Resistant starch - left the carnivore thread

(Bunny) #21

It also depends on the soil quality (deep non-horticultured ground soil pulled to the surface) of where the starch was grown, if your starch is grown in chemical fertilizers or hybrid species of rice, it would be a very poor quality starch or you live in the desert like bushmen and your pulling roots and tubers out of the ground to simply get some water your probably getting the best resistant starch Mother Nature has to offer?

If we are talking rice you would want wild rice not domesticated hybrids of the species; grown in real dirt (ancient sea beds) without chemical fertilizers.

Polished white rice alters (destroys) the nutritional value on top it being a hybrid.

Green bananas and Plantains are probably going to be the better resistant starch because the roots are embedded deeply in the ground but could still be chemically fertilized.

Raw sweet potato is another, I like to cut them into French fry sticks and stick them in the fridge inside a glass of water and eat them occasionally.

And of course there are regular potato’s which you have to boil and rinse two or four times, you don’t cut them, you leave them whole or they will turn into mush after boiling and cooling them in the fridge so many times. Also works great if your doing the potato only diet which produces high ketones.

Purple potato’s and lotus seeds (image below) are even better than high-amylose maize resistant starch (RS4) or any other form of resistant starch?


Quote from link above: “…Remember, though, that not all amylose is the same. In lab tests, the amylose in lotus seed and purple potatoes outperforms that found in high-amylose maize starch (RS4) by producing healthy gut bacteria more efficiently. (10, 11) …”

No Clear Requirement for Dietary Carbohydrates for Human Adults
(Bob M) #22

I’d like to see blood sugar, taken every 15 minutes via pinprick or preferably a CGM.

I stopped this process with rice due to high blood sugar.

(Bob M) #23

Egad, this study is crap. What they say in the Abstract is this:

In the clinical study, test rice II significantly lowered glycemic response compared with control rice (125±50.1 vs 152±48.3 mmol.min/L, respectively; p=0.047).

But what this means is this:

Does that “significant” lowering of glycemic response look “significant”? They still hit 7 (=126 US units), and was still higher two hours later.

Compare that with my blood sugar response caused by 1 pound of ground beef + 1 can anchovies:


Note that to interpret that graph, you also have to know that my blood sugar is highest just close to noon and lowest at night sometime. So, that 5.1 to 4.7 is a natural decrease occurring every day. I interpret this to mean that 1 pound ground beef + 1 can anchovies = absolutely zero blood sugar rise.

Meanwhile, that study says that if you want to eat a lot of rice, there’s a tiny, minimal, ridiculously small decrease in AUC (area under the curve). You’ll still get high blood glucose.

This is one reason why I gave up research in this area. The “benefits” are typically tiny, and then when it comes to probiotics, they really have no freaking clue what’s good, what’s bad, or whether your biome would even be affected by these.


Well, I go with my gut on this and get a nice mental boost from RS, which noticeably helps my keto brainz. Certain angles aren’t researched ever, anyways, the microbiome being a ‘new’ area of study. I did recently learn that apparently the microbial populations in our gut change in relation to food we eat, at about 20 minutes after eating the food.

We’re constantly changing!

@atomicspacebunny that’s really interesting about the purple potatoes… I wonder if it also applies to purple sweet potatoes which I recently discovered. I once tried lotus seeds, but they tasted like pondwater so I couldn’t get into them (though I love pickled lotus root!).

Green bananas fried in ghee and served with Lakanto syrup sure sound good… though dealing with a steady supply of the fresh proper green ones is more of a hassle for me in my present lifestyle. So I just looked into green banana flour instead and apparently once heated above 140 degrees F, the RS disappears. So green banana flour needs to eaten in its raw state, ack.

I use white basmati as it’s an ayurvedic thing - the hull is considered very heating when one partakes of various warming spices, and the straight starch is soothing to the gut, so I make it RS. I figure I get a ton of micronutrients other ways, so my little RS basmati ghee supplementation is part of how I keep it simple, as I often get it with indian or persian lamb takeout, and keep an easy supply in the fridge etc.

BUT I sure could get into fried green bananas w/ sweetener… (I used to eat them in the late 1980s when I frequented some Central American restaurants where I used to live). Yummmmmm yum noms noms! I’ll have to study up on this more…

(Bunny) #25

That also demonstrates an intolerance to oxidizing carbohydrates (increased intrahepatic and intramyocellular lipids or fatty deposits).

I would hate to be in a situation (inc. reduced beta and alpha insilets) where if I eat one little carbohydrate I get chronically elevated levels of insulin or blood sugars. That sounds really scary! eeew!

(Bunny) #26

Yes I think it has to do with the purple color giving it additional antioxidant properties besides the resistant starch, I like to eat them raw…lol

(squirrel-kissing paper tamer) #27

I love raw potatoes!

(Bob M) #28

Your post makes no sense. I ate no carbs. I have tons of data from carbs if you want to see it.

