RESISTANT STARCH is a Load of Crap! (Resistant Starch Diet Foolishness)

Resistant Starch for Diabetes? Resistant Starch rice lowers blood sugar?? Chilling cooked rice/potato/pasta overnight changes the starch into Resistant Starch!! Umm...
No. No, it doesn't. Starch is starch and it is made of sugar and will spike your blood sugar.
LIES MY DOCTOR TOLD ME: amzn.to/3CgUbo8
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Experiment 1: • Resistant Starch - Doe...
Experiment 2: • Testing Resistant Star...
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[@jennabest]

There is a guy on TikTok and Instagram who tests all kinds of foods and beverages with his continuous blood glucose monitor. He tested plain cooked rice and it did indeed spike his insulin. However, when he tested the same white rice, after it had been refrigerated overnight it did not spike, there was very little rise in his blood glucose. He has no agenda, isn't selling a program, and isn't trying to be anyone's coach. He is insulin resistant and just wants to see what does and doesn't raise his blood sugar. Like EVERYTHING there is no one size fits all. There are some who swear by a whole foods diet, or even a plant-based diet because it reversed their insulin resistance, and even type 2 diabetes. There is no One Size fits all. We all have to figure out what works for us.

[@GamingForTheRecentlyDeceased]

This Dr has an agenda.

[@josephtan4663]

I'm inspired by this refrigeration/freezing of carb process, I was diagnosed with diabetes with a HbA1C @ 13.1% and now I'm looking at the ice-cream in my freezer ... should I take my chances then?

[@mellow338]

I have you know every ones body is different. What food may make ones insulin levels or blood sugar levels spike may not make another's react the same way. I say get your own glucose monitor and test yourself what foods would make your levels go up.

[@jennabest]

@@mellow338 Yep, that's what I said "no one size fits all".

[@sabrina2887]

You are so right. And we have to be wary of anyone doctor or not who states some thing as being factual and applying to everyone without taking into account genetics, diet and personal experiences. I dont know what this "doctors" credentials are but I know a research scientist from harvard who has published data that cooling down rice and adding vinegar lowers glucose spikes on average.

[@dianemessias5689]

Plenty of other doctors disagree with you, and from personal anecdotal experience, I've had IBS for 25 years; many years of KETO, and subsequently the carnivore diet, did not address my severe bloating. Resistant starch most definitely works for me and has turned my life around.

[@tomd9170]

Well yes ! Resistant starch is a non digestible fiber and doesn't get affected by the digestion process and is fermented by the bacteria in our gut promoting gut health. Resistant starch is a prebiotic and is a food for the probiotics.

[@urcpagab_e]

A simple glucose test would have lead Dr. Berry to the truth. I guess going hardcore Carnivore is the holy grail 💁‍♂️

[@chrystalthornton1502]

He doesn't understand the purpose of resistant starch at all.

[@thinkie12]

Resistance starch is digested by bacteria in the intestines and produced butyrate acid. Butyrate acid is good for health. Whether it spike your insulin level or not, it is not as important as the butyrate acid that is produced which is very beneficial for health.

[@adriendecroy7254]

did you try it while wearing a CGM? And adding fat makes a big difference, but we already know that fat slows down carb absorption.

[@marcusw7418]

Actually being a type 1 diabetic that takes insulin and wears a glucose monitor, I stumbled upon the effects of resistant starch by accident. I buy low carb bread, but started freezing it because I don't use it up very quickly. Having been a diabetic my entire life I know exactly how much insulin I need to take to cover the amount of carbs in a food. (for me I have to take 1 unit of insulin to cover 3 net carbs) I started noticing that when I toasted this frozen bread and ate it, when I took the normal amount of insulin (yes, I have to take insulin even for low carb foods) I would later get really low blood sugar. I couldn't figure out why until I read about how resistant starch acts on blood sugar. I was shocked. But, it is in fact true, I have to take a much lower amount of insulin when I freeze and then toast bread than when I just ate it out of the package. Someone who isn't a diabetic with a glucose monitor that also takes insulin isn't going to know that.

[@pennykresl9754]

Or stay away from carbs and you won't need meds. I'm a diabetic type Ii. Also. Easier to stay in ketosis and autophagy( fat burning and detoxing your cells)

[@MAGOO95340]

Bingo!

[@NickCager]

@@pennykresl9754 He's type I diabetic... try again.

[@msplacebo-246]

Thank you

[@orgorg239]

Thanks. That needed to be said.

[@thomashelman3118]

I have tested the cold potato’s and it does stop me from having a sugar spike. Heated 184, cold 134 after 1 hour. After 2 hours 136 and 118. I have tested every time I ate them and it does change the glycemic load.

[@Mallchad]

I fully believe that but it just changes the dose response. it doesnt really nullify the overall effect besides. resistant starch is just a category of fibre which I consider poison for humans

[@thomashelman3118]

@@Mallchad The isotopes of Humans going back 150k years shows root vegetables in the diet. We are not 100% carnivore! I only do it a couple days a month when I experiment to manipulate my blood results. Example for ya is if I go off Carnivore and ear 50-75 grams of carbs my LDL goes down 50%. The same happens with red rice yeast supplements but it is precursor to first Statin☮️

[@Mallchad]

@@thomashelman3118 neither do herbivores abstain from meat. as it turns out. The correct term is hyper-carnivore meaning minimum 70% of diet as animal products to be happy and healthy. Chimpanzees are about 5%. That is what was measured by radio-carbon dating I do not particularly care about LDL personally. though. For one thing, LDL does has nearly 0 contribution to the makeup of aterial plaque and . cholesterol (not LDL) and tryglycrides do a little but it has to be intentionally released from the lipoprotein

[@gerrysecure5874]

The spike is less high but longer. The area below the spike is about the same and thus the insuline load too. It somewhat slows down the breakup to sugar, but it does not transform all carbs to undigestable fiber. Wether its worth the bother depends on your situation.

