for its polyphenols to see if this combination helps.
awesome video! love these! my question is... would you have a bigger spike if you ater two more additional waffles with the banana powder and the almond flour... does quantity also leave a different effect. would love to see just a plain version. maybe just a couple tbs mixed in water without other sources. love these and thanks for doing this!
Acacia fiber does a terrific job at generating butyric acid for healing the gut. It also improves my postprandial glucose response and fasting glucose levels. I don’t get any glucose spike whatsoever after consuming. Thanks for sharing this experience with green banana starch. I find my glucose levels vary considerably from brand to brand with green banana starch. YMMV
Thanks for sharing that. I've subsequently seen a brand of green banana flour with only 1g net carbs. I may need to try that out (though I won't make a video out of it).
@@SeriousKeto Acacia fiber is quite amazing (soluble fiber). I also don't get any spike from psyllium husk (also high in soluble fiber). I'm a huge fan of keto, but think many of the Medical Doctors who are proponents on youtube (Ken Berry, Annette Boz, etc) undervalue the gut benefits of soluble fiber and what a good biome does to long-term insulin resistance and glucose metabolism. Thanks again for sharing. You have great content.
@@StudioRV8 I know that it’s used in Keto Chow as an emulsifier for fat. I’m thinking it’s time for me to buy some. Thanks again for sharing your experience.
@@SeriousKeto BTW, the brand of green banana flour that doesn’t impact my blood glucose levels is Jonny’s. The soluble fiber resulting short chain fatty acids are very beneficial.
I recently read that the order in which carbs are eaten can have a positive effect on resistence. Eating the carb after protein and fat is recommended. I'll be trying this out myself.
I’ve also read that consuming a resistant starch raw in water like this banana flour or potato starch can blunt a glucose response. I don’t know if it’s better before or after a meal.
Hey Steve, I have a question regarding the setup of your experiment. Do you think that volumetrically equal quantities is the best way to evaluate the effects of GBF to the baseline of almond flour? While I've never tried the stuff, since you commented that it was much denser than the almond flour, I wonder if it would be more appropriate to use a reduced volume/mass of GBF (in some way that compares the two on how much moisture they absorb) in much the same way that one would not use an equal volume of coconut flour to compare that to almond flour. Not that you need to keep on eating something you don't really care to eat, but just curious since you've detailed how you've spent ages ironing out a recipe to perfection. Cheers
I had thought about that when making the video, but knew that if I didn’t use equal quantities, I’d get backlash. Since the GBF listed the serving size as 1 TB, that locked in my decision.
I gave up on the Libre as it was always 1.2 - 2 mmol/l below the freestyle optimum neo meter and that wasn't just a lag in interstitial fluid catching up with blood readings. Of the six sensors I used: one fell off on day 10, one inactivated itself 1.5hrs after applying it, one bled really badly, two 'worked' but we're seriously inaccurate like all the others and the last one the'introducer needle' didn't retract (stayed in my arm, bled profusely and left the plastic end sticking up out of the top of the sensor). Expensive and useless to me but dangerous for anyone who's insulin dependent and relying on the sensor readings
I just discovered you vids. That you so much. It's kind of scary when University studies Ike the John's Hopkins ones are so drastically different. Who to trust! Well...you...sitting there eating and monitoring with no agenda in mind. Bless you guy! I do have one thing to ask, or at least get your opinion on. You haven't done the pasta experiment...as per the BBC experiment. Konjac noodles are a whole different animal. I'd love to know and put to rest the whole cooked and cooled pasta thing...one way or the other?
@@SeriousKeto I guess it's because it was the first resistant starch cooking/cooling theory I saw, and pasta is my favorite ( and bread...but who's isn't...staff of life...and the smell of fresh baked...oh, never mind) I eat pasta still once every 10 days...cooking, al dente,, cooling...freezing... ( desperate huh?) Then microwave-ing, with buttery clam sauce...My favorite meal. 😋 There's another theory about freezing and toasting bread to up resistant starch! So, maybe someday get back on that horse for those last two...? Just spent 4 hours watching your vids. Glad I found them. So informational but literally putting your money where you mouth is, and easy to watch...I think you voice has somethingto do with it to : >.
You didn’t show mixing the green banana starch chaffle, I’m curious did you use a tbsp on that chaffle? Could it be that gbs is more like coconut flour in that you might only use one third of the amount? But all in all after that being said, if the goal to cut as many carbs as we can, it seems that a person would want to stay away from this product, not just for the insulin spike alone.
Awesome job with doing this experiment. Would you consider doing a fermented foods experiment? I've seen a channel (can't remember her name because it's really long) do fermented potatoes, rice, and grains and say that they are keto.
I just wanted to share why they said green banana flour is resistant starch, yes, it is and the only y thing it isn’t because of the heat. If ppl preferred to using it in baking goods, I recommend to add ACV, it regulates the blood sugar and it also😊 activates the baking powder, baking soda, or yeasts. It’s the best when drink 1tbsp AVC with 1 cup of water 30 minutes before each meal. It works well for me, my blood sugar is always 72, A1C is 4.8. I’m on KetoVore diet. ( 10% Keto, 90% carnivore)
My understanding is that cooking converts the resistant starch into digestable starch. I can understand why you would not want to bother with more experiments after all you have already done. I just wonder if use without cooking would change the response.
