Otzi, thanks for posting excerpts of my article here (and pinging back). I wrote it about 4 years ago. I need to update it a bit although it's still very complete the way it is now..
I had a specialty (GF, low-GI, low-Omega-6, high-protein, etc.) bakery for about 3.5 years (just closed it this past June) and I had a chance to experiment with the resistant starch that's commercially available for baking applications from National Starch (now a part of Ingredion). I used it in a low-carb GF pizza crust. I remember I got a compliment on the same article from the NS rep back then.
Reading this thread do you have any words of wisdom for us? Resistant Starch, holy grail or just so-so?
http://www.ivannikolov.com/how-to-ea...o-lose-weight/ , pretty much sums up what we do around here:
And this sounds very familiar to me....Rule No. 1:
Eat two and maximum three meals a day. I’d suggest you stick to two. How do you do that? Simple: by skipping breakfast. If you want to know more why this works – it’s called Intermittent Fasting, meaning in the 24-hour period you dedicate less of your waking hours to eating and more hours to expending energy (burning fat), while maintaining high metabolism.
Rule No. 2:
Very simple: Don’t eat man-made foods – nothing that comes in a box with an endless Ingredients list. Another way to tell if a food is man-made or not is if you can name the food. For example: broccoli is broccoli – you can recognize it and can name it. MNM’s… I don’t know what they are! Do you?How To Eat Daily to Lose Weight - IvanNikolov.com
My personal theory and solution is the 10k 80-20 rule. I wrote expensively about it in my MoreSugarFor.Me blog, but in simple terms it say this: Ask yourself if the food that you have before you right this moment was also available to humans 10 thousand years ago. And, if it wasn’t (like doughnut for example) only afford yourself such food in 20 percent of the time, but eat wholesome foods that were available 10 K years ago in 80 percent of the time.
Last edited by otzi; 12-23-2012 at 07:01 PM.
SB, the purple sweet potato is not so elusive.
If you have any Asian markets where you are, bust a move and get
yourself just ONE potato... don't order a box, you may hate them.
I tried them months ago, they were okay (to me), but I found them a little
dry no matter HOW I cooked them. Needed a big glassawater to get them down.
WAIT so the delicious purple sweet potatoes that I used to always eat has copious amount of resistance starch? YESSSSS.....
I always noticed that they were more filling than the pasty yellow and red sweet potatoes, too...
Purple sweet potato is literally my favorite carb, evar
Btw I just boil them
Interesting paper on resistant starch in the Chinese diet:
My website: http://www.shoppinganywhere.net/
I have no idea if purple sweet potatoes have resistant starch. I am just guessing that they do. They have a very peculiar starchiness. I tried one and liked it. It seemed to me that I could probably cut thick slices, let them dry, then bake them so that they had a smooth, dry outside and a baked, soft inside. Then use the slices like bread for little sandwiches.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 192.5lbs, press 75lbs and deadlift 210lbs