As a biochemist, I have to say that you have a knack of concisely explaining food science research. I've attended whiteboard talks given by a PhD or MD that were so disorganized and confusing that I had to go download and read the research article myself, which completely defeats the point of whiteboard talks.
I had a run-in with resistant starch a few years ago. I decided to try eat raw sweet potato (the ones that are often called yams). They were surprisingly tasty and had a gentle sweetness to them so I ate about half of a sweet potato raw. A few hours later I started feeling a bit bloated and then I began feeling the need to rush to the bathroom to spew out of my behind. I then googled what happened and if it related to the raw Sweet potato. I believe what happened was that I gave a feast to my gut biome that day. My gut bacteria was happy to try and digest the raw sweet potato and emit lots of gasses as a response haha.
TMI but i think i’ve farted a hundred times today and i’ve had five bowel movements … is that resistant starch at work? i’ve been eating a lot of fruits and grains recently…
It is if they are whole foods or processed foods. Is it a coincidance plant based whole foods(sweet potatoes) have more resistant starch and more fibre than processed foods(white bread)? Humans still have a long way forward before we can barely understand and mimic nature
I don't think we eat too much. If most people transitioned to just eating fresh veggies and clean cuts of meat they would actually have to eat more. But we pour oil and sugar into all of our food.
@@liammarshall-butler3384 only 7% of the US population eat enough recommended intake of fiber, it's no wonder there are obesity and heart disease epidemics
Recently I've been starting my day with overnight oatmeal with chia seeds mixed in. I get a big load of fiber right off the bat. I highly recommend it.
I was discussing it with my partners and friends over the years and it seems to be an acquired taste, which I feel lucky to have, it is a fun snack, with a unique taste and texture that I like and I so far didn't even run into a potato I didn't like at all. I just avoided the green and brown bits and even ate quite a bit in one go and never felt anything bad from it, and never understood why nobody seemed to understand that they were fine to me.
Adam, love your content. You should do one on the 4 hr out of temp food safety rule. Professionally working in the kitchen we're always over cautious about this, but at home I don't even refrigerate pizza and I'll sometimes leave something on the stove overnight and put it away the next day and I've never gotten sick from this. I've always been curious how important the 4-hour rule really is.
You gotta remember that the human race survived millennia with no access to refrigeration. The large majority of stuff we put in the fridge would be perfectly fine on the counter, especially in cooler weather, for a least a couple of days. We've just been raised to be terrified of unrefrigerated food so common sense about it has gone out the window.
Honestly it mainly comes down to the hygiene of the staff and kitchen, with a few other variables naturally. I've set aside food at work that was past its 4 hr hold time and legally waste, then let it go a few more hours until after my shift to eat it and was fine. It's basically more of a liability thing because nothing is impossible, so better safe than sorry as unfortunate as it is. I always hated seeing food get wasted, even if it was minimal.
@@alexandragatto The human race was surviving with average lifespans of like 20 years, and during some of that windows existed on houses. Was common sense inside or outside of said windows then?
This is very interesting because I recently saw some thing where they said that bread that had been frozen was somehow better because the starch wasn’t fully accessible for digestion I wonder if this ties into that.
As a type 1 diabetic, this line of research would open up a lot of avenues toward not only helping with my own blood sugar moderation (in addition to portion control, using insulin, exercise, etc), but perhaps help prediabetics avoid getting type 2 diabetes, or those with the type 1 genes to hopefully delay or not trigger type 1 diabetes.
@adam ragusea You mention the fact that oatmeal is healthier than corn cerial due to fiber. I don't disagree, but I think it would be a really interesting basis for a video to explore the multifaceted meanings of "healthy" which can mean anything from high in anti-oxidants or fiber, to low calorie and saturated fats. Big fan of your videos!
Actually though. The other day my mom was complaining about not losing weight. I noted the excessive amount of honey in her oatmeal, and she said “are you stupid? Honey is healthy.“ To some people with no understanding of nutrition, they seem to think everything labeled “healthy” is automatically a combination of high nutrition, low calorie, etc. And I think manufacturers are using this concept of “health food” to mislead consumers.
'Healthy food' means different things in different contexts. For nearly all of human history the healthiest foods were meat, fat, sugar, and salt. It's why those things taste so good, our bodies need them above all else and historically humans have struggled to get enough of those things. Even the USA ran programs to encourage people to feed sugary cereal to children in the early 20th century due to a widespread malnutrition problem caused by kids not eating a sufficient amount of calories. I would posit that vegetables are unhealthy food in any sane historical context: They have very little calories and with few exceptions offer only trace nutrients that something like meat can provide without the addition of vegetables. Today we call them 'healthy' simply because they aren't very nutritious and people eat far to much meat, fat, sugar, and salt because we're fortunate to live in a world of plenty where those basic needs are only an afterthought.
@@TumblinWeeds It's taking advantage of the lack of scientific understanding. The people who say things like "when am I ever going to need this in the real world" then go on to get duped constantly.
This is why I don't like saying one food is more healthy than another especially if you're comparing one unprocessed or lightly processed food to another. If we're going to ask if broccoli is more or less healthy than sweet potato, it's almost like claiming vitamin C is more or less healthy than vitamin A (beta-carotene). It all depends on the individual's needs in their diet.
Good stuff, as a meal prepper I eat a loooooot of reheated rice. To the point of the recrystallization, I've noticed that if you have no intention of eating it when first prepared you can use what you would normally consider too much water. This seems to help prevent the crunchy feeling, but I do wonder if that also means that it prevents the resistance starches from forming at all. Food for thought.
Adam. Canadians would kindly appreciate being included in this 'Brits' ongoing joke. We also use these archaic spelling conventions and we want to be recognized!
@@SimuLord Ehat's even weirder is that some government documents gave you the spaces for both and then you weren't sure if you could leave one blank or if that was rude and you should fill in both for the person who inevitably need to input the answers later.
@@SimuLord I do that as a Canadian as well. I think it’s due to the fact that since we’re right beside the US, we watch tv shows, movies and news from the US. I use Fahrenheit for weather usually, but Celsius for anything technical. Spellcheck is frustrating because it assumes the American version. But no one cares too much which spelling is used usually. I can imagine it would be too expensive for the US to change at this point.
I’ve been waiting for you to do this, as a diabetic I’ve been educated about resistant starch but you really go in depth. What I really want to add are lipids with carbs and I can tell you directly that having fats combined with carbs definitely does not spike my sugars. For example a ragù sauce with pasta has a better result than just no meat tomato sauce with pasta. The sugar spike is definitely noticeable.
i’m not diabetic but i have to watch my sugar intake because my body doesn’t really handle too much sugar very well, and protein, fiber, and fat, all seem to slow it down and make what would otherwise be way too much fine (within moderation). carbs on the other hand are a lot less likely to help, but that depends on how i get them. i cannot eat potato chips (well i can just not many), my theory is that because they’re so thin they digest to sugar way quicker than like boiled chunks of potato or even fries. i haven’t tried chips with or without oil to compare them, i just avoid potato chips.
@@morgan0 I agree and I do have a disclaimer to my previous comment and that potato chips/fries are a big no no 👎 no matter how much oil they are fried in
@@danguee1 the meat used is braising type meat cooked long and slow which has fat marbled in the meat itself. All meats have some fat more some than others
Crazy how i literally had never heard about this, until yesterday morning in my metabolism class and then adam posts about it almost at the exact same time
Fascinating stuff Adam. You're becoming one of my favourite science communicators. And one of my favourite cooking channels. It's not often we see those thing combined so we'll!
Interesting, Adam. I always enjoy your videos where you go full research mode. Thank you for feeding my inner nerd. Knowledge for the sake of knowledge, great stuff. Loved your Dickens reference.
fee-bray. Still giggling over that! As a person who's now diabetic, and my spouse has been diabetic for years and years (type 2 but developed in his teens)...this kind of research is fascinating. The disease has murdered my husband's kidneys now, but if other folks might be able to make it for longer without such damage? Wonderful.
Actually the resistant starch part of pulses is quite high. Nearing 50% for most. Many in asia get much of their fermentable fibray in things like mung bean starch noodles etc.
Great video, No mention of corn? I believe resistance starch is why it makes it through to the other side. A recent study found a 50% reduction in odds of developing certain cancers (related to digestion, including breast and prostate) with consumption of RS. And it was in individuals with genetic predisposition for those cancers.
Thank you, Adam, for another informative and entertaining video. In particular, thank you for using the scene from A Christmas Carol stirring Allister Simm. It is my personal favorite that I rewatch every Christmas.
Hey just wanted to say I really appreciate the captions, my headphones died and having captions made the difference between me watching this and not being able to (auto generated ones are often terrible)
I remember years ago there was some research on resistant starch of white rice by cooking it with some coconut oil then cooling it down. Guess the big thing was just the refrigerating
7:45 to add to that, cooking rice with or without oil in addition to reheating can further decrease the glycemic index, something about coconut oil interacting with the starch. I remember reading a study quite a while back but can't find it unfortunately, but can find news articles about it
I especially like how he digs through all of the hype and miscommunication about nutrition to just get right down to the actual _facts._ And the facts are almost always "Ehh...??? Well there's KIND of a correlation??? Sort of???" or "Yes, this is absolutely, unequivocally, BAD or GOOD for your health."
I wonder how rice in sushi fares, as it's normally served cold (acknowledging it's short grain and glutinous), and wild rices. I actually enjoy cold rice mixed with reheated spicy food. I assume the reheating takes it up near cooking temps, not just warming.
i have an ileostoma so this is actually pretty interesting, last time i found about middle eats researching colitis and now about the intricacies of starch. Cheers Adam.
This video was an extremely interesting subject to my personal life, as I've had type 1 diabetes for a bit over 25½ years. (Since I was 3 years old). Carbs, in any form, completely dictates how I need to handle my diabetes and bloodsugar, aswell as the insulin I need at any given moment. Nothing new was learned for me, but it is interesting to hear it from the point of view of non diabetics that don't have to think this way constantly.
If you cook rice for much much longer in the microwave instead of cooking it for long enough to get hot, you cook it at 50 to 75% power for 2 to 3 times as long or even longer and it will come out at least almost as good as fresh. The sushi rice that I usually do this with becomes indistinguishable from freshly cooked rice. The only problem is, if it dries out too, it can be difficult to rehydrate so it needs to be still fully hydrated
Would love a video on Olestra, the zero calorie fat substitute that got lambasted by the media as causing diarrhea despite research finding no such problems.
@@SimuLord says the guy who probably thought "huh, cool, no calorie chips" and then ate a whole family sized bag at once, somehow blaming his digestive problems on the cooking fat.
Very fascinating video, Adam. I would love to hear your take on Shirataki Rice / Noodles. Can you get your hands on some where you live? It still astounds me to this day how low-calorie Shirataki products can get while still being relatively noodle-esque / rice-esque.
Perhaps I just had a really bad bag, but when I tried shirataki noodles for the first time, I spat them out because they were so tough-yet-chewy and inedible. Doing keto requires looking for substitutions, and in my opinion, those noodles did not make the cut. Got any wisdom on those? EDIT: I made some yesterday and they were still nasty. Boiled them for like 5 minutes and fried 'em for like 15!
@@jackattack8936 I recently discovered shiratake noodles based on this video (this is another great channel to follow for low calorie cooking, no affiliation to me): th-cam.com/video/XZbJAVeGqJ8/w-d-xo.html As others have said (and as he shows in the video), rinse the noodles, let them dry a bit, then cook in a dry pan to get rid of the excess moisture. Then toss with sauces etc. I'm new to these noodles but they're not bad when on a diet!
Raw potatoes taste awesome. Although you may want to limit yourself to just a few raw slices due to potential solanine content ... assuming you were cutting them up for making french fries.
Yes! I love them, with a dash of salt, especially when the new crops come in. It's an occasional treat, just a slice or two while I prep a batch for cooking, but delicious, crunchy and earthy. I've been mystified by articles which claim that raw potatoes are bitter - I've never detected the least bitterness in them, even a more mature starchy one. Leads me to believe it's copy/paste propagation of an old assumption by lazy food writers.
Interesting having the talk of ileostomies! I actually had my colon and rectum removed thanks to damage from Ulcerative Colitis, but only had a temporary ileostomy while the distal end of my small intestine was reshaped into a pouch shaped like the letter "J" and then took over to function as a makeshift colon. I kinda wonder how it affects gut micobiome. So much talk about the microbiome and how important it is for things beyond just digestion, and here I am without a large intestine. Did the same sort of biota move into my pouch? Am I just missing them? No clue!
That's a study that should be done. Do you remember when there was a lot of buzz about fecal transplants for curing everything from IBS to obesity? These transplants were meant to fix you by colonizing more diverse, more healthy gut bacteria. There is definitely more locations of the gut than the large intestine I'd think although I may be confusing it with the organs of the immune system nearby.