Hi Steve, thanks for the great review. I struggle with CGM and keto mojo consistency. Especially days 1-4 & 12-14 data. I don't scan the CGM for 24hrs after insert as suggested. Any additional thoughts would be a great help. 😊
I find that about 1 out of every 4 FreeStyle Libres I use is wildly (and consistently) inaccurate - like 30 point high or 30 points low for the duration of the sensor. Often times when they run high or low, they only last for a week, rather than two. For the Keto Mojo, my experience is that the newer model tends to have a little more variation on the glucose strips than prior models. Probably once a week, I'll get a reading that just doesn't feel right to me, based on what I've eaten and what I know of my body. So I'll throw another strip in and it comes back with something in line with what I expected. The sad fact is that, while both of these devices meet the FDA's requirement for consumer medical devices, that bar is set quite a bit lower for a $50 device than it is for a $2500 device. I was honestly a little surprised at how consistent my readings were when I did this test.
You must be a mind reader. I was wondering if you’verm ever used a continuous glucose monitor and boom here it is. Have you ever heard of Viome? I saw Dr Oz and Dr Deepak Chopra discussing it and it sounds interesting. Its a gut microbiome test but the really interesting thing is the give you a peronalized list of foods you should avoid for your particular gut microbiome but also you can sign up for specialized vitamins to heal your gut. Anyways just thought Id mention it. I love your comparison videos. Well I love all of your videos. They are professionally done and you have a great personality. Well then there is that Johnny Carson voice too😉.
@@SeriousKeto I think it is a test they send to your home and you breathe into a tube for 7 nights in a row. Then send it off to them. I think it is supposed to be able to tell you if you have SIBO or not. It is not a cheap test, but I have been tempted to try it. I think one would only want to spend that kind of money if they were having a lot of digestive upset.
Doing the same /similar tests as a T2 diabetic who controls her levels via lifestyle. Every resistant starch I have tried raises me between 30 and 70 points. The cold rice took me over 6 hours to come back down to my base line.
Unless the price has changed, it's $200/month. Not cheap, but they provide a ton of resources and the intent is that if you really are diligent in your use and trackage, you'll have a very good idea of what impacts your glucose (both positively and negatively) after 30 days.
@@SeriousKeto thank you Steve, yes that is very expensive but you don’t have to prick your finger multiple times a day, that would be a big factor to me.
Thank you for doing this resistant starch test. Not enough compelling evidence for me to use resistant starches. No lab coat necessary for me to believe your N of 1 results. Great t-shirt.
So is it false advertising on the part of all of these "resistant" starch makers? Why are they allowed to market these products in such a way? Thank you for your experiments which now has me suspicious of the multiple so called resistant starches that I currently have.
Hello, congrats on your channel: very interesting and informative. On resistant starches, I have seen a few people mentioning that Bob's Red Mill Potato Starch is completely resistant starch. One of the sources: Keto Connect "We Took Resistant Starch for 1 Month - Here's What Happened" They take it as a supplement but I think the reason why it would be very interesting is the possibility to improve many bread/cake like Keto recipe. I think Red Mill potato starch, if really zero carbs, could be used as an ingredient to replace some lupin flower to take out the earthy tones and other etc. Could be also used to make gnocchi! :-)
I'm not sure if this is real or not, but I read somewhere that there are many different kinds of resistant starches, and some of them only remain resistant starches at low temperature. That is, if you heat them up by cooking them, they release the sugars bound up in the fiber and they are no longer resistant starches. Potato resistant starch I think was mentioned as one of these. If anyone knows more about this, I would love to know more. If this turns out to be true, then it could explain why people are getting blood sugar spikes from these supposed "resistant" starches... because they were cooked.
I just put all of the articles into the pinned comment. Note that I'm not giving you a "reading assignment", just there for reference if you're curious. 🙂
@@SeriousKeto Hey thanks for the replies! I'm trying to make sense of all the conflicting info I'm finding on TH-cam and other places about resistant starch. I'm still trying to dig up the reference I saw before which stated that about 20% of the starch becomes resistant (in Type 3) after the heating and cooling cycle. If I find that reference i'll share it right away. Anyways there are 2 big flaws I see in resistant starch videos. The first one is regarding RS Type 3 (the heated and cooled kind). People take a bowl of pasta or rice, heat it and cool it, and eat it and see if it raises their blood sugar. Well of course it will raise your blood sugar! Only about 20% of the starch in that bowl of pasta became resistant starch, the other 80% is still regular starch. So let's say the bowl of pasta contained 100 grams of carbs before, now it has 80. Eighty grams of carbs will still give you a good sugar spike. So you would have to somehow isolate the resistant starch first, and eat only that. Even Doctor Ken Berry makes this simple mistake. The other mistake is about RS Type 2. From the bulletproof.com article in your reference list, Type 2 resistant starches must not be heated. Type 2 includes potato and green banana resistant starches. Basically, these are starches that are naturally bound up in the plant's fiber and cannot be digested by humans. However if you heat them up, the sugars are released from the fiber and then they CAN be digested by humans and it will raise your blood sugar. Therefore Type 2 RS like potato and green banana starch must be eaten cold without heating them.
@@SithLord2066 i agree, you cant be heating this stuff. i keep to small amounts of pot starch and a cube of frozen green banana in my protein ice cream daily. mostly for the vivid dreams but hopefully a small gut boost.
Not bad for a starchy vegetable. I wonder if a plantain would have a different level of spike vs the green banana. Plantains are different from bananas.
I did some experiments with resistant starches, including banana quite a few years ago now (6-7). My results, whilst not as sophisticated as yours, were the same. Nowadays there’s no resistant starches in my pantry.
I'm desperately trying to convince myself that I can eat a smidge (1/4C) of green banana porridge with allulose... "I figure that it's not likely going to kill me anytime soon," says the slightly pudgy lady in the back row at Pudgies Anonymous. 😂 But that's just my approach, for now.