[@MrJSpicoli]

This guy is a quack

[@Deadbolthead]

It’s true! Every Thanksgiving I have sugar and gluten resistant pumpkin pie.

[@jameskidd1436]

😂😂

[@DJ-fn3jm]

Yeah, for days afterwards I eat carb-free potatoes, stuffing, cranberry sauce & Gravy!

[@bethluquette6192]

🤣👍🤣👍

[@bobobrien8968]

@@DJ-fn3jm Yaaa. Me tooo ! And ice cream is frozen so it is totally keto friendly. Ahahahahaheehaw.

[@victoriawebster8816]

🤣🤣

[@Stuff_And_Things]

Possibly final post on this video. I finally decided to bite the bullet fully and include cold, boiled potatoes to my diet last week. This week I'm down 5 pounds. Whether or not resistant starch is responsible, boiled then refrigerated potatoes help me lose weight. I have noticed that I feel fuller longer and don't feel the need to eat as much so that may play a role. Who knows. I'm trying the same thing this week with cold mac and cheese.

[@usernameryan5982]

It has the exact same effect on me. Boiled potatoes are almost like a cheat code for losing weight. I’ve been eating meals that are a combination of lean beef or white fish with boiled potatoes and veggies and my weight is dropping like crazy and I don’t feel hungry at all.

[@thinkie12]

Can you reheat the refrigerated potatoes? Will it still help to lose weight if reheat resistant starch again?

[@Stuff_And_Things]

@@thinkie12 That I don't know. The dramatic affects of any diet seem to taper off quickly.

[@sixpackbinky]

@@thinkie12yes

[@operasinger2126]

Thanks for sharing!

[@user-vp2hs6nl7n]

I am a non diabetic with a CGM (continuous glucose monitor) and I performed my own experiment with cooked pasta vs cooked & cooled pasta and (for me personally) it had a profound effect on my blood sugar. The cooked & cooled didn’t spike my blood sugar anything like the cooked pasta. So I believe there is something positive occurring when eating resistant starch. I have absolutely no affiliation to anything or anyone- except good heath.

[@charleswilson4598]

That is interesting but there are others like you on youtube who are not diabetic and run experiments on their blood sugar. I take those results with a large grain of salt because there is a world of difference between a diabetic reaction and a non diabetc reaction but I read it as interesting information with a possibility of providing some useful information.

[@clarkeugene5727]

@@charleswilson4598 I never considered there would be a difference. But it makes sense now. Thanks for mentioning it.

[@jeffmcelroy5437]

The guy over at Serious Keto did a bunch of experiments with this using his Keto-Mojo and the experiment ended about how you would think. Glucose spikes sky high no matter what.

[@KORTOKtheSTRONG]

neat

[@MsK-pt4kc]

Yep, saw that. I was hoping but nope.

[@jeffmcelroy5437]

@The Barefoot Kid He has the perfect "Radio" voice.

[@keywestfan2503]

“Not everything you find on the internet is true” -Abraham Lincoln

[@bassamal-kaaki3253]

@Jeff McElroy Every body is different. You can’t base this guys blood test results onto your own. 1 sample is very little and will probably end up with a high p-value (stats) which shows evidence is not strong enough to suggest an effect exists in a population. If you are a healthy person, exercise regularly and eat well, you don’t need to worry! Just insure you remove processed and sugar from the equation.

[@dort5436]

I had less of a rise with rice than potatoes. I tested my body's reaction 30, 60 minutes after eating. I had a 40 point rise with potatoes but a 20 point rise with rice. I don't normally eat either but I wanted to test myself.

[@leftytennis5912]

What happens if you sprinkle avocado oil or olive oil on the rice - how does that affect the spike?

[@pennykresl9754]

Rice has arsenic in it. Look it up. Do you want that in your body?

[@dort5436]

@pennykresl9754 I don't eat rice regularly. It's not part of my life style.

[@leftytennis5912]

@@pennykresl9754 not organic

[@evelyny7037]

The test I saw he did it both ways and when he put butter on the rice it didn’t stop a small rise in glucose but over the next few hours it didn’t allow it to go any higher it seem to negate some of the adverse effects. It makes sense, but I still won’t eat these things. But we are definitely all responsive to different things in different ways. But the guy I watched did not approach it as a magic fix and carte blanche to eat anything you want to. Anyway I think it behooves us to do our own research.

[@kathleensmith8969]

🤔I heard that the reason you cook it is not for less carbs, but it becomes more of a prebiotic for your good gut bugs.

[@thinkie12]

Right

[@copout1405]

I think folks should give this a try just to see what it does to them as individuals. We all hear that we are individuals and our bodies react differently to many different things, right? Well several months ago I tried this with the finger stick twice - one month apart for each test. I cooked white Idaho potatoes and made cold potato salad with them. Finger sticks after 30 min, 60 min and 90 minutes. No spike, just a mild rise in blood glucose which was nothing to be concerned with. The next day I did white basmati rice. Ate it cold the following day. Blood glucose spiked way up there after 30 min, 60 min and 90 minutes. It worked for one but not the other. I waited one month and repeated the test. The only difference was that with the rice cold the following day I reheated it as I would normally do with rice and used it in an Asian dish. Again, no spike for the white potato in cold potato salad, but a serious spike with the rice. Now I posted these results on the "Serious KETO" channel at the time. On the msg board there was a comment from one person that said the results for him were just the opposite insomuch as no spike for the rice, but a big spike for the potato. There has to be something about this individual business.

