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Resistant Starch as a treatment for type 2

C

Cowboyjim

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http://www.controlled-trials.com/ISRCTN10727538/
Dietary fibres in the diet, such as resistant starch, are known to have many health benefits especially regarding large-bowel health. Initial studies in our group have shown that resistant starch has beneficial effects on the insulin response in healthy subjects and those at risk of developing diabetes.

Due to these findings the current study has been designed to look at the effects of resistant starch in subjects who have well controlled type 2 diabetes and investigate whether there is an improvement in glycaemic control when resistant starch is consumed in addition to an individual’s normal diet and treatment.
 
Intersting Jim, after a bit of googling it appears that letting potatoes, rice and pasta etc cool down before eating increases the resistant starch effect, so I shall have to test some potato salad some time soon and see what effect that has on my bg levels, I dont think Ive eaten any since my diabetes diagnosis, bring on the potato salad and cold vegetable rice :thumbup:
 
Now you're talking!!! I'll give this a try myself!

I absolutely LOVE the Lidl Potatoe Salad - but I've felt a little groggy after eating it. Never checked my BG afterwards, though.

perfect excuse to buy a tub and check it out! :thumbup:
 
And the Mayo should help slow things down as well Pat :thumbup:
 
Good point. I've tried the one with a yoghurt dressing (bloody lovely it is) - but if that's lower in fat than the mayo dressing it might have an effect on the speed at which the resistant starch is absorbed...

Mayo dressing it is, then.

Damned shame they comne in such big tubs, though. :wink:

UK_03560_90_b.jpg
 
A vinaigrette dressing will work well.
In this study they used a vinaigrette made from 8g of olive oil to 28g vinegar.

Cold storage of boiled potatoes increased resistant starch (RS) content significantly from 3.3 to 5.2% (starch basis). GI and II of cold potatoes added with vinegar (GI/II=96/128) were significantly reduced by 43 and 31%, respectively, compared with GI/II of freshly boiled potatoes (168/185). Furthermore, cold storage per se lowered II with 28% compared with the corresponding value for freshly boiled potatoes. CONCLUSION: Cold storage of boiled potatoes generated appreciable amounts of RS. Cold storage and addition of vinegar reduced acute glycaemia and insulinaemia in healthy subjects after a potato meal. The results show that the high glycaemic and insulinaemic features commonly associated with potato meals can be reduced by use of vinegar dressing and/or by serving cold potato products.
Click to expand...
(II =insulin response)
see http://ginews.blogspot.com/2009/03/curly-questions.html
 
I wonder what happens if you boil the potatoes, let them cool right down and put them in the fridge overnight, then fry or roast them in goose fat? :think:

Viv 8)
 
viviennem said:
I wonder what happens if you boil the potatoes, let them cool right down and put them in the fridge overnight, then fry or roast them in goose fat? :think:

Viv 8)
Click to expand...

Apparently heating beyond warming makes them revert to the pre "resistant starch" form so not as good :thumbdown:
 
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