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Resistant starch, SCFAs and modern commodities: a gut issue
Dr. Garrett Smith just posted about resistant starch and butyric acid boosting vit A and increasing cancer risk: https://nutritionrestored.com/blog-forum/topic/butyric-acid-aka-butyrate-and-other-short-chain-fatty-acids-scfa-products-of-resistant-starch-fermentation-in-the-gut-increase-retinoic-acid-and-stimulate-bowel-tumor-growth/
I was already aware of this potential problem from one of his previous post mentioning cooled potatoes were treated as poison in other cultures.
I'm glad he found evidences corroborating the folklore.
That got me thinking of how modern commodities have increased the intake of resistant starches. RS does not get digested and goes on to feed bacteria that produce SCFAs that stimulates the production of Retinoic Acid in the gut.
The best way to increase the RS content of foods is to cook then cool. I am not sure if reheating decreases RS or not.
So, modern commodities such as the refrigerator and especially the microwave have increased our intake of RS.
The fridge first allowed us to keep produce and meats fresh for longer which was a great improvement in the food supply chain. The microwave though has clearly made the RS intake skyrocket since leftovers can be quickly reheated for lunch.
I'm thinking the same applies to frozen and canned goods. Following this idea, starchy foods shouldn't ever be bought canned or frozen if they are already cooked.
I'm confused, I thought he has research described in his FB and blog that said butyric acid was a good thing because it helps make RPB which he has said is protective.
This quote from his article/post about stearic acid "Butter contains a lot of butyric acid also--needed for making Retinol Binding Protein (RBP)--and doesn't seem to cause the same issues in the real world that we are observing with these other fats, so we are giving butter a pass here."
Additionally, I thought there were a few other times in his FB page that he said butyrate/butyric acid was good.
He is not afraid to change his mind when he finds new evidence that goes against what he already knows. He used to recommend vit A and D and has discontinued both.
Butyric acid might be similar. It can have positive effects by increasing RBP or it can have negative effects by stimulating retinoic acid production.
It will interesting to see his next posts/videos to see if he mentions this.
Quote from somuch4food on February 4, 2019, 8:11 pmHe is not afraid to change his mind when he finds new evidence that goes against what he already knows. He used to recommend vit A and D and has discontinued both.
Butyric acid might be similar. It can have positive effects by increasing RBP or it can have negative effects by stimulating retinoic acid production.
It will interesting to see his next posts/videos to see if he mentions this.
Quote from somuch4food on February 4, 2019, 8:11 pmHe is not afraid to change his mind when he finds new evidence that goes against what he already knows. He used to recommend vit A and D and has discontinued both.
Butyric acid might be similar. It can have positive effects by increasing RBP or it can have negative effects by stimulating retinoic acid production.
It will interesting to see his next posts/videos to see if he mentions this.
Since I've been following him I don't think he ever recommended vitamin D in oral form, been 180 degrees against it. But yeah, I know he recommended vitamin A to his clients like me. I guess it is just the way
Quote from somuch4food on February 4, 2019, 8:11 pmHe is not afraid to change his mind when he finds new evidence that goes against what he already knows. He used to recommend vit A and D and has discontinued both.
Butyric acid might be similar. It can have positive effects by increasing RBP or it can have negative effects by stimulating retinoic acid production.
It will interesting to see his next posts/videos to see if he mentions this.
I've been following him for around 4 or 5 years and he was always opposed to vitamin D in oral form wether from food or supplement during that time. But yes, he did recommend vitamin A (to combat high calcium was his thinking at the time). I guess I just didn't see a transition in the switch on butyric acid. I think that if you recommend something or claim it good but change your mind, you should make it clear that the evidence in your eyes is overwhelming to make you switch your position not just put in a scientific study that contradicts another..... He should clear up too whether he thinks butter is good or not. It is dairy so I've been staying away despite him saying it was ok on the low vA diet but others might not know what to think about it.
My thoughts on Smith are complicated . As a former client, I wish I had never been. I have been feeling so much worse this past year - came on suddenly and paid a few thousand in total for the privilege. He sucked me in with his confidence, posting evidence and arguments, and claims of doing his own research, seeing patterns, and thinking outside the box,. That said he seems to be trying hard on the vitamin A front, and is probably making strides as a whole in how best to deal with vitamin A, or at least show it is a toxin, but Grant has sold me on that already.
sorry my post got messed up above.
I don't know if he has changed his position yet. There is no mentions of this anywhere in the post. I agree he's too boastful/confident, that actually turns me off of completely believing him. I am greatful though that he is sharing in the open the stuff he digs up.
That post might explain why many here don't react well to butter.
So what to eat? Major parts of my diet are rice usually cooked ahead of time and canned beans. I can try to make rice one serving at a time but what about beans? To not have them be cooked and cooled would you always have to have some soaking and then cook just before wanting to eat them. I tried preparing dried beans once and it was a disaster. And what about eating while not at home? To avoid resistant starches while away from a kitchen, it would have to be some fruits and meat which have problems too. I have not been getting better so thought maybe it was salicylates and amines so I took out nuts, raisins and other foods on the low vitamin A food list. I am getting so discouraged, there seems to be bad things in every food and I can't figure out which ones have more good things than bad.
I'm not sure what to think of his post either. He did a FB post about eating a bowl full of oats and was showing off how this wasn't a diet, but oats are top in resistance starches???? Also his safe list has tons of these items, so I'm Assuming(lol) that he's referring to isolated resistant starch, like in the link he provided to the Paleo Mom blog and the fad of just consuming it alone. I could be wrong, but that makes more sense to me-especially since a post from a day of two ago from him he was still eating PBJ sandwiches with sunflower butter of course
Edited to add-
Well, I am an Ass, lol. I looked on FB and here is what Dr. Smith says
"If you don't know where resistant starches come from, here are the only sources one needs to concern themselves with:
"There are two ways to add resistant starches to your diet — either get them from foods or take a supplement.
Several commonly consumed foods are high in resistant starch.
This includes raw potatoes, cooked and then cooled potatoes, green bananas, various legumes, cashews and raw oats."
All cooked-then-cooled starches would be in that list too, including rice."
This all got a lot harder!!
I guess I eat it it most days then since I make a big batch of rice ahead of time and eat it over several days. I’m still doing well and improving so...
At some point (for myself anyway) one has to be satisfied with progress over perfection. I see where he needs to educate people and I appreciate that but it’s really not practical for me to get any more restrictive at this point. I can’t cook at work so I’m going to be eating resistant starch for lunch. I believe Grant mentioned in his books that he cooked his rice in a big batch for several days worth of meals and he’s recovered fine. Bella
Exactly, resistant starch is a potential problem, but so are many other things. Like the guest was saying earlier almost all foods have drawbacks including how it's prepared. Choosing convenience over best quality is not a bad choice, it is a compromise.
We are all here because we want to take control of our health and live a better life. I would go with what you feel is best for you at the moment. It won't be perfect, it can't be perfect, you can't control everything. Try different foods if you like how you feel when you eat them then keep them else try something else.
As for myself even before this post, I went back to eating sandwiches because I often felt bad after eating my leftovers for lunch.
Since I'm not interested in meat recently, I am now experimenting with just snacking instead of eating lunch. I eat a combination of yogurt, applesauce, dried fruits, seeds and nuts.