Testing Resistant Starch pt 3 - Potatoes Revisited with Continuous Glucose Monitoring

[@DavidWebsterAD]

I love the scientific approach it cuts through all the BS you find on the internet. Thanks for doing this I'm aware of the time and effort that goes into it.

[@jaf0761]

Totally agree. Just discovered this channel. Subscribed.

[@storm0fnova]

I love people who have as much blind faith in "science" as they did about god 200 years ago and believe anything they hear as long as there's mention of science... This man conducted experiments on himself alone. and has explicitly said it's can only indicate what happens when HE DOES IT! It means nothing to YOU, because you have different GENETICS. and it does not in fact cut through any "BS" you find on the internet. because all of it is anecdotal evidence. if you wanna find the truth, go through the same experiments he did. and until then, this video is the same as any other "BS" you find on the internet. if you don't understand at least that much, the message is lost on you anyways.

[@DavidWebsterAD]

@@storm0fnova worked for me

[@SD_honeybees]

Oh my gosh....I have a lot to learn from you. I got a call from the Doctor's office...saying I have diabetes. No patient education, no advice, nothing to watch out for... simply nothing! So I've started myself on keto and am reading Dr. Fung.....and that is where I am at this time. Happy to have found you!

[@SeriousKeto]

*A few quick notes:* - First, it seems that there are as many articles out there saying that resistant starch doesn't spike your glucose as there are articles refuting that claim. I'm not out to prove it one way or the other; I just want to see the effects on my own glucose readings. - Second, there are also as many articles saying that reheating doesn't affect the resistant starch as there are that say it does. I chose what I felt were the best combination of preparation methods to test this. - Third, I want to repeat what I said in this video: these are just *MY* results. I do not claim that this is the definitive/final word on resistant starch potatoes. It is, however, the final video I will likely be doing on potatoes.

[@GlaucusBlue]

I'm not surprised by results. We know fat blunts blood glucose spikes. Everything I've read says resistance starch is a thing but it's a tiny fraction that is converted. This is where people need to read study and look at methodology not just results, are they using supplements that are 100% resistance starch, which means it probably works, or are they cooling potatoes in which case study probably says it doesn't make any difference, did they change fat intake etc, same with all studies. Amount of nutrition studies that should be thrown in the bin is shocking, vast majority have glaring methodology errors. However CGM, damn I won't one. Hopefully it's cheaper than the libre which is expensive. People massively under estimate how many carbs they can have, very few people need to go as low as 20g, most stay in ketosis at 50g, most older studies on ketosis is a 50g limit. Personally I'm still in ketosis at 70g

[@dianal.1279]

I wanted to say again how much your efforts are appreciated. Your n=1 is super nice! You keep finding new ways to be super relevant. Fantastic!

[@lifevitamin]

I know you're trying to give resistant starch it's best chance but I kinda wish you tested different reheating methods/temperatures. Especially since the just boiled and sous vide 160F results were so close. Still a great video.

[@benphartine]

kzbin.info/www/bejne/eIfLc4tnbqmKg7M

[@torpilo]

Since the starch is the problem, why not make fried grated potatoes in some lard, after the most of the starch is removed by draining and washing off? Thanks for sharing your testing.

[@alabemos]

Tested with potato salad made with skin-on creamer potatoes, baked, then refrigerated (only 13 net carbs per 110g. serving). I'm diabetic, type 2. It didn't spike my blood sugar, and I didn't have any noticeable problems with inflammation. I'm sure I won't be doing major changes because of this, but it is nice to know that I can make a little potato salad now and again for a change of pace.

[@SeriousKeto]

Thanks for sharing your results 👍

[@dakarbrown5474]

I know this was made two years ago, But I just made opposed two days about potato salad And how it doesn't raise my sugar at all either.

[@alfreda9879]

Steve... I'm a fan !..... coming from a medical background, I can say you are doing your reviews justice with your thoughtful and clear explanations and tests ! ... really appreciate it (look forward to the updated rice testing!) keep up the great work !

[@SeriousKeto]

Thank you.

[@Life.After.Retirement]

Thank you for suffering through this, it was very informative. I have to agree that the temporary blood sugar rise is of less concern than the inflammation. I've been on keto for 14 months and have been pain free most of that time. I love beer and have found that even having just one beer costs me about 3 days in pain. To me the pain is just not worth the pleasure of jumping off the keto diet.

[@eileenvogel4135]

This was very interesting. I am convinced you are part scientist/part chef! Inflammation is truly evil. Thank you for giving us more than numbers!