My understanding is that if the starch is kept bellow 130F, it will remain resistant. I've put a few tablespoons in a smoothie and had no glucose response.
Not in a video. I tried it while attempting to make hot dog buns and wound up making bricks. Given the price of the stuff, I couldn’t justify continued experiments with it.
Have you tried Green Banana Biomass? I watched a YT video on it. Used as an ingredient to make creamy foods. Can cause GI issues if you take too much of it. Wondering if it's a low glycemic food.
Apparently, TH-cam won't let me leave a comment that has links outside of TH-cam (even on my own channel), so I have updated the description with links to various articles on resistant starch (including how heating and reheating shouldn't impact the "resistance").
YT has gone nuts. When they censor me they allow me to see my comment as if it's still visible, but using a different computer it's gone. "Don't be evil"- Google. Yeah, right.
@@halo7676 well, this one is visible. 🙂
Have you tried potato starch? It is allegedly 80% resistant starch.
@@OldNeoMatrix Yes, Steve has. I think his first starch resistance experiment was potato followed by rice.
@@SeriousKeto Hey, Steve! I've been off YT for a while so I've missed your channel!
I know you said you're done testing resistant starch foods and I get that. Have you heard of green banana biomass? One of my patients brought it up but I can't find keto info on it and Google has conflicting carb information.
Apparently, green banana biomass (a paste made from pressure cooked unpeeled very green bananas) is a replacement for flour, sugar, egg, and oil/fat in recipes.
I just can't find reliable nutritional information.
I look forward to your thoughts on this☺
About three years ago as a fairly newly diagnosed T2, I began working with a nutritionist. During that time she attended a seminar/training on resistant starch and she decided to change my plan to include resistant starch. We tried almost everything; even freezing starches and thawing them. But in EVERY case resistant starch affected my numbers just as you would predict that starch would.
After every ingestion of resistant starch my blood glucose spiked from more than a little to a whole lot. We canned the notion as a failure after 18 different attempts.
My advice to all at risk,… let your numbers be your guide.
Thanks for sharing your experience.
did you heal your T2 ? if i may ask..
@@azuk689 I am still very insulin resistant. Meaning that carbs really spike my blood glucose. But following my diagnosis I began eating low carb and I relatively quickly lowered my HbA1C from over 8 to 5.6, where it remains today. I am not on insulin and do not think that I ever will be as long as I stay Keto/Ketovore.
@@johntalley7326 How come your great great grandparents ate potatoes, barley, rye, oats, and now they're bad for you? Something doesn't add up. It isn't the crops that are the problem. It isn't even the glucose spike. it's the soda, and unnatural ingredients and refined foods damaging your gut lining and pancreas.
The pancreas doesnt have the enzymes to digest those Additives. And the poisons put pressure on the liver to detox.
Why dont the africans who eat resistant starches in greeen banana, cassava, yams, fish, have an extremely low rate of diabetes? Again, something doesnt add up.
@@johntalley7326 What did you generally feel when that glucose spike occurred?
As a diabetic I am glad that you did these test so that I don't have to. I have read about the green banana but never did anything about it. You test saved me from a blood reading spike. Thanks
I'm pre-diabetic and I am using green banana flour. I actually put 1tbs. In a 8oz water. I've noticed that my blood sugar is not scary low when I wake up now I'm talking about 50-60. It is normal and it keeps it in a normal rage. When I eat my blood sugar does ho up from 130-147 but goes down right away with my water banana flour. So I can say for me it's helping me keep my sugar in control! Of course with the observation of my primary doctor. He wants to see the results!
Good info.
@@SeriousKeto try doing the 1tbs. Banana with 8oz water bottle.
@@angel-fz8qg Hi...I read your comment and would like to try this. When should I take it, before or after meals. Thanks.
After over 18yrs on TH-cam, this is Top 3 most fav channel here.
I appreciate that.
Eating chaffles for science is a beautiful thing…
Thanks for "taking one for the team", Steve.
I'm not likely to try any resistant starches but that one was interesting. Glad you show all of these experiments because I enjoy seeing the comparisons and am not curious enough to try them on myself.
While I have no plans to try this flour, I did try putting rice back in my diet again, for the first time in years. It used to be my single most favourite food. I became diabetic due to a secondary disease, and immediately cut out all the starches and simple carbs. My gut has been as unhappy as my tastebuds in the years that followed lol. Trying the cooked/cooled/reheated rice was a game changer. My glucose just ever so slightly boops within the hour and then returns to where I was before I ate in under 2. Even the boop is WELL within the safe range for me. Had it not been for your findings, I wouldn't have even tried. What you saw as a fail on your scale looked promising on mine lol And my gut health has improved noticeably. I have no idea why basmati rice has helped that, but it definitely has. I'm sure there's some scientific reason behind it that's over my head. Thank you so much for all that you do. I can't count how many hours, dollars and disappointments you've saved me by trying all these things.
Thanks for sharing your experience.
Thank you for testing all these resistant starches. They are being used in low carb tortillas and breads. The occasional use by me showed same as your experience. But when 1 wrap 4 days in a row, day 1 fine, day 2 ketones started falling, by day 4... i had to go under 20 grams carbs for almost a week to see ketosis again. And get rid of cravings again!
Thank you
Thank you for sharing your experience 👍 very helpful.
Great work! As a degreed chemist (who’s never worked professionally in the field) the whole resistant starch thing never made sense!!!
And hey… You performed science! And it was good science!!!
So as one citizen scientist to another, in the legacy of such greats as Ben Franklin and Francis Bacon, I call down (a very gentle loving) “shame on you!”