[@deniseapancyrz9988]

if you have a food intolerance to potato that could be a reason why.

[@mellow338]

It is I just watched a video on where a doctor said that everyone is different and everyone should get a monitor to see what may spike your levels and stop going off of someone else's.

[@ArtOfHealth]

Russett white potatoes are horrible spikers. Red potatoes are horrible spikers. Yellow gold potatoes do not. Starches make my wife and I get shakey legs and suffer horrible cramps. The Starch Diet was a big fail for us. We were emotional wrecks with fluctuating blood sugar levels. One pound of beef makes us feel like going into a diabetic coma. I fall into a deep sleep after 15 minutes. Worse than a drunk with a .40 alc content. Foods can mess us up. Fruitarians are highly spaced out and emotional. Vegans are malnourished and underfed. This **** is not easy.

[@ArtOfHealth]

KZbin just removed 2 asterisks out of 4. Do not trust everything you see here.

[@thinkie12]

Maybe because you eat the potato cold, there is no spike.

[@kayecarlson5146]

Well I've cooked food this way after reading literally dozens of studies done on it in the UK. It does work.

[@donnagarner6007]

So do you have to eat it cold or can you warm it back up?

[@donnagarner6007]

@@steveh5882Okay, I understand. And I watch Dr. Mandell too. Thanks

[@decifal]

Study says you can reheat it and the resistant starch is still resistant..

[@roberttengler7100]

According to the Borg resistance is futile.

[@maximecb]

Haha yeah. "Some magical chemical reaction". It's called chemistry, bro, and there is nothing magical about it.

[@getsome3797]

Dr. Berry, I started watching your videos about 3 months ago. I’m mid 50’s, overweight, high blood pressure…started IF 2 months ago. Already down 24 pounds. Sleep apnea os GONE. And I have definitely cheated. I tried Carnivore for a few days and I felt great, but work related stress screwed that up. I believe in it and I’ll start it again in a few weeks. Thank you.

[@aaronash58]

dont wait a few weeks, if you believe then start now

[@Susan_R]

Hang in there and please try again! That craving will go away pretty soon. Lots of us here rooting for you!

[@frasierkrane266]

Don’t give up, I’m 53, been LCHF 19/5 IF for 11 months with infrequent cheats, it’s fine. All markers, weight, cognitive function, energy level all best ever, no exaggeration. CABG X3 Sept ‘18 now metabolically healthy & fit after decades of eating garbage. If I can do it, anyone can. Perfection shouldn’t be your goal, that’s not sustainable. I wish you well.

[@BruceBurkhalter]

I suggest you stop calling it cheating...been keto/carnivore for over 5 years and yes some days I will eat something not normally good for me...just start again. I went from size 39 pants to size 30 and that was 5 years ago...still wearing the 30's. The longer you live this lifestyle the easier it is to get back on track when you get off path.

[@ribeyemanster]

@@frasierkrane266 that's amazing. My story is the same! CABG×3,Nov.'18,55 years old. Started keto Jan.1st 2021,pretty much carnivore since June. Go back in Feb. to recheck my blood tests, can't wait to see look on my cardiologist face when he sees I've lost 50 lbs. and off all statins for 6 months! Let's go Brandon !!! Lol

[@jameskelly6479]

As W C Fields said, " There's a sucker born everyday."

[@edrozenrozen9600]

Didn't PT Barnum say something similar?

[@UnStrungHero]

@@edrozenrozen9600 yes, one born every minute

[@lilystonne4108]

I have tried it with rice and potatoes with much hope. I was sadly disappointed. The hypothesis is easily disproved by testing with a blood glucose meter, so I fail to understand how people can be fooled.

[@robinbeers6689]

There is great power in being told what you want to hear.

[@bassamal-kaaki3253]

I was not fooled! So i ate cold rice, sweet potatoes and original potatoes and my glucose levels were exactly the same while on keto with no change. This to me, actually refutes what the Dr is saying. There is another person that replied to my comment that shares the same output as mine!

[@craigglaser251]

Half the population is fooled by main stream media every day.

[@lilystonne4108]

@@bassamal-kaaki3253 You can eat carbs without adverse effects because you are probably not insulin resistant.

[@TehKaiser]

Aside from the ones who learned the subject and certain geeky types, people, even "educated" ones are usually not knowledgeable about biochemistry, enzymes, or how the enzymes processes the starches. Resistant starch are real, but they are carbohydrates that the enzymes cannot cleave into simpler starches. Rice, potatoes, etc cannot be changed chemically into actual resistant starch. The lack of awareness is the same reason people do not know the massive contradiction in the food pyramid of avoiding sweets but eating 6-11 servings of grain.

[@southpawjinx421]

After watching 10 of your videos and following the PHD for only a week, I've already lost 7 lbs. Thank you so much for sharing this information. It's changing my life!!

[@nitfitnit]

Your body retains less water on keto, don't expect to keep losing at that pace. Make sure to get enough salt.

[@Johneseed]

I had heard this “Cooling Hypotheses” about potatoes but didn’t try and was looking for additional research and so here I have found it! Thanks Doc Berry, Berry Berry Berry good talk!

[@traviskronenberg579]

From someone who ate starch based for 3 years, your body is smarter than just "breakdown all starch to simple sugars" . I ate mostly starch and lost weight. People cure their diabetes with it as well. FYI, I'm currently carnivore. We live in a duality, both sides are right. When you combine both sides, then there is conflict (internall/externally). Some small percentage of starches cooked will become crystallized when cooling, which is like superfood for plant-based gut bacteria.

