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Old 12-18-2013, 09:24 PM   #61
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Old 12-21-2013, 05:03 PM   #62
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Another positive result!

More results! First test was a pizza lunch. Earlier data showed a blood sugar peak of about 160. This time it was only 132 (ideal is <140).

Then I repeated my "yam challenge test" which is more repeatable.

It's in lieu of a glucose challenge test (which is very unrealistic). In a glucose challenge test you fast overnight then drink a slug of glucose and they measure your blood sugar several times afterwards. I did one years ago and I had a quick high peak followed by a deep crash (to 55!). This is termed *reactive hypoglycemia* which is one type of sugar dysregulation and sometimes leads to diabetes. It shows an intolerance to sugar and (regular) starches.

So the yam test. Instead of a glucose drink I have an 8-oz yam for lunch which I microwave and eat by itself. I then measure my blood sugar several times afterwards.

Note that the peak should be <140... typically occurs 40-60 minutes after the drink/meal. Then it should be <120 at 90~120 minutes.

Here was an old test result from several months back

Before meal: 89
40 mins after: 176 (!)
50 mins: 166
1 hr: 147
2 hours: 85

And here is now, after a few weeks of 2~4 tbsp of resistant starch.

before meal: 85
35 mins after: 130 <-- unsure if I caught the peak but this is excellent!!
40 mins after: 125
1 hr after: 121
2 hrs after: 84

Incredible!!! I am thrilled that my reactive hypoglycemia is cured! Next test, BEER!!! The massive improvement only appeared after I started taking the resistant starch. Other earlier changes (which may be necessary but not sufficient, as per various morning and post-meal BG readings over the weeks), include regular blood donations, reduction in (regular) starch intake, use of magnesium oil, and regular intake of kefir, Iodoral, Brazil nuts, Concentrace, and Cod Liver Oil.

Last edited by JasonC SBB; 12-21-2013 at 05:34 PM.
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Old 01-09-2014, 02:28 PM   #63
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Diabetic tests raw potato starch:

Big Ole Tater - Resistant Starch Test
Huge improvement in post meal blood sugar.

He also tested it by consuming some before a big workout:
OMG!!! Intense Exercise: Another Resistant Starch TEST!

I'm with the blogger I wish people would start calling it "resistant fiber" and/or "indigestible starch" to prevent confusion.
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Old 01-09-2014, 02:28 PM   #64
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Diabetic tests raw potato starch:

Big Ole Tater - Resistant Starch Test
Huge improvement in post meal blood sugar.

He also tested it by consuming some before a big workout:
OMG!!! Intense Exercise: Another Resistant Starch TEST!

I'm with the blogger I wish people would start calling it "resistant fiber" and/or "indigestible starch" to prevent confusion.
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Old 01-11-2014, 08:40 PM   #65
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So how are rolled oats as a source of RS?

It might be completely counterproductive to weight loss and general health with all of the carbs and sugar, but I've been making some cold oatmeal cups for a quick energy packed breakfast. Rolled oats, skim milk, greek yogurt as the base. Let that sit in the fridge for at least a day so the oats absorb the milk and yogurt, and it lasts for up to 3 or 4. For flavor and fruit, I make some with fried apples and cinnamon, some with blueberries and maple syrup, some with cocoa and bananas and other random creations. Pretty filling and tasty, but pretty calorie and carb heavy. Maybe not the best source for RS, not sure.
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Old 02-17-2014, 01:27 PM   #66
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The development of both the aggressive and the suppressive (Tregs) halves of the immune system requires healthy gut bacteria. The bacteria that digest RS, for example, are Clostridia, the type of gut flora that also stimulates Tregs and prevents autoimmunity. Thus, the beneficial impact of dietary RS results from feeding gut flora.
Cooling Inflammation: Resistant Starch, Panacea, but Why?
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Old 02-17-2014, 02:48 PM   #67
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Can olive oil get hot enough to make tasty fries?
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Nope. Olive oil is pretty low temp unfortunately. I want some duck fries now damn it!!!
While I certainly agree on the duck-fat issue (the Original Gravity Public House in San Jose has amazingly good french fries), you certainly can make an excellent french fry in olive oil as well. Just ask anyone who has ever eaten at Elevation Burger.

I'm not sure why so many people think that olive oil is useless in cooking. They've clearly never visited a Caribbean / Mediterranean kitchen.




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A couple of months ago before I further reduced my starchy-food intake (which I had reduced some a couple of years ago), my morning blood sugar was typically 95-104.

A month ago after a couple of months of further reduced sugar/starch diet, it went to 85-95.

After 10 days of this resistant starch, the last 3 days of blood sugar showed 80,86,75.