While it’s true it’s not your day job, (and while you didn’t sleep at a holiday inn express last night ;-) you don’t need a white lab coat to do good science, any more than *real* heroes don’t have super powers, they just have to do something heroic! (And heroic usually isn’t “flashy” either! After all, you’re also a hero to us and your family and especially Colton, right?) Thanks again!!!!
Well said David!
Acacia fiber (RS) does a terrific job at generating butyric acid for healing the gut. It also improves my postprandial glucose response and fasting glucose levels. I don’t get any glucose spike whatsoever after consuming. I find my glucose levels vary considerably from brand to brand with green banana starch. YMMV. There are lots of great publications on PubMed on types of resistant starch for the inquiring chemist.
showing the data puts your video several levels higher in value than the rest.. kudos!
Thank you. I'm still just one data point, so take it for what it's worth. 😉
As always, thank you for taking the hit on these products Steve. I value your information and level of detail. Seriously, thank you.
Ty Steve, you are a super trooper. I take your word for it. You put your all in this and I appreciate all you do.
As I type 2 diabetic I watched the video with great interest. My goal is keeping my blood sugars closer to a normal range rather than weight loss. I have not tried a keto diet and from what I have read, it is just too involved for me to do it right so decided that is not the route for me. However, resistant starch and fiber is of great interest. The amount of resistant starch in cooked and cooled foods seems to be so small that it is not of use.
That a moderate increase in blood sugar followed by a drop correlates to my very simple test. I got a coworker that had a constant glucose monitor to try a roll made with a large amount of resistant starch and fiber. Her blood sugar went up about 40 points and then dropped back close to what it had been in about an hour. I did not control for variables so was not sure if it was a true indication though I had found similar results with my own blood sugars. So while resistant starch may not work for keto, it seems helpful for less carb restrictive approach.
Thanks for your work!
You might want to look up starch solution. You should be avoiding all animal products to fix your diabetes. Also, Check out chef AJ.
Actually, this was a comparison of heated flours. The claim for green bananas, being R2, is that its maximum resistant starch amount is in the raw, unheated state. It's most often suggested for smoothies. I think we can safely assume drinking a plain 8 ounce glass of water will have no effect on blood sugar. So a simpler, more accurate test would be a just an 8 ounce glass of water with green banana flour added. Also no chance of possible interaction with other ingredients.
I am currently eating keto and losing weight. I purchased this powder in the hopes of treating--hopefully curing--my chronic diarrhea. All I have is a plain old-fashioned glucose monitor. So I will take my blood glucose before and 30 minutes after the banana powder in water just to see if there's a spike. And will report back.
I have subsequently tested this in a protein smoothie. There was no glucose movement. That said, I've found a better brand than this: amzn.to/3XEjz5j
One more thing, thank you for take some time to do this for the good of the people. God bless you!
as always, very interesting and I agree with your "I'm done testing these because we get the same results" statement. Thanks again Steve ☮️
Thank you for introducing me to the Chaffle. I had no idea what it was and was craving a treat before bed... made two large chaffles with banana flour ( doubled the recipe) and was delighted at how much they look like REAL waffles, with a healthier flour alternative 🧇 than my usual white or wheat flour. I slathered a little almond butter & cinnamon on top of half of one and ate with some hot tea! Can't wait for my son to try these!
So glad you found it helpful. 🙂
This was very useful info! I have tried the green banana starch in the past and thought it made me feel an energy dip after a couple hours, so now I know why, and green banana starch is a definite no for me. Thanks!
Thank you for this video Steve. We all appreciate it !
Thank you for everything you do. I see that your subscriber numbers are going up again. Wonderful!
Not a resistent starch fan but I love watching you doing your experiments
Since adding fat slows down the response, I would absolutely be willing to use a GBF chaffle as a bun for a bacon cheeseburger, or a mini pizza.
Steve. Thank you for trying the green
Banana flour one more for my collection. I grow up eating boiled green bananas. Cod crashes garlic
Black pepper & drizzled olive oil.
Thank you. Blessings,
Never believed that 'resistant starch' nonsense... Thanks for debunking that.
It would have been nice, but it just didn't prove out...
Thanks, I love these comparison videos. I'd love to see how the GBF compares to wheat flour because that's how a lot of people would use it... as a substitute for ordinary flour.
That would be an interesting test, and in hindsight could have really added some more perspective.
You CAN use GBF as well as rice, and Lupin to make bread but you will need to add vital wheat gluten (a protein) to give it body and bread feel to it (and yeast!). Baking is both science and art and it took me over 15 months to keto hack breads without wheat. Itvwas very frustrating but I don't regret it 😊
I had heard it behaves as a resistant starch without cooking it. Like a Tbsp in a smoothie. I put some in my dogs raw food to give him some prebiotics.
That was very interesting! I am curious and thought about buying the monitors… Thanks 🙏
Thank you for doing this. Good scientific experimentation can be done by anyone who wants to think carefully, and designs the experiment without major flaws - like you did. Subscribed.
Thank you. They’ve come a long way from my first sloppy video in this series.
I did an N of 1 using Jonny's Good Nature pulverized green banana. I chose that brand for several reasons. First, I knew I was unlikely to bake with green banana flour and didn't want to waste the money. Second, it said it was qualified by the FDA as a supplement, in addition to being a food. So I wanted something I could use in a non-baking form. Third, it claimed to have 10X the prebiotic fiber of most green banana fibers. How I used it was in Greek yogurt (I'm a big fan) with a drop of maple extract and 1/32 tsp of monk fruit. I have a regular blood glucose monitor. I found, eaten this way, it regularly raised by blood glucose no more than 6 mg/DL, returning to my baseline by the 30 minute measurement, where it remained at 60, 90 and 120 minutes. But watching this video I see I'm going to have to compare it to just the Greek yogurt, maple extract & monk fruit. Since I'm still fasted, no time like the present. Today will be Greek yogurt day.
