keto and resistant starch
Quite possibly, but the best way to know how you respond to these foods would be to test with keto strips after eating them! Different food affect individuals in a unique way- just look at Robb Wolf’s book “Wired to Eat” to get an idea of just how individualized blood glucose responses can be. I think the same could be said for levels of ketones, though I haven’t seen any research on it.
Resistant starch refers to stuff your body can not turn into glucose but the bacteria in your intestines can feed on. Stuff like rice and potatoes are not true resistant starches and will bring you out. Look at konjac flour and isomalto-oligosaccharide for a resistant starch. Miracle noodles rice and noodles and the flour they sell are great for this.
- I think the science of resistant starch is robust enough, cooking cooling and reheating rearranges the starch molecules. The problem is that only a portion of the starch is affected (retrograded) by this method, the rest of it is still nicely digestible. So I wouldn’t bother on account of the digestible part. I don’t eat placebo foods like konjac either, as they have zero nutritional value I don’t see the value in them.
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Miracle Noodles are great because they taste good and they soak up your marinara sauce. 🙂
I agree with Rooma about potatoes and rice not really being resistant starches and that they will most likely knock you out of keto.
Beyond that though, I just don’t see the point in “feeding” your gut bacteria some specialized highly processed substance. Eat real foods and a good variety and your micro biome will be just fine. Somehow humans managed to evolve and thrive for millions of years before “resistant starch” supplements were invented.
Frankly I think this whole “resistant starch” thing is more hype than substance. Not only that but who wants to eat cold potatoes and rice? They magically develop more starch when they are cooled? Really? And what about your body bringing them right back up to 98.6 degrees? It makes no sense.