[@SeriousKeto]

That's truly about the best compliment I could hope to receive. Thank you. 😊

[@PinkLady54]

Very astute observation; He is! Being a good chef means You are a kitchen scientist! That's what takes food from edible to Magnificent!! The way it is beaten, how it is added together, when it is seared or how the pan is deglazed with wine!! THAT is what makes Great Tasting Food!! Kitchen Science :-)

[@johnblack4575]

I love the extensive testing that you do... it's great! I've been a T2 diabetic since 2010 and I've learned a lot since then; while many people can tolerate some wheat and starches, I have found that I can not. I did try the reheated potato skins this week with the expected results... it spikes my blood sugar. I'm just going to say that everyone is different; I've burned up a couple meters over the years figuring out what I can and can not eat. For those that are diabetic... test, test, test.

[@doghugger5445]

Steve, if I haven't told you how awesome you are before, you're AWESOME! Thank you for doing these types of videos and sharing your results with the KZbin community.

[@SeriousKeto]

Thank you for the kind words. 😊

[@regular-joe]

Damage/inflammation has been claimed by some researchers to begin at 140 blood glucose. Might be useful info to someone out here, if they get pain after a moderate spike but maybe had started with a higher baseline than usual. Cheers and good luck to us all!

[@plumeria8357]

Thank you. This is great info.

[@defdaz]

Logically that's ridiculous to think, especially when you understand how the damage is caused by glucose (glycation leading to AGEs). ALL glucose causes glycation. The body's ability to counter the damage is limited, hence why the body tries to keep the circulation blood levels low. It is the total amount per day over whatever your body's current ability to deal with that determines how much damage one day is carried over to the next.

[@regular-joe]

Disagree with your reasoning 100%, but you're welcome to keep believing it.

[@claudiaw9246]

Thank you, Steve! It takes a lot of time and energy to do these resistant starch tests, even with a CGM, and I really appreciate it. As a T2D, I suspect I'd spike higher than you, but the inflammation aspect is enough to make me not even want to try this. Plus it's a helpful reminder to look beyond just the impact on blood glucose and ketone levels.

[@SeriousKeto]

Thank you for the comment. As I was shooting this video, I started thinking a bit philosophically about keto. I think some people get too hung up on what the "rules" say about what you can or can't eat, how many carbs you're allowed, etc. I think it could be a thought-provoking topic for a future podcast.

[@claudiaw9246]

@@SeriousKeto I agree that'd be a good topic to tackle in a podcast. One caveat: Some people do have to be more rigid in their approach. It really all depends on what they're hoping to achieve by eating keto, and how well they can tolerate carbs. Some people have far more leeway than others. Case in point, my main reason for eating keto is managing my T2D without medication. Dr Richard K Bernstein recommends diabetics eat no more than 30g TOTAL carbs per day -- with limits of 6g for breakfast, 12g for lunch, and 12g for dinner. I initially thought that was crazy restrictive and did some experimenting to see if I could go higher, but quickly found out those were indeed my limits; whenever I go over, my blood sugar levels do as well. The only exception is safe sugar alcohols, like erythritol, so I don't include them in my carb count. In contrast, a meal with 20g carbs and 16g fibre will spike my blood sugar levels even though we're only talking 4g net carbs.

[@karenlatham4053]

I'm one of those weirdos. It's a mental thing. I do everything that way. One day I just decide to go cold turkey on something and I never look back. 15 years ago I stopped drinking cold drinks, soft drinks, whatever you want to call them. I haven't had one since. So when I say I'm doing keto I mean I'm doing keto lol. Everyone is wired differently..

[@dabeavs1987]

Love this science based video!! Thanks for being our guinea pig.

[@ChadSutton]

Spot on analysis. I feel the same way. I've been perfectly happy using cauliflower as a rice and potato replacement. I don't need the inflamation, even if it doesn't kick me out of ketosis. There is no reason to go through the trouble of trying to create resistant starch potatoes or rice. Especially when getting frozen riced cauliflower at Costco is so dang easy! Getting it fresh and using the food processor is also super easy. I will say that I miss the idea of potato salad, which was one of my Mom's signature dishes in the summer. But its just the idea of Mom's cooking I think and not the actual dish itself. We have replicated it with cauliflower and radishes quite well and I'm happy with that going forward. Thank you for doing this. You are thoughtful and just plain awesome! :)

[@vikramrathore1309]

Have Banza rice. It is much tastier.

[@brianshanahan3878]

Just diagnosed type 2 a few weeks ago. I'm opting for the lifestyle change in a dramatic way and this video / tests were AWESOME research. Keep up the excellent work sir!

[@SeriousKeto]

Thank you. Just be aware that this isn’t really scientific. I’m just one data point.