Thanks for sharing your experience.
My takeaway from this, as someone who does keto for therapeutic purposes, is that resistant starches aren’t affecting ketone levels in a negative way that would knock someone out of ketosis? My ketone levels are generally high so I would have a lot of play when it comes to resistant starches if that’s the case.
Great video. Thanks! I did similar with Monk Fruit and it does spike blood glucose big time.
And by the way, all of these resistant starch videos have been very interesting and educational! Thank you!
Hi Steve
Thank you for your videos. Thanks for doing the testing it really helps to see the results. Good job.
My pleasure!
Glad to see a video from you this morning! I’ve had a horrible week! When are you going to post more videos on your other channel? Love the keto stuff but I’m also interested and what The other channel could offer.
I post two videos a week (at the moment) on LeanBodyMind. Running two TH-cam channels and trying to film and edit content is a bit of a challenge for a one man operation. 🙂
Thanks for being the Guinea pig for this. I was really hopeful on the green banana flour because I'm always looking for flours to replace almond (I have an allergy).
I wonder if lupin flour would be worth trying?
I'm so glad your done with this topic. I worry about you with every video. Thank you for taking one for the team keto.
Thanks for the great experiments Steve! Keep up the great work! To be honest, the promise of resistant starch to me is a real slippery slope. I think I feel better just skipping this kind of stuff for higher quality ingredients like what we do for keto already. Dirty keto, but no resistant starch, is better than no keto if it helps keep you on plan. This kind of stuff, however, may be a bridge too far for me ;-). I can say I am not 100% clean keto but I was able to reduce my A1C from 15.4 (insulin resistant) to 5.8 (off meds) in 12 weeks on keto. My A1C (blood sugar) has been precisely controlled for over 3 years on Keto. Thanks to Keto, and you need to take credit here for the great work and recipes you create here as you have made this journey easier for me and my wife, I have completely reversed my diabetes and my A1C is now normal and I am insulin sensitive again. I can eat a high carb-y meal every once and a while and I come back to normal with little to no spiking now in two hours. Keto On Steve!
That’s fantastic. Great job!
Do you have a link to your keto diet?
Thank you for doing all this work. It is really appreciated!
Interesting, thanks for sharing the info!
WOW!! I didn’t realize you have a CGM, Steve!! Kinda cool! I’ve been more sporadic lately in watching your videos, so I missed the part where you discuss that…I presume you did, as you typically take the time to inform us about new developments and devices to assist you in this journey (such as, when Keto-Mojo released their upgraded meter). Would someone post the link to the video where that takes place? Alternately, if I’m mistaken that there is such a video, would you let me know that? 🙏🏼 Thanks for another great, informative episode!! 💕😊
For what it’s worth here were my test results using Levels and a couple of resistant starches:
Resistant Wheat: very inconsistent, on some occasions no spikes, and others 30+ spikes that were enough to kick me out of ketosis. I tried ThinSlim, LC Foods and Great Low Carb Bread Company.
Resistant Tapioca: this generally caused milder spikes that stayed in range and I found were safer to eat without impacting ketosis. Carbonaut Bread was used here and it is awesome (I used the keto version which is 1 net carb per slice, they have several versions that are slightly higher in carbs but still keto friendly.)
I find tapioca is generally safer, I wish the wheat resistant worked out because the pizza crusts are so tasty, but oh well, it is what it is.
Thanks for sharing that. 👍🏻
Steve, great self-experiment, thanks for sharing! Would you consider eating the banana flour in a raw recipe? Supposedly resistant starch loses its “resistance” when cooked. Go Badgers!
This was likely my final experiment. In other videos in this series, I've referenced other articles that state that resistant starch can be heated, cooled, reheated, etc.
@@SeriousKeto fair enough! Worth the ask. Some other supposedly resistant starch flours I’ve used are cassava and tiger nut, in small amounts. I keep in mind they are higher carb and only use them on planned higher carb days (cyclical keto approach). Looking forward to more videos. Thanks again!
@@Mike-vu1rn One of the Birch Benders products uses tiger nut flour. Anyhow, I'm updating a pinned comment with various articles about the heating/cooling/reheating of resistant starch.
if, just if heating not affect the level of resistance of the flour, i presume that initial simple sugar level in your banana flour quite high. It could be from the banana variety or the ripeness of the banana being floured
Best voice ever. And great technical approach. Subbed.
This is very interesting. I had not heard of green banana flour but it seems too high in carbs for me anyway. 💋🧚🏻♀️❤️🇺🇸
Kudos to you for testing this stuff. But as for me, I'm doing everything I can to keep carbs at arms' length. I'm not knocking it if it works for somebody, but it's a guaranteed way for me to fall off the wagon soon after.
I did do a resistant starch experiment with pasta that worked. Pasta is my personal keto kryptonite. I followed the method used by the researchers at the university of Surrey which is where the BBC report was about, and I got only the tiniest rise (also using a Libre2 CGM). Not anywhere near the spike I would get with fresh cooked pasta. Now, I believe the folks at Surrey did their research with younger, healthier people than me, and I don't claim to understand any of their ideas for the mechanism behind this. All I know is that it did work for me, with pasta. Now, I AM a type 2 diabetic, on medications but not insulin, and while I was pleased to see the very gentle line on my graph, I have not repeated it. I don't want to fall back into pasta habits but I do feel better about having a small serving of cold pasta salad at a party. Just to be polite, you understand! It's so interesting how we all have different responses.
