Resistant Tapioca Starch pt 2 - More Experiments, Glucose Tests, and Conclusions

[@SeriousKeto]

At this point, I can only see me doing one more video on resistant starch. That will be testing the claim that consuming a raw resistant starch after a high glycemic meal will reduce the impact of that meal on blood glucose.

[@ResStarchQueen]

Your experiments are very clear and well done. And thanks for the call out for my comments. It's not necessary, as you are conducting excellent food science experiments in public. I have several comments on your latest video: (1)Your experiments are designed to focus on glycemic impact. Keto diets help to manage insulin levels because they remove rapidly digestible glucose from foods and remove the stimulus for insulin production. Natural resistant starch has two benefits: reduced glucose release (by replacing flour) and improved insulin sensitivity. Insulin sensitivity is important because it improves how your body manages glucose from all foods, not just the food you ate during that one occasion. Both approaches are valid in managing insulin, but they're not the same thing. Natural RS2 resistant starch (not modified RS4 resistant tapioca starch) improves insulin sensitivity because it ferments in the large intestine and changes the expression of genes that control peripheral insulin sensitivity from within the large intestine. Eating an RS2 resistant starch one day will change your glucose response the next day due to improved insulin sensitivity. Doing experiments one day apart changes your baseline insulin sensitivity, which contaminates your results. I cannot predict how much of an effect what you ate the day before impacted one day's experiments, but RS certainly has the capacity to do that. We do not know how long the benefit lasts, but if food ferments in the gut for up to 48 hours, it likely improves insulin sensitivity as long as it is fermenting in the gut (at least 48 hours). The first clinical test showing this tested glucose and insulin response the next morning following RS consumption and found a huge improvement. The more RS you eat, the stronger the effect on insulin sensitivity you will see (especially if you are prediabetic or insulin resistant). Subsequent studies have confirmed this finding. (2) Expandex is a modified tapioca starch also. It has been treated to introduce acetate bonds (instead of phosphate bonds like the RS4 resistant tapioca starch). It was developed to thicken and improve the texture of baked goods. It helps hold moisture, which is a particular issue in gluten-free baked goods. I had not seen glycemic testing on this particular product, but it looks like it behaves more like a modified tapioca resistant starch due to the modification. This is interesting. (3) I would recommend you reverse the sequence of your testing and eat raw resistant starch one day and test a high glycemic meal the next day. This would allow the RS enough time to get to the large intestine and begin changing insulin sensitivity. Fiber has 3 main mechanisms: bulking, viscosity and fermentation. RS is not bulking or viscous and delivers it primary benefits through fermentation effects within the large intestine. Viscous fibers can slow down the glucose absorption if they are consumed at the same time as the glycemic carbohydrate because it thickens the contents of the intestinal tract (called chyme), slowing down the exposure to the intestinal cell walls where absorption occurs. Non-viscous fibers (like resistant starch) will have no effect because they are do not thicken anything if they are indeed resistant. I do not think that consuming a raw resistant starch after a high glycemic meal with change your glucose response at all because there is no mechanism by which it can do so. (4) The chemically modified resistant starches used in keto breads ferment differently than natural RS2 or RS3 resistant starches in the large intestine. They feed different bacteria, produce different ratios of short-chain fatty acids, and likely produce different health effects than natural resistant starch. The published clinical studies with RS4 modified resistant starch focus on reduced glycemic response, but not on the metabolic health effects resulting from the intestinal fermentation. I will have to think about your results with cooked RS4 modified tapioca starch. In some ways, I was surprised, but in other ways, I was not. I cannot explain further, but appreciate the care and attention to details of your experience with it. Just know that the modified resistant wheat starch, modified resistant tapioca starch, and modified resistant potato starch used in keto breads and baked goods cannot claim to deliver the benefits shown with natural resistant starch. It is confusing because the keto products are not labeled as "modified", to more easily distinguish them from "natural" resistant starch shown to have numerous metabolic health benefits. If you want to test a raw resistant starch that is not potato, you might try NuBana green banana. Jonnys Good Nature sells it at a reasonable price. Keep up your great work. Your ability to explain what you are doing and why is very good!

[@johnsondigitalmedia]

I would be curious if cooked chaffle or 'bread' made with resistant starch changed your blood glucose if you ate it after it cooled down after cooking.

