indigestible starch, your gut microbiome, and gassing your wife
12-07-2013, 05:51 PM
#21
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Also, is potato starch, just potato starch? That Bob's Red Mill isn't anything special is it? Publix is supposed to carry it, and they do carry a bunch of Bob's products. Everything except the damn potato starch. I did however find some kosher potato starch from Streit's. Not much info on the box... It is kosher, so maybe it's unmodified.
What would be the difference between modified and unmodified anyway? Besides the very obvious.
Last edited by NA6C-Guy; 12-07-2013 at 07:27 PM.
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12-08-2013, 01:13 PM
#23
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I saw the Streit's as well. It is supposed to be used for making matzos for Jewish holidays. There was no info on their website and the online blog that started all of this never mentioned that brand so I kept looking until I found Bob's.
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12-09-2013, 04:19 AM
#24
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Potato starch has given me an idea that may prove to be awesome... a pizza with a potato dough. I made some home made mashed potatoes earlier and figured I would add some starch to it for an extra RS kick (1tbsp) and it seemed to make the potatoes a bit dough like. So I added another tbsp to see what that would do, and now it is almost the exact consistency of regular flour dough, just with lumpy bits of fresh mashed potatoes. Now to figure out toppings to make an awesome, slightly healthier pizza. Though all of this is at roughly room temp, so I'm not sure what it would do when heated to 400-450 degrees with topping on top.
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12-09-2013, 11:21 AM
#26
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The first 2 days with 1 tbsp doses my stomach felt slightly odd, but it was fine.
So I upped it to 2 tbsp, 2x/day.
A couple of days later I had scallops with diced celery root at a fancy restaurant. Dear god I got incredibly gassy for 18 hours, so bad my nether hole was starting to feel slightly sore. The wife quarantined me to the spare room. The RS and the celery root must react like Mentos and soda.
So I upped it to 2 tbsp, 2x/day.
A couple of days later I had scallops with diced celery root at a fancy restaurant. Dear god I got incredibly gassy for 18 hours, so bad my nether hole was starting to feel slightly sore. The wife quarantined me to the spare room. The RS and the celery root must react like Mentos and soda.
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12-09-2013, 11:27 AM
#27
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This is what I've gleaned looking around.
- Potato Starch is made by peeling potatoes, then grinding the "meat" in a water slurry, then drying it to get the powder.
- Potato Flour is NOT the same as Potato Starch. It contains the skin, and it is like cooked flour, because it will spike your blood sugar. I don't know if that's because it's cooked.
- To add confusion, "Potato Flour Starch" is the same as "Potato Starch".
- "modified" is for "industrial purposes" and you don't want that, I don't know why.
To play it safe I went and looked for Bob's Red Mill Unmodified PS. The local *** Hill had an entire rack of their produces in the baking section.
- Potato Starch is made by peeling potatoes, then grinding the "meat" in a water slurry, then drying it to get the powder.
- Potato Flour is NOT the same as Potato Starch. It contains the skin, and it is like cooked flour, because it will spike your blood sugar. I don't know if that's because it's cooked.
- To add confusion, "Potato Flour Starch" is the same as "Potato Starch".
- "modified" is for "industrial purposes" and you don't want that, I don't know why.
To play it safe I went and looked for Bob's Red Mill Unmodified PS. The local *** Hill had an entire rack of their produces in the baking section.
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12-09-2013, 04:31 PM
#28
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Isn't the cooling process what makes the crystallized structures in the starch, making it RS? So as long as you cooked it and allowed it to cool, shouldn't it be fine? Either way, I'm going to have to try this sticky potato dough like mix and see how it bakes. If it comes out crispy I'll be happy, though I kind of have a feeling it will just come out like sticky/stretchy mashed potatoes with a brown crust on the outside.
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12-09-2013, 04:51 PM
#29
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Dunno. I just know enough to be dangerous. The guys on the site said don't heat it so I don't. One benefit for me is that it makes me feel full so I snack less after a tall glass of chocolate milk with the PS in it.
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12-09-2013, 07:31 PM
#30
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Yeah, that's where I've been getting most of mine. Ovaltine malt flavor and ps. Pretty much tasteless, and I actually kind of like the mouth feel the ps creates. From what I understand though, the resistant starch is formed from crystals that form when the starch cools to around room temp or below. I would imagine colder means more crystals, and more RS, but I could be wrong. I've been making home made mash with a little extra ps and then spreading it thin on a plate and letting it cool in the freezer for a few minutes to get it down to room temp quickly. Had that last night with some hamburger steak and onions on top. So RS and good protein.
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12-10-2013, 10:37 AM
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Insulin-sensitizing effects of dietary resist... [Am J Clin Nutr. 2005] - PubMed - NCBI
Resistant starch: metabolic effects and p... [J AOAC Int. 2004 May-Jun] - PubMed - NCBI
Dietary-resistant starch and ... [Curr Opin Clin Nutr Metab Care. 2012] - PubMed - NCBI
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