home › The Candida Forum › Candida Questions › Resistant starch and its role in feeding beneficial bacteria › Reply To: Resistant starch and its role in feeding beneficial bacteria
I have it posted where there is a forum of people who was on the fence with whether resistant starched raised blood sugar.
Several people there cooked white potatoes, and then refrigerated them for a minimum of 24 hours.
They took their blood sugar reading an hour after consuming (some were more detailed in recording than others) and I think there was only 1 or 2 that actually saw their blood sugar rise more than a few points.
I found this amazing.
Cooling cooked starches allegedly works for potatoes and rice, cornflakes are considered resistant, cant remember off hand what else but it was impressive to read the value in helping starch to become resistant by chilling.
This is important info for anyone thinking a cooked white potato is still “high carb” after a day in the fridge.
I havent tried this more than a few times myself, but until I get blood sugar readings on it, I wont sell anyone else on the white potato/rice diet,lol.
The only problem I see with using resistant starches as a strategy for gut flora-building is that elimination has to working really smoothly for this to work with foods that arent natural antifungal resistant starches.
Wicked cool topic,cant believe its not a topic more commonly researched.