[@melanieschell1744]

Potatoes are a double whammy-nightshades are inflammation in a small package. That being said-I have had potatoes in a tiny portion (one small red) always cold first (because my family is non-keto & make stew with potatoes and save me some). In 18 months only about 3 times, LOADED with butter & a splash of avocado oil. I usually sacrifice & have a 10 carb day after. Just a treat, but having rampant inflammation and non-medicated means I have to be super careful. Have done the same with rice & sweet potatoes. (also only have -1/4 cup.) Total of maybe 8 treat days in 18 months. These are awesome videos & give us much food for thought. Thank you!

[@mybjj9643]

I’m curious about your comment regarding night shades being inflammatory. I eat about 2 bell peppers per day, red, orange, yellow, and have never seen an increase in my inflammation markers. Bell peppers are low carb btw. Which nightshades have you found to be inflammatory and by what method are you measuring this?

[@melanieschell1744]

@@mybjj9643 Of course everyone is different, but I have psoriatic arthritis, and I break out in GIANT "hives" for lack of a better word. I hate peppers of any kind, so I really can't comment on that. 😂 If I have a "serving" tomatoes or potatoes, I pay for it. I've had skin/eye/lung inflammation & much like in this video, you KNOW when it's flaring up. I'm avoiding biologics & corticosteroids, so keto is my main treatment right now. When I do eat potatoes, I'm super careful and make sure that I haven't had anything inflammatory in the days before or the days after I eat them. I also eat around 1/4 cup or less. Same for tomatoes of course and I don't eat eggplant or peppers. 😬

[@mimijohnson7714]

The 1 thing that really got my attention was your inflammation and knee pain. That gave me pause. Thanks for the information!

[@ddt43]

Well he peeled the potatoes and threw away the fiber. What did you expect?

[@dartfather]

@@ddt43 False assumption, the fiber difference is not much. 100g boiled peeled potatoes have 1.2g fiber while 100g boiled inskin potatoes have 1.5g fiber. His experiment was also done with the idea of how potatoes are normally eaten. Most people eat potatoes without the skin. www.eufic.org/en/healthy-living/article/the-goodness-in-potatoes

[@justinw1765]

It's probably a combination of candida yeast as well as increasing acidity. Candida loves sugars and carbs--their main food source and their waste products cause inflammation. Then acidity also causes inflammation. When I say acidity I mean primarily in the tissues and fats. The body is very good at maintaining a very narrow range of slight alkalinity of around 7.4 pH in the blood.

[@robinhaupt9119]

Once again, I cannot thank you enough for doing these tests so I don't have to! Really appreciate your attention to detail as well. You rock Steve!

[@brianmalpass105]

I've only recently heard about resistant starch and have been wondering whether I should try and incorporate it into my diet and also wondering how I would do that and maintain a keto regimen. After watching this I think I'll hold back until there is a lot more proven information available. Thank you for this, really, really useful.

[@vegeta88]

Props for doing this, it’s great you’re not carb addicted (anymore/never were) every time I allow myself carbs, I end up in a binge. ☹️

[@markeboy1658]

Yup. Me too

[@mothermgt]

Yep 👍🏾 me too. I tend to blow up from fluid. 😞

[@r-alostaz8553]

Me too .. can't control this anymore or can't seem to know how to control myself

[@PinkLady54]

We can't control an addiction; hence the fact its an addiction. I believe Steve may not have been a 10th level addict, but I am. Steve may have gotten some level of freedom from being strict for this long & has definitely learned to listen to his body!! I can not get my toe near the line or I'm fully in the ditch!! Each time it was harder to get out. NEVER wanna go back! Not enough life left to make it back out!! :-(

[@ebgbjo2025]

Ditto

[@ChristineLV]

Thank you, Steve! I do miss potato salad. As you stated I, also, seldom ate it, but love it. So, I will not shy away from making it now and then. And although I don't monitor my ketones or glucose, I appreciate all the time and effort you put into that for those to whom it really is important.

[@rainaheyer7637]

Hi Steve! Just finished your video. Your results don’t lie. One thing I do want to point out, in addition to potatoes being a starchy food, it’s also a nightshade vegetable. Which increases inflammation in the body. Particularly joint pain. You can easily look up a full list of theses veggies, but in a nutshell, tomatoes potatoes peppers (all kinds)and eggplant. Looking forward to your rice resistant starch video for this very reason. White rice not being a part of the nightshade family. Finally, sushi rice as prepared traditionally contains pretty heavily sweetened rice vinegar. Love love love your approach and your execution. Thanks for all you do!

[@Babs42]

Carnivore, ftw

[@TheKantele]

Glad that there are unusual guys like you that do these bizarre tests - which I really appreciate. Your procedure - although not accredited science lab procedure - does seem to register a persuasive legitimate reasonable conclusion. I was shocked to find reheated resistant starch potatoes had the same spike as the original boiled. And I was shocked that butter - which I was tending to avoid putting on potatoes - had a positive blunting of the sugar spike. Good work. Keep it up.