[@adrienchandler4906]

@@ResStarchQueen OK. Not really following you. Should you or should you not eat resistant starches if you have IR/Diabetes, etc and are also following a low carb/keto lifestyle? And in what forms and in what combinations of food is it? I see it more and more in products marketed to people in this category. As for gut biome, that's good, too. I use probiotics with S. Boulardii and fermented grasses in it - Garden of Life. Helps a lot.

[@mesasone2280]

Hey Steve, have you considered reaching out to Dr Rhonda Patrick to discuss these results? She might be able provide some insights. I think you’d be interested in her work if you aren’t already familiar. In any case, thanks for the considerable amount of effort you’ve continued to pour into this subject.

[@ResStarchQueen]

@@adrienchandler4906 Yes, you should add natural resistant starches under any and all circumstances. The scientific data is less clear in people with diabetes, but it is overwhelmingly clear in people with IR and pre diabetes. In diabetics, it still shows improved insulin release from the pancreas even though there are a lot less studies than in pre diabetics. It will enhance and strengthen your low carb/keto lifestyle because it improves your metabolic flexibility and your body's ability to manage glucose. It will likely give you greater ability to eat some types of carbs. The biggest weakness with low carb/keto lifestyle is the lack of fermentable fiber, which will screw up your gut and cause additional problems. Adding resistant starch to your diet will prevent this problem from occurring, which by itself is a good reason to add it. Thus - there are two major reasons why resistant starch is essential - insulin sensitivity and gut health. There is not one way to increase natural resistant starch - eat whatever type of food or supplement that you're most comfortable with. I am a big proponent of supplementing with a powder that has the highest amount of natural resistant corn starch, raw resistant banana starch and/or raw resistant potato starch that you can find. Just be aware that the modified resistant starches used in low carb foods may not give you the gut and insulin sensitivity benefits that have been seen with the natural resistant starches.

[@sandifarley2996]

Thank you for taking bullets for us to keep us informed. As a diabetic I'm staying away from all starches..especially after your tests!

[@FUKuViacom]

“ Not as gross as I thought it would be” is my new gold standard😂 Thanks as always for the experimentation 👍

[@SJ122379]

I just stumbled on your work after following a keto diet for three years. Incredible! I find a can rarely trust published research these days. Thank you so much! Priceless! ❤

[@picantesworld7723]

"Drinking a glass of mucus" Eating a bowl chicken gelatin is part of the experiments Steve from Serious Keto does for his viewers. 😁 😂🤣😂🙂

[@melissasinclair9303]

I was going to say the same = taking one for the team!

[@ChrisBairKeto]

Hey, you gotta feed the algorithm!

[@picantesworld7723]

@@melissasinclair9303 I was thinking of the same thing before I wrote my original comment lol.

[@picantesworld7723]

@@ChrisBairKeto true

[@munsonfamily]

OMG... sorry I missed the last half. gonna have to go back..i got too distracted by ur shirt!! CAPTAIN RON!!! 🤣🙌🏻

[@christamason4870]

Potato starch would not spike blood sugar as it is made from raw potatoes which is high in resistant starch. Potato flour is made from cooked potatoes and low in resistant starch - hence a spike. A modified resistant tapioca starch having gone through the process you described, is used in a newer bread by the name of Carbonaut which yields per slice 14 g carb and 13 grams fibre with a net carb count of 1 g. of carb. Pretty impressive. This is an exciting new field and I'm looking forward to seeing how it can help diabetics in the future.

[@PureMagma]

I just about died when you said "drinking a glass of mucus" ...I might never ingest anything ever again. Still... I have been wanting more information about "resistant tapioca starch" so I am glad you saved me from doing my own experiments! I can't handle the recovery phases. I don't know how you do it.

[@cmariaification]

If there ever was a custom tee shirt that needed to be made.

[@nancyhickman9789]

Being a diabetic, I am glad you tested these starches and not me.

[@samuniverse2]

My guess is all the cross-linking going on in regular starch as it starts to gelatinize with heat, actually made it more like a 'dietary fiber' than the resistant starch, which doesnt gel at all. Super informative video btw, you really helped me understand this better!

[@kbaz6658]

Pao de queijo, Brazilian cheese bread...tapioca starch, eggs, oil, milk, cheese, salt. Yum.