@@puggirl415 Yup, I remember when we started hearing news about that, but it was too late for me. (Possibly TMI here but) I definitely believe there is something there because when I flared back when I had a colon, I could literally smell it before it fully hit, I knew it was coming because my BMs and gas would smell like absolute death, and the microbiome is what controls the smell.
@@Tinil0 Not TMI but worthwhile noticing and anecdotal evidence of your own condition. I know what you say is true. When my partner came into my life he was eating so much bad food. Gluten, questionable oils, lots of sugar and little to no green vegetables because he's on blood thinners. His farts and poop were ghastly smelling. He got off gluten and got on veggies and ate less sugar and his poop basically doesn't stink beyond a little earthiness. In my own life I can tell when I've gone wrong in my diet cos if I can't digest something I get horrendous smelling poops for a day or so until I get back on my go to whole foods + low grain diet.
I really like raw potato. People tell me it's bad for me (it's not like I eat it often, but when I cut up potato, I eat some raw, and I love it), but I've never experienced any negative effects. I'd say at very most I'll eat 1 raw potato a month.
Interesting, i tried raw potato once while peel some and wasn't a fan. I have no idea why anyone would think a raw potato was dangerous (beyond the normal raw veggie bacterial contamination risk) as they are basically just a ball of starchy goodness. (I just like it cooked before eating it)
@@jasonreed7522 Haha yeah I know most people don't like the starchy aftertaste of raw potato, definitely not trying to convert anyone lol! I just happen to really like them! Cheers!
@@jasonreed7522 they contain certain toxins, so that's partly why you have to be careful about the amount you eat, and also why we should stay away from sprouting potatoes or those with green spots.
@@Alsry1 All I imagine now is that scene from the simpsons where homer orders fugu and the chef's helper is looking at that diagram of the fish saying "poison, poison, poison, tasty fish!" but the diagram is a potato...
Well done! #5 sounds like it could be a hot new food ingredient someday soon. By the way you explained everything correctly, most videos get something wrong. Bravo!
As a person diagnosed with Type 2 Diabetes I have been following this research for years. Initially I thought it sounded like a lot of woo-woo hopeful nonsense. But as the years have passed it seems to have been proven accurate, if not earth-shattering. I am glad to see research continues and am hopeful that food science develops to a point where starchy foods that have zero effect on one's blood sugar become a reality. We are absolutely not there yet and I don't expect we will be in my lifetime.
Adam's pushing soluble fiber has improved my health. I increased my fruit intake and I have been losing weight. I just feel fuller longer with fewer calories. I find plums especially filling and they only have about 50 calories per plum.
Green banana power is very high resistant starch. The cooked rice/potatos are only small percentage. A company sells resistant starch (good but derived from corn so iffy if you have gut dysbiosis)
hey adam you are literally the best cooking TH-camr for home cooks like me, I made your pasta, pan pizza, pizza bread, oven fries and so much more I cant remember THANK YOU😋❤️
I just think he the best youtube cook ♥️ especially when gordan ramsey makes "the best grilled cheese" on youtube and ends up with burnt bread and unmelted cheese XD
@@fancyincubus LMFAO THAT RECIPE WAS SO FUNNY but fr tho why you using hard cheese super thick bread super high heat, literally a fire with smoking olive oil (very fast cooking time, thus no meltage) and on top of that kimchi???
Surprisingly the example of inaccessible starch being like a VPN is rather accurate. Your traffic is wrapped up in the VPN, so all traffic looks like VPN traffic instead of looking like neopets... At least on the outside. It is also mostly inaccessibility to others who are not on the inside of the VPN shell.
I was waiting all video long for you to point out that resistant starch is converted into fatty acids, which definitely count as calories! They might not spike your blood glucose, which is very useful as you say, but nobody should believe resistant starch is just deposited unaffected in your toilet bowl without adding any caloric value.
Adam, I wish you had referenced a study out of Sri Lanka that used rice with a little bit of fat to increase the resistant starch far more than the method you talked about. I have been curious about it, but I also believe results should be verified and duplicated by other researchers.
Hey Adam, great video! I was just wondering how you managed to get so deep into this topic without mentioning the Konjac noodles that are ever more ubiquitous in our grocery stores. Perhaps you're reserving it for a future video?
Might have deserved a mention, but my understanding is those are extremely low-cal chiefly because of the insane gelling properties of the ingredients, resulting in a solid product that's almost entirely water.
@@aragusea well, from what I superficially garnered when looking it up, is that most of it is glucomannan gum, another one of these indigestible polysaccharides. Yes it attracts water, but it is also the indigestible fiber that gives it that "chew". It's not my area of expertise so I haven't looked into it too deeply and certainly made some assumptions. Anyways thanks again for the entertaining video!
Hey Adam, could you do a video exploring whole grains? Freekeh, Faro, Teff, wild rice etc. I'd like to know the effects of soaking on cook and flavour and their health benefits.
Have you heard about Epogee? They're trying to create a modern version of Olestra (zero calorie fats) but without the side effects. If we were able to design zero calorie carbs and use them along with EPG and zero calorie sweeteners we could make just about any food calorie-free (plus the calories from protein).
@@mievaselli7910 The premise of EPG is that you end up absorbing it, thereby eliminating the Olestra side effect. You still excrete them unchanged, however, which is what makes it have no caloric value.
Proctor & Gamble tried something similar with fats. They said: 'Why not make a fat that the human body cannot digest and use it in diet food'? The result was Olestra, and it worked entirely as advertised, but with disastrous bathroom effects. Equally, Sugar Alcohols were used in diet sweets - they taste sweet, but are not affected by human digestion. Bacterial digestion in your gut, well that's another story and there are plenty of tales about sugar-free gummy bears out there (many of them are not for the squeamish, so be warned).
As soon as you said the food manufacturers Re trying to find ways to make snacks that are starch resistant I immediately recalled that whole olestra debacle and the scary news story's about what it did to people. Robin Williams made it pretty funny though. I'll be staying far away from any lab created miracle foods until we know what they actually do.
Cheerios, the non-sugared versions, will come close. I gave up on breakfast cereals as they don't hold me, EXCEPT for Cheerios. I don't care for oatmeal. I replaced cereal and milk with things like burritos for a quick breakfast.
