Re: What do ya'll think of this stuff?

[Guest guest]

>Please go see this info about resistant starch. What do you think?

>

>http://www.healthyeatingclub.com/info/articles/nutrients/resisstarch.ht

>m

>

>Kris

It's been discussed here before, you might want to look it up on onibasu.

It's one of those " controversies " ... the folks that follow Gottschall will

say that since the starch isn't digested it is BAD because it will feed

bacteria.

Folks like me will say that it will provide butyrate to the lower intestine and

not have such

a bad glycemic load, so it's GOOD.

What does seem clear is that tribes who eat " resistant starch " fare better

than tribes that don't. They get less colon cancer, and less diabetes.

OTOH the folks who are looking into this are coming up with

things like GMO corn and rice, which doesn't strike me as a good

idea either.

Personally I tend to eat few grain starches in any case, so I don't

worry about it. When we DO eat grain starches it is usually in something

really horrid, like German Chocolate Brownies, which are also full

of sugar and really, there is no good excuse for them, or on a slice

of garlic toast with a meal. These are getting to be less and less

though, so like I said, I just don't worry about it. You have to choose

your battles.

However, if you really want to make your diet rotate around grains,

then IMO slow-digesting grains are the way to go. They won't have

the weight-gain and insulin issues as much. A meat/vegie diet

is better, and tastier, but also more expensive unless you work

at it.

Heidi Jean

[Guest guest]

Heidi, I got a recipe out of the files (I think) for White Bread. The first

ingredient is cornstarch. Wouldn't this resistant starch be a better/suitable

alternative for that? Is the corn starch actually the same stuff as the cheap

stuff you get at the store?

Kris

What do ya'll think of this stuff?

>Please go see this info about resistant starch. What do you think?

>

>http://www.healthyeatingclub.com/info/articles/nutrients/resisstarch.ht

>m

>

>Kris

It's been discussed here before, you might want to look it up on onibasu.

It's one of those " controversies " ... the folks that follow Gottschall will

say that since the starch isn't digested it is BAD because it will feed

bacteria.

Folks like me will say that it will provide butyrate to the lower intestine and

not have such

a bad glycemic load, so it's GOOD.

What does seem clear is that tribes who eat " resistant starch " fare better

than tribes that don't. They get less colon cancer, and less diabetes.

OTOH the folks who are looking into this are coming up with

things like GMO corn and rice, which doesn't strike me as a good

idea either.

Personally I tend to eat few grain starches in any case, so I don't

worry about it. When we DO eat grain starches it is usually in something

really horrid, like German Chocolate Brownies, which are also full

of sugar and really, there is no good excuse for them, or on a slice

of garlic toast with a meal. These are getting to be less and less

though, so like I said, I just don't worry about it. You have to choose

your battles.

However, if you really want to make your diet rotate around grains,

then IMO slow-digesting grains are the way to go. They won't have

the weight-gain and insulin issues as much. A meat/vegie diet

is better, and tastier, but also more expensive unless you work

at it.

Heidi Jean

[Guest guest]

>Heidi, I got a recipe out of the files (I think) for White Bread. The first

ingredient is cornstarch. Wouldn't this resistant starch be a better/suitable

alternative for that? Is the corn starch actually the same stuff as the cheap

stuff you get at the store?

>

>Kris

Yep, it would be better. One could conceivably get " resistant corn starch "

which wouldn't have the glycemic impact and it would be

better for your gut. But I don't think my White Bread is really

healthy in any case ... it's a " condiment " food, there to give

comfort to folks who really, really miss toast in the morning

and aren't quite used to snacking on dried anchovies :-)

You can use other flours to make bread too ... amaranth and buckwheat

are good " whole grains " , as is sorghum and ground brown rice.

However, they don't " do it " for my family (tho I do make good

" wholesome " bread sometimes too). They miss their fluffy

white bread, so fluffy white bread I provide. And the cheap

corn starch at the store is what I can get. Still, their tastes

are changing and they are snacking more and more on

fresh fruit, kefiili desserts, and smoothies, so I figure

they are doing ok!

Heidi Jean

[Guest guest]

Thanks a bunch Heidi!!

Kris

>

> >Heidi, I got a recipe out of the files (I think) for White

Bread. The first ingredient is cornstarch. Wouldn't this resistant

starch be a better/suitable alternative for that? Is the corn

starch actually the same stuff as the cheap stuff you get at the

store?

> >

> >Kris

>

> Yep, it would be better. One could conceivably get " resistant corn

starch "

> which wouldn't have the glycemic impact and it would be

> better for your gut. But I don't think my White Bread is really

> healthy in any case ... it's a " condiment " food, there to give

> comfort to folks who really, really miss toast in the morning

> and aren't quite used to snacking on dried anchovies :-)

>

> You can use other flours to make bread too ... amaranth and

buckwheat

> are good " whole grains " , as is sorghum and ground brown rice.

> However, they don't " do it " for my family (tho I do make good

> " wholesome " bread sometimes too). They miss their fluffy

> white bread, so fluffy white bread I provide. And the cheap

> corn starch at the store is what I can get. Still, their tastes

> are changing and they are snacking more and more on

> fresh fruit, kefiili desserts, and smoothies, so I figure

> they are doing ok!

>

>

> Heidi Jean