[@SeriousKeto]

I love that stuff.

[@JulieMelberg]

My! What you do for us! You are so scientific. I appreciate that. This really helps weed out something we may never be able to do.

[@smith0692]

I love the Captain Ron t-shirt.

[@MsMe99999999]

Thats awesome Steve, we can have gravy. Thats exciting

[@markeboy1658]

Interesting experiment, thanks for being the Guinea pig . I keep my diet pretty boring. Meat eggs cheese a few veggies. Your chaffles videos literally saved my life.

[@cherieb5451]

Not like “drinking a glass of mucus”... I’m dying 🤣! In any case, thanks so much for exploring these products for us!

[@amsohn1]

Thanks Steve... appreciate your testing... blessings

[@ChrisBairKeto]

Was really looking forward to seeing this, didn't disappoint!

[@bourbakis]

Very interesting. I took Bob's Mill resistant potato starch for a while, mixed in yogurt. That did help me after the initial "get-used-to" period. Another set of experiments you may want to try is to refrigerate the heated ones, that'd recombine the gelatinized starch into other forms of resistant starches, and see their impacts on glucose lvls. Even after mild reheating, the new resistant starches would remain intact supposedly.

[@givemethejob3293]

Another great video to help the Keto community and diabetics. Also for taking the painful shots for us so we can enjoy!

[@arroyobaby38]

Thank you for trying these and testing your blood sugar for us. ( I LOVE YOUR VOICE!!) Have a WONDERFUL DAY!!

[@tdioxin2658]

Love your T-shirt, loved that movie!

[@daves5445]

Thanks for the great info here, Steve! Lots of info to digest...and thank you for doing the digesting!

[@caymanchristopher7014]

Ooh man. I was gagging right here with you. Thanks for doing this because we were going to start trying this.

[@dr.evelynsharp2351]

Thank you!! Good info. Plus, a new thickener. I've never used Expandex. Lots of stuff learned from this one (yes, I'll do my own testing but your results are at least a guide). Thanks!!

[@dyrinn45]

We've all been steve at the 4:37 mark. Usually, it involves PIzza Rolls but we've all been there.

[@dyrinn45]

Also is it possible that once you let these things cool back to room temp or colder that they go back to being resistant?

[@SeriousKeto]

That was not the case in any prior experiment.

[@MissOvel1]

I am glad (but yet not glad) that you did the resistant starch twice and got 2 different readings. I have the same experience with Perfect Keto collagen, Keto Chow and Prime protein powder. One day it raises my blood sugar 50 points, the next day 10 points & the day after that nothing. I’ve even tried adding a fat source, but it’s always the same. It’s kind of frustrating. Thank you for this video! Hope Connor is healing quickly.

[@SeriousKeto]

Yeah, sometimes our bodies behave is ways that seem to make little sense.

[@ron1313]

​@@SeriousKeto Thanks for the videos. You had one on many different flours? Have you found a non nut flour that is just like regular wheat?

[@angelaa9948]

The super thick mix looked like a bowl of lemon curd 😋😂 Thanks for sharing your experiments. You’re a real trouper! I would have quit the whole project if anything made me gag 🤢

[@rebeccahenkins1697]

Love your “Snake Pliskin” shirt! LOL

[@caymanchristopher7014]

Love Snake Plissken!

[@vartikv]

Great kitchen-testing-science video Steve, many thanks :-) Maybe it just needs to cool down completly to have no impact on BG? As the chaffle, or a bread? Maybe just to give another try as a pasta? That could be the final miracle :-)

[@SeriousKeto]

Perhaps in a future video. Every time I do one of these, I say “this is the last one”. 😄

[@olderpennsylvanian-op2368]

Thanks for testing these out and sharing the information. Not sure I could have choked some of those down at all, I am so texture reactive.

[@bambootamboo3680]

I’m curious about the potato starch, since it seemed to not spike your blood glucose too extremely, yet it yielded a much thicker consistency…would using less of it (perhaps 2/3 less) be better than using more of the tapioca as a thickening agent…? 🤷‍♀️

[@SeriousKeto]

That’s what I’m thinking. It’s an extremely effective thickener.

