Better to kill yourself slowly

(Joey) #1

Just what we needed! New ideas as to how one can drag out the pace at which insulin resistance damages our tissues. Great news! :roll_eyes:

(Bob M) #2

The amount of resistant starch created is … so small. To me, it’s not worth it. On the rare occasions I want to eat rice, I just eat it hot.

#3

Can’t agree, can’t look at everything from a Keto lens, we’re far from the majority out there. A normie reading that would learn a lot they didn’t know.

Over time, all those quick surges in blood sugar can hurt your health, Patterson says. They can contribute to insulin resistance and just leave you feeling tired.

“If we don’t have these spikes and dips in our blood sugar, then we tend to have more energy and just feel better,” she says. These spikes are especially problematic for people with diabetes. Over time, they can cause strokes or heart disease, according to the National Institute of Diabetes and Digestive and Kidney Diseases.

People learning some tricks to help mitigate blood sugar spikes is a good thing. Expecting the 99% to stop eating carbs in unrealistic.

(KM) #4

I think the bottom line is, does it help people actually live better and less medically dependent lives or, as Joey said, just drag out lifespan with no commensurate health or healthspan improvement.

(Joey) #5

Totally unrealistic. It would also drive up meat prices beyond what some of our friends could afford. :wink:

#6

I am stuck in the beginning at the moment…

Whole grains, like brown rice and whole wheat, fall squarely into the nice category

Egg and liver in my case but each to their own!

It is said that the whole stuff has more protein. I just looked at rice and it doesn’t seem the case. But I (especially with my 130+ g protein need) always looked strange to people who used grains as an important protein source… Yes, one can get a significant amount protein from them but that’s some bodybuilder level grain consumption and still not THAT much. And oats have twice as much protein than rice if the data I looked up are right…

I don’t think it’s bad if one eats quick sugars anyway. If the amount and/or timing is right. I usually don’t like bashing items without caring about the circumstances - unless if they are truly bad. Isn’t it true that if one eats bread with other stuff (not carbs), that slows down the sugar absorption…? Better than bothering with resistant starches, I had enough of the topic when it was popular on this forum quite a few years ago… Sounded very useless to me.
But I always met it as mitigating problems, not as a super nutrient… Whatever that is.

But what if there’s a way to make the naughty carbs a bit nicer?

But what if there’s a way to NOT consuming quick carbs in big quantities all the time?

So when you eat the cold, leftover rice

Instead of warm, moist, freshly made sunny side ups or warm fatty roast and all the other better options, I won’t write a long list here but could… Yep, sounds very inviting… :smiley: It says it can be reheated but I don’t believe it. I don’t believe cold rice is good for my body to begin with so I just stop.

“It’s so hard to eat enough fiber,”
It’s very easy IMO but it definitely helps if one doesn’t need it (like me), that’s sure…
Cooling the rice makes lots of fiber?

“Just be sure to use olive oil instead of mayonnaise,” she says.

Why? What kind of mayonnaise?

“Resistant starch is one of their favorite foods,” Nagpal says. “It’s the most important starch for the health of your microbiome.”

I suspected but I am very sure now, they don’t talk about people like me. Not like I know my microbiome but it does its job just fine with the varied but usually very low amount of fiber.

These molecules also help to keep you satisfied between meals

Satiation doesn’t work that way, it’s highly individual. Good, satiating food in the right quantity keeps us satisfied between meals and anything really carby just can’t fall into that category for me - and many others I suppose.

Yep, IDK who wrote about it on this forum, possibly multiple people but I remember this. It just doesn’t worth the hassle… For the ones who doesn’t lose interest in rice after it’s not freshly made.

Indeed but as far as I know, it barely helps anything. And it may make people want to eat those items happily, feeling good about it even if they could try to eat less of them. No one stops eating carbs and I eat plenty of it (okay, from a carnivore viewpoint but still, I eat more than maybe most ketoers) but it doesn’t mean we can’t lower the amount. Grains bring carbs like crazy, there is a reason I mostly avoid them. Of course, not everyone need to worry about that, people thrive on different diets. But for many, less grains could be useful. Less added sugar would be my first step but too much starch is bad too. I don’t think it’s usually very hard to replace part of it with something better if someone’s health is at risk, at least try it instead of thinking it’s just fine, chill and nuke and super nutrient, yay!
I am pretty sure that the wonderful picture the article paints is very far from reality.

#7

Haha, that’s why I’m against the banning of lab meat, tell EVERYBODY to eat it, drive down demand of the real stuff so I can afford to live on Ribeye!

(Bob M) #8

I doubt for the 99% that this is much of a benefit. For instance, in the meta-analysis they cite, they had 5 types of resistant starch. The one where you heat and cool then reheat and eat is type 3:

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For this, what they say is:

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When I started keto, the “in” thing for people to do was take resistant starch (potato starch mainly, which is what I used) and “probiotics” to try to manipulate the biome. I really could not find a benefit, but if you want to try this, start at teaspoons of resistant starch, because adding too much too soon really causes issues. I mean gas, all kinds of trouble.

I was able to stay in ketosis (back when I generated a lot of ketones) even while eating potato starch.

But whatever improvement you’d get by heating, cooling, then reheating things like potatoes or rice will be so small that it’s probably not much benefit in the relative scheme of things.

Anyway, this says there’s a benefit:

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Hard for me to believe that going from 99.36 g of rice (per 100g) to 98.35g of rice (per 100g) does anything, but they found a 22% decrease in blood sugar (“Incremental area under the blood glucose response curve (IAUC) was calculated.”). I’m not convinced.

From the actual study:

image

Doesn’t seem like a lot, though they make it appear like a lot.

(KM) #9

OR … Stop. Eating. Nutritionally-devoid :poop:. I.e., “SENS”.

(You've tried everything else; why not try bacon?) #10

Resistant starch? Again? Oy!

The last study I read suggested that the recommended heating and cooling process could increase the amount of fibre in the rice from something like 1% to 1.6%. Or was it from 2.3% to 2.45%? I no longer remember, and I didn’t want to expend the energy it would have taken to bookmark the link in my browser.

Read the study this article is based on, and you will find a minuscule clinical effect. As Austin Bradford Hill is said to have remarked (and if he didn’t, he should have), “If the observed clinical effect isn’t at least 2.0, the study isn’t worth getting out of bed for.”