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Type 2 Resistant starch

oldsteve said:
However, it seems that no-one so far has tried the raw potato starch with any degree of success.
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I have no need to try it, as we can get lower carb potatoes here in Australia called Spudlite's.

I cook a bag full up in the microwave, then let them cool down before I put them in the fridge, I then reheat them when I want potatoes in my meal.

https://spudlite.com.au/
 
Mr_Pot said:
You are assuming people eat food just for its nutritional value
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Well to be honest that is the main reason for eating isn't it?
All the rest is treating food as either entertainment or reward.
Some may think thats a good thing.. I found it got me into lots of trouble and ended up here..
 
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oldsteve said:
However, it seems that no-one so far has tried the raw potato starch with any degree of success. I'l just have to bite the bullet and give it a try, meter at hand. I'll report back with the results.
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If you are experimenting, rather than resistant starch, how about reducing the amount of starch in the potato? I remember making rösti potatoes, when they are grated and squeezed, loads of starch runs out. I haven't tried the effect on bg myself as I have given up potatoes, but I would be interested to know if it makes any difference.
 
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