[@belindabanchik7766]

I’m thinking my version of crustless chicken pot pie! Just added it to my shopping list. 😉

[@pera06]

kzbin.info/www/bejne/q16wfXuBnMd_i7s This guys tested boiled potato starch effect on blood sugar. In rather large quantity though.

[@alansawesomeketoworld4612]

Great information. Glad you are doing this for the community.

[@karenlatham4053]

Gravy! I very much miss thick soups and gravy lol. I've never been one for the watery soups.

[@belindabanchik7766]

Agree 100%!

[@ksavage8851]

Thank you so much for all your work in helping people make decisions. BUT I have to rewatch bc my mind was drifting trying to figure out who the people are on your shirts. Lol you should also show us how you organize them all 😜

[@kristinatroxell9561]

It would be interesting to see how the Expandex, or the lessened amount of potato starch, would affect glucose levels in an actual meal. Like as a gravy on meat, or a thickener in a soup, where there's other things to buffer.

[@leedunda]

Dr. Ken Berry (on KZbin) agrees with all your findings...says that resistant starch is a myth...thank you for doing all this!

[@azwarriorm2617]

Thx Steve... also love the tee... thats my quote once retire lol

[@menarussell]

Thank you for this whole playlist! I have enjoyed watching you do the types of tests I'd do on myself. I'm still concerned about starches, even if they don't spike insulin, turning food for bad bacteria and fungi, especially in the gut. I'm thinking that's why you got inflammatory symptoms. Inflammation is a symptom. So, you basically fed the bad guys. So, it raises the question regarding tapioca and if the bad bacteria simply don't see it as food. I need to do more research.

[@SeriousKeto]

But most of these fibers are claimed to be either pro-biotic and/or pre-biotic, so they should (if the claims are accurate) be feeding the good bacteria in your gut.

[@SharonLewis-ij8vc]

Serious keto warrior!

[@ShaneZettelmier]

This was a pretty cool test. So a couple tablespoons of tapioca flour in some fried chicken breading that’s going to be spread out over 8 or 10 pieces isn’t going to be that big of a deal. I watched a keto fried chicken breading video but it used the tapioca starch and researching it led me here. Awesome video, thanks.

[@SeriousKeto]

That's the way I look at it. "The dose makes the poison". 🙂

[@ShaneZettelmier]

@@SeriousKeto I was searching on serious keto fried chicken to see if you had a recipe. Low carb love has a KFC copycat recipe that looks really good but she uses tapioca starch in it as part of the breading mixture. I figure between eight pieces of chicken and a lot of it ending up in the bowl in the pan it’s probably safe. I’m really glad you do these videos, I would just never bother with it just for myself.

[@adrienchandler4906]

Was there any skin left on the roof of your mouth after that first swig? OUCH! Bless your heart for doing these tests.

[@SeriousKeto]

😄

[@Mikegritton]

Great video, thanks

[@SeriousKeto]

My pleasure!

[@billiecomeaux]

You are a brave man!

[@SeriousKeto]

There’s a fine line between bravery and foolishness. I’m not sure which side I’m on. 😄

[@theresaparker8447]

Love your shirt!

[@samanthawest2401]

I feel like I need to say something about these starches in relation to diabetics. While certain foods may not show a spike in your blood glucose (20 points or more) …. these foods will still have an impact on your organs, especially your pancreas. You will be progressing your disease. Please don’t think I’m a “Nancy know it all”, but I’ve done lots of research and just want my fellow diabetics to be aware of the dangers ❤️

[@Great1-80]

According to dr.berg, carbohydrates divided into 3 categories: Fiber: no impact on blood glucose Sugars: all kind of sugars have an impact on blood glucose Starch: doesn't have any impact on blood glucose if not heated, but who would eat a raw potato?

[@SeriousKeto]

However, resistant starch (eaten raw) supposedly improves both the gut biome and can blunt a glucose response when consumed around the same time as a high glycemic meal. I have yet to test this.

[@belindabanchik7766]

Got to say I take the oddest things as takeaways from your videos. I hate most thickeners I’ve used (except an old fashioned roux) for gravy and other recipes I’ve tried to make gluten free. The texture I’ve been looking for is slightly less thick than your bowl of soup with the potato starch. 😜 everything else has been between plain broth and slimy. Im adding potato starch to my list. Thank you.