(...)
Naysayers can suck it.
Interesting. So, after this treatment regimen, your morning blood sugar is down to about the same level that mine is with no unusual supplements, and eating my typical "well-balanced" diet.

I guess this proves that a low-starch diet, combined with the use of supplemental resistant starch, can lower fasting blood sugar in pre-diabetics or other individuals with abnormal metabolic disorders.
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Old 02-17-2014, 03:04 PM   #68
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While I certainly agree on the duck-fat issue (the Original Gravity Public House in San Jose has amazingly good french fries), you certainly can make an excellent french fry in olive oil as well. Just ask anyone who has ever eaten at Elevation Burger.

I'm not sure why so many people think that olive oil is useless in cooking. They've clearly never visited a Caribbean / Mediterranean kitchen.
Joe, you cant fight the smoke point. I cook with olive oil all the time, I tired canola oil once, it just doesnt taste right. But I have to keep my temps low or I smoke the oil, and then everything gets a weird taste, not burnt but like bitter and weird. The smoke point of olive oil kind of cuts it close on the traditional method for making perfect french fries. Smoke point of extra virgin olive oil is about 375*F.

Start with clean, dry Russet potatoes. Cut them along the length with a SHARP knife into about 2 cm thick rods. In a bowl mix about 1 table spoon of salt and a liter of ICED water (ice is important here). Let it soak for about 10 min. In the mean time, heat the oil (any unsaturated oil, eg. canola or vegetable oil) to 325F. Remove the potatoes from water and drain thoroughly. Blot the excess water with paper towels . Fry the potatoes until lightly brown (may take about 5 min), make sure to turn the pieces around so they cook evenly. Remove from the oil and drain the excess oil with paper towels. Let it stand at room temperature without covering for at about 1 hr. In the meantime heat the oil to 375F. Put the potatoes back in the oil and fry them till they are golden brown (may take 2 to 3 min). Drain on paper towels, sprinkle salt immediately and serve hot.
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Old 02-17-2014, 03:32 PM   #69
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Yuk @ veggie oil. Why not duck fat?

Oxidized PUFAs implicated in heart disease:
http://www.marksdailyapple.com/polyu...#axzz2tWQZQgJw

The above includes Canola (rapeseed), soybean, corn, peanut, sunflower, safflower oil.

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Old 02-17-2014, 03:34 PM   #70
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Yuk @ veggie oil. Why not duck fat?
Because I copy and pasted the traditional method from my food engineering text book that was probably the traditional method before people even considered bottling duck fat.

Canola or rape seed oil (not to be confused with grape seed oil) would probably be the best here.
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Old 02-17-2014, 03:53 PM   #71
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Joe, you cant fight the smoke point.
I'm not fighting anything.

I'm also not a chef, or a food engineer, or anything else that qualifies me to speak to the matter from a scientific perspective.

I just know that this fast-food chain cooks their fries in 100% olive oil, and they're delicious.
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Old 02-17-2014, 04:10 PM   #72
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I just know that this fast-food chain cooks their fries in 100% olive oil, and they're delicious.
Which one have you been to, Joe?
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Old 02-17-2014, 04:21 PM   #73
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Which one have you been to, Joe?
San Marcos, CA. Bressi Ranch plaza, next to the Trader Joe's. (Near the corner of Palomar & El Fuerte.)
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Old 02-17-2014, 04:38 PM   #74
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So, after this treatment regimen, your morning blood sugar is down to about the same level that mine is with no unusual supplements, and eating my typical "well-balanced" diet.

I guess this proves that a low-starch diet, combined with the use of supplemental resistant starch, can lower fasting blood sugar in pre-diabetics or other individuals with abnormal metabolic disorders.
Blood sugar control is the #1 reported benefit of Resistant Starch. The other 2 are improved sleep and improved toilet #2:
The Top Three Reported Benefits of Resistant Starch | Free The Animal

Some people have reported bodyfat reduction:
http://freetheanimal.com/2014/02/ano...mposition.html
I was on holiday for 3 weeks with no exercise (scuba diving doesn't count), and I did a lot of eating. (I took a bag of Bob's Red Mill Potato Starch with me.) Yet, my 6-pack is continuing to become more defined. I first noticed this in January, a month after starting on the PS. I hadn't seen my 6-pack since I was 20.
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Old 02-17-2014, 04:57 PM   #75
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San Marcos, CA. Bressi Ranch plaza, next to the Trader Joe's. (Near the corner of Palomar & El Fuerte.)
not to not sidetrack this thread further:

I met the owner at the original location here in VA. He's a former Cal Poly SLO grad. We bonded.
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