experiment--resistance starch potatoes

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experiment--resistance starch potatoes


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Old 08-25-2012, 23:24   #1
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Default experiment--resistance starch potatoes

Today I tested what resistance spuds would do to my BG. I boiled some smallish red potatoes in the skin yesterday and refrigerated overnight.

My lunch was very low carb and high fat - chicken salad with mayo, celery sticks with cream cheese, sliced cold potato (approx. 1/4 cup) spread with margarine, salt and pepper (one of my favorite foods from the past). SF gelatin with sour cream.

81 pre-meal
80 1hr pp
83 2 hr pp
84 3 hr pp

I was going to do 4 hr and 5 hr, but don't see the point in it now. There has been NO CHANGE in BG

Gosh. This is unbelievable.

Now the bad news. Potatoes is on my list of food sensitivities, so will not be able to have them very often - maybe once a month. If I endulge in potatoes too much my head acts like I have a sinus infection.

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Old 08-25-2012, 23:32   #2
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Hallelujah! <except for the part about sensitivity to spuds >




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Old 08-26-2012, 00:21   #3
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72 4 hr pp

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Old 08-26-2012, 02:20   #4
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This is terrific. I'm guessing a pivotal part of the issue would be eating them cold as opposed to making something where they need to be warmed. Fine with me - c'mon potato salad!!!




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Old 08-26-2012, 02:29   #5
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Congrats on the success!

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Old 08-26-2012, 02:45   #6
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Veejay, you give me hope!

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Old 08-26-2012, 03:36   #7
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Thats just great, I'm really glad they worked for you.

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Old 08-26-2012, 04:05   #8
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Quote:
Originally Posted by Shanny View Post
This is terrific. I'm guessing a pivotal part of the issue would be eating them cold as opposed to making something where they need to be warmed. Fine with me - c'mon potato salad!!!
Was thinking the same thing. Cold it is.

I'm now wondering if resistance starch can be made from sweet potatoes - which I am NOT allergic to!!! I could be just as satisfied with sweet potato salad.

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Old 08-26-2012, 05:37   #9
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Quote:
Originally Posted by VeeJay View Post
Today I tested what resistance spuds would do to my BG. I boiled some smallish red potatoes in the skin yesterday and refrigerated overnight.

My lunch was very low carb and high fat - chicken salad with mayo, celery sticks with cream cheese, sliced cold potato (approx. 1/4 cup) spread with margarine, salt and pepper (one of my favorite foods from the past). SF gelatin with sour cream.

[/I]
Ok VeeJay, just one question; how were these considered resistance spuds? Also, why did you use margarine and not butter on the potatoes? Just a question. Also, SF gelatin with sour cream? I've never tried that, but it sounds really good. Do you make the gelatin normally (with the hot water and cold water) and just add the sour cream? Or do you put the sour cream on it when it is gel already?

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Old 08-26-2012, 05:41   #10
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Remember VeeJay is severely sensitive to dairy. http://www.diabetesforum.com/diabete...out-dairy.html




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