[@jackiepowell3591]

So, I have been out of Keto’s is for about a week band just went back in yesterday. The pain in my joints has reminded me of the best benefits of the lifestyle. No more SAD for me. UGH!

[@heroclixer]

Thank you for making these efforts to bring us the truth. Your encouragement and your recipes are literally saving my family's lives.

[@ursuladozier3296]

Thank you Steve for all the experiments you have done Inflammation has been a huge factor in my life and is now almost nonexistent by my Keto/ low carb way of eating Never going to go back eating foods that will cause me to be in pain again

[@mango1632]

Steve you are the best!!! I really appreciate you taking the time out of your life to do these type of experiments. I realize the results are individualized but they really help people. You are definitely the Bill Nye of the Keto World. Thank You so so much!!!! 🤗

[@lindagivens8882]

Thanks Steve, appreciate your time and effort. I hope others who have the CGM will participate.... will be interesting. Keep up the GOOD WORK!

[@linda.said67]

Looking forward to your upcoming videos, mostly the oats resistance starch one..as i really miss my oats!

[@janed3863]

Great video. You excel at these, Steve. I too have had no sore knees, hands or other aches since doing Keto . Miss my fries but otherwise do not miss potatoes. Not worth the risk. I was glued to the screen. A lot of work, for you t

[@jennieclose440]

Wow!! The continuous glucose monitor adds a cool, new dimension . 😃 I want one now. Steve, this was fantastic!!

[@davidobrien590]

You won’t when you find out what it costs. Insurance won’t cover it even for T2D patients for the most part so Steve must have got it “donated” to him.

[@darkl3ad3r]

I got my dexcom g7 for $180 through Best Buy but I saw there were sites you can get it for less after the fact. That's around $130 a month. Is that expensive? I guess yes it is but it's extremely valuable information to help get a better understanding of your body's health. Worth it in my book.

[@divadyrdnal]

Thanks for the experiment! Love the CGM data. Looks like I’ll stick to my cauliflower “mash potatoes”.

[@ssnydess6787]

I love it! When I grew up, my breakfasts were eggs and sausage with some toast while most of my friends were pancakes or waffles. Latter I did wheaties, but against all recommendations I somehow instinctively knew that a loaded baked potato (every now and then didn't destroy me. Most of my life I have been a meat and vegetable guy and am so happy to find the information and sacrifices you are doing for us. I am 6' and a few years ago got up to 205 but am happy at 178 with boot camp and pickleball accounting for increased muscle mass. Life is great at 72 with most folks thinking I am in my late fifties and feeling that way. I appreciate your struggles and also very appreciate some of your discoveries that allow variety in our diets! WELL DONE! Steve S.

[@mandypat1707]

I’ve had gastric bypass RNY and also follow the keto lifestyle. Whenever I have potato salad as a treat I have dumping syndrome, which I haven’t had since starting keto. So now I totally do not eat potato salad, I also felt terrible the next day. Thank you but I don’t need the inflammation and all the symptoms it causes. Great video.

[@0077alfie]

You are now my favorite... Nice tests, wonderful summary., I was just diagnosed with pre-diabetes. I really appreciate the work you are doing.

[@SeriousKeto]

Thank you so much for the kind words. 😊

[@dfeodosia]

I have type II diabetes ( my blood sugars run higher than yours) and have been running the same sort of tests on myself .... test 1. I tried 1cup white rice + butter + 1 tblsp gravy ( for added spike-blunting fat) > 60 minute results - 59 pt. glucose spike in my blood ....... test 2. I made my own potato salad (note:store potato salad is loaded with tons of sugar !! ) 1 cup my own potato salad > 60 minute results - only a 28 pt. glucose rise .... so the homemade potato salad did much better then white rice for me ... also , after I ate 1 cup rice I was still kinda hungry .... the 1 cup of potato salad filled me up better and felt more satisfying ...I think the " satisfying factor " is an important consideration ( just like your "how I would eat them in real life " comment . ... my fingertips feel like pincushions too because Ive also been testing a lot . Thanks for making these videos

[@SeriousKeto]

And thank you for sharing your results.

[@PinkLady54]

BRILLIANT! Well done!! Precise!! YOU DA MAN!! I can't afford all the keto/glucose spendy, trendy, geeky tech but as long as You have ears tuned to hear Your body, You KNOW there is NO place in a healhty life style for potatoes regularly. DONE! TY & Bless You & Yours MORE for Your thorough execution of all things we need to know!! I just wanna HUG You!! Sending prayers for ALL!!

[@garrettmineo]

Wow, excellent practical food science. I can’t think of anything you missed. Good work!

[@ddt43]

He missed NOT peeling the potatoes!

