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  • Originally posted by Paleophil View Post
    false bananas
    What are false bananas?
    Black magic specialist in bangladesh

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    • Originally posted by tatertot View Post
      Oh, wow. just noticed the rice...
      Richard did say that there's some retrograde RS in sushi rice, but only around 5g/cup - Prepare for the "Resistant Starch" Assimilation; Resistance is Futile | Free The Animal

      Originally posted by biko View Post
      What are false bananas?
      I don't know much about them and I've never seen them for sale in the USA. Maybe they're apples that lied about being bananas? What I remember is that, based on what I found before about them (I posted about them somewhere earlier in this thread), it seems likely that they contain RS.
      Originally posted by tatertot
      Finding a diet you can tolerate is not the same as fixing what's wrong.
      "our ancestors obtained resistant starch and other fermentable fibers by eating a diversity of wild plant foods, bulbs, corms, tubers, cattails, cactuses, and medicinal barks..." -Mark Sisson

      "I've long ago tossed the idea that a particular macro ratio is poison, and am now starting to think that the EM2…is defined less by novel NADS…and more by the gut microbiome and environmental pseudocommensals ..." -Kurt Harris, MD

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      • Looking for insight...

        So I did a 3-day potato hack last week. Protein in the AM (3 eggs in butterand 3 small breakfast sausages) and potatoes the rest of the day. Some potatoes were microwaved, some were cooked then refrigerated, some were sometimes reheated after the fact, most had a bit of oil on them in the cooking process, all had some salt, and some were fresh from the oven. By the third day, I felt like my gut was playing along and I had some good bowel movements. I continued with my potato starch (1/2 tsp AM and PM) and probiotic (Threelac, just using it up, only in AM) during that time.

        Any other time in the past year & a half/ now that I'm off the hack, I resume my usual constipation cycle. If I try to increase my PS dose, I get constipated. No gas, ever, rarely bloating. I just don't poop. I made the correlation today that I don't think I can eat starch foods with anything else. If I want to eat potatoes, I might have to have a potato meal all on its own and have meat & low-carb veggies at other meals during the day. I'm not sure how fruit fits into this plan though.

        Any thoughts on how to move forward? I also want to get Prescript-Assist, but don't want to spend a ton of money on a probiotic that may not make a difference.
        Depression Lies

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        • Maybe practice mono meals with potatoes and fruits?

          I eat fruits on their own a lot, usually as a second dinner (right before bed) or first dinner (been having 3 small meals and one large one, or 4 small meals this January. Primal peeps be rollin in their graves.)
          ------
          HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

          My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


          Food blog: GELATIN and BONE BROTH recipes

          " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

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          • Namelesswonder-- I am prone to constipation and fruit meals give me good bowel movements. Even magnesium supplement wasn't that effective.


            Sent from my iPhone using Tapatalk

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            • Originally posted by Paleophil View Post
              No need for an electric dehydrator, they dehydrate fine on an airy rack in my fridge. I just have to wait 3-4 days or more. Generally after 3-4 days I stick them in paper bags for storage and further drying. I find that the more they air-dry, the tastier and more easily digestible they become to me. Only problem is, I find it hard to stop eating them and can end up going overboard. As the saying goes, I can't eat just one!
              Thanks for this suggestion! I tried it and it worked really well. Threw the dried pieces into the spice grinder yesterday. I would never have thought to dry them in the fridge.

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              • I'm on holiday ATM in st.lucia.
                In the hotel / restaurant I am staying at they always serve green bananas cooked in coconut milk cloves nutmeg and with some yams or some other provisions which I couldn't understand.
                The green bananas still taste pretty firm but the poaching in coconut milk & spices really nice.



                From London England UK

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                • @lotusberries - Glad to hear it! I hardly use the electric motor part of my dehydrator any more.

                  @Ryancarter1986 - English-speaking Caribbean people tend to use the term "ground provisions" for starchy veggie and fruit staples and tout them as healthy foods, rather than as poisons like some VLC bloggers do. Ground provisions include yams (including the yellow yams of Jamaica that "the world's fastest man," Usain Bolt, made famous), "Irish potatoes," sweet potatoes, green bananas/plantains, taro/dasheen, tania/arrowleaf elephant ear, eddoe, breadfruit/ground fruit, and cassava/manioc/tapioca. This is one of the things that caused me to question the VLC dogma on starchy roots/tubers/corms/rhizomes/bulbs/fruits/nuts.

