Resistant Starch

For more on the research into resistant starch, go and look at:

[paulmchugh]

I have found this topic highly interesting. I have not eaten reheated pasta in years, but I may do so again. As for reheated rice, I find that I do that frequently as having made far too much rice for one meal or when I order take out Chinese food (there is always extra rice) and reheat it the next day (also eat brown rice as the bran coating in the rice can reduce the starch absorption).

As for potatoes, during the summer months, I enjoy potato salad. Chilled potatoes sound like it would affect me less than potatoes fresh out of the pot or oven, if baked.

I thoroughly enjoy tabouli. I discovered it having a Mediterranean meal a few years ago. Now I purchase the salad regularly. Bulgar wheat is wonderfully good tasting.

Thank you for this episode, Michael.

[paulherman]

It was having "arroz rojo" (Mexican version of "Spanish rice") which browns or toasts the rice before any liquid (think for a pilaf/pilau, whatever spelling you use), where I discovered there's less of a glycemic load that way. And overcooking, like cooking, chilling and reheating or for, say, a rice pudding or probably congee (which takes generally hours of cooking to almost a paste) has similar effect.
As with anything, it's ultimately depending on moderation. Too much of a good thing isn't that good for even a non diabetic.
Will say that my experience with keto friendly bread isn't good. Sure, very low carb, but at what cost? Tastes like wallpaper paste mixed with white glue and baked. Even the texture is wrong, in my opinion.
This article really backs up my personal experience. Thanks for sharing it!

[bb]

Hi, I was wondering, the audio people you mentioned, for Audible or something like that I'm guessing? Do check they are not going to use AI voices!
I'm seeing so many more books lately, admittedly out of copyright books, available on YT, and they are read by blinking robots! Convincing for the first few minutes maybe, but how sad is that.

[jhoneyb]

I find if I eat resistant starch, it makes my stomach release tonnes more stomach acid and I end up having to glug a bottle of Gaviscon. 😢