Informative. Thank you. I enjoy learning food science. It is often either useful for cooking methods and/or useful for knowing which products are mostly hype and worth ignoring / not wasting your money on.
if you make it yourself fresh each time (thankfully really simple and quick in a blender), it would be healthy (use fresh pastured farm eggs), but most every North American consumer brand on the market from the 70s until 2021 that we have looked at is processed nonsense that should be avoided. not only the sugars, .. but the emulsifiers, binders, preservatives, etc. do a number on your microbiome that one day will shock you (when you read the literature on it all)
Is this concept related to the reason FODMAP foods cause GI distress in some people? Very interesting to see the subtle differences in macro nutrient sources and their health implications
What about Bagels? How resistant is their starch? My hunger can stay satisfied for probably 8-10hrs off of 1 bagel with some peanut butter. Idk if this has anything to do with it.
3:20 although there is a thing called reactive hypoglycaemia, where if you eat too much simple carbs your pancreas (which makes insulin) cannot keep up with your blood sugar and overcompensates which leads to low BG a couple hours after a meal, it mostly happens to people who already have problems with glucose metabolism (prediabetes, early stages of diabetes t1 etc.). In healthy people blood sugar stays in a very tight range and doesn't get out of it. If I recall correctly, "crashing" after a meal heavy with simple carbs happens bc your body makes a lot of insulin at once and insulin has the effect of making you hungry. And also a low fibre meal is less bulky than a high fibre one. Source: I'm a T1 diabetic since about three years ago. Disclaimer: I'm 95% sure about the first part of my comment (bg is stable in healthy people, reactive hypoglycaemia is a different thing), the part about why simple carbs make you hungry quicker I'm only ~68% sure about so take that with a grain of salt
Yo Adam thank you so much! I've never met anyone who likes bananas that are slightly green and to hear that somebody else does is just so nice. I personally like them because they're kind of tangy and sweet and savory almost. In fact it's the only way I like bananas. Excluding banana bread, but I'm gluten intolerant and can't have that anymore. Honestly it'd be super cool if you made a video between gluten intolerance and celiacs because I'm not sure which I have but either way you could actually probably inform thousands of people in your audience because 80% of people with celiacs are undiagnosed so if you reached a million people over a year you could help potentially ten thousand people discover they have it. And that's not including gluten intolerant numbers which also can have an incredible effect.
I heard that one should be careful with oatmeal because of the chemicals that might be on the oatmeal if not organic. They say glyphosate might have adverse effects of the body and EPA allow some trace amount. But the hope is one should not have any to begin with. The brand you held up apparently has a relatively large amount compared to others.
As a biochemist, I have to say that you have a knack of concisely explaining food science research. I've attended whiteboard talks given by a PhD or MD that were so disorganized and confusing that I had to go download and read the research article myself, which completely defeats the point of whiteboard talks.
To be fair adam was a former professor
@@NeetoryuKunRHMN fr? What did he teach?
@@snoopcane4422 i think it was journalism
@@snoopcane4422 journalism iirc
That's part of the power of editing, you can have many takes.
Everytime Adam puts (kinda) into a video title, you know it’s gonna be complicated.
not necessarily but most often and Someone Up there be praised :)!!!!
That's always true (except when it isn't)
*kinda complicated
That a good thing
Not really
I had a run-in with resistant starch a few years ago. I decided to try eat raw sweet potato (the ones that are often called yams). They were surprisingly tasty and had a gentle sweetness to them so I ate about half of a sweet potato raw. A few hours later I started feeling a bit bloated and then I began feeling the need to rush to the bathroom to spew out of my behind. I then googled what happened and if it related to the raw Sweet potato. I believe what happened was that I gave a feast to my gut biome that day. My gut bacteria was happy to try and digest the raw sweet potato and emit lots of gasses as a response haha.
You experienced what a lactose intolerance feels like :)
TMI but i think i’ve farted a hundred times today and i’ve had five bowel movements … is that resistant starch at work? i’ve been eating a lot of fruits and grains recently…
Could be a number of things. Don't ask youtube commenters for medical advice for the sake of your own safety.
@@julian281198 well I’m glad I’m not lactose intolerant then 😅 would hate to go through that every time I ate pizza or something
@@hallehuckleberry that seems like a lot
Would love to see your take on artifice sweeteners, like stevia, monkfruit sweeteners, and xylitol. In terms of cooking and baking.
and erythritol
Monk fruit gives me painful, violent diarrhea
Stevia is a natural compound. You can powder the leaves and use them as an effective sweetener.
This video is very great for understanding that the amount of resources a food has doesn't matter. It is if they are in digestible forms or not.
It is if they are whole foods or processed foods. Is it a coincidance plant based whole foods(sweet potatoes) have more resistant starch and more fibre than processed foods(white bread)? Humans still have a long way forward before we can barely understand and mimic nature
1920: “We need more calories in our food, or we’ll starve!”
2020: “We need to make our food calories indigestible, because we can’t stop eating!”
Really we need to eat prebiotics ie food for our gut bacteria which is very important for our health.
@@Scottlp2 Issue is macro ratios within each meal IMO.
So true!
I don't think we eat too much. If most people transitioned to just eating fresh veggies and clean cuts of meat they would actually have to eat more. But we pour oil and sugar into all of our food.
@@liammarshall-butler3384 only 7% of the US population eat enough recommended intake of fiber, it's no wonder there are obesity and heart disease epidemics
Recently I've been starting my day with overnight oatmeal with chia seeds mixed in. I get a big load of fiber right off the bat. I highly recommend it.
Exactly what I do. I also add protein powder and cinnamon!
I love overnight oats!
I have no lunch period at my school so overnight oats have been very good in keeping me from feeling hungry during my day.
I eat oats as breakfast and dinner. I'm never bloated anymore and honestly I don't get as hungry between meals! It's great. I just love oats tbh
@@ww-ue7nj that sounds illegal, I am so sorry your school is that messed up
We actually used to snack on pieces of raw potatoes with salt whenever my mom was making mashed potatoes or beef stew!
My condolences
Lol, me too. Unforgettable flavor and texture.
I was discussing it with my partners and friends over the years and it seems to be an acquired taste, which I feel lucky to have, it is a fun snack, with a unique taste and texture that I like and I so far didn't even run into a potato I didn't like at all. I just avoided the green and brown bits and even ate quite a bit in one go and never felt anything bad from it, and never understood why nobody seemed to understand that they were fine to me.
Aren't raw potatoes kinda toxic
@@ornessarhithfaeron3576 no, only if you eat a silly amount of them
Adam, love your content. You should do one on the 4 hr out of temp food safety rule. Professionally working in the kitchen we're always over cautious about this, but at home I don't even refrigerate pizza and I'll sometimes leave something on the stove overnight and put it away the next day and I've never gotten sick from this. I've always been curious how important the 4-hour rule really is.
