A couple of the most frequently asked question over the last year and some months, over 100 posts and thousands of comments on Resistant Starch, have been:
- How do I know if what I bought is truly potato starch (raw) and not potato flour (cooked)?
- Why not just eat real food instead of something processed like Bob’s Red Mill Potato Starch?
Here’s a short video to answer both questions; and what’s more is that you can easily duplicate this and have some fun with the kids or, if in a teaching position, demonstrate the curious nature of non-Newtonian fluids to your science class. Prepare to be a bit amazed at its various properties.
Yep, you guessed it. You could skip the steps of extracting starch from potatoes and just use Bob’s Red Mill Potato Starch, but then you’d be missing out on all the fun.
So, the answer to question 1, above, ought to be obvious enough. Whatever you buy in terms of potato starch should behave like that when mixed with tonic (not sure if other fluids work the same, nor what effect the sugars may have—but I’m sure the kids will be willing to experiment). Question 2 is a bit more nuanced. First, as you can see, it’s not some frankenconcoction, but merely a fraction of a plain ole’ potato and zero more. The other aspect is that Tim and I have learned over months of collaboration, unless you’re out in the wild, including tree bark, pollen, and a bunch of other plants in your diet, it’s tough to get sufficient RS (and even other fermentable fibers). Potato starch is merely a cheap and convenient way to close the gap.
Want some more fun? Stir up a heaping teaspoon of potato starch in a cup of water and pop it in the microwave on high for a minute.