COMMENTS FOR POTATO I.E. STARCHES FOR DIABETIC'S

The use of potato starch for diabetic's
Their are 30 million diabetic diagnosed as such. Many are not diagnosed and now one of the growing diseases..

1. All the posts thus far on RS (90 posts and thousands of comments as of Mar, 2014).
2. Lots of research here & here.
3. My latest Resistant Starch-Based Dietary Guidelines (a must read to get an overall sense).
4. Lots of comments from readers reporting the benefits they've seen.
5. Isolated RS—Like Bob's Red Mill Potato Starch (NOT to be confused with FLOUR)—has zero carbs if taken raw, because you don't digest it, your gut bugs do and if they don't, it passes right through. On average, humans can process about 60g per day. If cooked, it's about 10g carbs per TBS (per the label) of rapid digesting starch. Don't cook it unless you intend to, like for thickening a sauce (see here).
6. Another supplemental source is Plantain Flour.
7. There is also green Banana Flour, now.
8. Here's a long list of foods that contain RS. Some of the highest sources in food is cooked and cooled rice (parboiled is the highest, also lowest GI by far), cooked and cooled beans (prepare by traditional 24hr+ soaking), and cooked and cooled white potatoes. Sweet potatoes have almost no RS. Cooking and cooling forms RS3, a retrograde RS that remains intact when the food is reheated. Fried rice from out of the fridge is ideal for an RS food source.
9. Per number 2, your BG won't rise no matter how much isolated RS you consume (such as the potato starch). Moreover, it will significantly blunt spikes from other foods, a "second meal effect" that persists for hours, even into the next day. Regular consumption lowers both fasting BG and blunts spikes from other foods eaten anytime, so dose timing is unimportant if taken regularly. This blunting is most profound on a normal carb intake. In ketosis, there is little blunting (see here).
10. The benefits most commonly touted are: lowered  fasting BG, BG blunting, better sleep, increased energy, well being and calm, mental clarity, vivid dreams, curing of chronic constipation and infrequency, soft stools, satiation with gentle hunger, and increased body temperature (I think I got them all...let me know if I missed any).
11. The problems most commonly reported are: flatulence and headache. Most have reported having flatulence, but for most it diminishes over time. It seems most prominent when taken with food and least when taken in water on an empty stomach. Taken with beans can be a hilarious experience if you're up for it. For some, going periods of 2-3 days now & then without supplementing seems to help get beyond it. Headaches have only been reported by a handful of people. One or two reported intestinal distress, but I chalk that up to oversensitivity to flatulence.
12. Most of the studies use 30g of potato starch, which is 4 tablespoons. Above 60g will probably pass on through. Many have begun with 1TBS per day, and increased up to 4 each week. However, dose, frequency, how it's administered (with food, kefir, yogurt—cool or warm—or just water by itself) is something each person has to experiment and figure out for themselves.
13. In general, even targeting RS foods will probably at best yield 10g of RS daily. Thus, supplementation is a good idea to get into the 20-30g range which, as stated, is what so many studies have used to document many of the benefits we've been touting. Paleoman had a far wider variety of high RS foods that just isn't in our diets commonly (cattail and tree pollen, anyone?).

The Starch Solution For Diabetic

We have always been starch eater in history. This is a must read for the so called the protein eaters. His book is called THE STARCH SOLUTION, by John McDougall a MD http://shermsorganicnews.blogspot.com/2014/03/starches-are-better-for-diabetics.html


It sounds correct to me as I noticed on a vegan diet my insulin's numbers came down and the starch and potatoes were OK. But, because of the pressure of our so called experts I was unable to write about it yet even though I did lose 50 pound and ate a lot? I now eat more vegetarian, but cut back on all the hormonal dairy.
The resistance, in this case, comes in the form of so-called resistant starches, certain kinds of carbohydrates that resist digestion in the small intestine and enter into the large intestine, or colon, mostly in the same form they entered your mouth.


These starches — found in seed hulls, parts of corn and beans, and in room-temperature rice and pasta — can ferment in the colon to promote the growth of "good" bacteria and have many other beneficial effects. Researchers at the University of Colorado Denver summarize these benefits in a review paper in the current issue of the journal Current Opinion in Gastroenterology. The review includes the researchers' own findings concerning resistant starch and weight control.


 [The Scoop on 7 Perfect Survival Foods] Starch vs. fiber The word "starch" often is confused with fiber. Both are complex carbohydrates, and both are important for good health. But starch, for the most part, is highly digestible; and fiber is not. Starches are found in root vegetables, tubers, winter squashes, grains and legumes. Your body starts digesting these starches from the moment you start chewing, extracting nutrients and energy. Fiber is more like the natural packaging for fruits and vegetables, such as the skin or the rigid cellular walls of plants. The human body does not absorb nutrients or energy from them. Soluble fiber dissolves in water, making food more viscous, slowing digestion, and prolonging the feeling of fullness. Insoluble fiber absorbs water and promotes regular and firm bowel movements.
Resistant starch has properties of both soluble and insoluble fiber, said Janine Higgins, lead author on the review paper and associate professor of Pediatrics at the University of Colorado School of Medicine. There are five different forms of resistant starch, she said, and each kind reaches the colon largely unscathed to do its handiwork. Cures what ails you Resistant starch might sound like some kind of miracle cure-all, but independent studies have found this substance, more so than ordinary dietary fiber, can help: kill precancerous polyps in the colon; prevent diabetes by improving insulin sensitivity and regulating blood sugar; maintain healthy body weight; reduce inflammation; prevent or treat inflammatory bowel disease; and help promote the growth of beneficial bacteria in the gut.
. In 2010, scientists at Virginia Polytechnic and State University reported that resistant starch might also protect against breast cancer. So, how can a bit of indigestible starch do all this?