[@dawnstudley6296]

Gotta love anyone with a “Snake Plissken” t-shirt and guitar spatulas! Would you mind sharing where you got your t-shirts?

[@SeriousKeto]

The I "Snake" NY shirt came from a smoke shop (stoner shop) in Sioux Falls, SD. The others came from 6dollarshirts.com.

[@dawnstudley6296]

@@SeriousKeto Just finished watching the video on potato starch and tapioca starch. Thank you for taking the time to “research” the claims that are made when something like this comes out. I was using Xanthan Gum the other day, and wondered where it came from, and is it really healthy? A lot of these diet and keto “wonder” products, are later found to have a negative impact on our health further down the road, and being 66, I have a lot less road in front of me than in the rear view mirror. I have friends who still use saccharine because they always have and they like the taste. (Gagging!) Again, I just wanted to say “thank you!”

[@MartiniComedian]

Could you run another experiment? Newer research says that Resistant Starch spikes little to nothing when consumed cold. It would be nice to recreate the 3 compounds, put 4 hours in the fridge and only then eat and see what happens. Recent research shows that this type of starch, if eaten cold, reduces the spikes by 50 to 75%. Imagine making keto bread with this and consuming it cold. It could be a game changer. 🙏🏻

[@darkpatches]

On the streets of NYC, they call drinking a full glass of mucus a "Snake Plissken." In L.A., a "SAG Plissken." Also, love the stormtrooper spatula cosy, or whatever that is....

[@maryduff8831]

I was just think about something you shared someone said about boba balls not raising their blood sugar and this it what I was thinking, that because maybe it’s the fact the boba is a hard set product that doesn’t break down in the drink…. This is a huge maybe

[@Nonas_a_Blerd]

Not for nuthin, but the Anthony's Potato Starch specifically says "At least 50% Resistant Starch per Serving". Where Bob's doesn't mention resistant starch at all. Also, after reading the reviews on Amazon, I'm going to give Johnny's Good Nature Resistant Starch a try. It is pulverized green banana, but the reviews says it is nearly flavorless and a couple say they are just drinking it with water. Also it only has 7 grams of carbs per serving, 6 of which of are fiber. I figure giving it a month's n1 won't kill me, so here I go.

[@CarbageMan]

Snake Pliskin is the man!

[@marieweeks3005]

It looks as if once the starches cool down the glucose goes down. The expanded starch seems good for gravy in a serving of 4, it seem okay.

[@SeriousKeto]

I agree

[@javadivawithdog]

I will have to try using the potato starch to dredge tofu and chickpeas for various recipes. A cornstarch dredge really brings up the flavor for these vegetarian meals, but potato starch is another typical Asian starch for this purpose. I knew the cornstarch needed to be go at some point.

[@jasminefleming6200]

This is what I was thinking too. Did you try it? Did it work as a dredge?

[@dianepersaud8348]

Very interesting about eating it raw. In the African American community, I met a few people if their blood sugar reads high they eat some cornstarch. I thought the was weird, but apparently it works.

[@SeriousKeto]

I’ve not heard of that. Interesting…

[@garrettmineo]

Nice work, kinda messy, but it is a messy subject. I think that your take-aways are about as good as it is going to get.

[@ThomasPaine3]

Q: Is Bob's Red Mill Tapioca Flour a expandex starch or a resistant starch & is it safe for a type 2 diabetic. (ie) gravys & pancakes.

[@lydialady5275]

You can use my Granny's temperature gauge method- use a small sppon and slurp. It prevents boiled mouths, because you can sense its too hot.

[@sissysimpson792]

thanks

[@jackbennett3133]

I think the people in the Lab shot the arrow on the wall, then drew a bullseye around it.

[@bloozedaddy]

"money changes everything"... Cyndi Lauper.

[@SeriousKeto]

I think it should be required that any lab study disclose who paid for it.

[@elleehunter-jones2337]

OMG if Boba doesn't affect blood glucose levels, maybe that means I can have a boba tea every once in a while. I LOVE boba and it is definitely one of the things that I miss.

[@SeriousKeto]

I personally haven't tried it, but I have had 3 people try it in their tea and said that there was no blood glucose impact. Good luck!

