Baby red potatoes - resistant starch

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We are trying to keep our carbohydrate intake under 60 grams/day - pretty easy actually although we do backslide when spaghetti is on the menu.

Been looking into resistant starches - these are when potatoes, rice and to a lesser part beans are cooked, chilled and then re-heated. From the Wikipedia article:

Resistant starch (RS) refers to starch and starch degradation products that escape from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods but is also added to foods by the addition of isolated or manufactured types of resistant starch.

Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria.

Resistant starch in various ways has similar physiologic effect as dietary fiber.

So basically, the resistant starches are not metabolized as carbohydrates by the stomach or small intestine - they pass through and feed the gut biota of the large intestine. Win win situation.

Tonight's baby reds are about done with their boil - I will smash them into patties, chill them in the freezer and top them with a scrambled egg and a piece or two of bacon.

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This page contains a single entry by DaveH published on October 2, 2016 4:43 PM.

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