[@lovingitonketo]

You are a brave man. I can't get close to these carbs without wanting to gobble them down and then I crave the carbs again. Thank you for sharing

[@armstronglien2659]

I appreciate your time and energy spent in this experiment! I am recognizing your bravery eating these potatoes as well! Hopefully we Canadians can soon by pass 45k people on the waiting list😉.

[@kimbercrafts]

Yes PLEASE do on the potatoe starch. I just bought some wondering if it would help with resistance and for thickening. Love your videos!

[@wolfwizard1]

LOL. I just watched part 1 and 2. I was wondering when part 3 was coming out and this showed up in my recommended. That is great service!

[@SeriousKeto]

I love it when a plan comes together. 😉

[@Johnroz38]

Your results make sense to me. Why would heating, cooking and then eating have an effect on the way ones body reacts to starch. On that note, I would like to see sweet potatoes, because of what is said of there nutritional value (at least this is what science says) Thank you for this video and showing science for the team.

[@gardencompost259]

Yes, I’m interested in the glucoses response to sweet potatoes as well. Thank you for your tests, makes me want to do some N=1 experiments as well. Side note, I have cancer and doing a ketogenic diet has helped A LOT to slow the progression. If nothing else it reduces inflammation A LOT which helps. Again, thank you for sharing your experience, recipes, and experiments.

[@butterflyforeve]

@@gardencompost259 my husband too. Diagnosed a year ago this month and his numbers stay awesome as long as he does keto. No treatment as of yet because keto is keeping him in check. Can I ask what type cancer do you have? My husband has multiple Myeloma

[@r-alostaz8553]

Me too .. would like to know about sweet potatoes. As the they have different form of catbs

[@keekwai2]

Of course it has no effect on "the way ones body reacts", the effect is on the starch itself in the potatoes. It gets get metabolically changed to resistant starch.

[@gardencompost259]

@@butterflyforeve Prostate cancer, for the most part slow growing. However,some bone mets, no pain. So far managing well, exercise, supplements, some conventional treatment, and keto. I’ve been doing this for five years now.

[@LizandSkatz]

Fabulous t-shirt!! Great video! You’re a great influence on our own channel 💕

[@mccallumjc1]

Resistant Pasta would be great video to watch because almost everyone loves good pasta dish! Looking forward to all the videos you’ve mentioned that you’re considering to do because I’m hoping you’ll actually do them! Thank you for all your effort helping Keto family!

[@tamarajans]

I am SO grateful for this video. The time that went into it was impressive, in itself. I’m so intrigued and curious about resistant starches, and have been frustrated trying to find useful info. When I first started learning about this, I bought the first “resistant corn starch” that crossed my screen - thinking I could use it as a partial flour substitute. But I haven’t found anything on how to use it, and the question pesters me. Thank you so much for this. I love your channel. 💖

[@SeriousKeto]

Thank you. Next month, I will revisit rice in the same way I did this video. I’ll continue on a one per month cadence and I could see this going on for a while based on the number of requests I’ve received.

[@gaylecrisp5486]

I really enjoyed your research and especially how you are so in tune to your body and how the food affects you. Your conclusion surely brings home the point that doing keto for health and the health benefits far outweigh just missing or liking a food solely for taste etc.

[@markeboy1658]

I have tried experimenting on potatoes and probably since I'm type 2 , my results were bad. Huge spike. I will be doing cauliflower mashed this Thanksgiving . My wonderful daughter is hooking me up. Thanks for all the work you put into this Steve. For a 20 min video there were days of work

[@adanarceo4636]

Thanks for everything Steve. Please stay safe.

[@holliyargo]

After hearing your Presto potato story, I applaud your courage and dedication!!

[@tabathatammaro9187]

Excellent Video! Thank you. Looking forward to the other tests you have in mind now that you're utilizing Levels.

[@leahfolsom6755]

This is great info! Thanks for taking these hits for the team!!

[@Trthsker24]

Lots of thoughts about this, but as far as inflammation goes, having too many, (or too much) keto dessert or bread-like subs with almond flour, can add to it, for sure. Although not resistant starch, I had a splurge one day on a gyro sandwich. Ate the whole thing after coming off a fast and blood glucose spiked to the moon. It eventually returned to baseline, but how crazy pita bread can do that to some! Thanks for sharing.

[@copout1405]

Enjoyed this video Steve. The info about the CGM interesting as well as the addition of fat to the starchy carb. Look forward to your next rice video since I have been unable to figure out how to eat that again. The information concerning your joint pain concerns is very relative to me and I will pay attention to that in the future. Thanks.