[@kathy2888]

cure their diabetes with resistant starches?

[@shogunofharlem8240]

Literally nothing you wrote makes any sense.

[@josephbriffa120]

@@shogunofharlem8240 yes it does, you just don't understand it

[@josephbriffa120]

Correct travis

[@7sonderling]

@@shogunofharlem8240 This also applies to your comment.

[@maisie6904]

Resistant to what - reason 😂. What’s in the head of these idiots who spread such nonsense ! 😘 Thank you Ken

[@gman77gas]

Resistance to keep one from loosing weight!

[@bassamal-kaaki3253]

Well, you will be surprised then when I eat cooled rice, sweet potatoes 🍠 and ordinary potatoes 🥔 cold 🥶 my blood glucose level is the same as when I eat keto. As such, we need to see the studies that actually go in line with what the Dr said before we make up our mind on this aspect!

[@stacimullis4439]

I see people talk about it every day in my diabetes groups on FB. 🤦‍♀️

[@Gluz25]

There's a lot of literature in people out there who think that resistant starch is a real thing. And there is some evidence to support it. So it's not like they're just making it up out of the clear blue sky

[@craigglaser251]

Main stream media spreads nonsense every day.

[@rootsrocksfeathers1975]

Never even heard such a thing...as Mr. Spock would say, "That is not logical".

[@Paul-hl5ls]

Spock would say "That is illogical" or "Most illogical"

[@NicheXclusive]

@@Paul-hl5ls correct.. Indeed

[@elpusegato]

I love how the comments are absolutely eviscerating this hack

[@jamesjessica21]

I heard about that and said to myself, that can't be true! I was right.

[@esumbar]

I fell for this too. This is how my conversion from high carb to low carb went. Dr Lustig > sugar is bad, Nina Teicholz > saturated fat is good, Dr Gundry > not all vegetables are good and all grains are bad. Couldn't give up rice though because where would my energy come from. Refrigerated it over night to supposedly lower its glycemic index. Finally, discovered Dr Berry > keto and now carnivore.

[@nguyentminh]

Same stops here, probably a bit different in the time order. But this month of December, I've switched to animal-based meaning adding some fruits back after hearing Paul Saladino's recent changes. I gotta say, just a couple of bananas and oranges a day for the past 3 weeks give me back my endurance and strength, and free T level that I lost since keto/carnivore. Going to eliminate the fruits next month and see if the situation will be reversed.

[@markbardett4557]

I add green bananas to my smoothies to increase my butyrate levels. I think it works to a certain extent.

[@1973sophia]

@@nguyentminh what is t level?

[@nguyentminh]

@@1973sophia T stands for Testosterone.

[@dastanharris]

@Poire Tartin he's herbivore now

[@ladytempest7273]

I just made the best salmon I've ever had put in a crock pot 😋 I love being carnivore! I don't have to worry about carbs. Thank you for the info, Doctor!

[@RobertWadlow292]

Never heard of salmon in a crock pot before. I love seafood though

[@ladytempest7273]

@@RobertWadlow292 Yeah, just cut up the salmon to fit into the crock pot skin down. Add a half cup of water. Melt half a stick of butter in the microwave, and drizzle that over the fish. salt, or season to your liking. Set the crock pot to meat/poultry, or steam for 35 minutes.

[@ladytempest7273]

Don't worry about the vegan trolls, peeps. They just grouchy from being bloated from all that rotting fiber in their digestion tracks. Keep it positive, and ignore.🤍🖤🤍

[@GregariousAntithesis]

Salmon is so much better raw. You simply buy a side of sockeye salt it liberally and let set 30 minutes then pour rice vinegar over it and let it sit another 30 then use a filet knife and remove the skin and eat it. Try it once you will never go back to cooking salmon.

[@ladytempest7273]

@@GregariousAntithesis I'll have to try that it sounds so yum!

[@johnhawkins3507]

The magic in resistant starch was found in joint research between University of Leeds and Newcastle University, both in England. The multinational study with 1000 people, was conducted over 20 years. Upper respiratory cancers and pancreatic cancer, were reduced 60%. "This effect was particularly pronounced for upper gastrointestinal (GI) cancers including oesophageal, gastric, biliary tract, pancreatic and duodenal cancers, and was seen to last for 10 years after patients stopped taking the supplement." These results were released last year, so please update your video.

[@closetgamer8315]

Just ordered your book to help get myself back on track with Keto! I am so excited for it to get here!

[@bobjoatmon1993]

This is very puzzling, I'm type 2 and have eaten low carb for years. I'd heard about resistant starch but never tried it until I got my blood glucose monitor and decided to test my old favorite Uncle Ben's Long Grain & Wild Rice. I cooked it as per directions, then took 1/2 of it then quickly cooled it in a water bath in the sink (you are aware that all rice has spores in it and sitting out cooling to room temp, then storing it in the refrigerator for a couple days is REALLY dangerous, severe illness occasionally happens ) and then put it in the refrigerator for 24 hours. But first, I'd been fasting and so tried/ate a measured 2 ounces of fresh cooked rice to establish a norm. The next day I repeated the test with the refrigerated rice and I DID see less rise in my blood sugar than the day before. So what's the deal? The Dr says and many experience no difference but I did have a slight difference (I'm estimating around 10% less). I don't see how a placebo effect would work here. Now I don't know what to think

[@Mallchad]

it's less effect than 100%. I don't know what Dr Berry is saying but he has a purpose and is harmful to say you can eat resistant starch high fibre whole grain is suddenly okay for diabetics. that is the take home Personally I think resistant starch is real and lower glycemic index but you're busy lowering the dose. normal person advice should be too eat less. Besides. I think fibre and resistant starch is bad for humans and causes gastrointestinal issues

[@MrMZaccone]

When an experiment gives anomalous results, you repeat the experiment. Try it again and see if you get the same result.

