• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Resistant starch - Trust Me I'm a Doctor

M

mike944

Active Member
Messages
30
Long time since I've posted, but just by chance caught an episode of Trust Me I'm a Doctor on TV and thought it may be of interest. Basically they were discussing "Resistant starch" which I had never heard of. If starchy foods such as pasta and potatoes are boiled then allowed to cool then some of the starch converts to resistant starch. What they found is that with pasta if it is then re-heated even more of it becomes resistant starch.

Interestingly for us this means that resistant starch does not digest like normal starch and does not increase blood sugar as the starch is resistant to enzymes that break it down. In fact the resistant starch passes through the body undigested and becomes dietary fibre instead, which is good. The results on blood sugar test were pretty dramatic, much lower spike and a faster drop off. It basically half's the carbs.

I try and low carb but do like a spag bol now and again. I'll be prepping the pasta in advance next time, chilling it and then reheating it. I would be interested to see what happens if you boil, cool then roast potatoes.

http://en.wikipedia.org/wiki/Resistant_starch
 
The Trust me Im a Doctor programme on BBC2 was fascinating and the pasta experiment was brilliant. If anybody missed it it would be worth watching on catch up.:)
 
For me and most would have to avoid the the sauce as this would be high in sugars and carbs, but I am going to experiment with other foods as to the effect of chilling then reheating.
 
nosher8355 said:
For me and most would have to avoid the the sauce as this would be high in sugars and carbs, but I am going to experiment with other foods as to the effect of chilling then reheating.
Click to expand...

I always make my on variant of sauce, so I know what's in it. :)
 
wonder if it works for pizza , oh now that would be amazing. please oh please let this be possible
 
yes, it just made me wonder.....if reheating made the proteins in the starch resistant to digestive enzymes, could there be some way to have a similar reverse effect on the body's resisting insulin as in type 2 diabetes.?
 
Do you think maybe 'they' are trying to sell more ready meals by promoting reheating of carbs? It would make sense since the carbs are the cheapest bit of the ready meal, very few ready meals don't contain carbs and very many contain pasta. All this talk in the media about healthy eating and diabetes is probably hitting sales.
 
mike944 said:
Long time since I've posted, but just by chance caught an episode of Trust Me I'm a Doctor on TV and thought it may be of interest. Basically they were discussing "Resistant starch" which I had never heard of. If starchy foods such as pasta and potatoes are boiled then allowed to cool then some of the starch converts to resistant starch. What they found is that with pasta if it is then re-heated even more of it becomes resistant starch.

Interestingly for us this means that resistant starch does not digest like normal starch and does not increase blood sugar as the starch is resistant to enzymes that break it down. In fact the resistant starch passes through the body undigested and becomes dietary fibre instead, which is good. The results on blood sugar test were pretty dramatic, much lower spike and a faster drop off. It basically half's the carbs.

I try and low carb but do like a spag bol now and again. I'll be prepping the pasta in advance next time, chilling it and then reheating it. I would be interested to see what happens if you boil, cool then roast potatoes.

http://en.wikipedia.org/wiki/Resistant_starch
Click to expand...
 
I saw that too. Looks interesting doesn't it. I do boil my roast potatoes before I roast them, not for long, just enough to soften the outsides. Then I drain them, pour in a drop of olive oil, put the lid on and shake them around before putting them in the oven. My partner has eaten these a few times without any dire results.
 
Back
Top