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  1. I have read an article about resistant starches (RS) and wonder if any others have come across these. Apparently, RS although high in carbs, it is the type of carb which does not affect blood sugar as it is not digestible (something like the sugar alcohols I suppose, e.g. Erythritol). It is also claimed to help the gut.
    I have looked for sources and found that raw potato starch is available although most of the sellers make no mention in their nutrition details of how much RS is in the product. There is also green banana starch which is very expensive but does give the full nutrition advice. A couple of things I'm not sure of are (i) Is all potato starch made from raw potatoes? I understand that this is essential in order to retain the RS. (ii) If this is suitable for a LCHF diet, why are the vendors not proclaiming this on their products?
    Has anyone out there tried this? If so, what were the effects on BS?
    The product reviews I've read claim that it makes a good crunchy coating to replace breadcrumbs. It is good for thickening soups and sauces and has no flavour so doesn't detract from the recipe. It also helps in bread-making when you're not using wheat flour.
    Any thoughts anyone?
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