[@dawnfisher9260]

Hey Steve 👋🏼 I know this is an older video, but I’m wondering if that initial spike from the resistant tapioca starch had anything to do with the mixture being too hot for you when you first tried it. I’ve heard of people having glucose movements from things that might cause a little stress on the body whether physical or mental. Interesting 🤔

[@SeriousKeto]

Hard to say. It's been so long since I made this video, I honestly don't even remember it.

[@howardperlin3016]

Love you shirt

[@Simplycomfortfood]

Great Video Steve. A review on the Tee Shirt. Is in reference to the movie, Captain Ron?(Kurt Russell, Martin Short) The potato starch would be an excellent addition to making keto bread. It would help in making the crumb of the bread softer giving it a texture much like regular bread.

[@jasonn9086]

Escape From New York

[@astroworfcraig9164]

When I ate it, I used fat to start my gravies, making a roue with the starch before adding the broth. You think that might make a difference since it may have in the chaffles?

[@SeriousKeto]

I honestly don’t know. Sorry.

[@ladybird169]

I don't know if you're reading this, but I would take the picture of actual product instead of mug, or together with the mug.

[@rjrnj1]

Thank you for that spit-take; it's been a while. 😁😁

[@urielwong]

Thank you! I'm wondering if each test should be done on the same time on separate days. The first spike of the day will normally be the strongest and may skew results.

[@SeriousKeto]

I had thought of that, but as just one person with limited time and resources, I did the best I could. 😉

[@urielwong]

@@SeriousKeto Thank you!

[@christianallen6202]

Informative and Interesting ! I may try these... Not a fan of xanthan gum

[@alephone3940]

Supposedly starch in potatoes that are cooked converts back to resistant starch when cooled down again. Have you tested the impact on glucose by cooling before consuming? I suppose it might be useful for things like potato salad. Wouldn't want cold gelatinous gravy. Awesome video.

[@SeriousKeto]

Yes. I do that in a previous video.

[@bob.bobman]

I am looking at Scotty's Everyday Keto Pancake mix they has resistant tapioca starch. Would you consider testing this mix like 1/3 cup with water and cooked in the microwave for 90 seconds? I am looking for a quick microwave pancake snack. Thank you for the content very helpful!

[@SeriousKeto]

The thing is, I really don't care for pancakes. I wasn't even a fan pre-keto. Sorry I can't help out on this one...

[@marieweeks3005]

Do you think you need to boil the resistant starch longer and that may make the glucose go up less?

[@metjetfan23]

Snake makes 2 cameos..

[@MrBDezno]

Could you ever imagine (years ago) saying the words "I'm going to finish this mug of gravy"? LOL

[@SeriousKeto]

Only if I were Jim Gaffigan. 😄

[@kbaz6658]

26 vs 33 mg/dl difference is within the margin of error of the meter. Interpret as the same. Laboratory analyzers can easily have that variation on the same specimen.

[@kryth666]

Thank you for drinking gravy FOR SCIENCE! 😀

[@marymaryquitecontrary9765]

With the potato starch being so much more of a powerful thickener, will using less have less of an effect??? I would think so. #SteveAbides

[@SeriousKeto]

That’s what I’m thinking.

[@anemicgoalhop495]

Steve, I wonder if the starches that left your blood quicker after whatever spike they generated (like Expandex caused your glucose to return to normal faster than the tapioca) did so because of a greater insulin spike? I guess a higher insulin response wouldn't make sense with a lower glucose response, but I wonder why some starches took longer to clear from the blood stream? Just thinking out loud I guess. Thanks for all your experimenting!

[@anemicgoalhop495]

....which might imply the fiber-like effect of the resistant starches blunted an insulin response, causing them to remain in the blood stream longer?

[@SeriousKeto]

I’d be curious to know that too, but that’s beyond my ability to measure.

[@junea6176]

Appreciate you taking on these challenges! Is your conclusion that there are no starches that don't spike blood sugar when brought to a boil?

[@SeriousKeto]

Seems to be the case…

[@junea6176]

@@SeriousKeto Thanks again for taking one for the team on those!

[@LorraineKrueger-o3b]

What happens if you ad fiber to the resistant starch as in inulin with expandex?

[@bloozedaddy]

More resistant starch woo-woo🤣

[@JusteStef]

Hello, I've been looking for resistant wheat starch. Do you have any idea where I can purchase it? Netrition apparently has been out of it for over a year. Thank you!

