resistant starches

[2big4mysize]

I know if you have experiemented with the dreamsfield pasta or the high maize corn products you know what this is and many folk have had differening results with the foods even though it should in theory all be the same for humans either it does or doesn't spike blood sugars after a meal.

there is now a National Health Institute study out that tested the effects of those starches eatten by the same folk in the same ways just differeing amounts of resistant starches in the total carbohydrates in the meal as in 0%, 2.7%, 5.4% and 10.7% and an amazing thing happened. at 5.4% of the meal lipids (fats) oxidation was stimulated and sustained for several hours, but at lower % nothing and surprizingly at double that at 10.7% nothing. http://www.nutritionandmetabolism.com/content/1/1/8


seems the amount if the product you eat combined with other carbs is as much a factor in your fat burning as the product itself.
seems the amount of the total

[not2late]

Re: resistant starches

lol so it's down to portion size, portion size, portion size and whatever you eat with it.

I remember reading on Mendoza's site that some folks noticed if the Dreamfields pasta was eaten cold, their blood sugars would act as if they had eaten regular pasta.

Anyhow.....

[2big4mysize]

Re: resistant starches

no not really portion size it is % of total meal intake of carbs so if you have resitant starch food with no other carbs at the meal you are in trouble cause you are not 5.4%

also did you know that grains have about 10% of the carbs in the ressitant form like oatmeal so if you had some oatmeal and if the oatmeal was the only carb food at the meal you would wipe out the effect too? But if the oatmeal carbs were combined with another not resistant stach carb food so their total together was just 5.4% resistant then you would get the effect

[not2late]

Re: resistant starches

Is this percentage a caloric intake percentage or is it a percentage of the total amount of food per meal?

[2big4mysize]

Re: resistant starches

it is a percent of the total carbohydrates only

[not2late]

Re: resistant starches

Interesting.... So hypothetically, if product X has 40 total carbs per serving, but 35 of them are resistant starches, then you'd have to eat that product with enough carbs so that the products's 35 resistant carbs will comprise only 5% of the total carbs???

[2big4mysize]

Re: resistant starches

LOL you know that one is good two is better isn't always right thing well it looks like resistant starches follow that rule too.

[not2late]

Re: resistant starches

Did you see what I edited in 2Big.

[2big4mysize]

Re: resistant starches

no I posted before your edit showed sorry

no they are saying for the resistant starch RS from here on out to stimulate your lipid oxidation on its own it needs to be 5.7% of your total carb intake at a meal so (not for Atkins low carbs nessasarily) if you have 35 resistant carbs in product X you need 641 other grams carbs in the meal that are not resistant type inorder to start that fat stimulating process. it has no effect on insulin nor blood sugar changes when the amounts were altered. so it looks like only trace amounts should be in an Atkineers diet if they want to use that effect and the sauce on the pasta has a big effect on the fat burning effect.

[not2late]

Re: resistant starches

no I posted before your edit showed sorry

no they are saying for the resistant starch RS from here on out to stimulate your lipid oxidation on its own it needs to be 5.7% of your total carb intake at a meal so (not for Atkins low carbs nessasarily) if you have 35 resistant carbs in product X you need 641 other grams carbs in the meal that are not resistant type inorder to start that fat stimulating process. it has no effect on insulin nor blood sugar changes when the amounts were altered. so it looks like only trace amounts should be in an Atkineers diet if they want to use that effect and the sauce on the pasta has a big effect on the fat burning effect.

Okay, I get it now. That is interesting. Makes you think about those RSs in a whole new way (a whole new way than how they are marketed....)

[not2late]

Re: resistant starches

Hmmmm...this talk about RS and oatmeal (compounded by my oatmeal thread) is making me think (watch out this can be dangerous!)

If 10% of oatmeal is RS, then the a 6 total carb bowl of oatmeal will have 0.6 grams of RS right? So if the RS lipid effect is to occur, then I'll need to eat about 9 grams of carbs for that meal in order for the 0.6 RS grams to make 5.4%?

[2big4mysize]

Re: resistant starches

yep but this is the tough part other carbohydrates can have RS too like potatoes. it looks like it has to be a starchy food not a sugary food but them bananas have RS so their isn't any hard and fast rules about them. looks like in a few yrs a nutritional table will have RS too.

[not2late]

Re: resistant starches

Sigh.....this is all getting too, too complicated