[@thinkie12]

Why not try boiled sweet potato? Refrigerate it overnight and eat it cold.

[@bobjoatmon1993]

@@thinkie12 sweet potato, (not yams) is one of my favorite BUT I never cared for it cold. The theory is that the converted starch STAYS converted even after rewarming so I don't think you need to eat it cold

[@angelachristophe2183]

Dr. Berry my husband & I have been following you for a year now. We’re doing low carb & intermittent fasting for a year now and we both are 40+ lbs down and many inches smaller. This is the 1st time I feel like this weight is going to stay off. Thank you for all the great info & guidance! 😍🙏🏽

[@thinkie12]

All fruits have carbs and most fruits have anticancer properties. You can't prevent or healed cancer without fruits. The most anticancer food are still fruits

[@kristyreynoldsapaintersdau9016]

That’s like the one I remember from days gone by… bread toasted is free carbs

[@dianavp9054]

"Burned toast will grow hair on your chest" -- not something most women strive for, but sometimes I do like burned toast. - Haha

[@lindawolz5540]

@@dianavp9054 when I was eleven. My friend's father told me black pepper grew hair on your chest and I believed that for years!

[@kevinklein959]

Well I just tried this last week. I cooked lasagna noodles then refrigerated them for 24 hours then made lasagna. Happy to report that while this meal may not be strictly keto, my blood sugar only went up 1 point from 6 to 7.... if that means I can have some pasta once in a while I'm ok with that. Do what works for you. Do I eat lasagna every night for weeks? No. I'm going to try Ezekiel bread next! Be nice to be able to have a couple pieces of toast with your Sunday bacon and eggs.

[@lloydhlavac6807]

A few years ago I was using green banana flour as a purported resistant starch. I saw a video from Dr Berry back then questioning resistant starch, so I posted a question about the green banana flour, and he said he doubted it even back then. So I stopped using it after that. And now this video comes out supporting his suspicions from back then. Thank you Dr Berry!

[@jorgecarrejo7562]

I did my own "research study" by looking at my CGM and watching my blood sugar go through the roof.. After eating a baked potato after it was in the fridge overnight..

[@thinkie12]

Try boiled sweet potatoes instead of baked. Refrigerate overnight and eat it cold

[@loriwhitney695]

Never heard of resistant starch, so I had to listen. I'm glad I did!

[@johnnovick1643]

Read the comments section and try to have an open mind.

[@edwardbutka4750]

"Even if you cool it with liquid nitrogen!"... Dr. Berry is HILARIOUS!!! 🤣😂😅

[@olgadunning49]

Give me beef, bacon, butter and eggs 😂😂

[@CarbageMan]

With anything like this, the thing to do is test it yourself with a glucometer.

[@olgadunning49]

I’d rather eat my beef and eggs 😂😂

[@1plus1equals25]

I'm so glad I broke up with carbs

[@teacheng3795]

I heard something similar concerning bananas that are still somewhat green. My gf got onto them because she wanted to believe that the 'resistant starch' in them would not affect her blood sugar. Of course her blood sugar levels went up, exactly as if she was eating ripe bananas. People believe what they want to believe and that is why people will always be vulnerable to being conned.

[@loganwolv3393]

Well, i think green bannas do have lower sugar though because i could tell it's less sweet, but yeah the starch part is complete bs apperently.

[@teacheng3795]

@@loganwolv3393 You may be correct about green bananas having a little less sugar but that would only be simple sugar that can be immediately tasted. However, the carb content is what is important as carbs are nothing other than long-chain SUGARS and that of course brings us to the point of recognising the resistant starch BS as exactly the BS it is.

[@Omeostatica]

Put the data here and we can see how much her blood sugar si increased.

[@marcusw7418]

Well apparently it differs for people. I am a type 1 diabetic, and found out the hard way that resistant starch does have less of a glycemic load. I started freezing bread because I rarely eat it. The first time I ate frozen then toasted bread and took my normal amount of insulin, my blood sugar dropped dangerously low an hour later, down to 47, which can put you in a coma. I didn't actually make the connection to the frozen bread until it happened several more times. I had no idea why that was happening when I ate this frozen bread until I read about resistant starch, then it made sense. After testing many times, I found out that I need to take only 1 unit of insulin for 10 net carbs when the bread had resistant starch, when normally I take 1 unit of insulin for 3 net carbs.

[@mangalasenadheera3646]

Research group from Sri Lanka have proven adding coconut oil when cooking rice ( tea spoon per rice cup) and refrigerating for 12 hours reduce 12% starch.. they have done the research with about 30 rice varieties.. that's the base behind this hype..

[@user-pq3v2yw3v]

I bought a loaf of Carbonaut white bread, made from resistant tapioca starch. The label said it's 14 grams carb, with 13 grams fiber...my blood sugar went from 95 to 135 (1 slice) Wha,wah.🤕 You speak the truth.

[@nwnmiria]

Did you freeze it?

[@user-pq3v2yw3v]

@@nwnmiria I bought the loaf from the freezer section, so yes.

