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Another example of resistant starch????
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<blockquote data-quote="Oldvatr" data-source="post: 1970922" data-attributes="member: 196898"><p>I have been aware of the phenomenon of resistant starch and ways to encourage it. My mother was T1D in the War Years and used to rinse the cooked rice with cold water, then pour on boiling water from the ketlle to heat it up again. I understand a similar trick can be used with bread toasted straight from the freezer, but have not tested this myself.</p><p></p><p>However I had a chance this week to examine this process in among all things a Beef Stew. I usually base my stews and curries around an onion with either butternut squash, sweet potato, cauliflower, or greens. Even aubergine can fall into the pot without my bgl noticing it too much.</p><p></p><p>This week I made a monster stew so I could blitz it up for my wife who has Parkinsons and has difficilty swallowing, I needed to finish up the Xmas leftovers, so I broke the rule on below ground veggies, and my base became onion, parsnips, carrots, brussels, turnip, swede all root veggies. Added some meat to give it flavour., and my bgl meter jumped through the roof (see following table)</p><p></p><p>The next day I tooke the remains of the stew, and added a jar of curry sauce to turn it into a beef curry. I ate mine with cauli rice.</p><p></p><p>The following day I had the curry slops on toast (2 slices with butter) which is not unusual for me to do,</p><p></p><p>Here is the Table (mmol/l)</p><p> Meal pre 2hrPP 4hrPP</p><p>stew 5.4 10.2 5.9</p><p>curry 5.2 4.7 6.6</p><p>curried toast 6,1 5,9 5,7</p><p></p><p></p><p>I think the rise at 4hrPP for curry is due to the protein having an effect</p><p></p><p>In past episodes of stew or curry using non root vegs usually only give me a rise of around 1 or 2 mmol.l at most, so the root veg in stew is a phenomenon for me. I think this shows that if root veggies are cooked, then allowed to rest overnight then the starch converts to resistant starch like rice and bread,</p></blockquote><p></p>
[QUOTE="Oldvatr, post: 1970922, member: 196898"] I have been aware of the phenomenon of resistant starch and ways to encourage it. My mother was T1D in the War Years and used to rinse the cooked rice with cold water, then pour on boiling water from the ketlle to heat it up again. I understand a similar trick can be used with bread toasted straight from the freezer, but have not tested this myself. However I had a chance this week to examine this process in among all things a Beef Stew. I usually base my stews and curries around an onion with either butternut squash, sweet potato, cauliflower, or greens. Even aubergine can fall into the pot without my bgl noticing it too much. This week I made a monster stew so I could blitz it up for my wife who has Parkinsons and has difficilty swallowing, I needed to finish up the Xmas leftovers, so I broke the rule on below ground veggies, and my base became onion, parsnips, carrots, brussels, turnip, swede all root veggies. Added some meat to give it flavour., and my bgl meter jumped through the roof (see following table) The next day I tooke the remains of the stew, and added a jar of curry sauce to turn it into a beef curry. I ate mine with cauli rice. The following day I had the curry slops on toast (2 slices with butter) which is not unusual for me to do, Here is the Table (mmol/l) Meal pre 2hrPP 4hrPP stew 5.4 10.2 5.9 curry 5.2 4.7 6.6 curried toast 6,1 5,9 5,7 I think the rise at 4hrPP for curry is due to the protein having an effect In past episodes of stew or curry using non root vegs usually only give me a rise of around 1 or 2 mmol.l at most, so the root veg in stew is a phenomenon for me. I think this shows that if root veggies are cooked, then allowed to rest overnight then the starch converts to resistant starch like rice and bread, [/QUOTE]
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