The Resistant Starch Revolution in the Swedish LCHF Community

Some years back, everyone following the goings on in the U.S. Low Carb community was made aware of the goings on in Sweden, surrounding the institutional trials and tribulations of Dr. Annika Dahlqvist, reminiscent of what Dr. Robert Atkins encountered in the early 1970s here. Since being vindicated, a rather substantial LC Community has burgeoned in…

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Gut Microbiome and Resistant Starch Roundup

First a bit of The Book update. Tim, Dr. BG and I have completed the first draft and 95% of the content that’s going to be in it, is in it. Also, longtime frequent commenter (about 950 comments, going back to 2010) Dr. Gabriela Kadar, DDS contributed a chapter on non-gut microbes (mouth, skin, vajayjay,…

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A Quick Revisit of the Resistant Starch Research

Even though there’s a thousand or more (Amazon PS purchases) worldwide now on various forms of resistant starch (potato starch, mung bean starch, green plantain, green banana, tapioca starch, and even hi-maize) and so far—in compiling anecdotes for the book—positive experience outnumbers negative better than 9-to-1 in self reporting in comments, there are naysayers. Most…

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Green Bananas as a High Source of Resistant Starch

In all the talk of potato starch as the most concentrated form of resistant starch known to man (80% RS by weight, 20% moisture, easy to dose—even in plain water), I’ve not written much about two other very respectable sources of RS, both in whole foods: green plantains and green bananas. They’re about 50% RS…

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The Top Three Reported Benefits of Resistant Starch

What does it do, primarily? I’d say among the hundreds of anecdotes from thousands of people trying it out worldwide, it’s: improved blood glucose regulation—both fasting blood glucose and blunting of spikes after starch foods—vivid dreaming with deeper sleep, and batter bathroom TMI: regularity, constipation, improved stool consistency. In an ordered list, 1, 2, 3,…

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