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Resistant starch Have any of you tried it ?
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<blockquote data-quote="Yorksman" data-source="post: 524838" data-attributes="member: 55568"><p>I've never tried things with potato starch and didn't know it was supposed to be resistant. If it is, I will try it. Thüringer Potato Dumplings are made of it and they are yummy. I have to say though, I have my doubts about how resistant it is.</p><p></p><p><img src="http://rezepte.t-online.de/sites/default/files/imagecache/recipe-300x169/images/recipes/thueringer-kloesse.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p></p><p></p><p>There are many different types of carbohydrates. Humans only digest the alpha carbs, the beta carbs, which are cellulose based don't get digested at all. Typically we'd get this from the husks in whole grains and we used to call it roughage. You need to be a cow to digest it.</p><p></p><p>Alpha carbs too come in many forms and beans, peas and lentils contain a lot of oligosaccharides. These too do not get digested by enzymes but are broken down by bacteria. This is why they typically give you wind. They are carby but we lack the enzymes to break them down into the simpler saccharides. I eat a lot of pulses and they have no effect on my blood sugar levels.</p><p></p><p>Some carbs can be chemically altered to become resistant. Typically you get these in sugar substitutes. Some other carby foods such as potatoes however, have their starch changed by cooking and cooling. It's a process called retrogradation. The native natural starch is dissolved in water during cooking and if left for a long enough time in a cool temperature afterwards, the dissolved starches form crystaline structures with hydrogen bridges. Retrograded starch is less digestible than the starch in the original potato.</p><p></p><p>But, I don't know what recipes create this process.</p><p></p><p>Wiki has a page on <a href="http://en.wikipedia.org/wiki/Resistant_starch" target="_blank">resistant starches</a> which appears to bear out what you write.</p><p></p><p>I've got to give those potato dumplings a go now</p></blockquote><p></p>
[QUOTE="Yorksman, post: 524838, member: 55568"] I've never tried things with potato starch and didn't know it was supposed to be resistant. If it is, I will try it. Thüringer Potato Dumplings are made of it and they are yummy. I have to say though, I have my doubts about how resistant it is. [IMG]http://rezepte.t-online.de/sites/default/files/imagecache/recipe-300x169/images/recipes/thueringer-kloesse.jpg[/IMG] There are many different types of carbohydrates. Humans only digest the alpha carbs, the beta carbs, which are cellulose based don't get digested at all. Typically we'd get this from the husks in whole grains and we used to call it roughage. You need to be a cow to digest it. Alpha carbs too come in many forms and beans, peas and lentils contain a lot of oligosaccharides. These too do not get digested by enzymes but are broken down by bacteria. This is why they typically give you wind. They are carby but we lack the enzymes to break them down into the simpler saccharides. I eat a lot of pulses and they have no effect on my blood sugar levels. Some carbs can be chemically altered to become resistant. Typically you get these in sugar substitutes. Some other carby foods such as potatoes however, have their starch changed by cooking and cooling. It's a process called retrogradation. The native natural starch is dissolved in water during cooking and if left for a long enough time in a cool temperature afterwards, the dissolved starches form crystaline structures with hydrogen bridges. Retrograded starch is less digestible than the starch in the original potato. But, I don't know what recipes create this process. Wiki has a page on [URL='http://en.wikipedia.org/wiki/Resistant_starch']resistant starches[/URL] which appears to bear out what you write. I've got to give those potato dumplings a go now [/QUOTE]
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