Hi everyone it is interesting how the resistant starch changes when a carb has been cooked and cooled, so here's an interesting article about resistant starch and the amount in one serving. What I find fascinating is reheating a food like potatoes and pasta greatly reduces it's resistant starch.
This article also explains how some carbs spike our blood sugar levels dramatically where as the same thing reheated can have much lower levels and how different cooking methods alter the resistant starch of food.
Hi Jerry I did go on article but to be honest it all went over my head I’m not the brightest current in the bun lol could you explain in layman’s terms please ? 🤪
Thank you so much for sharing. I knew about resistant starch but have never seen it set out in a table. It's a very good article and I was very surprised to see the difference in figures for the ripe and green bananas glad I prefer ones that tend to be on the green side. I may buy just two or three bananas when I shop so I always have green ones.
I'm going to keep the article as I found it very interesting.
Thank you 😀
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Hi Alicia, thank you too. And I like bananas when they are turning yellow best. 😊
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I actually think bananas have not only the best texture then but also the best flavour😀
Hi Zest I know that you are and I am too and maybe its why some things taste nicer the next day. 😊
Fortunately i don't eat many carbs.
This is true but if you don't have to worry about carbs raising our blood sugar levels, then a banana is much healthier than the sugar equivalent.
They lower cholesterol are a prebiotic so they feed our gut bacteria and the greener the banana the higher the fibre and lower the sugar content as its resistant starch changes as it ripens. 😊
much as I'd like to believe chips can have a high Vit C content whichever way they're cooked the high heat will destroy much of it..( and unless the potatoes are fresh out of the ground and/or stored away from light ,unpeeled etc there wont be a lot there in the first place !)
Where did you read this though and did they say how old the potatoes and apples were etc ? I find it very hard to believe to be quite honest.
just done a quick google and got completely different stats to yours : one orange contains 82 mg Vit C according to one source compared with 4.7 mg in potato fries and elsewhere a study showed french fries varied between 5.6 to 2.2 mg per 100 g so who knows? I wouldnt rely on potatoes for my Vit c intake nontheless
Hey nor would I, its on a google search and it was on the BBC.
A banana is much healthier than table sugar, there is no processing either. Also it's the only fruit I can and do eat. I have IBS so can't tolerate much fruit at all.
Hi Tudee , I'm not sure about chips that have been deep fried twice, oven baked chips would have a lower starch resistance.
Now, did you know that if you make chips with good quality fresh potatoes and good quality cooking oil there is around 3 times as much vitamin C than in eating an apple?
Hi Hidden I think that you make a very valid point here as we are being told to eat more vegetation and less animal products for the future of the planet.
Jerry. 😊
Absolutely which's why plants, insects and animals are in decline...
I have recently been diagnosed with onset osteoarthritis at the age of 55. Please can I be advised of what foods are and are not beneficial . I know anti imflamitories are s start 😁
Hi osteogresty firstly I'm sorry about your diagnosis of osteoarthritis, I know that salt refined sugar and carbs like white bread are worth avoiding and a weight reduction of 10% can make a lot of difference so here's a couple of links:
You could always make a new post asking this as its a great question and I'm sure that you would get lots of replies as you are not alone with osteoarthritis.
Sometimes it’s all very confusing as one researcher advises one thing and another says something completely different. I will start by looking at exercise and have already cut down on the sugars breads etc. I’m having bloods taken on Monday so this will also prompt me into a new lifestyle as I know my cholesterol is going to be high. So a reality check is in order 🤔
Sorry Jerry me again! Staying with this re-heating etc. Do you think toast would be less starch than untoasted bread? Hopeful as I just enjoy toast in the morning.😺
Hi BoohPear yes toast has more resistant starch and toasted frozen bread is even more so. Sorry I'm a bit late answering...😊
Hi BoohPear plesse don't apologise as this is a great question and the answer is yes and if you freeze bread and toast it straight from the freezer you lower its GI value considerably more.
Here's a great article so I am very glad that you asked this:
I always keep bread in the freezer so it doesn’t waste as I don’t eat that much if it these days, there’s a setting on my toaster for frozen bread so I always do it straight from the freezer - great to know it’s better that way, so thanks x
I suppose, given that stoneground wholemeal bread has the lowest GI according to stillconcerned’s posted data, then that one is the best one to freeze and toast. Slice of buttered toast with a boiled egg should be a perfect breakfast 🤗
Wow, thanks Jerry. This is so very interesting isn't it? I mean who would have thought it. It's fantastic news to me and I'm getting on with the reading so any more, gratefully received. Thanks so much 😺
I find this interesting, especially where you can easily accommodate the higher resistant starches as leftovers, great for avoiding food waste.
Don’t think I could stomach raw potatoes though!
What the article didn’t make clear and I would like to know: So cooled cooked potatoes contain more resistant starches than fresh cooked ones, re- heating them then reduces the resistant starches again, but it doesn’t say by how much. I like cold potatoes in summer but not so much in winter. Does re heating them take them right back to the level of freshly cooked or is there some middle ground benefit?
Hi Fran182716 this is another great question and I have this list and you will see how the resistive starch increases each time they are cooked and cooled:
Raw -22g
Cooked – .25g
Cooled – 3.5g
Re-heated – 4g
Re-cooled – 4.5g
Re-re-heated – 5g
Re-re-cooled – 5.5g
Re-re-re-heated – 6g
And this should interest you as it includes other starches:
Thank you Jerry, that is really helpful! I’m not keen on pasta or rice but useful to know about the potatoes and bread. The bread I buy is high fibre anyway but I do freeze it and toast from frozen as I’m the only one in my family who likes it so a loaf lasts me a fortnight.
Jerry very interesting as I've been looking into this as a diabetic. I plan to do some measurements on myself especially with foods that spike me like a pasta, normally select one low carb will buy a high wheat carb brand. Run a test sample to see results without cooling then cooking method. I tend to want more risotto with seafood and that is on the low glucose scale but anything helps. I'm also mainly keto so limit carbs. article Was tecjincal but not to hard to understand. Thanks you for bring this up I'll be looking at it more today and in the future.
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