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Resistant starch, SCFAs and modern commodities: a gut issue
Quote from Guest on February 5, 2019, 10:27 am
Quote from Guest on February 5, 2019, 10:08 am
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
Thanks Bella for the input. I haven't been improving though. I have been tweaking my diet here and there, experimenting with supplements, going organic but still no improvement. I may try the all beef diet one of these days to see if that gets me anywhere though the thought of it doesn't sit well with me. (I used to be a vegetarian)
Quote from Guest on February 5, 2019, 10:08 am
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
Thanks Bella for the input. I haven't been improving though. I have been tweaking my diet here and there, experimenting with supplements, going organic but still no improvement. I may try the all beef diet one of these days to see if that gets me anywhere though the thought of it doesn't sit well with me. (I used to be a vegetarian)
Quote from Guest on February 5, 2019, 12:23 pm
If I was improving I wouldn't worry about RS but I am not. I have been trying different foods while on the low vitamin A diet but 5 things have been constant, all organic for most of the time: 90% lean ground beef, canned black beans, white rice, ripe bananas (hate green ones) and sunbutter. I have celiacs so can't do wheat. I have also tried non cooled cooked oatmeal, raisins, dates, apples, raw almonds, brazil nuts, potatoes, ribeye (too expensive to eat much of), a little butter, a little plain skinless chicken, grapes, table sugar to go with the oatmeal. So maybe I'll try this low RS thing but it will be extremely hard.
If I was improving I wouldn't worry about RS but I am not. I have been trying different foods while on the low vitamin A diet but 5 things have been constant, all organic for most of the time: 90% lean ground beef, canned black beans, white rice, ripe bananas (hate green ones) and sunbutter. I have celiacs so can't do wheat. I have also tried non cooled cooked oatmeal, raisins, dates, apples, raw almonds, brazil nuts, potatoes, ribeye (too expensive to eat much of), a little butter, a little plain skinless chicken, grapes, table sugar to go with the oatmeal. So maybe I'll try this low RS thing but it will be extremely hard.
Quote from Guest on February 5, 2019, 1:04 pm
I’d definitely try it if I were in your shoes. I saw some organic jasmine rice in single serving packages in the frozen section at the grocery yesterday. I wonder if those would be high in resistant starch?
Bella
I’d definitely try it if I were in your shoes. I saw some organic jasmine rice in single serving packages in the frozen section at the grocery yesterday. I wonder if those would be high in resistant starch?
Bella
If it's already fully cooked, I would believe it has more RS than freshly cooked rice.
Do you use salt and pepper? I know Grant mentions these. Salt is important for bile and pepper has vanadium which is difficult to get otherwise.
If it's already fully cooked, I would believe it has more RS than freshly cooked rice.
Do you use salt and pepper? I know Grant mentions these. Salt is important for bile and pepper has vanadium which is difficult to get otherwise.
Quote from
Bella on February 5, 2019, 3:19 pm
If it's already fully cooked, I would believe it has more RS than freshly cooked rice.
Do you use salt and pepper? I know Grant mentions these. Salt is important for bile and pepper has vanadium which is difficult to get otherwise.
Thank you. That's a Good point. I was hoping I'd found a way around the resistant starch issue with rice. 🙂
If it's already fully cooked, I would believe it has more RS than freshly cooked rice.
Do you use salt and pepper? I know Grant mentions these. Salt is important for bile and pepper has vanadium which is difficult to get otherwise.
Thank you. That's a Good point. I was hoping I'd found a way around the resistant starch issue with rice. 🙂
These two papers have been an interesting read. Is the jury still out on Butyrate and Butyric Acid? Inquiring minds want to know;-)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4903954/
Butyrate, Neuroepigenetics and the Gut Microbiome: Can a High Fiber Diet Improve Brain Health?
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949558/
Review article: dietary fibre–microbiota interactions
These two papers have been an interesting read. Is the jury still out on Butyrate and Butyric Acid? Inquiring minds want to know;-)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4903954/
Butyrate, Neuroepigenetics and the Gut Microbiome: Can a High Fiber Diet Improve Brain Health?
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949558/
Review article: dietary fibre–microbiota interactions
Quote from Guest on February 7, 2019, 2:05 pm
I wonder if people who were on antibiotics for a long time could have bigger issues with resistant starch? I took antibiotics for around 4 years for my chronic acne. The bacteria in my body would become resistent so my dermatologists (know nothing hacks) would continuely prescribe higher doses and stronger antibiotics and I finally realized it wasn't a good thing to do. Anyway, when I went off the antibiotics, by skin was so much worse than even before I started. This was about 30 years ago but I am sure I still have reprocussions from it.
I wonder if people who were on antibiotics for a long time could have bigger issues with resistant starch? I took antibiotics for around 4 years for my chronic acne. The bacteria in my body would become resistent so my dermatologists (know nothing hacks) would continuely prescribe higher doses and stronger antibiotics and I finally realized it wasn't a good thing to do. Anyway, when I went off the antibiotics, by skin was so much worse than even before I started. This was about 30 years ago but I am sure I still have reprocussions from it.
One way to avoid cooling starches would be to keep the food warm during the day.
Beans could be cooked in a slow cooker overnight and put in a thermos in the morning.
One way to avoid cooling starches would be to keep the food warm during the day.
Beans could be cooked in a slow cooker overnight and put in a thermos in the morning.
Quote from Guest on February 8, 2019, 12:31 pm
Quote from somuch4food on February 8, 2019, 11:15 am
One way to avoid cooling starches would be to keep the food warm during the day.
Beans could be cooked in a slow cooker overnight and put in a thermos in the morning.
That’s such a great idea. I made 2 servings of rice this morning and ate one immediately and the other for lunch after keeping it on the warm setting in the pressure cooker for several hours. Of course that worked out well for today since I didn’t have to work but I’m still trying to figure out what to do on work days besides avoiding starch. I might just have to get my carbs from juice or sugary foods on those days.
Quote from somuch4food on February 8, 2019, 11:15 am
One way to avoid cooling starches would be to keep the food warm during the day.
Beans could be cooked in a slow cooker overnight and put in a thermos in the morning.
That’s such a great idea. I made 2 servings of rice this morning and ate one immediately and the other for lunch after keeping it on the warm setting in the pressure cooker for several hours. Of course that worked out well for today since I didn’t have to work but I’m still trying to figure out what to do on work days besides avoiding starch. I might just have to get my carbs from juice or sugary foods on those days.
Quote from Guest on February 8, 2019, 12:50 pm
Do you have access to a microwave at work? There are microwave rice cookers you can get for fairly cheap on Amazon. I also experimented with microwaving rice in a glass bowl - it worked but it took a lot more water than I use on the stove top. The instructions I used to microwave the rice said to leave it uncovered but I may put a plate on top next time if I try it again.
Do you have access to a microwave at work? There are microwave rice cookers you can get for fairly cheap on Amazon. I also experimented with microwaving rice in a glass bowl - it worked but it took a lot more water than I use on the stove top. The instructions I used to microwave the rice said to leave it uncovered but I may put a plate on top next time if I try it again.
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