Thanks for sharing your results. Pasta is the one thing I haven't tested, largely for the same reasons you describe. I feel like the test were successful, I'd be diving back into pasta with reckless abandon.
@@SeriousKeto Steve, didn't you test Miracle Noodles and Palmini noodles a while back?🤔
I used to take a tablespoon of raw potato starch in water most days to feed my gut biome. I wasn’t keeping as close tabs on my blood glucose then despite decades as a type 1 diabetic, so I can’t say whether any was being digested. Cooking with resistant starch: just seemed to make it into regular starch.
In another of my videos, I drink potato starch in water. It loved my glucose only 3 points (so essentially no impact).
I didn't have the same equipment as you, but I did a blood glucose measure in a fasted state, had 20g of green banana starch in cold water and then measured again two hours later. My blood sugar went down. The resistant element of the starch is lost when you heat it.
I was testing the claims to the contrary. There are numerous articles and TH-cam videos that claim the starch retains its resistant state even upon heating. All of my tests indicate this is not the case, at least for me.
thank you for this experiment of Banana flour. I was also hesitant to use this flour because naturally banana is sweet. maybe i would stick using almond flour
Watched again. Good job! In case you still have the product laying around, I found that the recipe on the back is REALLY good. (IMO) I used the nut butter on hand, and just put in freezer and cut up into squares, didn't roll into balls. I guess it's a fat bomb (forgot about those!) but I have after dinner. Recommend, I actually am getting ready to order a 3rd bag. I found the RxSugar brand of allulose is often more coarse and gives this decadence a Nestle's Crunch bar vibe.🍫
I’ll have to give that a try. Thanks.
I had no idea green banana starch was even a thing! Hmm. The more you know...
It's not... the makers are just hoping it will be. As Steve has shown several times the resistant starch thing is almost total woo-woo directed at people who need to believe they can still eat starches without spikes.
These are really helpful, thank you!
I love your monitoring tools I wish I had some. Great video
Yaaaaaaay thanks for doing this i feel like this is for me we eat green boiled bananas and also taro with saltfish or smoked herrring in the Caribbean often and ive never had huge spikes in my blood glucose levels
I have been eating the green bananas raw and I think the less process it goes through the better it is for you. I am uncertain but I mostly like it for its digestion help, I have been eating green bananas, and coconut meat, and taking pomegranate extract for its polyphenols to see if this combination helps.
Thank you Steve!!!❤❤❤❤
Hello sir... Could you please do a test on black rice. ( cooked with coconut oil + refrigerated ).
You said that the last time lol. Always appreciate your testing videos! You save me 💵
This is great stuff Steve!👍👏👏
awesome video! love these! my question is... would you have a bigger spike if you ater two more additional waffles with the banana powder and the almond flour... does quantity also leave a different effect. would love to see just a plain version. maybe just a couple tbs mixed in water without other sources. love these and thanks for doing this!
It’s probably a function of total glycemic load.
Acacia fiber does a terrific job at generating butyric acid for healing the gut. It also improves my postprandial glucose response and fasting glucose levels. I don’t get any glucose spike whatsoever after consuming. Thanks for sharing this experience with green banana starch. I find my glucose levels vary considerably from brand to brand with green banana starch. YMMV
Thanks for sharing that. I've subsequently seen a brand of green banana flour with only 1g net carbs. I may need to try that out (though I won't make a video out of it).
@@SeriousKeto Acacia fiber is quite amazing (soluble fiber). I also don't get any spike from psyllium husk (also high in soluble fiber). I'm a huge fan of keto, but think many of the Medical Doctors who are proponents on youtube (Ken Berry, Annette Boz, etc) undervalue the gut benefits of soluble fiber and what a good biome does to long-term insulin resistance and glucose metabolism. Thanks again for sharing. You have great content.
@@StudioRV8 I know that it’s used in Keto Chow as an emulsifier for fat. I’m thinking it’s time for me to buy some. Thanks again for sharing your experience.
@@SeriousKeto BTW, the brand of green banana flour that doesn’t impact my blood glucose levels is Jonny’s. The soluble fiber resulting short chain fatty acids are very beneficial.
I recently read that the order in which carbs are eaten can have a positive effect on resistence. Eating the carb after protein and fat is recommended. I'll be trying this out myself.
I’ve also read that consuming a resistant starch raw in water like this banana flour or potato starch can blunt a glucose response. I don’t know if it’s better before or after a meal.
Thank you for sharing!! Great information!!
Hey Steve,
I have a question regarding the setup of your experiment. Do you think that volumetrically equal quantities is the best way to evaluate the effects of GBF to the baseline of almond flour? While I've never tried the stuff, since you commented that it was much denser than the almond flour, I wonder if it would be more appropriate to use a reduced volume/mass of GBF (in some way that compares the two on how much moisture they absorb) in much the same way that one would not use an equal volume of coconut flour to compare that to almond flour.
Not that you need to keep on eating something you don't really care to eat, but just curious since you've detailed how you've spent ages ironing out a recipe to perfection.
Cheers
I had thought about that when making the video, but knew that if I didn’t use equal quantities, I’d get backlash. Since the GBF listed the serving size as 1 TB, that locked in my decision.
@@SeriousKeto sounds astoundingly reasonable. Thank you and noted!