[@thinkie12]

White bread will spike your blood suger. Just freeze potatoes or sweet potatoes and you may see the difference. The important thing is not about the sugar spike, but the butyrate acid produced by bacteria due to resistance starch not digested by our stomach. Butyrate acid healed all kind of health problem.

[@angelaspear4662]

I rarely have starches, but when I do I make sure it has been refrigerated or frozen first.

[@rajeshchatterjee8446]

Excellent information. You are doing a great job.

[@joanmaynard7142]

As a chronic insomniac I don't care about the 10 carbs, bob red mill potato starch gives me, I take a tablespoon spoon at night and sleep like a baby.

[@thinkie12]

joanmaynard7142 I am also a chronic insomniac. If potato starch can really help sleep, I think i will try this. How did you take it. Just take a tbsp with warm water at night?

[@Scottlp2]

You are right and wrong. The refrigerator part only changes small percentage to resistant starch so not helpful. OTOH resistant starch is fermented in the gut and useful for intestinal health. Taking a commercial resistant starch product made huge difference in my gut. I think there is also data showing that taking potato starch over time improves insulin sensitivity.

[@lindabragg4125]

I’m so proud of you Dr. Berry for sharing all the information to help people.

[@courtneyreynolds9671]

So grateful for this video! I've been seeing more and more of this "resistant" starch on labels... Especially on processed "keto" foods... I figured this is most likely more BS from big food companies.

[@loriwhitney695]

I'm thinking I would have thought BS too!

[@acatte1]

great comment! keto and vegan processed products are just a new market to make $$$$$ and possibly fuelled by the petroleum industry in my opinion

[@CarbageMan]

I'm unaware of any food company selling it.

[@courtneyreynolds9671]

@@CarbageMan I've seen it a lot. May not specifically be "refrigerator rice", but many keto aimed processed junk has "resistant starch" on the label! I've seen it a lot!

[@courtneyreynolds9671]

@@acatte1 just another dollar generator, for sure!!!

[@rslrsl7237]

MY ASIAN GRANDPARENTS HAD BEEN EATING WHITE RICE SINCE BIRTH 3 TIME A DAY AND THEY ARE OVER HUNDRED YEARS OLD NOW AND STILL HEALTHY...THEY EAT EVERYTHING BUT PHYSICALLY ACTIVE ...

[@JamesMostowski]

I’m T1 LADA and following Dr. B for over three years. It took me 3 months to finally give up carbs and I’m now mostly carnivore. During those first three months, I tried Resonant Carbs and they are a fallacy as I tried it and shot my blood glucose way high.

[@tor8068]

Wow, I just had this video pop up on my feed right next to some other doctors video promoting resistance starches in potatoes!.... Glad I watched this!

[@laist9534]

Thanks Dr.Berry for your explanation... 🙏

[@josephlarsen]

A year or so ago I did the potato hack diet for a couple of weeks. I had already done keto, and after a kidney stone stopped, and tried the potato hack. After 5 days I felt oddly really good, like as good as I feel when i'm doing keto/proper human diet. Odd enough that I tested my ketones - 2.3 lol. That's when I learned that you technically get into ketosis anytime you lose weight, which I guess makes sense because it's how you start to break down fat and use it for energy. Now i'm back to the proper human diet, and it's much much easier (and much more tasty) than the potato hack. The guy who made the book did talk a ton about resistant starch though, that's funny that it's all not real.

[@nanettetredoux7613]

I was told this by a registered dietician. I found out for myself that it isn't true.

[@helenahandkart1857]

So many dieticians are crap peddlers & just exploiting people's bad food habits.

[@purpleangelwings6579]

I just love it when you speak the truth thank you 😊💜

[@jackiefields1607]

Thank you for clarifying this matter!

[@jmvelezpr]

I use the freestyle libre 2 to measure my glucose level. If I eat a portion of potato salad (nothing else) the glucose level only increase very little over a two hour time. I have not try rice but with potato salad it stay very steady.

[@aH-qq2us]

I suffer from IBS, when I did eat resistant starch it gave me really bad IBS symptoms worse than broccoli and bean's together

[@robertstane5823]

I did an experiment with very positive results for resistant starch. I fasted for 12 hrs. on water. And on one day I checked my blood glucose level before eating and then after baking a potato for 45 min. I checked my glucose again and it increased by 30 points. Then, on my second day, I did the same test before eating. And then I took the potato and microwaved it for 5 minutes. After 2 hours I tested the glucose and it did not go up at all. There was a 30 point difference lowered by resistant starch. This was also the case with freezing sour dough bread and freezing pasta. There was zero increase in blood glucose with resistant starch!

[@cilantro3992]

Thank you for sharing tje results of your experiment!

[@robertstane5823]

Thanks... I am on a semi Keto diet and have stayed away from Potatoes, Pasta and Bread for decades. But I am now really enjoying them again and losing weight.@@cilantro3992

[@1g1d1w]

Thanks. some people will say anything for a click even if it might make you sick. Thanks for all the great information your one of the best out here.

[@chuckgoecke]

On the extreme end for potatoes, raw, they are pretty resistant. I've tested them and they don't raise Bg much, like 95 to 105 mg/dl or so. I've heard this about very green bananas, but they are nearly inedible, except blending smoothies; I never tested them. I'd say it's possible for very al dente cooked pasta or whole grains, like brown rice or wheat, and if they are aged in a fridge for better than over night, like maybe 2 days, there might be some improvement in GI. I'd guess a pretty small one, but possibly measurable. Another thing about how they are cooked and served, if these starches are marinated in an acidic dressing, like lemon juice or vinegar, that will slow them down a little. This is because the starch enzymes in saliva are inactivated in acidic conditions, so an acidic tabouli salad with lots of lemon juice soaked wheat berries at least won't digest much in our mouth as we chew it, and also not in our stomach, but in the intestine, the conditions turn alkaline, so the starch digestion starts back up. Again, it's a pretty minor effect, and won't make these foods keto good, but there is a way to rank foods, from terrible to not so terrible, and eat a little maybe, depending on your macros and tolerance.

