Resistant starch and legumes.

I can't find my old atkins book but I'm trying to recall whether or not
resistant starch was mentioned in the book. Legumes contain resistant
starch. Resistant starch is not digestible until it reaches the colon
where it is converted (by bacteria) into fatty acids that are
beneficial to health. Low carb dieters have always subtracted fiber
when counting carbs. Is it reasonable to assume that resistant starch
could be taken into account?


I found this interesting link about resistant starch.
http://www.news.uiuc.edu/scitips/01/02legume.html

Excerpt from the link. This part really peaked my interest.

Of the 29 food and feed ingredients studied, the legumes (seven
varieties) contained substantially higher percentages of both dietary
fiber and resistant starch. Black beans, for instance, contain the
highest amount of total dietary fiber (43 percent), and 63 percent of
their total starch content is resistant starch that makes it to the
colon.

"VistaUser" wrote in message
ups.com...
I found this interesting link about resistant starch.
http://www.news.uiuc.edu/scitips/01/02legume.html

Excerpt from the link. This part really peaked my interest.

Of the 29 food and feed ingredients studied, the legumes (seven
varieties) contained substantially higher percentages of both dietary
fiber and resistant starch. Black beans, for instance, contain the
highest amount of total dietary fiber (43 percent), and 63 percent of
their total starch content is resistant starch that makes it to the
colon.


Yeah, that is a good read! I regularly eat black beans and lentils without
them messing up my blood sugar, which is my personal measure of whether
they're too carby - I might give some of the other legumes a go too.

Nicky.

--
A1c 10.5/5.5/6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

Nicky wrote:
"VistaUser" wrote in message
ups.com...
I found this interesting link about resistant starch.
http://www.news.uiuc.edu/scitips/01/02legume.html

Excerpt from the link. This part really peaked my interest.

Of the 29 food and feed ingredients studied, the legumes (seven
varieties) contained substantially higher percentages of both dietary
fiber and resistant starch. Black beans, for instance, contain the
highest amount of total dietary fiber (43 percent), and 63 percent of
their total starch content is resistant starch that makes it to the
colon.


Yeah, that is a good read! I regularly eat black beans and lentils without
them messing up my blood sugar, which is my personal measure of whether
they're too carby - I might give some of the other legumes a go too.

Nicky.

--
A1c 10.5/5.5/6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

I wish there was a resistant starch guide that lists the grams of
resistant starch in food. I read at the link below that RAW potatoes
are very high in resistant starch but become digestible when cooked.
But if you let the potato cool the starch becomes resistant again.
If I knew what the digestible carb content of a cold potato was I might
consider eating a small portion of potato salad.

http://fanaticcook.blogspot.com/2005...nt-starch.html

"VistaUser" wrote in message
ups.com...

Nicky wrote:
"VistaUser" wrote in message
ups.com...
I found this interesting link about resistant starch.
http://www.news.uiuc.edu/scitips/01/02legume.html

Excerpt from the link. This part really peaked my interest.

Of the 29 food and feed ingredients studied, the legumes (seven
varieties) contained substantially higher percentages of both dietary
fiber and resistant starch. Black beans, for instance, contain the
highest amount of total dietary fiber (43 percent), and 63 percent of
their total starch content is resistant starch that makes it to the
colon.


Yeah, that is a good read! I regularly eat black beans and lentils
without
them messing up my blood sugar, which is my personal measure of whether
they're too carby - I might give some of the other legumes a go too.

Nicky.

--
A1c 10.5/5.5/6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

I wish there was a resistant starch guide that lists the grams of
resistant starch in food. I read at the link below that RAW potatoes
are very high in resistant starch but become digestible when cooked.
But if you let the potato cool the starch becomes resistant again.
If I knew what the digestible carb content of a cold potato was I might
consider eating a small portion of potato salad.

http://fanaticcook.blogspot.com/2005...nt-starch.html

Yes, raw potatoes are largely indigestible. I've never heard that
potatoes that have been cooked and cooled down revert back though.
I read somewhere, that if you wanted to fatten up your pigs, then cook
the potatoes and corn before feeding it to them.

VistaUser wrote:

I can't find my old atkins book but I'm trying to recall whether or not
resistant starch was mentioned in the book. Legumes contain resistant
starch. Resistant starch is not digestible until it reaches the colon
where it is converted (by bacteria) into fatty acids that are
beneficial to health. Low carb dieters have always subtracted fiber
when counting carbs. Is it reasonable to assume that resistant starch
could be taken into account?

You have just described soluble fiber as near as I can tell. Dr Atkins
for a while suggested that insoluble fiber be deducted but not soluble
fiber. The trouble is labels only list fiber not by type. Eventually
he
switched to deducting all fiber.

"VistaUser" wrote in message
ups.com...
I wish there was a resistant starch guide that lists the grams of
resistant starch in food.

This is the nearest in my bookmarks folder:
http://www.fatfreekitchen.com/solubl...oods-list.html

This doesn't cover it directly, but is interesting:
http://www.nal.usda.gov/fnic/foodcom...k/wt_rank.html

Nicky.

--
A1c 10.5/5.5/6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg