Resistant Starch: American Gut Project Real Results And Comparison (Very Big News) | Free The Animal

- Gut bacterial cells outnumber your cells > 10:1 (kinda changes our idea of "me")

- there are many species, some "good", some "bad"

- the symbiotic relationship with the good ones runs deep, with known effects on immune system, allergies, carbohydrate tolerance, blood sugar and mood. ("Sorry dear, it wasn't me, it was my gut bacteria being crabby")

- a crowdfunded research project using gene sequencing of POOP was done by 2 guys (this probably is the future of a lot of research), using a database to find correlations between questionnaire answers and poo bacterial profile

- taking 4 tbsp a day (in a smoothie or in a glass of water) of dirt-cheap (indigestible) potato starch, which is a strong PREbiotic (feeds the good bacteria), has huge health benefits

Mind blown.

 

Just started researching this a few days ago. I'm about this close to going whole hog on the potato starch to see what happens (other than flatulence).

 

I found some Bob's Red Mill unmodified potato starch at the local supermarket, and I tentatively started with a tbsp in water last night. No complaints from the wife. This morning I had another tbsp in my smoothie, along with half a large green banana. Tested blood sugar spike, it was small at 105. (Half a ripe banana would spike it to 115-120 which is my personal limit.) Looks like I can work up to the 4 tbsp a day dose pretty quickly.

 

Heh, my wife already had some Bob's Red Mill unmodified potato starch. I tried it in my whey protein drink and it was completely unnoticeable.

 

Hmmm. Watching.

 

For some reason, this seemed appropriate here.

 

so french fries with my organic, grass fed yogurt?

 

Some of those guys are a little cuckoo. One of them hasn't bathed with soap or shampoo for four years.

No Soap On My Skin, No Shampoo In My Hair: Over 4 Years | Free The Animal

 

If cooked below 140*F so the resistant starch doesn't convert to digestible starch.

 

Correct me if I'm wrong, Jason, but I believe it could be cooked over 140 F, it just needs to be allowed to cool again before consumption, so that the starch undergoes retrogradation.

 

Woah, it makes sense, it's worth a shot since it's dirt cheap anyways, if it doesn't help then no big loss

 

Oh? That's good because I always take my fries home.

 

Yeah, fast food fries are still nasty because of the oils, but I would guess that cold fries would have some resistant starch.

Sushi rice, too.

 

If I understand correctly, said retrogradation is only partial.

 

My go-to burger place fries in olive oil, so it's not as bad as the big chains.

 

Can olive oil get hot enough to make tasty fries?
I wish fastfood places would go back to using beef tallow already.

 

I got the potato starch today. I'll report any changes.
Bob's Red Mill brand, and mixed three heaping teaspoon fulls into some chocolate milk, for taste.

 

Where did you buy it from?

 

Whole Foods carries Bob's Red Mill. So does Amazon.

 

If you go on their website they have a store finder. I saw their products in other stores that aren't on their site, too, but not the potato starch. I found the potato starch at a health food store that was listed in the store finder.

The potato starch is light and almost completely flavorless so it mixes well without any foul taste. You can't get it over 130*F or it changes to the "other" type of starch, so it is best to mix it with something cool or room temperature. I can imagine it in smoothies, milkshakes, pudding, or chocolate milk.