You gotta remember that the human race survived millennia with no access to refrigeration. The large majority of stuff we put in the fridge would be perfectly fine on the counter, especially in cooler weather, for a least a couple of days. We've just been raised to be terrified of unrefrigerated food so common sense about it has gone out the window.
@@alexandragatto yes, the human RACE survived millennia like that. Individual humans, less so. Don't minimize foodborne illness
@@KnightRaymund Common sense. I said what I said.
Honestly it mainly comes down to the hygiene of the staff and kitchen, with a few other variables naturally.
I've set aside food at work that was past its 4 hr hold time and legally waste, then let it go a few more hours until after my shift to eat it and was fine. It's basically more of a liability thing because nothing is impossible, so better safe than sorry as unfortunate as it is. I always hated seeing food get wasted, even if it was minimal.
@@alexandragatto The human race was surviving with average lifespans of like 20 years, and during some of that windows existed on houses. Was common sense inside or outside of said windows then?
This is very interesting because I recently saw some thing where they said that bread that had been frozen was somehow better because the starch wasn’t fully accessible for digestion I wonder if this ties into that.
My best guess would be that freezing the bread might cause more of the starch to retrograde, but it's probably a very small and insignificant amount.
As a type 1 diabetic, this line of research would open up a lot of avenues toward not only helping with my own blood sugar moderation (in addition to portion control, using insulin, exercise, etc), but perhaps help prediabetics avoid getting type 2 diabetes, or those with the type 1 genes to hopefully delay or not trigger type 1 diabetes.
@adam ragusea You mention the fact that oatmeal is healthier than corn cerial due to fiber. I don't disagree, but I think it would be a really interesting basis for a video to explore the multifaceted meanings of "healthy" which can mean anything from high in anti-oxidants or fiber, to low calorie and saturated fats. Big fan of your videos!
Actually though. The other day my mom was complaining about not losing weight. I noted the excessive amount of honey in her oatmeal, and she said “are you stupid? Honey is healthy.“ To some people with no understanding of nutrition, they seem to think everything labeled “healthy” is automatically a combination of high nutrition, low calorie, etc. And I think manufacturers are using this concept of “health food” to mislead consumers.
'Healthy food' means different things in different contexts. For nearly all of human history the healthiest foods were meat, fat, sugar, and salt. It's why those things taste so good, our bodies need them above all else and historically humans have struggled to get enough of those things. Even the USA ran programs to encourage people to feed sugary cereal to children in the early 20th century due to a widespread malnutrition problem caused by kids not eating a sufficient amount of calories. I would posit that vegetables are unhealthy food in any sane historical context: They have very little calories and with few exceptions offer only trace nutrients that something like meat can provide without the addition of vegetables. Today we call them 'healthy' simply because they aren't very nutritious and people eat far to much meat, fat, sugar, and salt because we're fortunate to live in a world of plenty where those basic needs are only an afterthought.
@@TumblinWeeds It's taking advantage of the lack of scientific understanding. The people who say things like "when am I ever going to need this in the real world" then go on to get duped constantly.
Low calories is not healthy.
This is why I don't like saying one food is more healthy than another especially if you're comparing one unprocessed or lightly processed food to another. If we're going to ask if broccoli is more or less healthy than sweet potato, it's almost like claiming vitamin C is more or less healthy than vitamin A (beta-carotene). It all depends on the individual's needs in their diet.
Good stuff, as a meal prepper I eat a loooooot of reheated rice.
To the point of the recrystallization, I've noticed that if you have no intention of eating it when first prepared you can use what you would normally consider too much water. This seems to help prevent the crunchy feeling, but I do wonder if that also means that it prevents the resistance starches from forming at all. Food for thought.
I love that the deeper into food science we look, the closer it seems to alchemy.
Alchemy is the precursor to chemistry so it's not just food science.
Food science is literally just chemistry bruh....
Adam. Canadians would kindly appreciate being included in this 'Brits' ongoing joke. We also use these archaic spelling conventions and we want to be recognized!
@@SimuLord Ehat's even weirder is that some government documents gave you the spaces for both and then you weren't sure if you could leave one blank or if that was rude and you should fill in both for the person who inevitably need to input the answers later.
@@SimuLord I do that as a Canadian as well. I think it’s due to the fact that since we’re right beside the US, we watch tv shows, movies and news from the US. I use Fahrenheit for weather usually, but Celsius for anything technical. Spellcheck is frustrating because it assumes the American version. But no one cares too much which spelling is used usually. I can imagine it would be too expensive for the US to change at this point.
@@SimuLord Canadians ARE Americans, just further NORTH
**correct spelling conventions
Oy mate! Finna spell different! Right!
I’ve been waiting for you to do this, as a diabetic I’ve been educated about resistant starch but you really go in depth. What I really want to add are lipids with carbs and I can tell you directly that having fats combined with carbs definitely does not spike my sugars. For example a ragù sauce with pasta has a better result than just no meat tomato sauce with pasta. The sugar spike is definitely noticeable.
i’m not diabetic but i have to watch my sugar intake because my body doesn’t really handle too much sugar very well, and protein, fiber, and fat, all seem to slow it down and make what would otherwise be way too much fine (within moderation). carbs on the other hand are a lot less likely to help, but that depends on how i get them. i cannot eat potato chips (well i can just not many), my theory is that because they’re so thin they digest to sugar way quicker than like boiled chunks of potato or even fries. i haven’t tried chips with or without oil to compare them, i just avoid potato chips.
@@morgan0 I agree and I do have a disclaimer to my previous comment and that potato chips/fries are a big no no 👎 no matter how much oil they are fried in
But meat is more protein than fat. Why do you give credit to the fat for calming the spike?
@@danguee1 the meat used is braising type meat cooked long and slow which has fat marbled in the meat itself. All meats have some fat more some than others
Crazy how i literally had never heard about this, until yesterday morning in my metabolism class and then adam posts about it almost at the exact same time
Fascinating stuff Adam. You're becoming one of my favourite science communicators. And one of my favourite cooking channels. It's not often we see those thing combined so we'll!
Unfortunate he has fear about his station. He's on track to become the best FoodTuber if he isn't already
Interesting, Adam. I always enjoy your videos where you go full research mode. Thank you for feeding my inner nerd. Knowledge for the sake of knowledge, great stuff. Loved your Dickens reference.
fee-bray. Still giggling over that!
