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Resistant Starch Myth, Diabetics Alert – Makes Blood Sugar Spike High

4 min read
resistant starch potato starch test for blood sugar control for type 2 diabetics

Box of 4 Bob's Red Mill Potato Starch Test - Be Sure to Get "Unmodified"

You may have heard of the term “resistant starch”, especially if you are trying to lose weight and/or watching your carbs.  Furthermore, it’s an even deeper concern for diabetics, who continually are told that certain “resistant starch” carbs don’t wreak havoc on your blood sugar levels.

So, if you have pre-diabetes, type 1 diabetes, type 2 diabetes, overweight, or are experiencing insulin resistance than this article is for you.  For that matter, if you know anyone who suffers from any of the noted ailments, than I strongly urge that you share this information with them.

The concept behind “resistant starch” is that if you take a carb like pasta, rice, or potatoes and then you cook it and then place it in the fridge overnight, there is some magical chemical reaction that happens.  Somehow, the refrigeration process turns all of the starch into a “resistant starch.”  Somehow, this (supposedly) dramatically lowers the glycemic index of the potato, rice, pasta, etc… Wouldn’t it be wonderful if this were to be true?

Many people who are on the ketogenic diet have been given false information by some unscrupulous “Keto Experts”, that the starches are magically turned resistant and perfectly acceptable for those on the Ketogenic diet.  This is concerning news, considering that many ketogenic dieters are pre-diabetics, have type 2 diabetes, are overweight, or suffer from some sort of insulin resistant metabolic syndrome ailment.

The advocates for Resistant Starch say that once your refrigerate the starch, it becomes resistant and your body can’t digest the starch in your small intestine or stomach.  So, according to their “scammy” advice, the starch travels all the way to your large intestine where it is broken down and decomposes.  The bacteria in your gut then uses this resistant starch as food and they turn into short chain fatty acids.

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Dr. Ken Berry Says All of this “Resistant Starch” Business, Is a Myth and Dangerous For Diabetics

 

 

First of all, I would strongly suggest following Dr. Ken Berry if you are on the Keto Diet, are a type 2 diabetic, or just want to learn about the benefits of eating a low carb, high healthy fat diet.

Dr. Berry explains that he had a traveling patient come to see him.  In the video above he mentions that his patient came in who had a CGM, which stands for Continuous Glucose Monitor.  The patient was worried that there was something really wrong with them.

The patient explained to Dr. Berry that they would refrigerate their pasta for several days in a row, but after I eat it my blood sugar spikes.  Their blood sugar would skyrocket after eating this “resistant starch.”

This led Dr. Berry to think about the harm that this term “resistant starch” is having on diabetics all across the country by this resistant starch myth.  So, after discussing this with his patient he know that he would have to investigate into this further.

The “Starch Resistant” Experiment

Dr. Berry contacted several people who knows who have the CGM monitor to see if they would do an experiment with resistant starches.  He had four people to agree to do it one time to see what the results would be.

One person used a baked potato for the experiment.  They boiled the baked potato and then put it in the fridge overnight. The next day after eating the “resistant” baked potato they saw their blood sugar go almost straight up after eating it.  Their blood sugar went sky high..

There is one “youtube expert” who claims that after doing this process several days in a row you can turn pasta, potatoes, or rice into an avocado.  They say that you can make all the starch in these high glycemic foods as undigestible, and without any blood sugar response.

The remaining patients in the “resistant starch” experiment all reported the same thing.  Their blood sugar went sky high! It didn’t matter how many times that they heated and then chilled the high carb foods.

Conclusion :

Starch Resistant Carbs are a myth, and dangerous to all people who suffer from insulin resistance, diabetes (either type 1 or type 2), or are just overweight and wanting to lose weight and transform their health.

If for some reason, you are still bought into the Starch Resistant Myth, then at least test your blood sugar (at 30 minutes, 1 hour and 2 hours) after eating these foods that have been chilled.  After you see that there is no difference in whether you ate them right after they were cooked, or put them in the fridge overnight, you blood sugar will still spike.

Pasta is Pasta.. Potatoes are Potatoes..  Putting in the fridge will do nothing to make them resistance and a viable food for anyone with pre-diabetes, type 1 diabetics, type 2 diabetics, or even those at the beginning stages of insulin resistance.

Please Like “Healthy Body Hacks”, on Facebook.. We post helpful body hacks to rejuvenate your health, and report on bad information (like this article provides) to keep you from making unhealthy choices if you don’t have to!

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