Potatoes/Resistant Starch

[CollieBoy]

Hi, I've been hearing about making potatoes (and other starchy foods) more palatable to us diabetics by converting the starch to "resistant starch". The general method appears to be to:
1) cook the potato.
2) cool & refrigerate for ~24 to 48 hours.
3) do not reheat, at most warm up.
This appears to alter the starch linkages to make the starch less absorbed in the small intestine (where sugars are converted) and more in the large intestine.
has anyone tried this? and if so which varieties of potato/vegetable/grain/pulse worked best for you? As the attempts I've heard of have been in USA/Canada the descriptions have been vague (as in red potatoes / waxy potatoes / new potatoes).
Any UK orientated results would be most helpful.
Thanks.
Fergus.

 

[izzzi]

Hi,

I would have thought that cooked potatoes kept in a fridge would be susceptible to bacteria, develop bad taste, and eventually turn gray.

Roy.

It is a mistake to think you can solve any major problems just with potatoes.

 

[CollieBoy]

Hi,

I would have thought that cooked potatoes kept in a fridge would be susceptible to bacteria, develop bad taste, and eventually turn gray.

Roy.

would imagine this would be a function of your storage method/hygene.

It is a mistake to think you can solve any major problems just with potatoes.

Dunno, a large potato wedged in the throat of some politicians would solve quite a few :lol:

 

[Grazer]

Don't know the answer with regards to potatos Fergus, but I have heard that this same thing applies with pasta. Cook, a bit less than normal, refrigerate, warm up again. Supposed to make a big change to effect on Bgs, but haven't tried it myself.

 

[izzzi]

Hi ,Fergus,

I agree the storage method/hygiene is important and Grazer's points are correct.
However changes in the structure of the starch does alter the taste, and the bacteria is already there prior any start of packaging, "bacteria just requires time to develop"

Roy.

“Support bacteria - they're the only culture some people have”

 

[loopylorna.lm]

Hi,
It works that way with rice. Saturday i did a bag of rice, boiled it, drained it and once cooled put it in fridge. Then on Sunday cooked it with salmon. My bs were 2points less than if i was to eat it straight after boiling it.

 

[Hobs]

It is a mistake to think you can solve any major problems just with potatoes.

Dunno, a large potato wedged in the politicians throat would solve quite a few of some :lol:

Spot on there Ferg :clap: ...add my name to that to-do wish list :thumbup:

 

[lovinglife]

reheating any previously cooked food to just warm has masive potential for food poisioning - rice is particularly dangerous as it has a certain bacteria that can't be killed no matter how long and how hot you heat it - it's the storing of the rice that has the danger not the reheating - cooling it straight away and getting it in a fridge asap gets round this - never reheat takeaway rice - you just don't know if it has been reheated before

 

[KennyS]

NHS position on reheating rice. I would seem to me, prudent advice for all foods really. I know my wife feels it necessary to let foods cool almost to room temp before putting in the fridge to keep from raising the temp of the fridge. Cooling in a cold container would speed the process....

http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51&SubCategoryID=215