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Quite an interesting article actually. Nice to see the carbs they are discussing are all ones generally considered good too eat. It will be interesting to see when the "Resistant Starch" diet books start coming out.
Great article. I'd like to hear Volek's take on this so called "resistant starch".
So the roasted garlic, roasted red pepper and roasted green chili hummus that I make won't make me fat after all?
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"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin, 1759
There are different classes of resistance starch and each class reacts differently in the body. This is why all the weird this and that about how to cook for it, etc.
For example if you boil a potato and then chill store it, it then raises the resistance starch level by almost 50%.
There is nothing wrong with resistance starch or carbs for that matter but it is a delicate aspect of most nutrients if you will and I can not see the general public being able to take to the kind of guidelines you would have to follow.
That being said I am up for anything that opens people eyes to that fact that carbs aren't the anti-christ.
excerpt from The Carbohdyrate Files 2nd edition (Hale 2007)
A significant proportion of starch in the normal diet escapes degradation in the stomach and small intestine and is labeled “resistant starch.” However, this portion is difficult to measure and depends on a number of factors including the form of starch and the method of cooking prior to consumption. Nevertheless, resistant starch serves as a primary source of substrate for colonic microflora and may have several important physiological roles. Resistant starch has been categorized as physically inaccessible (raw) starch; ungelatinized starch (in banana); thermally stable, retrograded starch (mainly amylase and found in bread, especially stale bread); and chemically modified starch.
Carb diet?
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