Resistant starch

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dime
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Resistant starch

Post by dime »

What do you guys think about 'resistant' starch? It seems like it's a hot topic these days.

It is a type of starch that we cannot digest (so it's not a fiber), but bacteria in the gut can (and specifically 'good' bacteria).
It seems like the easiest way to get it without eating green bananas or raw potatoes, is raw potato starch, which can be bought in any shop.

Some links
http://authoritynutrition.com/resistant-starch-101/
http://humanfoodproject.com/going-feral ... rld-heard/
http://freetheanimal.com/2013/06/resist ... ences.html
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RRM
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Re: Resistant starch

Post by RRM »

Bacteria digest some of the resistant starch through bacterial decomposition, as opposed to digestive decomposition.
Bacterial decomposition / fermentation yields gasses.
But there may be benefits, particularly on a cooked foods diet.
dime
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Re: Resistant starch

Post by dime »

The main argument of proponents is that if you eat resistant starch, then the 'good' bacteria bloom and outnumber the 'bad' bacteria in the gut.
I also think it makes more difference in a normal cooked diet.
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Aytundra
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Re: Resistant starch

Post by Aytundra »

Nice topic dime! :)
I think you have just started a category of foods we have not debated much about.
I hope this topic will generate enough controversy to get its own topic.
I know that this wai diet has categories for:
1) foods in general
2) nuts
3) fruits
4) animal foods
5) oils/sugar/vinegars
6) milk/dairy

My recent musings of "Aretheywaifoods?" are: chestnuts, pinto beans and taro, and what these might have in common is the starchy component.
A tundra where will we be without trees? Thannnks!
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Aytundra
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Re: Resistant starch

Post by Aytundra »

After reading this forum for a year or two,
Whenever I pick up a new food item,
Out of habit, I go through a checklist to see if is wai or not.

And when I pick up an unfried starchy item my mind gets excited at the tautological thought that I just might be able to expand the diet of wai dieters to something more than oranges and bananas.

I mean a banana is no different from chestnut, beans or taro right? A banana is just sweeter, but other than that it is similar to starchy items, from a taste/texture eating perspective. A banana just like a starchy food item, the banana does not produce that gush of juice like a orange or melon does. Like a taro, yam or potato it is abundant in vitamin B6.

I agree with most of the logic and reason of why wai excludes some foods,
- milk/dairy (because of hormones disrupting cell life and cell development) or (the too much protein theory leading to water retention for acne)
- and cooked foods (acrylamides, toxins and stuff that can damage cells or a source of carcinogens)
- fibres (scratch intestine walls, waste energy to process food)[to a degree I agree]

but I cannot wrap my head around the idea that starch is kinda excluded from the diet.
on the very weak argument (in my opinion) that starch is like or almost equal to fibre (that fibre can scratch intestinal walls, and or increase the time for food processing and causing more energy expenditure.)

However I must stress
Starch is not fibre

Dime's perspective on resistant starch being able to bloom good bacteria is quite interesting.
I will give Dime a dime for more of his thoughts. :)
A tundra where will we be without trees? Thannnks!
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RRM
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Re: Resistant starch

Post by RRM »

Aytundra wrote: I cannot wrap my head around the idea that starch is kinda excluded from the diet.
Its not.
At all.
Banana contains starch.
Its the foods such as beans and taro that are excluded.
Not because they contain starch, but for the other stuff they contain.
Beans and taro must be cooked to become edible.
Bananas are already edible once they are ripe. Raw.
Kasper
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Re: Resistant starch

Post by Kasper »

This is also interesting:

http://www.ncbi.nlm.nih.gov/pubmed/11427691
Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate.
http://diabetes.diabetesjournals.org/co ... /1509.long
Butyrate Improves Insulin Sensitivity and Increases Energy Expenditure in Mice
http://www.ncbi.nlm.nih.gov/pubmed/19625695
Butyrate enhances the intestinal barrier by facilitating tight junction assembly via activation of AMP-activated protein kinase in Caco-2 cell monolayers.
http://www.ncbi.nlm.nih.gov/pubmed/23365351
Butyrate promotes the recovering of intestinal wound healing through its positive effect on the tight junctions.
http://www.nature.com/nature/journal/va ... 21_F2.html
Butyrate induces the differentiation of Treg cells in the colonic lamina propria.
http://www.plosone.org/article/info%3Ad ... ne.0063388
Butyrate-Producing Probiotics Reduce Nonalcoholic Fatty Liver Disease Progression in Rats: New Insight into the Probiotics for the Gut-Liver Axis

I think I give it a try. Would this be the real deal? @dime: http://www.iherb.com/Bob-s-Red-Mill-Pot ... =null&ic=1
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Re: Resistant starch

Post by RRM »

You think about supplementing your diet with starch?
To increase butyrate?
Kasper
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Re: Resistant starch

Post by Kasper »

I still have sometimes gut issues (especially when I drink a lot (2-3L) of orange juice).
And butyrate seems very beneficial to the gut.