I gave up on the Libre as it was always 1.2 - 2 mmol/l below the freestyle optimum neo meter and that wasn't just a lag in interstitial fluid catching up with blood readings. Of the six sensors I used: one fell off on day 10, one inactivated itself 1.5hrs after applying it, one bled really badly, two 'worked' but we're seriously inaccurate like all the others and the last one the'introducer needle' didn't retract (stayed in my arm, bled profusely and left the plastic end sticking up out of the top of the sensor). Expensive and useless to me but dangerous for anyone who's insulin dependent and relying on the sensor readings
I just discovered you vids. That you so much. It's kind of scary when University studies Ike the John's Hopkins ones are so drastically different. Who to trust! Well...you...sitting there eating and monitoring with no agenda in mind. Bless you guy!
I do have one thing to ask, or at least get your opinion on.
You haven't done the pasta experiment...as per the BBC experiment.
Konjac noodles are a whole different animal.
I'd love to know and put to rest the whole cooked and cooled pasta thing...one way or the other?
Maybe at some point…
@@SeriousKeto I guess it's because it was the first resistant starch cooking/cooling theory I saw, and pasta is my favorite ( and bread...but who's isn't...staff of life...and the smell of fresh baked...oh, never mind)
I eat pasta still once every 10 days...cooking, al dente,, cooling...freezing... ( desperate huh?) Then microwave-ing, with buttery clam sauce...My favorite meal. 😋 There's another theory about freezing and toasting bread to up resistant starch! So, maybe someday get back on that horse for those last two...?
Just spent 4 hours watching your vids. Glad I found them. So informational but literally putting your money where you mouth is, and easy to watch...I think you voice has somethingto do with it to : >.
Do carb blockers (spec. white kidney bean ext.) make a difference in starch consumption for those on keto?
I have no experience with that. Sorry.
You didn’t show mixing the green banana starch chaffle, I’m curious did you use a tbsp on that chaffle? Could it be that gbs is more like coconut flour in that you might only use one third of the amount? But all in all after that being said, if the goal to cut as many carbs as we can, it seems that a person would want to stay away from this product, not just for the insulin spike alone.
As I said in the video, I didn't show it because it was the exact same process. Just 1 TB of green banana flour instead of 1 TB of almond flour.
@@SeriousKeto I apologize I must have missed that part (multitasking🥴)
No worries. Happens to the best of us. 😉
Awesome job with doing this experiment. Would you consider doing a fermented foods experiment? I've seen a channel (can't remember her name because it's really long) do fermented potatoes, rice, and grains and say that they are keto.
I won't definitively say "no", but at this point I'm pretty burned out on doing these tests.
Nice work.
I just wanted to share why they said green banana flour is resistant starch, yes, it is and the only y thing it isn’t because of the heat. If ppl preferred to using it in baking goods, I recommend to add ACV, it regulates the blood sugar and it also😊 activates the baking powder, baking soda, or yeasts. It’s the best when drink 1tbsp AVC with 1 cup of water 30 minutes before each meal.
It works well for me, my blood sugar is always 72, A1C is 4.8. I’m on KetoVore diet. ( 10% Keto, 90% carnivore)
It would be interesting to do a study similar to this with Inulin
Loved your empirical approach for all the "resistant starches" tests - be gone anecdotal claims!
You’re doing a great job. Thanks!
Green (unripe) mangos 🥭 are used to make savory salads in Thailand 🥗
My understanding is that cooking converts the resistant starch into digestable starch. I can understand why you would not want to bother with more experiments after all you have already done. I just wonder if use without cooking would change the response.
Hi Steve, thanks for the great review. I struggle with CGM and keto mojo consistency. Especially days 1-4 & 12-14 data. I don't scan the CGM for 24hrs after insert as suggested. Any additional thoughts would be a great help. 😊
I find that about 1 out of every 4 FreeStyle Libres I use is wildly (and consistently) inaccurate - like 30 point high or 30 points low for the duration of the sensor. Often times when they run high or low, they only last for a week, rather than two.
For the Keto Mojo, my experience is that the newer model tends to have a little more variation on the glucose strips than prior models. Probably once a week, I'll get a reading that just doesn't feel right to me, based on what I've eaten and what I know of my body. So I'll throw another strip in and it comes back with something in line with what I expected.
The sad fact is that, while both of these devices meet the FDA's requirement for consumer medical devices, that bar is set quite a bit lower for a $50 device than it is for a $2500 device. I was honestly a little surprised at how consistent my readings were when I did this test.
Thank you sir.
You must be a mind reader. I was wondering if you’verm ever used a continuous glucose monitor and boom here it is. Have you ever heard of Viome? I saw Dr Oz and Dr Deepak Chopra discussing it and it sounds interesting. Its a gut microbiome test but the really interesting thing is the give you a peronalized list of foods you should avoid for your particular gut microbiome but also you can sign up for specialized vitamins to heal your gut. Anyways just thought Id mention it.
I love your comparison videos. Well I love all of your videos. They are professionally done and you have a great personality. Well then there is that Johnny Carson voice too😉.
Thank you for the kind words. I’m not familiar with Viome. Sounds interesting.
@@SeriousKeto I think it is a test they send to your home and you breathe into a tube for 7 nights in a row. Then send it off to them. I think it is supposed to be able to tell you if you have SIBO or not. It is not a cheap test, but I have been tempted to try it. I think one would only want to spend that kind of money if they were having a lot of digestive upset.
Doing the same /similar tests as a T2 diabetic who controls her levels via lifestyle. Every resistant starch I have tried raises me between 30 and 70 points. The cold rice took me over 6 hours to come back down to my base line.
Wow! Thanks for sharing your experience.
Thank you Steve. Just wondering, what is the price on the continuance monitor? I looked on their website and without joining I didn’t see the price?
