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  #91   ^
Old Wed, Aug-14-13, 15:07
ojoj's Avatar
ojoj ojoj is offline
Senior Member
Posts: 3,184
 
Plan: atkins
Stats: 210/126/127 Female 5ft 7in
BF:
Progress: 101%
Location: South of England
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Quote:
Originally Posted by akman

On a slightly bizarre note, National Starch, makers of Hi-Maize RS Corn Starch have developed a process to get RS into your colon which bypasses the eating process: http://gut.bmj.com/content/61/Suppl_2/A93.1
Good grief - WHY?????? There is no way.......... even if they could catch me !!!

Jo xxx
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  #92   ^
Old Wed, Oct-30-13, 13:12
teaser's Avatar
teaser teaser is offline
Senior Member
Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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http://freetheanimal.com/2013/10/re...n-blunting.html

Quote:
Resistant Starch Ingestion Has No Effect on Ketosis But Blood Glucose Blunting Effects are Highest in A Normal Diet


The resistant starch curious might find this interesting.

Quote:
After reading the information you posted from Tim and yourself on resistant starch, I wanted to verify personally whether my father could take it so that he could get the immunological and gut-healing effects of RS, while staying in ketosis. He is on a severe ketogenic diet for cancer and must remain continually in ketosis.

At that point, Tim and I started to collaborate, looking at a second possibility raised by the literature, that of “blunting” of the Blood Glucose (BG) rise by resistant starch when taken together or before a high-glycemic food. A large (300 gram or 2/3 pound) cooked potato is a good test for this blunting effect, as it normally gives a large rise in BG when eaten without any added resistant starch.

These slides of graphical comparisons tell our story.
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  #93   ^
Old Sun, Nov-03-13, 18:30
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DiscDiva DiscDiva is offline
Senior Member
Posts: 272
 
Plan: Dr. Kwasniewski's Ratios
Stats: 198.4/142.2/140 Female 66"
BF:Finally Normal!
Progress: 96%
Location: South Dakota
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Interesting stuff! I bought some potato starch today and since I already eat a potato each night, I'll be adding the starch and see what happens. Good link, teaser!
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  #94   ^
Old Wed, Nov-06-13, 17:34
EYudkowsky EYudkowsky is offline
New Member
Posts: 1
 
Plan: Perfect Health Diet
Stats: 219/217/150 Male 5' 11"
BF:
Progress:
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I'm sorry that this probably seems like a stupid question, but how are we certain that potato starch as bought on Amazon (e.g. Red Mill) is the same kind of 'raw potato starch' that researchers have been testing? When a journal paper on RS comes with an attribution at all, it's usually something that sounds technical and specialized, not "we bought this from the supermarket". Maybe all the potato starch we see on Amazon is cooked potato starch without the RS. Now, I know that you've apparently been testing potato starch in various ways, but suppose I didn't want to rely on that kind of indirect evidence. Do you know directly from any assays, tests, citations, etc. that store-bought potato starch is 80% RS?

I ask because I just bought the stuff (Red Mills untreated potato starch from Amazon), and took it with my MCT oil and protein powder, and I'm worried that my reaction to it may indicate that it's being treated by my system as carbs. Also, when I looked up the glycemic index of potato starch, it was listed as being close to 100. Maybe that presumes cooking, maybe it doesn't, but it worried me.

(I would very much prefer that the reply specify "Yes, we know directly the content of commercial 'potato starch'" or "No, we have only the indirect evidence from testing our blood glucose" before asking any further questions about my diet - for now I just want to know this part in the first step.)

I *hope* I've successfully subscribed to this thread and will receive emails about it, but I'm not sure if that worked from examining the system preferences, so email yudkowsky~gmail.com if you want to be sure you got through to me.
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  #95   ^
Old Wed, Nov-06-13, 18:15
teaser's Avatar
teaser teaser is offline
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Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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Quote:
Bob's Red Mill Potato Starch is made from top quality high starch potatoes by a natural water and filtration process.


My guess is that this is a pretty rough use of the word natural. Or maybe it's just the water that's natural


http://www.iherb.com/Bob-s-Red-Mill...-oz-680-g/12295

What they described as natural might be the procedure here;

http://www.zuckerforschung.at/inhal..._en&con=cigs_en

Perhaps there's some cooking in the dehydration process. But I doubt it. They wouldn't want it to brown or gel.

With the glycemic index... yeah that's gotta be cooked. Raw starchers are still in the minority.

I don't actually use the stuff myself. If I did use it... I'd test it with a glucose monitor or ketone strips, and prefer that over any official assay paid for by the manufacturer, anyways. Who knows? Slightly different gut bacteria, and maybe the starch is breaking down quickly enough into glucose that we'd get an increase in blood glucose. I'm paranoid that way.
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  #96   ^
Old Sat, Jan-11-14, 02:02
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RawNut RawNut is offline
Lipivore
Posts: 1,208
 
Plan: Very Low Carb Paleo
Stats: 270/185/180 Male 72 inches
BF:
Progress: 94%
Location: Florida
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I get my RS from nuts and a small raw potato a day, which I sometimes slice up and soak for a bit in a vinegar and salt water solution.

Steve Cooksey did an RS experiment a few days ago.
http://www.diabetes-warrior.net/201...nt-starch-test/

Last edited by RawNut : Sat, Jan-11-14 at 02:17.
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  #97   ^
Old Sat, Jan-11-14, 06:56
teaser's Avatar
teaser teaser is offline
Senior Member
Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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My question is, the second time through, why was his blood glucose 68 going in? He only took the resistant starch 30 minutes before.

I'm not diabetic, but when I work out, my blood glucose typically rises 20-30 mg/dl. It went up 40, that's only happened once. Over the last half-week, I've cut my protein down to 30 grams a day or so, just to see what happens.

One thing that happened is that my blood glucose when working out doesn't go up so much. So far, anyways, I'll see what happens today. It's possible Steve's glycogen levels were lower that day, so he didn't get as much of a bump from exercise, or his insulin was lower, free fatty acids and ketones higher, so his body didn't see as much of an energy crisis when he started swinging that kettlebell.

Incidentally, my best workout this year (based on how I felt working out, not performance--performance was better than usual, but I don't keep very good long-term records)--was one morning when I woke up with blood glucose in the low 60s.
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