[@dianedolansky3225]

Steve, you really are our sacrificial lamb!🐑 As always, lots of good info. I appreciated your anecdotal info about inflammation. In the shutdown I slowly put on 17 lbs doing lazy keto, eating lots of nuts, baked treats and bread substitutes, as well as a bit more tomatoes and peppers. That not only resulted in weight gain but joint pain. So I'm back on stricter sensible keto. Thanks to those who made comments for pointing out the nightshade connection. Ding, ding! Btw, had a couple of my husband's fries yesterday and they were "bleh", made me wonder why I used to enjoy them so much! No potatoes for me, thanks.

[@lisalongerot1855]

Love your search for science. Keep it up, please. The info is great!!

[@leesmith4055]

This is an extremely well done video. Thank you for your research and summary. Emphasizing that your results are your personal results and somebody else may have a different result based on their personal metrics is an awesome reminder.

[@SeriousKeto]

Thank you.

[@lisaanderson8054]

Look forward to your videos to escape from the News. Thank you.

[@shirleyujest7786]

Totally agree about the inflammation. I don't miss potatoes either and I certainly don't miss the arthritis. My RA has been non existent since doing Keto. I decided this year I would eat normal Thanksgiving items after struggling with multiple failures mimicking the taste of sacred family recipes in past years. I paid dearly for that decision. It took almost a solid week for the RA symptoms to subside. NEVER AGAIN. I was very hopeful for the resistant starch but as you noted, I also like HeavenlyFan's cauliflower mash and fries. No need to suffer. This series has been really interesting and I'm thankful for the massive effort you put into it. Much appreciated, Steve.

[@stevenandros4586]

For your next experiment, how about french fries - or better yet - tater tots! Try cooking them in different types of fat. Test them hot out of the fryer, cold the next day, reheated or re-fried. I really like your videos and your presentation style. I discovered your channel almost a year ago and have learned a lot! Thank you for your efforts!

[@zeprulz1]

I was going to suggest the same thing. 15ish years ago when I was getting into low carb, I read a paper that claimed the oil in French Fries inhibited the body's ability to absorb the starch, therefore making it less glycemic. (Sorry, I dont have a citation) My point is that the relationship between fats and starches have been around for a long time...and my preference for slathering my fries with mayo may have some science behind it. 😁 Not really sure if it would work for tator tots, but I'd pray on every mountain top that it does. Lol

[@kennettle]

Very good information. Really practical common sense testing. I have given up eating potatoes but I take resistance potato starch as a supplement every morning and would appreciate a test of that product. You did a lot of work putting this together, thank you.

[@budycelyn]

started keto in january 2019, not touched a potato since the christmas just before, i may consider trying mashed potato with butter once in a very long while, but same for me mashed cauli is absolutely fine.

[@CarbageMan]

Yeah, I pretty much gave up on all grains and starches entirely, after initially playing with "resistant starch." Mostly-paleo keto is so simple, I'm eating a slab of meat with a little cruciferous veg most of the time, and tossing in an avocado a day, some eggs, and the unnecessary cheese and nuts (which I should cut back.)

[@DarkMoonDroid]

#MOBUDDUH

[@xeniastefanescu507]

Mashed potatoes are the worst. They produce the highest spike , maybe you can cook the potatoes , cut in. Ig chunks and arranged them around your roast ( chicken , beef, lamb, etc) add some spices( pepper, Italian seasoning, ) and bake them. I bet it will better , cooked this way.

[@dapduki]

I love all your videos. Fantastic presentation and a very pleasant watching experience. Super informative and you alone have helped my keto kick into overdrive. I have now lost 40 lbs in the last 3 months while not being able to exercise due to physical limitations. Thank you infinitely.

[@SeriousKeto]

That's great progress! And a great profile picture. 😉

[@Blessed-Grateful]

Fantastic video Steve. I would love to have a CGM for the ease of checking certain foods I eat throughout the day without having to use up a bunch of Keto-Mojo strips and poking my fingers. The software also looks awesome with the information it provides. I'll be checking out the Levels CGM program link you shared after posting this comment to see what is required to obtain one (I'm not a Type 1 or 2 either). We really appreciate your channel and all that you do for the KETO community.

[@grochef]

What an excellent experiment. You are very disciplined, sir, to be so methodical. WELL DONE!! As a real world test, your work has convinced me.

[@RedMandMs]

😂 You very clearly said tomatoes instead of potatoes, once! 😂 I don't usually look for, or listen for, things like that, but I think my brain is actually working this morning. 😂 I don't plan on eating potatoes or rice, but this is very interesting, and I'm looking forward to seeing how you test "potato starch." Thank you. 😍

[@peterbeyer5755]

Thank you doing these experiments on yourself. Your results were very interesting and I hope your inflammation reduces.

[@shadowsquid1351]

Thank you so much for these videos, they help a ton.

