My Resistant Starch Experiment

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My Resistant Starch Experiment


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Old 09-05-2012, 00:20   #1
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Well, today was the day...the red potatoes were washed and boiled and refrigerated for two days. I made the potato salad as ever and ate 1/2 c. at BG of 106 and then tested at 1 hr...104, 2 hr at 102, 3rd hour at 106 and am coming up on 4th hour and Whee! On the surface it appears that worked fine. I'm hungry so I'll probably not be able to test at 4 hours after, but I may try...Whoopee, it's at 103, so I'd say it had no effect! One more food I can add with no effect, altho' I'll continue to eat it watchfully and carefully over time!

No effect so far!




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Old 09-05-2012, 00:28   #2
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That's great! Now the question is: how did it taste? Was it like reacquainting with a lost love?

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Old 09-05-2012, 00:42   #3
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That is good news. I am also able.to eat pototoes but if those potatoes are french fries or fried in any way, Im done. Ill have a half a twice baked potato every other weekend. Loaded with sour cream, bacon and chive, all whipped together.

Its nice to have a forbidden food in your arsenal. I love it.

Im also lucky with corn on the cob, only one though.

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Old 09-05-2012, 00:53   #4
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Woopee! It's like magic. Woosh,,,All the carbs disappear.

My experiment was successful, too.

I also tried it with sweet potato. Obviously it did not become resistant starch when refrigerated. Spiked me 40 pts - and that was for about 2T's worth of cold sweet potato. (As a comparison, I tested the same amount the day before while they were hot - spiked about 60 pts.)

Tried the unripe bananas. Not as good a deal as potatoes for me. Spiked about 30 pts.

So, it's white potatoes or no potatoes.

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Old 09-05-2012, 01:13   #5
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'Course I don't know what not refrigerated would do to me....Guess I'll have to make regular for friends and this way for me. Also, note I used new red potatoes, not white ones...not sure that makes a difference, but perhaps it could in how 'ripe' they would be? Not something I make a lot except for summer weather and barbecues. I used to make it and eat it like a meal!




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Old 09-05-2012, 01:46   #6
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Excellent!! I am so glad to see your results Pat!! I was going to search for the other thread on resistant starch to look for any tests. I have two small red potatoes in the fridge that I boiled yesterday. I'll let them sit one more day and try them tomorrow for dinner. I am so crossing my fingers!!!

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Old 09-05-2012, 02:18   #7
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Man thats just great they worked for you.

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Old 09-05-2012, 03:01   #8
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One thing to keep in mind, and I learned this last night.

It seems that if you mix the resistant potatoes with any sort of "normally prepared" ones, the resistant ones lose their effectiveness.

I had my potato salad at a friends BBQ over the holiday weekend. Since it was a social gathering I had 3, I say again 3, BBQ potato chips. Foom! 136 an hour later. Back down to 100 at 2.5 hour mark.

Just something to be aware of and consider.

Sent from my iPhone

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Old 09-05-2012, 03:15   #9
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I chose quite small potatoes because there would be a higher ratio of skin, which shouldn't spike us so much. And I chose new red potatoes because they're more waxy and have more moisture . . . less starch to begin with. So happy it's working for some of the rest of you!




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Old 09-05-2012, 21:18   #10
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I just caught this thread and have tried this myself. I boiled small new potatoes and let them sit in the fridge for two days. I ate them with grilled chicken and salad and had the smallest of spikes. I am very chuffed . . .thanks for the great idea, I will be experimenting with more spuds soon!

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