Fri, Jul-12-13, 07:07
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Senior Member
Posts: 15,075
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Plan: mostly milkfat
Stats: 190/152.4/154
BF:
Progress: 104%
Location: Ontario
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Something I'd like to see addressed--is the effect of resistant starch on glycemic response strongest for the actual food it comes attached to?
http://www.ncbi.nlm.nih.gov/pubmed/22655177
Quote:
Novel resistant potato starches on glycemia and satiety in humans.
Haub MD, Louk JA, Lopez TC.
Source
Food and Metabolism Laboratory, Department of Human Nutrition, Kansas State University, 206 Justin Hall, Manhattan, KS 66506-1400, USA.
Abstract
This study was designed to determine the efficacy of two novel type-four resistant starches (RS4) on postprandial glycemia and ratings of fullness. Volunteers (n = 10) completed completed five interventions designed to determine the glycemic and satiety (fullness) effects of the starches (38 g,) alone and when added on top of available carbohydrate. The dose of the starches provided 30 g of resistant starch per treatment. The treatments were: commercial resistant starch added to water (PF-), noncommercial resistant starch added to water (PR-), dextrose solution (DEX, 50 g), and DEX with PenFibe starch (PF+), and DEX with the non-commercial starch added (PR+). Blood glucose was measured in the fasted state and following the randomly assigned treatments at 30, 45, 60, 90, and 120 minutes post-consumption. A visual analog scale was used to determine fullness at each time point. There were no differences in the glucose incremental areas under the curve (iAUC) for PF+ and PR+ compared with DEX. The PF- and PR- treatments had decreased (P < 0.05) iAUCs for glucose compared with DEX, PF+, and PR+. There were no treatment differences for RoF. The dose (38 g) of starches did not to alter glucose responses when added on top of 50 g of dextrose.
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In this study it does nothing to change the response to added dextrose.
I understand the thing that makes potatoes such a high-glycemic food is that the starch molecules have many branches--so there's many points for starch-degrading enzymes to work on. If ten or twenty percent of the starch were resistant, you'd have little roadblocks working against the effectiveness of those enzymes--as if there were less points to attack. Do the benefits of resistant starch really have anything to do with fermentation in the gut? That would mostly be downstream so to speak, once most of the absorbable carbohydrate had been absorbed, wouldn't it?
Statements like this from Tatertot;
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Edibility-wise, potato starch is not bad. It mixes well with any liquid and has no real taste and is not gritty, mealy, or pastey. I've eaten up to 4TBS (48g), which is 30-35g of RS, on an empty stomach with no digestive problems. I think it is a very good addition to your arsenal of RS foods.
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Give me a not-so-strange sense of deja-vu. Anybody else have memories of choking down course, fibery cereals--as if eating 30 grams of fiber at breakfast with skim milk could make atonement for donuts/pastries off the coffee truck at breaktime?
What happens long-term?
http://www.ncbi.nlm.nih.gov/pubmed/14985212
Quote:
Abstract
bstract
BACKGROUND:
Legumes are recommended for better glucose control in persons with diabetes. Whether subjects with normal insulin sensitivity would also benefit from legume consumption is not clear.
OBJECTIVE:
Our goal was to compare the effects on insulin sensitivity of chickpea-based and wheat-based foods when eaten as single meals or over 6 wk.
DESIGN:
Acute and long-term studies were conducted in healthy middle-aged men and women. In the acute study (n = 19), plasma glucose, insulin, and calculated homeostasis model assessment (HOMA; an index of insulin sensitivity) were measured on 3 separated days over 3 h after the subjects consumed 50-g available carbohydrate loads from either chickpeas, wheat-based foods, or white bread. The long-term comparison (n = 20) was a randomized, crossover study in which chickpea-based and wheat-based foods were eaten for 6 wk each. Plasma glucose, insulin, and HOMA were measured in the fasting state and 2 h after a 75-g glucose load.
RESULTS:
After single meals, plasma glucose was substantially lower 30 and 60 min after the chickpea meal than after the other 2 meals (P < 0.05), and plasma insulin and HOMA were lower at 120 min (P < 0.05 for both). Despite this, the long-term study failed to show significant differences in plasma glucose, insulin, or HOMA either in the fasting state or after a glucose load.
CONCLUSION:
Compared with a wheat-based meal, a single chickpea-based meal led to a lesser response in plasma glucose and insulin concentrations, but this was not translated into long-term improvement in insulin sensitivity over 6 wk, at least in healthy subjects..
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Make it harder to digest food, and what happens? Does the body just roll over, put up with it? Or does it work harder to digest it? Upregulate starch-digesting enzyme output--maybe even increase the speed with which the non-resistant starch part of the diet is broken down and enters the bloodstream as glucose?
Tatertot;
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An experiment I did recently with potato starch told me all I need to know. I have been tracking my fasting blood glucose and post-prandial resonse to carbs with a OneTouch glucose monitor. I know that a potato with 40g carbs will cause a PP glucose spike of over 175 at 1 hour and return to normal at 3 hours. I drank 44g of potato starch mixed with water on an empty stomach and checked my glucose level every 15 minutes...I never saw a rise in BG more than 5 points above my fasting level. This proved to me that potato starch causes absolutely no glycemic load. Furthermore, 4 hours later, I ate a large, plain potato and found that my 1 hour PP glucose level was under 140 and returned to normal in less than 2 hours! Thus proving to me that RS has a powerful 'Second Meal Effect" as described here. I think it will turn out that as far as Low Glycemic Index foods are concerned—raw potato starch is the lowest!
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Second-meal effects are nice. Third, fourth.... n, n+1th effects would be nicer.
I know some people on a low-carb diet seem to have poor response to a glucose load. Last time I checked my glucose response to a meal that included a potato, my blood glucose never went up above about 126. (I think that's the highest measure I've had, ever. Low carb gives me an every-meal effect. 
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(I do however expect some of the usual suspects will be marching on my house with the flaming torches by nightfall!)
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Martin must be having trouble getting his torch lit or something.  |
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