RE: ARE STARCHES FRIEND OR FOE?
"Resistant starch is a very good substrate for fermentation," Higgins told LiveScience. "Instead of being digested by amylases in the upper digestive tract, it passes to the bowel, where it is fermented by bacteria into short chain fatty acids (SCFA). SCFA are acidic, so they lower bowel pH, which facilitates proliferation of good bugs and inhibits growth of pathogenic bacteria. All of this extra fermentation and availability of SCFA provides fuel or energy for the colonocytes [cells lining the colon], which are a barrier against infection.


" Safe Carbs on a low-carb diet: answers "Therefore, the lining of the bowel thickens and becomes healthier, and more good bugs colonize and thrive. "In this way, resistant starch acts as a probiotic. Resistant starch also has some of the properties of insoluble fiber, so it increases stool bulk and decreases transit time, both of which are indicators of bowel health."
 Also, butyrate, a type of SCFA, seems to be involved in the prevention of bowel cancer. Most high-fiber, vegetable-based diets will be rich in resistant starches, but some extra care is needed to get them into your diet. For example, pasta and rice have resistant starch, but only at room temperature.
 So, pasta salad and sushi are better sources of resistant starch. Whole grains, peas, and beans have a form of resistant starch that maintains its structure even when hot, though.
Green banana flour is another source of resistant starch, and it is gluten free. Not just resistant-starch... but starch in general. Walter Kempner cured type-2 diabetics long ago with his infamous rice-diet, which consisted of white-rice and fruit. now can add crust Diabetes is virtually non-existent or extremely rare in regions where starch-based diets are consumed as in Asia, the Middle-East, Africa and Southern-America. However when these populations migrate to the westernized-nations and eat fewer grains and more animal-fats and oil… they quickly become diabetic. Starch and resistant-experiments (read more)


http://freetheanimal.com/2014/02/reported-benefits-resistant.html

Apple Pie Oatmeal for desert or breakfast

Apple Pie Oatmeal

 

This is definitely as good as it sounds! I just started making this version of oatmeal this fall and I can’t seem to get enough of it. The flavors are so reminiscent of a warm apple pie, you’ll be shocked that you’re actually eating oatmeal. I've  added in a bit of shredded coconut (for sugar and chip nuts not much for a little crunch.

Ingredients

1 cup rolled oats1 firm crisp apple, peeled and diced ½ cup milk/cream (whatever kind you have is fine) 1 ½ cup water 1 Tbsp butter ½ tsp cinnamon (or apple pie spices?) 2 Tbsp brown sugar ¼ tsp salt extra cinnamon and maple syrup for serving (I found at Wal Mart "agave" with maple syrup then hype that up and added  Watcher's maple syrup flavoring...Yum! in place of sugar for diabetics.)

Directions

1. Place the water, milk, and salt in a saucepan. Cover and set to high heat. While waiting to boil, prepare the apples.
2. Melt the butter in a small saucepan over medium heat.  Let heat until butter is bubbling, then toss in the diced apples.  Cook stirring occasionally until soft but not mushy, 5-7 minutes.  Once cooked, remove apples from the heat. In the same pan, place brown sugar and cinnamon on top of the apples, and toss until the sugar has melted and the apples are well coated.
3. Once the water and milk mixture is boiling, drop in your oats and cook over medium high heat for 5-7 minutes, until softened.  Once cooked, place the lid on the pot and let the oats rest for 5 minutes, absorbing any excess liquid. After they’ve rested pour the apples into the oats and stir to combine.  Serve immediately with a drizzle of maple syrup and sprinkle of cinnamon on top.

Read more from Channeling Contessa.

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Dairy Free Coconut Cookies.

This healthy cookie is light and crispy and just a little bit chewy.

Author: Jennifer’s Kitchen

Ingredients

• 2 tablespoons flax meal (see notes above)
• 1/4 cup very hot water
• 1/4 cup coconut oil
• 3/4 cup raw sugar or turbinado sugar
• 1/4 cup coconut milk (I use coconut cream)
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 cup almond meal (finely ground almonds)
• 1 cup quick-cooking oats (?)
• 1 cup unsweetened shredded coconut
• 1 cup crispy rice cereal

Instructions

1. Place flax meal and very hot water in a small to medium bowl. Stir together. Set aside.
2. With an electric mixer, cream together oil and sugar in a mixing bowl. Beat very well on high speed.
   
   This may take a few minutes. Raw sugar and a small amount of oil take longer to cream together than do white sugar and a lot of butter. Set aside.
3. Beat flax meal and water mixture on high speed for 1 1/2 minutes. Flax mixture should be very fluffy and stretchy.
4. Pour flax mixture into oil and sugar mixture and mix on high speed for 1 minute.
5. Add coconut milk, vanilla, and salt and beat on high speed until very thoroughly mixed.
6. Add almond meal and mix well.
7. Stir in oats, coconut, and rice cereal. Mix until all ingredients are thoroughly incorporated. (I use a spoon for this step.)
8. Drop by teaspoonfuls onto oiled baking sheet.
9. Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottom and edges.
   
   Allow to rest on baking sheet for 1 to 2 minutes before removing to rack to cool.