As a person who's now diabetic, and my spouse has been diabetic for years and years (type 2 but developed in his teens)...this kind of research is fascinating. The disease has murdered my husband's kidneys now, but if other folks might be able to make it for longer without such damage? Wonderful.
You can reverse type 2 diabetes by going keto
Actually the resistant starch part of pulses is quite high. Nearing 50% for most.
Many in asia get much of their fermentable fibray in things like mung bean starch noodles etc.
We replace the noodles in our noodle soups with mung bean vermicelli. Pretty easy way to reduce carbs a bit while adding some fiber.
It's interesting how even after lentils making up a large portion of dietary carbs in Indian, we are still genetically predisposed to diabetes.
Thanks for making this whole topic more digestible!
Was- was that a pun??😭
God damn that ad transition was smooth
Great video,
No mention of corn? I believe resistance starch is why it makes it through to the other side.
A recent study found a 50% reduction in odds of developing certain cancers (related to digestion, including breast and prostate) with consumption of RS. And it was in individuals with genetic predisposition for those cancers.
Thank you, Adam, for another informative and entertaining video. In particular, thank you for using the scene from A Christmas Carol stirring Allister Simm. It is my personal favorite that I rewatch every Christmas.
Hey just wanted to say I really appreciate the captions, my headphones died and having captions made the difference between me watching this and not being able to (auto generated ones are often terrible)
I remember years ago there was some research on resistant starch of white rice by cooking it with some coconut oil then cooling it down. Guess the big thing was just the refrigerating
7:45 to add to that, cooking rice with or without oil in addition to reheating can further decrease the glycemic index, something about coconut oil interacting with the starch. I remember reading a study quite a while back but can't find it unfortunately, but can find news articles about it
I can't imagine why anyone would want to cook rice without oil
I am enjoying these nutritionaly motivated videos! Thanks Adam
I especially like how he digs through all of the hype and miscommunication about nutrition to just get right down to the actual _facts._ And the facts are almost always "Ehh...??? Well there's KIND of a correlation??? Sort of???" or "Yes, this is absolutely, unequivocally, BAD or GOOD for your health."
I wonder how rice in sushi fares, as it's normally served cold (acknowledging it's short grain and glutinous), and wild rices. I actually enjoy cold rice mixed with reheated spicy food. I assume the reheating takes it up near cooking temps, not just warming.
If I had to guess- it's probably cancelled out by the seasoning added to it. That seasoning has sugar in it.
@@PositivePsyche I meant the types percentage of resistant starches in each and how they're affected by cooking and cooling.
i have an ileostoma so this is actually pretty interesting, last time i found about middle eats researching colitis and now about the intricacies of starch.
Cheers Adam.
This video was an extremely interesting subject to my personal life, as I've had type 1 diabetes for a bit over 25½ years. (Since I was 3 years old).
Carbs, in any form, completely dictates how I need to handle my diabetes and bloodsugar, aswell as the insulin I need at any given moment. Nothing new was learned for me, but it is interesting to hear it from the point of view of non diabetics that don't have to think this way constantly.
If you cook rice for much much longer in the microwave instead of cooking it for long enough to get hot, you cook it at 50 to 75% power for 2 to 3 times as long or even longer and it will come out at least almost as good as fresh. The sushi rice that I usually do this with becomes indistinguishable from freshly cooked rice. The only problem is, if it dries out too, it can be difficult to rehydrate so it needs to be still fully hydrated
Would love a video on Olestra, the zero calorie fat substitute that got lambasted by the media as causing diarrhea despite research finding no such problems.
I would love to see this. Apllied Science even made a video where he makes Olestra and uses it to fry potato chips.
@@SimuLord says the guy who probably thought "huh, cool, no calorie chips" and then ate a whole family sized bag at once, somehow blaming his digestive problems on the cooking fat.
@@SimuLord yeah, having undigested oily stuff in your colon tends to make very slippery poop…
Very fascinating video, Adam. I would love to hear your take on Shirataki Rice / Noodles. Can you get your hands on some where you live? It still astounds me to this day how low-calorie Shirataki products can get while still being relatively noodle-esque / rice-esque.
Perhaps I just had a really bad bag, but when I tried shirataki noodles for the first time, I spat them out because they were so tough-yet-chewy and inedible. Doing keto requires looking for substitutions, and in my opinion, those noodles did not make the cut. Got any wisdom on those?
EDIT: I made some yesterday and they were still nasty. Boiled them for like 5 minutes and fried 'em for like 15!
@@jackattack8936 Rinse them well and cook in a dry pan
@@jackattack8936 try the premade miracle noodles, 90cal serving
Came here to ask the same thing!
@@jackattack8936 I recently discovered shiratake noodles based on this video (this is another great channel to follow for low calorie cooking, no affiliation to me): th-cam.com/video/XZbJAVeGqJ8/w-d-xo.html
As others have said (and as he shows in the video), rinse the noodles, let them dry a bit, then cook in a dry pan to get rid of the excess moisture. Then toss with sauces etc. I'm new to these noodles but they're not bad when on a diet!
Raw potatoes taste awesome.
Although you may want to limit yourself to just a few raw slices due to potential solanine content ... assuming you were cutting them up for making french fries.
Yes! I love them, with a dash of salt, especially when the new crops come in. It's an occasional treat, just a slice or two while I prep a batch for cooking, but delicious, crunchy and earthy. I've been mystified by articles which claim that raw potatoes are bitter - I've never detected the least bitterness in them, even a more mature starchy one. Leads me to believe it's copy/paste propagation of an old assumption by lazy food writers.
Interesting having the talk of ileostomies! I actually had my colon and rectum removed thanks to damage from Ulcerative Colitis, but only had a temporary ileostomy while the distal end of my small intestine was reshaped into a pouch shaped like the letter "J" and then took over to function as a makeshift colon.
I kinda wonder how it affects gut micobiome. So much talk about the microbiome and how important it is for things beyond just digestion, and here I am without a large intestine. Did the same sort of biota move into my pouch? Am I just missing them? No clue!
That's a study that should be done. Do you remember when there was a lot of buzz about fecal transplants for curing everything from IBS to obesity? These transplants were meant to fix you by colonizing more diverse, more healthy gut bacteria. There is definitely more locations of the gut than the large intestine I'd think although I may be confusing it with the organs of the immune system nearby.