[@marcusw7418]

Yep, I found out the hard way that resistant starch does cause less of a glucose load than the same food without resistant starch. I am a type 1 diabetic and wear a continuous monitor. I started freezing bread because I rarely eat it (that apparently causes resistant starch to form in it, which I didn't know). The first time I ate a piece of frozen then toasted bread and took the normal amount of insulin I would take for it, my blood sugar dropped dangerously low an hour later. I didn't know why until I read about resistant starch. So I started testing it, resistant starch does have a far less glucose load. I normally take 1 unit of insulin for 3 net carbs in a food, been that way most of my life as a type 1 diabetic. But, if the food has resistant starch in it, I only take 1 until of insulin for 10 net carbs, and that can vary.

[@DarkLevis]

The effect is real, just it's small. Cooling starch will reduce blood sugar spike BUT there will still be a spike, just dampened. To reduce spike even more, move before/after eating starch and eat fiberous vegetables before it. Or just don't eat starch at all when you're diabetic.

[@helenndow1101]

Thank you so much for clearing this up for us

[@paigemorgan367]

As usual, thanks Dr. Berry God Bless you both

[@kayeszymanski6945]

Wondering about potato salad using Japanese sweet potatoes and mayonnaise. I tried this in September and my bg didn’t go up as high as when I had a spoonful of mashed potatoes. Wondering if the fat from the mayonnaise made the difference? 🤔

[@nguyentminh]

Letting go tasty carbs is hard. Even if one has successfully eliminated carbs, hearing a tiny possibility of having some back is heaven to the ear. Taste aside, I've reintroduced some carbs in the form of fruits for the past 3 weeks and definitely have felt improvement in strength, endurance during workouts, and even free T. I don't have metabolic syndrome, lean actually.

[@thinkie12]

Fruit diet actually help me to lose weight. Most fruits have anticancer properties.

[@salx8514]

There's enough people in the comments that say it does work but they should still lower their intake.

[@LisaSobie]

Preach it Dr. B‼️

[@FirstLast-iv2tc]

Serious Keto channel did a couple videos on this and he checked his blood and concluded it did not impact his blood sugar very much with the cold rice thing IRC.

[@TheMonica82]

Yep, the video I watched stated to cook it with Coconut Oil.. Refrigerate over night - then re-heat the next day... I never tried it, I just eat Cauliflower rice:)

[@JanZigbe]

Agreed. My own tests have shown that resistant starch raises blood sugar as much as normal rice.

[@cyberyoda1611]

Your video is so easy to watch, because you have a calm face, without any intention to be funny or smart. I watched some fool, a day ago, he is a 'doctor' and he was talking about using always harmful microwave, and we will get the magic 'resistant starch'. He was talking about potatoes. I don't like microwaves, they are bad for our heath and I really don't believe that putting some food in refrigerator makes some spectacular results regarding to diabetes.

[@tabularasa820]

You make very good points about resistant starch as carbs. What do you think about resistant starches as substrate for feeding bacterial species, and also it’s potential for driving butyrate production? Perhaps there is benefit to introducing resistant starches as part of one’s diet as long as it fits within their acceptable calorie limits and meets an individual’s personal carbohydrate needs?

[@kathy2888]

I was reading about this too. Would this be ok for someone with diabetes?

[@tabularasa820]

@@kathy2888 I am not going to give any medical advice over the internet. Your individual health status should be treated only by your medical doctor who knows your specific medical needs. However, if foods like cooked and cooled black beans or cooked and cooled potatoes are off limits for your particular diet needs then I wouldn’t bother, but if you can tolerate carbs from small amounts of these foods, it would be a way to introduce resistant starches into your diet. There is a lot of interesting research on the benefits of feeding specific species of bacteria in the gut through eating fermentable fiber and resistant starches. These foods seem to do a very good job acting as substrate for various forms of bifidobacteria and Akkermansia Municiphila. If you want to know more about the importance of the gut micro biome look into the research of Dr. Eran Elinav. His research connects the gut to not only immune health, but metabolic health as well.

[@kathy2888]

@@tabularasa820 Thanks for sharing! Wasn't asking for medical advice, just more out of curiosity, thanks for sharing! I'll also look into the Dr you mentioned.

[@lrose48]

I was so excited for your 2 min intro. 😥. I always thought God’s laughing at me since I’m Asian and can’t have rice. Lol

[@truththruthespirit2659]

early in my keto walk (before I went ketovore) I tried the iodine experiment. I love hashbrowns and really missed them. So I took a potato and shredded it. Part I left raw, I washed and rinse the rest to wash out as much starch as possible then cooked it. some I refridgerated. Then I took all three (raw, washed and cooked, washed cooked and refridgerated) and put a few drops of iodine on them (I saw a video on how iodine will turn black with a lot of starch) each of the three turned deep black. so much for that

[@thinkie12]

It means it is good to have resistance starch which is good for health

[@alanmarshall1458]

Thanks Doc. Needed to hear this!