                  What Is Ground Provisions? - YouTube
                  Last edited by Paleophil; 01-23-2014, 07:47 PM.
                  Originally posted by tatertot
                  Finding a diet you can tolerate is not the same as fixing what's wrong.
                  "our ancestors obtained resistant starch and other fermentable fibers by eating a diversity of wild plant foods, bulbs, corms, tubers, cattails, cactuses, and medicinal barks..." -Mark Sisson

                  "I've long ago tossed the idea that a particular macro ratio is poison, and am now starting to think that the EM2…is defined less by novel NADS…and more by the gut microbiome and environmental pseudocommensals ..." -Kurt Harris, MD

                  Comment


                  • Originally posted by Paleophil View Post
                    Ground provisions include yams (including the yellow yams of Jamaica that "the world's fastest man," Usain Bolt, made famous), "Irish potatoes," sweet potatoes, green bananas/plantains, taro/dasheen, tania/arrowleaf elephant ear, eddoe, breadfruit/ground fruit, and cassava/manioc/tapioca.
                    My area has enough Puerto Ricans to make these readily available and I've come to value them a lot. I can forgive the inductive error of "fewer carbs the better" since most LC stories start with heavy sugar & grain addiction. It takes a little courage to accept that wholesome starches exist--it's a shame when folks condemn them without trying them.
                    37//6'3"/185

                    My peculiar nutrition glossary and shopping list

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                    • Originally posted by picklepete View Post
                      My area has enough Puerto Ricans to make these readily available and I've come to value them a lot. I can forgive the inductive error of "fewer carbs the better" since most LC stories start with heavy sugar & grain addiction. It takes a little courage to accept that wholesome starches exist--it's a shame when folks condemn them without trying them.
                      As someone who used to be able to eat a whole bowl of Olive Garden spaghetti, I can say I at least understand that mentality. Now I'm convinced potatoes are not only magic, but that I should have just trusted my Irish instincts to begin with.

                      Now that we're talking about Caribbean starches, anyone have any idea about slow cooking/stewing plantains? (I don't have a kitchen, but I do have a slow cooker.) Do you peel them? Do they melt in liquids? Anyone have a good recipe for them? Our commissary is overrun with the things, and I'd love to try some.

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                      • Originally posted by RittenRemedy View Post
                        Now that we're talking about Caribbean starches, anyone have any idea about slow cooking/stewing plantains? (I don't have a kitchen, but I do have a slow cooker.) Do you peel them? Do they melt in liquids? Anyone have a good recipe for them? Our commissary is overrun with the things, and I'd love to try some.
                        The main hazard is they turn into dry rocks when overcooked. I usually grill (long halves), steam & mash, or turn them into pancakes.
                        37//6'3"/185

                        My peculiar nutrition glossary and shopping list

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                        • I roast really black platains. they get all gooey and soft. The hard green ones I treat like potatoes.

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                          • If you're eating black plantains, then really black, super-ripe plantains are quite tasty raw (you won't get much RS from black ones, though). I find them tastier than Cavendish bananas, though they are more variable in taste, so you might get some bad ones. I found it paid to try multiple markets to find the best plantains in my area.

                            Unfortunately for me, I get quite negative effects from super-ripe glucose-rich plantains, so I mostly stick to green and semi-green ones, but for folks who aren't as glucose-sensitive as me, my guess is that black ones won't be a problem. I'm hoping that some day my glucose tolerance will improve to the point that I can eat black plantains without a problem.
                            Originally posted by tatertot
                            Finding a diet you can tolerate is not the same as fixing what's wrong.
                            "our ancestors obtained resistant starch and other fermentable fibers by eating a diversity of wild plant foods, bulbs, corms, tubers, cattails, cactuses, and medicinal barks..." -Mark Sisson

                            "I've long ago tossed the idea that a particular macro ratio is poison, and am now starting to think that the EM2…is defined less by novel NADS…and more by the gut microbiome and environmental pseudocommensals ..." -Kurt Harris, MD

                            Comment


                            • Originally posted by Paleophil View Post
                              If you're eating black plantains, then really black, super-ripe plantains are quite tasty raw (you won't get much RS from black ones, though). I find them tastier than Cavendish bananas, though they are more variable in taste, so you might get some bad ones. I found it paid to try multiple markets to find the best plantains in my area.

                              Unfortunately for me, I get quite negative effects from super-ripe glucose-rich plantains, so I mostly stick to green and semi-green ones, but for folks who aren't as glucose-sensitive as me, my guess is that black ones won't be a problem. I'm hoping that some day my glucose tolerance will improve to the point that I can eat black plantains without a problem.


                              you can always do that with the green ones too.

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