Unless the price has changed, it's $200/month. Not cheap, but they provide a ton of resources and the intent is that if you really are diligent in your use and trackage, you'll have a very good idea of what impacts your glucose (both positively and negatively) after 30 days.
@@SeriousKeto thank you Steve, yes that is very expensive but you don’t have to prick your finger multiple times a day, that would be a big factor to me.
Thank you for sharing all your research! 🌞🥓🌞
Thank you for doing this resistant starch test. Not enough compelling evidence for me to use resistant starches. No lab coat necessary for me to believe your N of 1 results. Great t-shirt.
So is it false advertising on the part of all of these "resistant" starch makers? Why are they allowed to market these products in such a way? Thank you for your experiments which now has me suspicious of the multiple so called resistant starches that I currently have.
I guess it depends on what they are claiming…
Hi Steve did you ever tried to use gluten free flour in bread or cookies, thanks and really appreciate your doing.
Hello, congrats on your channel: very interesting and informative.
On resistant starches, I have seen a few people mentioning that Bob's Red Mill Potato Starch is completely resistant starch.
One of the sources: Keto Connect "We Took Resistant Starch for 1 Month - Here's What Happened"
They take it as a supplement but I think the reason why it would be very interesting is the possibility to improve many bread/cake like Keto recipe.
I think Red Mill potato starch, if really zero carbs, could be used as an ingredient to replace some lupin flower to take out the earthy tones and other etc.
Could be also used to make gnocchi! :-)
I did a video on that too
@@SeriousKeto sorry I missed that
@@lucasichelturco I believe it was the second part of the resistant tapioca starch video...
@@SeriousKeto Thx so much
Great videos. I somehow missed those. Very informative. Great job.
I'm not sure if this is real or not, but I read somewhere that there are many different kinds of resistant starches, and some of them only remain resistant starches at low temperature. That is, if you heat them up by cooking them, they release the sugars bound up in the fiber and they are no longer resistant starches. Potato resistant starch I think was mentioned as one of these.
If anyone knows more about this, I would love to know more. If this turns out to be true, then it could explain why people are getting blood sugar spikes from these supposed "resistant" starches... because they were cooked.
I talk about this throughout the several videos I've done, and include articles that make various statements about heating, cooling, reheating, etc.
I just put all of the articles into the pinned comment. Note that I'm not giving you a "reading assignment", just there for reference if you're curious. 🙂
@@SeriousKeto Hey thanks for the replies!
I'm trying to make sense of all the conflicting info I'm finding on TH-cam and other places about resistant starch. I'm still trying to dig up the reference I saw before which stated that about 20% of the starch becomes resistant (in Type 3) after the heating and cooling cycle. If I find that reference i'll share it right away.
Anyways there are 2 big flaws I see in resistant starch videos. The first one is regarding RS Type 3 (the heated and cooled kind). People take a bowl of pasta or rice, heat it and cool it, and eat it and see if it raises their blood sugar. Well of course it will raise your blood sugar! Only about 20% of the starch in that bowl of pasta became resistant starch, the other 80% is still regular starch. So let's say the bowl of pasta contained 100 grams of carbs before, now it has 80. Eighty grams of carbs will still give you a good sugar spike. So you would have to somehow isolate the resistant starch first, and eat only that. Even Doctor Ken Berry makes this simple mistake.
The other mistake is about RS Type 2. From the bulletproof.com article in your reference list, Type 2 resistant starches must not be heated. Type 2 includes potato and green banana resistant starches. Basically, these are starches that are naturally bound up in the plant's fiber and cannot be digested by humans. However if you heat them up, the sugars are released from the fiber and then they CAN be digested by humans and it will raise your blood sugar. Therefore Type 2 RS like potato and green banana starch must be eaten cold without heating them.
@@SithLord2066 i agree, you cant be heating this stuff. i keep to small amounts of pot starch and a cube of frozen green banana in my protein ice cream daily. mostly for the vivid dreams but hopefully a small gut boost.
Not bad for a starchy vegetable. I wonder if a plantain would have a different level of spike vs the green banana. Plantains are different from bananas.
I’m not sure
@@SeriousKeto Thnx
Can you try buckwheat flour next as it supposedly lowers insulin according to science journals
We’ll see. 🙂
@@SeriousKeto oh come on!!!!!!!!!!!!!!!!! Do some science, it will taste marvellous
I am interested in eating plantain flour raw..can you test that?
Hi, doesn’t cooking/baking the flour kill the resistance starch? Any idea? What about a no bake recipe?
I did some experiments with resistant starches, including banana quite a few years ago now (6-7). My results, whilst not as sophisticated as yours, were the same. Nowadays there’s no resistant starches in my pantry.
Thanks for sharing that
Luv your experiment
Did this show your glucose response and then your insulin sensitivity which brought glucose back down quickly?
It could be that I'm insulin sensitive (and that's obviously a good thing).
I'm desperately trying to convince myself that I can eat a smidge (1/4C) of green banana porridge with allulose... "I figure that it's not likely going to kill me anytime soon," says the slightly pudgy lady in the back row at Pudgies Anonymous. 😂 But that's just my approach, for now.
My understanding is that if the starch is kept bellow 130F, it will remain resistant. I've put a few tablespoons in a smoothie and had no glucose response.
thanks mate
Have you tried any testing with the King Arthur keto flour? Maybe I missed it. 😊
Not in a video. I tried it while attempting to make hot dog buns and wound up making bricks. Given the price of the stuff, I couldn’t justify continued experiments with it.
Have you tried Green Banana Biomass? I watched a YT video on it. Used as an ingredient to make creamy foods. Can cause GI issues if you take too much of it. Wondering if it's a low glycemic food.
I have not.