[@SeriousKeto]

Sorry, but I don’t have an answer for that.

[@MS45636]

I heard raw starch in the system can cause other health issues - from ray peat community forum.

[@kelliezimmerman9621]

Snake Plissken!

[@bluedove7876]

How about this for a new tag-line: Shooting chicken goo for you! XD Seriously though, I appreciate the effort you put in. So many "keto" thickeners just don't do the trick, giving slimy texture or weird aftertastes. It would be nice to find something better.

[@belindabanchik7766]

That slimy texture has made me dump way too many foods.

[@podunkpretties]

Adding fat to resistant starch lessens the glucose effect. You came to that conclusion in a previous video, right?

[@SeriousKeto]

Yes. That seems to be the one really solid conclusion I've made throughout all of these tests.

[@storeyharmon1244]

@@SeriousKeto Sooo, adding resistant starch to pan drippings and then thinning with a bit of water or broth...hmmmm, now that might be the way to keto gravy!

[@CreateSparklesStudio]

Thanks for being a human Guinea pig for us! :D

[@karinvaleri7130]

Thankyou for putting yr body thru this process! 💪..could u do video on oat fiber and vital wheat gluten...? Their effect on ketosis and blood sugar?? I bake with them sometimes but now concerned about blood sugar and ketosis...thankyou!

[@SeriousKeto]

We’ll see. These videos are NO FUN to do.

[@tielde8199]

I found that fajitas with seasoning that included tapioca and potato starches spiked my glucose even when eaten with sour cream and avocado. I'm avoiding any foods with added starch like a plague.

[@SeriousKeto]

It’s important for all of us to know what affects us. 👍🏻

[@janehitt646]

I thought resistant starch need to be consumed cold?

[@littlevoice_11]

Have you ever tested xanthan gum? Often in keto products

[@SeriousKeto]

xanthan gum is fiber. A teaspoon has 2g of carbs (both are fiber). I've never tested it specifically, but I wear a continuous glucose monitor and even on recipes with a lot of xanthan gum, like Heavenly Fan's fries, I've not experienced anything resembling a glucose spike.

[@angelinar2275]

Do you have a video on corn starch? I would love to hear your thoughts on it.

[@SeriousKeto]

I don't. My personal opinion is that it isn't such a big deal to use as a thickener. Yes, it's high carb, but you use so little, it shouldn't make a big difference for most folks. The issue most people have with anything "corn" is the GMO nature of it. I've been planning for a while to do a video specifically on thickeners for keto and in which applications each works best (hot vs cold, straight powder vs a slurry, does it require a lot of shear to mix, etc.).

[@angelinar2275]

@@SeriousKeto thank you!!! I'll be looking for that video.

[@TheRealRealOK]

Epic shirt. 😂👌

[@bmljenny]

I would love it if you could partner with someone, maybe in your local area for ease in trying your creations, who is diabetic on keto to compare blood sugar responses. I know even a fellow diabetic wouldn't be a stand-in for every diabetic, but it would be another data point to examine. Some of these starch products are really pricey, so it would be great to at least be able to rule things out.

[@gabhranseitheach8640]

If that's a shirt from $6shirts, I have a q. are they tag less ore not? sadly, i'm HIGHLY allergic to tag less ink.

[@SeriousKeto]

Which shirt?

[@SeriousKeto]

Also, the shirt I’m wearing as I type this is from 6dollar and it has a tag.

[@pinsolomons]

Heating aNY starch voids the resistance so I'm not surprised.

[@SeriousKeto]

Yet there are so many articles and videos (including an entire episode of "Trust Me, I'm a Doctor" on BBC) claiming that is not the case. My tests on myself have shown, at least in terms of glucose, that once heated it does have a glucose impact.

[@ketokat333]

Hi Steve ….would love it if you looked into my latest recipe for RICE…no cauliflower or shirataki …I’ve sent you this message coz I know you will be excited to try it as it has our secret ingredient lol …cheers and congratulations and I always hope you progress by leaps and bounds (which you are already doing ) x

[@SeriousKeto]

I'll check it out either today or tomorrow. Thanks!

[@ketokat333]

@@SeriousKeto welcome and lotsa love x