[@debraholmes2854]

Don’t put people down not what this journey is. Everyone is different just as their journey is different. You hear something and it sounds reasonable. So you try and sometimes you do your own testing. As long as you learn....I have looked into vegan/whole food all the way over to carnivore. Everyone has good info. Who do you believe? Who ever you want. I have tried all and best for my blood sugar is low low carb...not off meds but lantus is decreased..last a1c was 5.5...weight loss is none....why? No answer except told I take too much insulin....40 bid....lol...I will just keep my bs down and keep doing what I’m doing because I’m ok with that. But seriously, be nice yall

[@tedbaxter5234]

I’ve never heard of this, one way or another, before. I don’t think I would go down this rabbit hole, but now, I certainly wouldn’t. Thank you!

[@ronaldperkins5655]

Thank you, Dr. Barry, I thought that resistant starch sounded too good to be true. Would love to see your picks for good KZbin channels for KETO related topics. I would trust your suggestions. Keep up the excellent work, we really need the truth!

[@Anna65909]

I have been monitoring my blood glucose levels after eating re-heated carbs. On some days my sugar levels skyrocket, and on other days they drastically DECREASE

[@SweetT601]

Why would anyone with a brain believe that putting it in the fridge makes it ok to eat! All I can say is wow!

[@dfeodosia]

Because this person with a brain can use their glucose meter instead of just blindly dismissing other people who are giving them perhaps useful information .... I'm a diabetic and find if I eat warm potatoes my blood sugar spikes... but if I eat some cold refrigerated potato salad , the same glucose meter shows me that my blood sugar hardly moves at all . We must keep our minds open , use our glucose meters and let the meter tell us what is good for our own bodies.

[@SweetT601]

@@dfeodosia Bologna

[@SweetT601]

@@dfeodosia Bologna

[@dfeodosia]

what about bologna ?@@SweetT601

[@Sheenasalesthriftytreasures]

Thank you for setting the record straight! pasta bad meat good 👍🏻 🙂

[@tammybiddle7115]

Thanks. I’m one who believed it, mainly about rice. I’m glad I know now.

[@herbandspicekitchen]

"Starch is Starch" Thank you Dr Berry for shedding light on this topic.

[@wyokat1335]

Steve at Serious Keto did a lot of resistant starch experiments. No matter the temp or how many days later it raised his blood sugar. The one thing that was interesting, when he put butter on the potato it didn't raise it as much. HMMM

[@dawnelder9046]

My husband is diabetic, but loves his potatoes. So one small potatoe on occasion, but I insist it be dripping in butter. It makes a difference.

[@wyokat1335]

@@dawnelder9046 . That's great.

[@CarbageMan]

That may slow the sugar absorption, but it also increases glycation.

[@dfeodosia]

But I remember on Serious Keto's bread resistant starch episode, one of the breads he ate spiked his monitor when eaten out of the package-but that same bread frozen and toasted had a much smaller rise in glucose

[@karanmk53]

I’m so glad I found Dr. Berry 2 plus years ago! My life has been changed for the better. I have not stayed true to keto/carnivore but it sure is a lot easier for me to get back on it when I have blown it because it’s becoming natural to eat this way. My overall health, chronic pain and inflammation is much better by following the “perfect human diet.” Thank you Dr. Berry ❤️

[@mahshidlife544]

Thanks for your guidance

[@ketoandlowcarbsuccess]

Wow! I’m the first one to the party! LOL… great video, as usual. Thank you for posting the study.

[@joannarippon3910]

Yea, I fell for that years ago, pre PHD. Back when I thought (stupidly) that the “professionals” knew what they were doing. They wouldn’t lie to us! They couldn’t! Our health was on the line. Yea, right. 🤣 I wondered why I couldn’t lose weight.🧐 Thank god I learned the truth: that drug and food companies are in cahoots and make millions on our illnesses. Now I question EVERYTHING!!

[@denisetownsend9471]

Right!! swap all you've been told around!!

[@Thee-_-Outlier]

You're pretty dull in the head for a PHD. You don't even realize what you actually just said was you believed professionals knew what they were talking about until you became the same professional that now thinks you know what you're talking about 🤔. Doubtful you have a PHD, brotha

[@toddhannah]

Resistance starch. Lol. Good one

[@KG-zd9nt]

It's wishful thinking 😭

[@charliesierra6919]

I notice people always try some way to eat that pasta/rice/bread etc. I love it too, but it is what it is. Always value and appreciate your perspectives Dr. Berry!

[@lewmano7367]

I did hear this going around the KZbin natural health community but never tried it myself. Good to know!!

[@Mrs.TJTaylor]

I only ate rice, bread, potatoes and pasta because of the yummy stuff I could put on top of them. Now I skip the tasteless starch and just eat the toppings. Win win! And yeah, resistant starch. . .highly suspect. Dumb. Measure your blood sugar to test the hypothesis.

[@mehp1244]

Hahahaha, thats really a strange belief! We simply don’t eat that sort of carb!

[@krisscrowdis1747]

I was under the impression it slowed down the breakdown of the carbs. I still don't eat them, but I know people that do.

[@BobbiDoll]

That is why it is good to have a blood glucose meter. You don't have to listen to anyone. The meter doesn't lie.

[@pamelaalley5691]

Hilarious!! That’s like locarb bagel lol

[@lisamadden7250]

Dr. Berry, what I heard was that it was when the starch was cooled, THEN REHEATED, that it had molecular changes to turn the starch into insoluble fiber. I noticed you didn't mention the reheating factor. Do you think reheating changes anything?

[@markbardett4557]

However, are there any difference in butyrate levels to the body with restricted starch? I put green bananas in my smoothies to improve my butyrate levels and for that reason only.

[@MrMosher76]

That intro should be in the hall of fame of introductory comments! Bravo