[@C2yourself]

I watched a yt channel claiming adding fat (butter) to hot cooked rice, refrigerating then warming up the next day made the rice more starch resistant. This is all fascinating. Thank you

[@SeriousKeto]

In my experiments, fat seems to be the key to reducing the glucose response.

[@barkmaker]

Like turning back the clock thirty years. I’ve said the same thing myself more than a few times. It’s true! Keto + intermittent fasting FTW!

[@suziehartwright]

We really appreciate this video, thank you so much! Also wanted to mention that Dr. Mark Hyman said that if you heat or cook the potato starch it is no longer a resistant starch. I was sad about that because I would have loved to have another alternative thicker. Blessings to you and your family.

[@laquingal]

FINALLY....someone who puts all this internet "info" to the test!! I love it! Thanks so much for sharing your results with us! I had to smile when I remembered something that I think you said...it is only the keto goodies that we put on these beloved starches that makes them yummy anyway.... :))

[@jacqueeph8832]

Appreciate these videos, Steve, but glad you don't have to stick yourself anymore!

[@ashleywilliams8122]

Fantastic series on resistant starches, I enjoyed that a lot. I like that you've covered Glycemic Load (indirectly) and that a food can be quite high in carbs, however mixing it with certain other things - fats and acids - can have a profound effect on metabolism and insulin response. CGM looks great too, I'd love to train with one, it'd be even better if one day they expand it to some how also do ketones ;)

[@Vincentorix]

Thank you sir for doing all these resistance starch videos. Much appreciated your hard work.

[@wendybabendy]

I never really thought much about my knees bothering me until you mentioned inflammation related to food... now I try to pay more attention; however, I notice changes in weather also cause pain in my hands and knees (and we just had a major weather change in CA) so I'm waiting that out to see what's what... LOL

[@stuartpierce121]

In Northern Ca. We went from 80degrees to 60s. Jennifer 😊

[@wendybabendy]

@@stuartpierce121 I'm in SoCal, the other day we had a storm come through and the temp went from 87 to 57 in 20 minutes! Since then, it's been nice and cool :) So glad winter is finally here...

[@stuartpierce121]

@@wendybabendy this is Jennifer winter is coming 😁

[@PinkLady54]

there are a LOT more inflammatory foods than potatoes; so it can be some what tricky to figure out the worst culprits. Definitely worth doing though. Keep up the good work!

[@Yvonne-]

So for me, you answered the question.... if 1/4 a day of resistant carb rotation causes inflammation, its back to strictly homemade ferments. Thank you so much.

[@chan58]

Great video! Looking forward to future videos like these :-)

[@jeffbee6090]

really appreciated this video... especially seeing the difference that butter made! and it was great you didn't have to do a blood stick repeatedly too!

[@bethmahoney2233]

I always look forward to your videos. Thanks for all the work and research you put into them. They are educational and entertaining. Glad you didn’t have to poke yourself so much in this one.

[@starlitestudios1]

Loved the video. One thing I do know for myself is that when I had a colitis flare, I ate potatoes both ways (straight hot and cooled and reheated) and it did affect my gut lining. It healed my flare in 2 weeks, so for me it definitely fed the good gut bugs. I just feel better when I incorporate resistant starch in my diet from potatoes, unmodified potato starch, green banana flour and slightly green bananas.

[@SeriousKeto]

Good info. Thanks for sharing!

[@starlitestudios1]

Also, one very important thing I forgot to mention. I never eat resistant starch alone. I eat it with a small protein and a fibrous fruit or veggie at the same time. Maybe do an experiment with the resistant starch potatoes plus add a half of an apple with skin and a handful of nuts or seeds and see what happens.

[@ZgcseZ2]

love these, would be cool if you tried sweet potatoes, in my country chicharron, which is pork belly fried in lard, is served commonly with fried sweet potatoes and blood sausages, the meal is mostly keto friendly but since the sweet potatoes are complex carbs and cooked in fat, they usually are safe cheat meals for me and while they do cause some inflammation it's pretty minimal compared to the alternatives

[@TheRubyBoobieShow]

I enjoy the breaking down of the video. Makes accessibility easier. Well researched and professional.

[@conniepazaras3342]

As someone who's inflammation has never decreased on keto, I am happy about the results from the potato salad test. However, I am sorry that your inflammation came back while doing those tests. Hope it goes away quickly!

[@SeriousKeto]

Me too 😉

[@barnabashd6723]

Steve! Yes... please do that video on that potato starch.... and the sushi rice. Your videos are so helpful. Thank you.

[@ginacardarella]

I hear you I totally get it I had inflammation in my thumbs and couldn't figure it out until I quit eating rice

[@debs4264]

Very interesting. How I was hoping this wouldn't have a significant impact on your blood glucose. I was imagining my life with roast potatoes back in it. But for me the most important thing you said was how your joints felt. There is no way I want that back. Appreciate your n=1.