(Bunny) #29

Yes! I would really like to see your carbohydrate tolerance data plots.

That’s way more interesting and valuable to me.

I will also be taking into account your physical exertion or sedentary time and type of muscles being used.

(Edith) #30

If I try it, I’ll let you know.


Oh my WORD!

One can half fry some plantain, then flatten it better, than re-fry as semi-round disks for burgers. For RS, this would be green banana ofc. It’s stunning! (Based on my incretins protocol, I would still eat the meat first though… ) This recipe I saw today looks so wonderful, hope to try it someday.

(Bunny) #32

Thought this was worth reposting:

”…“Red meat and resistant starch have opposite effects on the colorectal cancer-promoting miRNAs, the miR-17-92 cluster,” said Karen J. Humphreys, PhD, a research associate at the Flinders Center for Innovation in Cancer at Flinders University in Adelaide, Australia. “This finding supports consumption of resistant starch as a means of reducing the risk associated with a high red meat diet.” …” …More

image link


[1] “…MicroRNAs (miRNAs) encoded by the miR-17-92 cluster and its paralogs are known to act as oncogenes. Expression of these miRNAs promotes cell proliferation, suppresses apoptosis of cancer cells, and induces tumor angiogenesis. …” …More

(Karen) #33

I like that you can reheat some resistant starches and not affect their usefulness.

(Karen) #34

But what about these n=1 experiments

(Doug) #35

If there’s a demonstrable need for more resistant starch/soluble fiber/ food for large intestine bacteria, that’s one thing. But I usually have to laugh or shake my head - people are talking about it on Facebook and it’s like, “Oh GOOD! Now I can eat rice again!!” And they’re massively obese and Type 2 Diabetic, and that rice is still almost entirely digestible starch… :roll_eyes:

If there really does need to be more in one’s diet, it sure seems to me like it’d be best to avoid all the non-resistant starch, if possible, if carbs, insulin, etc., are concerns. High-powered university laboratories have had many people doing many experiments, and over several days of heating and cooling cycles, a maximum of 5% or 6% is the limit thus far.

(Karen) #36

And there’s the issue. Ken Berry had a number of diabetics with continual glucose monitors check their blood glucose after eating, I think potatoes, that had been chilled. I believe they had huge spikes and blood glucose

(John) #37

I am not diabetic and don’t test my blood glucose. I get my resistant starch by adding 1 tbsp of unprocessed raw potato starch to a glass of cold almond milk. Once or twice a day. It supposedly provides 8 grams of resistant starch and no usable carbohydrate.

I have no way to tell if I am getting any benefit from it at all. However, I have read enough to where it looks like it may be reasonably beneficial for my gut bugs.

Doesn’t seem to hurt, though, and it is very inexpensive. I would not eat cooked-and-cooled rice or potatoes, though, because those DO bring along a pretty hefty carb load in addition to the resistant starch.

(Doug) #38

Karen, I’d think it would be almost the same as with no resistant starch at all, i.e. eating 20 bites of the cooked-and-cooled stuff would be like eating 19 bites of the non-treated stuff. Or 19.5…

(Bunny) #39

Heating and cooling starch does nothing.

You have to heat/boil, rinse and cool several times?

You have to remove the digestibles with the water?

These little tests about it raising glucose tells me they are overdosing with it? My blood glucose would sky rocket too if I sat their and ate a whole bunch of digestive starch?

Your supposed to use a little tiny bit and increase the dose a little tiny bit?

It is almost comical how people are so willing to disregard anything because they don’t try to do it correctly or because they don’t really pay attention?

Yeah I can see the glucose skyrocketing if you sit their and eat nothing but a potato that has been boiled and cooked once and then cooled!

It is much like becoming fat adapted you slowly increase the dose and even if your eating the SAD diet it will decrease your blood glucose.

I do it all the time and it works well!

What your trying to do is feed and build up an abundance of butyrate (a ketone body) producing microbes in the lower intestinal tract. It takes time to do this, it is not something that happens over-night.

You can also enhance it and speed up the process with resistant starch enemas.

You could skip the Idaho boiling the potato thing and just use sweet potato’s, un-ripe bananas, fried plantains, blue corn, purple potato’s, amylose maize resistant starch; there are many forms of resistant starch that vary in quality depending on resistants to digestion and the quality of the soil etc. some better than others but that does not mean you eat pounds of the stuff in one sitting?

I personally do not see it as a side dish on the dinner table, it is a supplement to be taken sparingly.

(Bunny) #40

Bottom line ancient humans were not running around eat meat everyday and if they were we would not be here, so resistant starch that feeds our gut bacteria and other sugars resistant to digestion is an essential nutrient.

Gbuconeogensis nor external butyrate is going to do that for your gut bacteria accept maybe amino acid eating bacteria which eats your mucosal barrier down to nothing and you get the slightest infection which leads to an abundance cancer proliferating microRNA’s from red meat and then you die of cancer which is self-defeating to say the least?

Again with the carb cycling - right or wrong?