Those who’ve been around for a while might recall the time, years ago, when Tim and I set out to introduce Resistant Starch to the diet and health world, beyond the scant mentions here and there prior. In all, we collaborated on over 100 posts on the general topic on this blog, and in addition, Tim spent countless hours fielding the many thousands of comments associated with those posts.
One of the unknowns or ambiguities along the way was, well, how much RS is really in all this stuff we’re talking about, and what’s it’s quality or integrity? So, now Tim aims to find out precisely.
And you have an opportunity to help.
Tim has also made available a PayPal Link to donate, for those who don’t like to use the crown funding vehicles.
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What do you think about this article that says resistant starch is linked to heart attacks?
I read the full text of this paper a couple days ago. The researchers note throughout that it was a poor study design, citing that they froze and then cooked all of the food which changed the RS contents significantly to where they had no real idea how much RS was ingested, and also they noted it was too “short term” to rule out certain effects. But their conclusion makes me think this is more an indictment that “low carb” diets are the real culprit, not “high RS.” The conclusion in the full paper:
“In conclusion, our study showed that, in the context of a lower-[carb] diet, high RS intake resulted in significantly higher plasma concentrations of TMAO, a novel CVD risk biomarker.”
Everyone I know that has been a proponent of increased RS, also advises against low carb diets, as RS is a synergystic component of diet, and not a standalone magic bullet.
But you all really should read the full text of the paper…nowhere does it compare the TMAO generated from RS compared to that generated from eggs and meat, it’s almost as if this article is trying to say that TMAO is generated in all sorts of ways, even with RS, but only on a low-carb diet.
Here’s the full text if anyone wants to read. It makes my point completely that these researchers need a basic lesson on RS. For one, they cooked the frikkin’ RS that they used! And they stored the non-RS starch in the freezer. The researchers admit they have no idea how much RS the participants actually got. A perfect reason to fund my project on analyzing RS content!
Full text via my dropbox: https://www.dropbox.com/s/x18nqvzqu8lnojy/RS_TMAO_2017.pdf?dl=0
All of this is very interesting……
I would like to introduce a resistant starch as a probiotic, although I need to research how it is best done and what “after effects” I might encounter, good or not so good.
The advantage of Bob’s Red Mill for me is that it is certified Kosher. Obviously that applies only to a small population but some Vegans and others that can’t tolerate anything remotely processed in a plant that is also involved in dairy…..can be certain that there is no possibility of dairy “contamination”….
Yeah, search Richard’s blog for resistant starch, you might find something, lol. Then find a source you are comfortable with. Best three are Hi-Maize, potato starch, and green banana flour. The research project I’m raising money for is to test several different types of these three starches to ensure they are consistent between manufacturers and also to discover or rule-out some starches said to be high in RS but never tested.
Richard and Tim,
I suggest you Google – Resistant Starch Endocannabinoid System This is the first thing that comes up. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4077244/
Yea, I recall raising that a few times during that long series of posts.
Richard how is your Bitcoin?
If it wasn’t for you, I am not sure I would have found this beauty.
Ah, I haven’t even looked at it in a while, but last time I did it was up. It’s a buy & hold deal for me. I don’t trade or transact with it (like gold).
We’ll see what the future holds. I don’t have any more in it than I could afford to lose.
The bottom line in this comprehensive article……
They don’t know shit. Really.
The most resistant starch of all is uncooked starch.
I have eaten raw flour via cookie dough for my entire life. Contrary to thousands of nanny articles, I don’t ever recall getting sick doing this. I don’t necessarily recommend it to anyone….maybe I have a cast iron stomach…but here are a few observations
-Cookie dough is much lower in calories than baked cookies.
-Cookie dough tastes better than baked cookies. Sort of like low calorie fudge, maybe because the butter is uncooked. I’ve always considered cookies to be a poor method of preserving the delicious dough.
-Cookie dough causes a lot of farting, though less so than legumes or broccoli. This suggests first that the uncooked flour acts like fiber in the gut and second that at least some nutritional value is extracted in the colon. It also suggests that cookie dough might be a sort of health food, since most health foods also cause farting.
Would repeated cooking and cooling of potatoes get you more RS3 ? I believe it does.
Would cooking potatoes with a bit of coconut oil get you RS5 ? I believe it does.
Would repeated heat/cool cycles of rice cooked with coconut oil produce RS3 ? I believe so.
Would heat/cool cycles legumes, any other glucose laden food produce RS3 ? I believe so.
Would cooking glucose heavy foods in coconut oil produce RS5 ? I believe so.
I have experimented on myself. Could you see if any one else has and see if I am correct.
200gm simple cooked rice I cant even eat, its so disgustingly filling. 200 gm rice cooked in coconut oil and eaten makes me feel a lot more stuffed 2 hrs later than if the same 200g rice was heated/cooled several more times.