Therefore I'm interested in trying out resistant starch.
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Aytundra
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Re: Resistant starch

Post by Aytundra »

Kasper,
- A $2 bag of potatoes will be cheaper than potato starch.
- but a raw potato will be hard to eat. (I tried once, abandoned the potato after like 2 bites.)
- plain raw juiced potato is easier to drink, but the taste is very strange, very disagreeable. Who knew a potato can taste so ugly, especially knowing that French fries are so great in taste. (I tried raw potato juice like 10-15 times in my lifetime.)
- but raw potato juice is disgusting after 10 seconds of juicing, it tastes better when the juice is less than10 seconds old, so hold a straw right next to the juicer. Past 10 seconds, and it tastes incredibly disgusting. Foaming juice also makes it disgusting, avoid foam.
- as for raw potato juice experiences, I had experienced gas, after drinking the raw juice, so you may want to try the potato starch on a long weekend, to avoid social embarrassment of producing sounds. I don't know about consuming dry powdered starch, and their effects.

Dried powdered mash potatoes might also work.
Search for powdered mash potatoes without flavourings.

In cooking purposes.
Potato starch creates a finer gravy than corn starch.
dime
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Re: Resistant starch

Post by dime »

Kasper wrote: I think I give it a try. Would this be the real deal? @dime: http://www.iherb.com/Bob-s-Red-Mill-Pot ... =null&ic=1
I've been taking just a regular potato starch that you can find in any shop. Just put 2-3 teaspoons in glass of water, it dissolves and mixes very well.
A few weeks ago I was in the US and got some of that Bob's Red Mill potato starch, but haven't tried it yet.
I can't say any impressions from this experiment because I've been quite inconsistent with it, many times I forget or don't feel like taking it. I think it's bloating my stomach a bit and I have more gas.
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Mr. PC
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Re: Resistant starch

Post by Mr. PC »

Raw potatoes have some toxin in them; I think cooked are healthier.

Does that mean eating potatoes is good for your gut? I don't think starch is destroyed by heat, right?

I've read that FOS can help the 'good bacterias' up to a certain dosage, after which some bad bacteria take advantage of it. Maybe it's the same with starch.

If you check out this probiotic,
https://www.master-supplements.com/ther ... fault.aspx

They have a prebiotic, LactoStim (Sunflower Lecithin and Oleic Acid) – Our patented prebiotic. LactoStim stimulates probiotic growth by providing a food source to the probiotics as soon as they arrive in your digestive tract. Only food grade Lecithin and Oleic Acid are used in Theralac (Protected by 5 US Patents)[2].

According to their website, it's much better than FOS, and never feeds "bad bacteria".

Given that there are many kinds of bacteria, I can't understand how all "good bacteria" prefer some foods and all "bad bacteria" prefer other foods; probably I don't understand something about it, but really that makes no sense.
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Re: Resistant starch

Post by RRM »

Mr. PC wrote:I don't think starch is destroyed by heat, right?
Well, yes, cooking strongly increases digestibility of starch. Raw starch is poorly digested.
Due to bacterial degradation of raw starch mainly in the colon, gasses are formed.
Thoroughly chewing (bananas) helps to (amylase in saliva) pre-digest raw starch, but doesn't help much in the case of grains etc.
I can't understand how all "good bacteria" prefer some foods and all "bad bacteria" prefer other foods; probably I don't understand something about it, but really that makes no sense.
Trust your logic; it does not make sense.
There is no such separation in food sources/preferences between 'good' and 'bad' bacteria.
There is not even a strict separation between 'good' and 'bad' bacteria in general, as it (their goodness/badness) depends on both absolute and relative numbers.
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Mr. PC
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Re: Resistant starch

Post by Mr. PC »

Hmmm. I don't want to go too off-topic, but I've been reading a lot about eczema/psoriasis and autoimmune disorders in general being caused from a floral imbalance, and many people reporting that taking heavy doses of probiotics works well. Are you saying that probiotics are not so useful? There's a lot of info on the net about bacteria (pathogens) which cause all kinds of harm; weaken the intestinal walls etc. as well as bacteria that

"adhere to cells; (ii) exclude or reduce pathogenic adherence; (iii) persist and multiply; (iv) produce acids, hydrogen peroxide, and bacteriocins antagonistic to pathogen growth; (v) resist vaginal microbicides, including spermicides; (vi) be safe and therefore noninvasive, noncarcinogenic, and nonpathogenic; and (vii) coaggregate and form a normal, balanced flora."

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC99697/
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Re: Resistant starch

Post by RRM »

Sure, any imbalance is not good.
And of course, in some conditions 'probiotics' may be helpful.
But then you need to know what exactly is imbalanced, and how to counteract that.
(diagnosis followed by treatment)
I dont think that taking probiotics without diagnosis is always helpful.
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