[@jeannereynoldsdail7940]

Love your tests. At least we can feel okay once or twice a year to eat chinese fried rice made with cold rice, and the ocassional summer potato salad or German style. When the hankering strikes. Otherwise, remembering inflammation, the alternatives are great👍. Enjoy your radio voice! Thanks for your help!

[@rosacervoni6786]

Thank you for doing all these tests. I’m not too surprised at the results. I’ve been trying to monitor my numbers to see what my glucose is really doing and that CGM would be so much better than sticking my fingers.

[@SeriousKeto]

It will be nice if one day these CGMs get to a price that’s more accessible to the average consumer.

[@kvn9]

Good one professor! I like a bit of salad de spud, every now and then. Can you put risotto on your list? Heavy on the butter and parm!

[@OldSchoolPrepper]

Thanks Steve, very interesting. like these types of vids the most, quickly followed by new recipe's. take care,

[@marvellashook3600]

Thank you Steve for putting your body through this for us your da best💜

[@fsocs369]

Apple cider vinegar also lowers glucose levels for me. Perhaps another reason the potato salad was lower? Another test? Thanks for this video. Potatoes are the one thing I still miss after 3.5 years on keto. It was my go to comfort food. I think it would be a slippery slope for me so I'll continue abstinence but I love the additional information..

[@kamleshdatt]

agree

[@lesleyalbjerg2831]

Steve - Thank you! I really like your channel "Serious" Keto. If I ever got on KZbin, (too many things going on - not going to happen!) I would call it "Casual" Keto. I much prefer a nice mix of personal testimony and science. Thanks! So, what I have learned is that once in a while (2-3 times a year) it is OK to "feast" on some carbs. I like what you said most about the side effects. My inflammation is gone too! I'm sleeping better. The list of Keto benefits go on and on! Oh!, last night I had some Califlower mashed potatoes from Costco that were as good or better than the "real" thing. My big question is "Why do we want to return to anything more than a rare exception to what got us in trouble in the first place? A second question I would like you to address is you thoughts on the over consumption of MCT oil or those who chug the Ketone enhancing drinks to get their ketone reading up.

[@SeriousKeto]

To answer your first question, I don't see these experiments as a way to say "go ahead and eat potatoes whenever you want", but rather "don't beat yourself up too hard if you consume them on rare occasions -- provided they are prepared properly." As for the second question, I think some people "chase the number" when they are on keto. It's not about the reading on your Keto Mojo, in my opinion, it's about how you feel.

[@PinkLady54]

Lesley You are a pretty sharp cookie!! Keto cookie of course!! ;-)

[@lesliemorrisette9662]

I love these videos. Please do whatever resistant starch you think your body can handle. Great scientific method. Great Content!

[@PeriWinkle33957]

👏🏼TY so much for your incredible content! I’m super excited about your future planned content too! Just think of the unique content you can include with each one of the recipes in your e-cookbook regarding your [personal] CGM results with recipe ingredients. ie if you have potato starch, sushi rice, etc in the recipe!🤩😍

[@richardsilmai9038]

thank you so much for the great informations that benefits myself as well as others. have a great and wonderful day. your supporter from Palau

[@zephyronfire3821]

You absolutely rock! :) I so hope that someday, you might take those same cold potato, sliced up as fries and deep fry! 😂 I LOVE French fries and it would be interesting to see if the lard and potato combination slows down gulucose spikes too. I know they might not hold up their shape very well after being boiled and then deep fried, but I sure would be curious to find this amazing discovery out, if you happen to want to do it someday! -Having said that, please know that I realize you want to give your body/knees a nice ol’ break from potatoes for a while! TY so, very much for such an educational video!

[@Mr_India....]

I recently learned about resistant starches and was very keen on knowing if it does work especially with cold potatoes. Thanx a ton for doing this experiment. Your attention to details is great. Thank you again.

[@jamicarpenter8760]

Bravo 🙌! Thank you 🙏. Since you have been such a trooper and I can’t afford a 24 hour monitor, could you consider doing what I was instructed to do? I BAKE skinned potatoes, cool, then cut up with skin on, boil then re-cool and make Italian potato salad 😍, it’s delicious and will give you the recipe if you ask for it! Thank you for all that you’ve done for us😘

[@debrah.1348]

Thank you so much for doing this! And reminding me that eating off Keto can lead to inflammation. 🤦 I have forgotten that. Due to life changes, my son and I are currently living with my parents. Due to said life changes and stress of packing up and moving, I have let myself slip and fall off the wagon. So many times! 🤦 And my knees have started aching again. And I wasn't sure why. I now think I have an idea of why they are hurting. Again, thank you for making these videos for us.