My first experiment with resistant starch

[Kernow Debra]

Having read various articles about the benefits of resistant starch, I had a trial run today.
I normally make a cottage pie with mashed swede instead of potato.

This time I bought some Tesco mashed potato, chilled in the fridge for a couple of days. I used 150grams, mixed with mash swede.
I didn’t put the mash on top and into the oven for fear of destroying the resistant starch - conflicting opinions on wether reheating does or doesn’t destroy it, I just gently warmed it on the hob.
Have to say it was delicious, first potato I’ve had in months.

Anyway, reading before first bite was 5.4
2 hours later was 7.0.
I’m chuffed to bits.
Next experiment will be potato salad I think.

Has anybody else tried the resistant starch thing?

 

[lovinglife]

I’ve done it with frozen mashed potato in the dim and distant past and it seemed to work but I was on more carbs (about 20 -25g carb a meal if I recall) but back then as I was on Gliclizide- I tried it with pasta too but that was disastrous. I don’t bother these days as I’m keto with no meds so stick to cauli mash, celeriac and sometimes a small portion of butternut squash

 

[Kernow Debra]

Thanks, pasta I’m sorted with my Lupin flour version and rice is cauliflower with lashings of butter. Celeriac makes great chips so I’m pretty well sorted.
Think I’ll stick to the odd bit of mash for a cottage pie, it’s a winter treat.

General consensus seems to be it works for potatoes but not pasta or rice.

 

[aylalake]

Can I suggest you watch the series of experiments done on Serious Keto’s YouTube channel? Very interesting.