@@puggirl415 Yup, I remember when we started hearing news about that, but it was too late for me. (Possibly TMI here but) I definitely believe there is something there because when I flared back when I had a colon, I could literally smell it before it fully hit, I knew it was coming because my BMs and gas would smell like absolute death, and the microbiome is what controls the smell.
@@Tinil0 Not TMI but worthwhile noticing and anecdotal evidence of your own condition. I know what you say is true. When my partner came into my life he was eating so much bad food. Gluten, questionable oils, lots of sugar and little to no green vegetables because he's on blood thinners. His farts and poop were ghastly smelling. He got off gluten and got on veggies and ate less sugar and his poop basically doesn't stink beyond a little earthiness. In my own life I can tell when I've gone wrong in my diet cos if I can't digest something I get horrendous smelling poops for a day or so until I get back on my go to whole foods + low grain diet.
Adam's video really reminds me of the older Food Network shows that were educational
I really like raw potato. People tell me it's bad for me (it's not like I eat it often, but when I cut up potato, I eat some raw, and I love it), but I've never experienced any negative effects. I'd say at very most I'll eat 1 raw potato a month.
Interesting, i tried raw potato once while peel some and wasn't a fan. I have no idea why anyone would think a raw potato was dangerous (beyond the normal raw veggie bacterial contamination risk) as they are basically just a ball of starchy goodness. (I just like it cooked before eating it)
@@jasonreed7522 Haha yeah I know most people don't like the starchy aftertaste of raw potato, definitely not trying to convert anyone lol! I just happen to really like them!
Cheers!
@@jasonreed7522 they contain certain toxins, so that's partly why you have to be careful about the amount you eat, and also why we should stay away from sprouting potatoes or those with green spots.
It's because of the risk of it being poisonous but if you avoid that it's fine
@@Alsry1 All I imagine now is that scene from the simpsons where homer orders fugu and the chef's helper is looking at that diagram of the fish saying "poison, poison, poison, tasty fish!" but the diagram is a potato...
Beans are a great source of resistant starch! They are a nutritional powerhouse.
BEAN TEAM BABEEEYYYY
Well done! #5 sounds like it could be a hot new food ingredient someday soon. By the way you explained everything correctly, most videos get something wrong. Bravo!
As a person diagnosed with Type 2 Diabetes I have been following this research for years. Initially I thought it sounded like a lot of woo-woo hopeful nonsense. But as the years have passed it seems to have been proven accurate, if not earth-shattering. I am glad to see research continues and am hopeful that food science develops to a point where starchy foods that have zero effect on one's blood sugar become a reality. We are absolutely not there yet and I don't expect we will be in my lifetime.
Talking about the SPUD project made me wonder what became of the wild yeast project back in 2020 that Adam had mentioned in a video.
@@SimuLord
The only thought I have about olestra is to avoid it.
Adam's pushing soluble fiber has improved my health. I increased my fruit intake and I have been losing weight. I just feel fuller longer with fewer calories. I find plums especially filling and they only have about 50 calories per plum.
I agree plums are very filling, but when they're in season where i live they're so goddang delicious i can't stop eating them.
Green banana power is very high resistant starch. The cooked rice/potatos are only small percentage. A company sells resistant starch (good but derived from corn so iffy if you have gut dysbiosis)
hey adam you are literally the best cooking TH-camr for home cooks like me, I made your pasta, pan pizza, pizza bread, oven fries and so much more I cant remember THANK YOU😋❤️
I just think he the best youtube cook ♥️ especially when gordan ramsey makes "the best grilled cheese" on youtube and ends up with burnt bread and unmelted cheese XD
@@fancyincubus LMFAO THAT RECIPE WAS SO FUNNY
but fr tho why you using hard cheese
super thick bread
super high heat, literally a fire with smoking olive oil (very fast cooking time, thus no meltage)
and on top of that
kimchi???
Surprisingly the example of inaccessible starch being like a VPN is rather accurate. Your traffic is wrapped up in the VPN, so all traffic looks like VPN traffic instead of looking like neopets... At least on the outside. It is also mostly inaccessibility to others who are not on the inside of the VPN shell.
You just reminded me of that I haven't fed my neopets since June... D:
Adam! Another outstanding researched video. If I were still teaching I'd use these in my Human Bio classes.
I was waiting all video long for you to point out that resistant starch is converted into fatty acids, which definitely count as calories! They might not spike your blood glucose, which is very useful as you say, but nobody should believe resistant starch is just deposited unaffected in your toilet bowl without adding any caloric value.
Adam, I wish you had referenced a study out of Sri Lanka that used rice with a little bit of fat to increase the resistant starch far more than the method you talked about. I have been curious about it, but I also believe results should be verified and duplicated by other researchers.
Hey Adam, great video! I was just wondering how you managed to get so deep into this topic without mentioning the Konjac noodles that are ever more ubiquitous in our grocery stores. Perhaps you're reserving it for a future video?
It's possible that is the topic for his next video later this week. The first and second video are always related to each other as of recently
hopefully so
Probably the new recipe :D
Might have deserved a mention, but my understanding is those are extremely low-cal chiefly because of the insane gelling properties of the ingredients, resulting in a solid product that's almost entirely water.
@@aragusea well, from what I superficially garnered when looking it up, is that most of it is glucomannan gum, another one of these indigestible polysaccharides. Yes it attracts water, but it is also the indigestible fiber that gives it that "chew". It's not my area of expertise so I haven't looked into it too deeply and certainly made some assumptions. Anyways thanks again for the entertaining video!
Huh, I love the texture of reheated rice, texture is super noticable and improved and never bothered to look into it
Konjac is mostly made out of resistant starch. Making industrial food out of it should be a great option.
Sorgum also has a lot of resistant starch.
I wake up in the morning wondering where the commercial segue will come and the anticipation keeps me going in these dark and uncertain times.
Hey Adam, could you do a video exploring whole grains? Freekeh, Faro, Teff, wild rice etc. I'd like to know the effects of soaking on cook and flavour and their health benefits.
Indigestible snack foods sound completely dystopian but also like a dream come true.
Look up olestra doritos
That is what artificial sweeteners do ( or not do)
@@tylerrose4416 Ah the anus leak oil, wonderful stuff👌
Have you heard about Epogee? They're trying to create a modern version of Olestra (zero calorie fats) but without the side effects. If we were able to design zero calorie carbs and use them along with EPG and zero calorie sweeteners we could make just about any food calorie-free (plus the calories from protein).
My understanding is that the side effect of Olestra, that it is comes out of you undigested, is also the primary effect.
