Type 2 Resistant Carbs

[nsh2111]

I tried to search but could not find what i wanted to ask.

I have seen people mention about reheated pasta, potato etc.

My question is whether every food which has carbs becomes resistant after a night in fridge OR its only certain type of food/carbs that get converted to resistant =.

Also, what %age of bad carbs ( for lack of better word) remain after food had been left overnight in fridge. If I boil potato's worth 100 gm NET Carbs, what will be the value of net carbs next morning?

I am asking this as I am experimenting with foods and while I try to find low carb alternatives, sometime I crave for bombay potato or a slice of pizza or rice and kidney beans.

PS: I am happy to eat them cold

N

 

[DCUKMod]

I tried to search but could not find what i wanted to ask.

I have seen people mention about reheated pasta, potato etc.

My question is whether every food which has carbs becomes resistant after a night in fridge OR its only certain type of food/carbs that get converted to resistant =.

Also, what %age of bad carbs ( for lack of better word) remain after food had been left overnight in fridge. If I boil potato's worth 100 gm NET Carbs, what will be the value of net carbs next morning?

I am asking this as I am experimenting with foods and while I try to find low carb alternatives, sometime I crave for bombay potato or a slice of pizza or rice and kidney beans.

PS: I am happy to eat them cold

N

Like all things diabetes, there is no firm answer to your query. You really do need to do your own experiments with careful testing with once cooked, then also with exactly the same food reheated.

For me, I didn't notice any material difference, but then there was nothing I was kicking and screaming to eat, or eat more of by the time I tried it out. Others have found a bit differently for themselves.

Good luck with it all.

 

[xfieldok]

Pizza is no problem. Lookup fat head dough. The recipe is far too much for us so I use what I need and put the rest in a plastic bag and keep in the fridge.

As well as the pizza, I make garlic bread, I use lurpack garlic butter. It is very filling.

 

[nsh2111]

Like all things diabetes, there is no firm answer to your query. You really do need to do your own experiments with careful testing with once cooked, then also with exactly the same food reheated.

For me, I didn't notice any material difference, but then there was nothing I was kicking and screaming to eat, or eat more of by the time I tried it out. Others have found a bit differently for themselves.

Good luck with it all.

Thanks. I was just looking for general guidelines ( if there are any) on resistant carbs based on peoples experience/ research.

I understand I have to try it myself to find what works or not but my query was more around science/ hard facts behind resistant carbs. May be its not a straight fwd case of net reduction in NET carbs but rather your body's reaction to them.

 

[DJC3]

May be its not a straight fwd case of net reduction in NET carbs but rather your body's reaction to them.

That is how I understand it certainly, and is probably why some people can tolerate a bit of reheated spud, and others still get a spike.
Good luck with your testing.

 

[Mr_Pot]

Try searching for Resistant Starch rather than resistant carbs.