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Resistant starch - still a "thing"?

LittleGreyCat

Well-Known Member
Retired Moderator
Messages
4,441
Location
Suffolk, UK
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Resistant starch article

I recall discussions on this from a few years back but my inept search terms don't really find much currently on the Forum.
It used to be about, for example, boiling potatoes, cooling them, then refrying them.
Boiling then cooling pasta.

Does anyone actively pursue this as part of a diet?
 
Potatoes can sometimes work for me - especially if they are roasted afterwards. Anything else I’ve not really tried - apart from pasta which didn’t work - which made me very upset!
 
The only thing I can report is that day old potatoes fried up in the morning for breakfast with no other carb involved do not seem to have any appreciable impact on my BG.

That said, it's possible that a) breakfast being a rarity or b) the quantity of animal fat involved or c) both the above or d) something else entirely is the key factor rather than reheated starch.
 
Potatoes - Yes Tinned ones work best for me. Rice - limited, Bread - sadly no, Pasta- not attempted recently as I tend to use Black bean or Edamame pasta if I really want some
 
Thanks to all.
The question was prompted by an unexpected reaction to refried potatoes.
 
Antje77 said:
I tried boiling, freezing, reheating with all major carbs and it doesn't make any difference in my insulin dose or timing.

We're not all the same though, and I think @Annb uses this method with some success.
Click to expand...
It's an odd thing - sometimes it works but other times it doesn't. When it's working, I can even eat risotto but it's only occasionally that I could get away with that. There must be other factors involved. I don't think bread ever works for me but potatoes and rice generally do, taken sparingly. Pasta, I don't think it works made with wheat so I generally use one made with chickpeas which is not quite so high in carbs.

I have seen posts which indicate that the method works for some people but, as @Antje77 says, we're not all the same. My brother (not diabetic but HBa1c level higher than his GP would like) has tried overnight porridge with some success. Definitely wouldn't work for me.
 
LittleGreyCat said:
Does anyone actively pursue this as part of a diet?
Click to expand...
Not actively but I am lazy and usually cook enough food to put a portion or two in the fridge for the next couple of days.
My daughter calls this leftovers. I call it pre-made dinner.

This came up a little while back there I looked into retrogradation, chilling cooked carbs over night, changing the carbs to resistant starches, can lower GI and calories promoting weight loss in some.
Some reports say chewing this food undoes all this.

As with everything in life you have to treat it as a fisherman's friend, "suck em and see"
 
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