@@mievaselli7910 The premise of EPG is that you end up absorbing it, thereby eliminating the Olestra side effect. You still excrete them unchanged, however, which is what makes it have no caloric value.
I’ve definitely noticed that my morning banana when very underripe as I prefer will always keep me full slightly longer than a perfectly ripe one
Wow, I knew food was complex but that really brings up so many more questions.
Good video length.
Proctor & Gamble tried something similar with fats. They said: 'Why not make a fat that the human body cannot digest and use it in diet food'? The result was Olestra, and it worked entirely as advertised, but with disastrous bathroom effects. Equally, Sugar Alcohols were used in diet sweets - they taste sweet, but are not affected by human digestion. Bacterial digestion in your gut, well that's another story and there are plenty of tales about sugar-free gummy bears out there (many of them are not for the squeamish, so be warned).
As soon as you said the food manufacturers Re trying to find ways to make snacks that are starch resistant I immediately recalled that whole olestra debacle and the scary news story's about what it did to people. Robin Williams made it pretty funny though. I'll be staying far away from any lab created miracle foods until we know what they actually do.
Never heard of it. What happened?
In Indonesia we have snacks from rice that have dried in the sun and we have deep fried it. And its called "Rangginang"
I actually understood what you were saying. And, you make it interesting. Makes me want more.
Love these research based videos so much, adam!
oatmeal has been my biggest weight loss hack. been eating it for breakfast every morning and it holds me over for a really long time, it’s a god send
I got skinny with oatmeal with walnuts
Cheerios, the non-sugared versions, will come close. I gave up on breakfast cereals as they don't hold me, EXCEPT for Cheerios. I don't care for oatmeal.
I replaced cereal and milk with things like burritos for a quick breakfast.
Oats are very healthy. When I was a kid (ten years ago) it seemed like every kid was eating oatmeal on the daily. What happened to society?
Ragusea you had my hopes high for that split second with the potato salad.
Informative. Thank you. I enjoy learning food science. It is often either useful for cooking methods and/or useful for knowing which products are mostly hype and worth ignoring / not wasting your money on.
Would you consider doing a video on restoring gut bacteria?
The why and how.
More and more people seem to live unhealthy lifestyles.
I was excited in the split second you said Potato Salad was a health food before rationalising it with the Mayonnaise argument.
if you make it yourself fresh each time (thankfully really simple and quick in a blender), it would be healthy (use fresh pastured farm eggs), but most every North American consumer brand on the market from the 70s until 2021 that we have looked at is processed nonsense that should be avoided.
not only the sugars, .. but the emulsifiers, binders, preservatives, etc. do a number on your microbiome that one day will shock you (when you read the literature on it all)
Simply amazing video. Thank you sir
Thanks for informing me without the need for me to put in any effort.
Love the "A Christmas Carol" reference. "Jacob Marley was actually resistant starch!!"
Congrats on the new laptop, Adam
Adam, I think that these explantion videos are your best videos.
Is this concept related to the reason FODMAP foods cause GI distress in some people? Very interesting to see the subtle differences in macro nutrient sources and their health implications
I found an interesting info that fermented carbohydrates have lower glycemic index. It would be really helpful to get a detailed video on that...
Good depth, good explanation, good visuals. Much better than creatine video
What about Bagels? How resistant is their starch? My hunger can stay satisfied for probably 8-10hrs off of 1 bagel with some peanut butter. Idk if this has anything to do with it.
I have crohns and do well on oatmeal. had most of my intestines removed. Eat a lot of sugar daily, weigh like 120 lbs.
Important to know that straight sugar doesnt raise your blood sugar that much - medium glycemic index food not high like you might think
lmfao that slow zoom during the junk food explanation got me
I've been loving these health science geared videos. thank you for the content
Thanks for the level of detail you put into this! Good stuff.
Thank you for the research!
What about konjac products, like konjac noodles? How can they have so few calories? Do they just have a lot of resistant starch naturally?
i literally love the taste of raw potatoes... we ate them growing up when cooking! haven't had it in years.
Awesome class, thanks! 👏
Love the inclusion of gut biome and encouraging fiber! Looking forward to more info like this in the future!
Yes, the more we learn about that subject the better for all of us!
3:20 although there is a thing called reactive hypoglycaemia, where if you eat too much simple carbs your pancreas (which makes insulin) cannot keep up with your blood sugar and overcompensates which leads to low BG a couple hours after a meal, it mostly happens to people who already have problems with glucose metabolism (prediabetes, early stages of diabetes t1 etc.). In healthy people blood sugar stays in a very tight range and doesn't get out of it.
If I recall correctly, "crashing" after a meal heavy with simple carbs happens bc your body makes a lot of insulin at once and insulin has the effect of making you hungry. And also a low fibre meal is less bulky than a high fibre one.
Source: I'm a T1 diabetic since about three years ago.
Disclaimer: I'm 95% sure about the first part of my comment (bg is stable in healthy people, reactive hypoglycaemia is a different thing), the part about why simple carbs make you hungry quicker I'm only ~68% sure about so take that with a grain of salt
I’ve become very skilled at detecting when Adam is a about to talk about the sponsor of the video
Informative and really appreciatiable lecture Thanks 😊
Yo Adam thank you so much! I've never met anyone who likes bananas that are slightly green and to hear that somebody else does is just so nice. I personally like them because they're kind of tangy and sweet and savory almost. In fact it's the only way I like bananas. Excluding banana bread, but I'm gluten intolerant and can't have that anymore. Honestly it'd be super cool if you made a video between gluten intolerance and celiacs because I'm not sure which I have but either way you could actually probably inform thousands of people in your audience because 80% of people with celiacs are undiagnosed so if you reached a million people over a year you could help potentially ten thousand people discover they have it. And that's not including gluten intolerant numbers which also can have an incredible effect.
I heard that one should be careful with oatmeal because of the chemicals that might be on the oatmeal if not organic. They say glyphosate might have adverse effects of the body and EPA allow some trace amount. But the hope is one should not have any to begin with.
The brand you held up apparently has a relatively large amount compared to others.
Well presented!
Maybe that 3rd type of resistant starch explains why I’ve heard pasta leftovers have fewer calories?
Came expecting a food video but ended up learning a lot about intestines and pooping. Kinda not what I wanted but still very educational
Love your shirt, Adam!
Smoothest sponsor transition ever 😂
beginners.. i only watch adams vids with captions on now, i can see the ad coming from a mile away!
Food science daddy does it again!