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Resistant starches.

  • Thread starter Thread starter catherinecherub
  • Start Date Start Date
What ever you do don't make mistakes when reheating, RICE
Rice naturally contains the spores of a bacterium called bacillus cereus. If you cook rice correctly, then store in a calibrated refrigerator within two hours, you have nothing to fear. The problem comes when cooked rice is kept at an unsafe temperature for a long period of time as this allows the spores to breed. No amount of reheating after that can kill them, and eating the rice can cause diarrhoea and vomiting. Any food cooked and stored improperly can make you sick, but many people don’t know rice is a potential culprit.
 
If the wife does a Sunday roast. I might try a reheated roastie just to see what it does to my BSLs! Cooked in goose fat of course!
Can you do reheated chip butties?
 

I have read that before, but thinking back to the number of chinese takeaways that spent two or three days in the fridge, then a quick blast in the microwave..........
Maybe I was lucky, but I never had a problem.

Then again, it did get me in the end thinking about it.
 
My daughter told about us this a few months ago.Like you those takeaways were great especially left over currys. ( the amount of rice that is wasted in our house these days is crazy)
I am now going to find out why we should not use microwaves, perhaps not .
 
Weren't the people in the BBC programme non-diabetic? Surely they wouldn't have much of a glycemic response from cooked pasta because their pancreases work properly. I should probably watch the programme.

Have any T1s on here had a crack at eating cold/reheated pasta? What was your BG response.
 
SamJB said:
Have any T1s on here had a crack at eating cold/reheated pasta? What was your BG response.
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I've eaten cold pasta many times (as in Tuna & Pasta salad) but not let it go cold and then reheated it, something I shall have to try.
 

This is what I thought sam, because blood sugars can fluctuate because of different day to day activities, on going health problems ( good days and the bad days) how are we going to tell, properly, if there is a decrease in BS( I may have a good couple of days and then the painful ones which always has a rise in my BS)
.I have GF pasta, but don't eat a lot of it, I would like to give cold/ reheated pasta a try, maybe over the weekend ? best wishes RRB
 
noblehead said:
I've eaten cold pasta many times (as in Tuna & Pasta salad) but not let it go cold and then reheated it, something I shall have to try.
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Great, you can be my Guniea pig Noblehead! Report on here if and when you do it, I'm very interested in the results!
 
SamJB said:
Great, you can be my Guniea pig Noblehead! Report on here if and when you do it, I'm very interested in the results!
Click to expand...


Will do Sam, will have to watch the programme first.
 
I've eaten cold pasta in pasta salads many times, over the years, and am absolutely certain they had a bad effect on my bg.
It was pre BG meter testing, but you can still tell, can't you, if you know your body.
Of course, I have no idea how bad it would have been if the pasta hadn't been resistent starchified by getting cold.

And as for things like bread and crumpets and bagels being better frozen and reheated... well that has already been done.
The flour was raw, baked in an oven, allowed to cool, and then toasted (OK, not the case if you don't toast your bread, but you get my drift).
I suppose you could test to see if a normal slice of bread had more spike than a toasted one. But you'd have to eat it without butter or jam or similar.

I like the theory, but I'm not expecting it to be anything more than a small improvement.
And a small improvement on a big spike isn't going to do it for me.

My eating certainly won't be affected by this revelation!
 
There are several types of resistant starch some naturally occurring particularly in foods like pulses, some that some formed as in retrograding (ie cooled ) and some produced by industry using chemicals.
An intro:
http://authoritynutrition.com/resistant-starch-101/

This blogger has assembled a lot of info on resistant starch with several comments from n=1 experiments. He is into supplementing with resistant starch though some talk about using retrograding ie cooking and cooling.
(warning though his blogs on RS usually fine . I dislike this bloggers language and views in other posts and suspect others may feel likewise)
Potato salad results by someone who calls himself type 2 but also has LADA so insulin/resistant and insulin deficient Many links at bottom to other trials and to research (though you can get a bit lost following them)
http://freetheanimal.com/2013/09/a-...ds-amazing-results-with-resistant-starch.html

Personally, I've always made use of things known to lower GI and that includes foods with a lot of fibre of all sorts. So yes, I quite often eat potato salad with a vinaigrette and foods like beans/lentils that have a lot of natural resistant starch.. I haven't tried to use resistant starch in supplement form since I'd rather get my fibre from natural sources.
edit grammar
 
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I just watched the programme. The results of simply cooling the pasta are not significantly different to non-cooked pasta. The difference in BG was of the order 0.1 mmol/l, probably near the sensitivity of the BG meter.

The results of cooked and reheated pasta were, superficially, significant, however. The difference was between 0.5 and 1mmol/l. That is, however, with people with fully functioning pancreases pumping insulin out. The increase in BG was half that of cooked pasta.

I guess the only way to find out is to try it yourself, but don't expect to have a massive bowl of pasta for free. Perhaps best to try with wholemeal pasta that has a bigger GI and a small quantity of around 30 - 50g dried weight
 
I'd like just to be able to throw handful cold pasta in my salad for days out
 
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I tried it out last night, with 50g (dried weight) of wholemeal penne, cooked, cooled and then re-heated and eaten with some boeuf bourgignon and green beans. 6.1 pre dinner, 5.8 after 2 hours. Not a very scientific exercise, since I also had a glass of red wine with the meal, which I guess may have had a bearing on the end result.

Nevertheless, it was encouraging enough to convince me to repeat the experiment, perhaps mid week some time when I don't drink wine (it's a treat I save for the weekend).

Even if it only has a limited effect, it looks as if I may have found a way of bringing a bit of pasta back into my life.....
 

I would also urge you to test for a bit longer than the 2 hours, bearing in mind how some people react to it

Good luck, and let us know!
 
Sounds very encouraging. I'm going to have a go this week. The convenience and stodge of pasta is definitely something I've missed.
 
AndBreathe said:
I would also urge you to test for a bit longer than the 2 hours, bearing in mind how some people react to it

Good luck, and let us know!
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As it happens, I tested again before I went to bed (therefore a couple of hours after the 2 hr post-meal one) - 6.3. About 7.5 this morning but I still get morning liver dumps, though not as noticeable as they were 3 months ago, and that's not out of line with my usual waking reading.
 
I am not being derogatory but I often wonder if people on here have type 2 diabetes 2 ryvitas and a potato salad and a hba1c of 6 and you returned a reading of 5.8 if I had that small meal my bloods would have been in double figures
 
With those sort of readings I say you do not have diabetes these reading are the readings of a none diabetic
 
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