Resistant starch - still a "thing"?

[LittleGreyCat]

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?

 

[IanBish]

I've tried reheated refrigerated pasta, frozen toasted bread, and boiled, chilled and fried potatoes. It made hardly any difference to me.

 

[lovinglife]

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!

 

[ianf0ster]

It seems to work with some starches for some people -didn't work with rice for me, didn't try anything else.

 

[KennyA]

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.

 

[becca59]

I always pre cook pasta cool quickly by running under water and plunging into boiling water. It has made a huge difference to the amount of insulin I require.

 

[Antje77]

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.

 

[lessci]

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