In addition to this being the forum where I (or others) can share work-in-progress recipes where we need volunteers to try out different ingredients and/or techniques, it will also be the place where I share some of the stuff I'm working on for the channel that I'd rather not share with the general public.
One of those things is to experiment with resistant starch. Both Dave Asprey and Mark Sisson have written articles about it. Essentially, it's the theory that once a starch (like potatoes or rice) is cooked, then cooled, it becomes something that could be consumed on a low carb diet. The articles are linked if you click on either guy's name.
Obviously, this would not be clean keto -- but if it means that I could eat sushi or the occasional side of fries without knocking myself out of ketosis, this would be wonderful. My planned filming schedule is set through the end of the month, so this would b something I'd try out in August a the earliest.
Illegitimi non carborundum
That topic makes me a bit nervous. I'll try to be open minded, but I feel like that could be a slippery slope.
hmmm ... interesting hypothesis. So if I bought an order of McDonalds fries, let them cool and ate them .... Ah but what happens if I re-heat them?
Cooker of Good Food and Stuff
The cool thing is that you can just put them under the seat of your car and they'll look the same 15 years from now.
Illegitimi non carborundum
@ketoadmin so Steve, I was just thinking about this..
The nutritional label on those dinner rolls "digestive facts part" I wander if this is tied to the theory yall were talking about in this post where the starch can act differently in different than normal situations.
I would love to hope that this hypothesis bears truth but I am skeptical. Giving up creamy mashed potatoes with butter, salt, and pepper was a jolt in my comfort food realm.
The reaction or Glycemic Index of the food item is one measurement to consider as it affects our insulin release and knocks us out of ketosis. This article (link below: Glycemic Index on cooked and uncooked rice) dashed the hope fairly quickly. We could look for evidence of other high starch foods like potatoes, etc. Cutting to the chase, in the Results Section, Table 2 in the article shows an increase in GI when rice is cooked. From the study:
"5. CONCLUSION
The results of this study showed that cooking increased the antioxidant activities, glycemic indices, and enzyme inhibitory properties of two rice varieties (ofada and foreign), but has no effect on their phenolic contents. However, the rice varieties used in this study could be categorized as low GI food. These results have provided necessary information for the effective utilization of rice as functional food materials for controlling blood glucose level."
For science geeks, you will read with ease the methods described, parameters, etc of the study.
Having prepared fatality statistics in my early professional years to request/justify federal highway funds, you can pretty much make the results say what you need to. The bottom line and undisputable truth is the ketone measurement...Are we in ketosis or not?
Happy reading: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261173/
