Resistant Tapioca Starch - Legit Keto Ingredient or Scam? Is It Safe on Keto?
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- Опубликовано: 1 апр 2021
- I've been seeing "resistant tapioca starch" show up in a number of keto baking products lately, along with claims that it has only 1 or zero grams net carbs (vs 13-14 grams in "regular" tapioca starch). In this video, I do a few blood glucose tests and I see how resistant tapioca starch behaves in a simple baking experiment.
Is this stuff the real deal? Or does it spike my blood sugar like a number of other supposedly "keto friendly" products have? Does it cause me inflammation? And if it passes those tests, will it have a place in a keto baker's pantry?
Big thanks to Janie Wang at Modernist Pantry for sourcing this product for me!
Modernist Pantry on RUclips: / @modernist_pantry
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Хобби
A little more info:
I had actually filmed a test of tapioca starch as a thickener, but cut it out of the video - both for time reasons and because I plan to do a comparison video of multiple thickeners to see if there is a keto substitute that works as well as corn starch. SPOILER ALERT: tapioca starch doesn't seem to have any liquid thickening properties.
Also, when I filmed day two of this video yesterday, my ketones were at .7. Today, they are at 1.3. So besides not affecting my blood glucose, there was also no negative impact on my ketones.
Thank you for all your research. I am so grateful for you and your amazing channel. BTW can't make a donut to save my life and crave house donuts saved me 😁
Tapioca starch needs to be heated to thicken
@@jeaninestaum3633 I did heat it.
Would you consider trying arrow root
Check this out and do a test --- you tube search ---keto cream cheese banana bread ketoserts ----- I suggest using native forest canned coconut milk instead of almond milk or heavy cream
Thanks for doing the experiment. In Chinese cooking, we use Tapioca starch just like corn starch. If Tapioca starch is Keto compliance, it will open up a lot of possibilities for crunchy food: You can coat chicken wings with tapioca flour to make it crispy, or possibility of making tempura batter for deep fry.
I don't think i could have drunk that 🤢..aw the pain you go to for us.....
I think we should all give you a continuous standing ovation. For taking one for the team, in the name of science, in spite of the negative effectsTo your blood sugar, and your inflammation. Love the videos, and love your channel! Keep up the good work.
Thanks for taking one for the team!
I love your keto food science/experiment videos. Good job. Thank you for informing us!
I appreciate your experiments and your integrity.
You took one for the team.
Great job
I find these test experiments fascinating
Taking a couple for the team!
Thanks
Very excited about this too!!! As always thank you for the time (and money) you spend helping us all!!!!!!!!!!
Looking forward to the other resistance starch experiments thanks for all your hard work we love and appreciate you
This could be a game changer.
Thanks for your hard work. Thanks Steve Jennifer 😄
Another excellent video, thank you Steve!
Very neat. Thanks for sacrificing again for us. Wonder what else you are going to do with that. Love the kitchen science. Thanks for posting.
I bought the bobs red mill brand based on another keto recipe but never used it. I’m glad to see you doing this for the team.
Wow Steve, thanks for chugging down a mixture of that stuff and water for experimental purposes! That's dedication and much appreciated!
This is such a valuable video! You are so willing to "walk the line" with your dieting experiments. I would be wrecked if I did tests on myself the way you do. I have to either contain myself or cut loose because it is such a struggle for me to recover and get my diet back on track if get thrown out of ketosis. Which is why I love it when you conduct tests. I put a lot of value in your tests and your results.
Interestingly, my ketones yesterday (when I filmed day two), my ketones were at .7. Today, they are 1.3. So not only did these not have any appreciable impact on my blood glucose, they also didn't have any affect on my ketones. Bonus!
Happy Easter to you and your family. God Bless you and thank you for days upon days of tireless research you do for all of us so that we can live a healthy and happier life. There's no greater gift.
Thank you Steve for your experiments!!
I can’t believe how much you do for our keto community. There’s no one else out there who does such extensive, comprehensive and thoughtful testing and analysis. Thank you for all that you do!
You're AWESOME!!! Thank you for all you do!!
Thanks for all this work. This is good to know. Love your content.
Thank you Steve for being our guinea pig🎈 happy Easter to you and your family 🦋 I look forward to the future recipes💗🎈🦋
Same to you!
Great video! Curiosity over the ingredient list in Carbonaut bread brought me here. Thank you, and subscribed!
Interesting experiment. So glad we have you to blaze the trail! I’ll definitely be watching for updated info after you try other brands of tapioca starch. Could be a game-changer, no?
OOOOOh so exciting!!! Loved this one.
I do love these experiment on ingredient videos. Those results were unexpected.
Very interesting. Your a trooper for trying that out just with water. Thanks Steve.
Thanks for the review. I would have been hesitant to get bread made from Tapioca resistance starch. Costco now sells Keto bread using resistant Tapioca starch!
Enjoyed the video. I just received some keto products with the tapioca resistant starch so was a helpful video. Thx!
This is so exciting! Thanks for all this!!! Hugs!
I want to say first that I love the science behind your videos. It's reminiscent of Alton Brown's Good eats. I hope you take that as a compliment. Secondly you really do take one for the team in your videos when you are testing your glucose levels. When I eat off plan and my glucose goes up I feel like excrement! You keep doing what you do and I'll keep watching!
Thanks, Janie Wang and Steve
Thanks Steve for doing this and sharing it
Steve you are such a good chemist always trying to help us how to make good keto delicious food thank you. God Bless you.
Jenny wang rocks ❤️ thanks for helping out in our keto journey.
🤣 I was never into science in school, but watching all of your experiments (and testing) are so much more interesting and not to mention fun! Keep them coming👍🏾
You are one brave man to drink that stuff plain. But thanks for really working hard to keep variables down and working thru decent scientific methods
Very interesting experiment!
Hey Steve! Loving the white bread chauffles recipe. Making a quadruple batch right now! Easy peasy with the four waffle dash with the side wells for overflow. Can't believe I found it on Amazon! It makes the little round waffle just like the mini!
Awesome 👍🏻
Wow! I love your kitchen science videos❤️👍.
Cant wait for more recipes with this product!
👏👏👏👏. Thank’s for doing all this for us👍👏👍
Cool! Thanks for sharing this - it's so interesting!
My favorite recipe post gluten free, pre Keto was Brazilian cheese bread; little cheesy popovers made with tapioca starch. I miss them. Oh boy, is subbing in resistant tapioca starch could bring these back into my life, it would be very exciting! Thanks for the super interesting content!!
That stuff is insanely addicting.
I thank you...for all your work !
Wow bud ... way to take one for the team!!! You're a good man. I wonder if something like Tapioca Resistant Starch could conceivably be to make a roux for gumbo? Man, we gotta find something, I'm craving some good gumbo!!!
Thank you for another great video.
Thanks 4 the sacrifice and posting the results. ;:9
Thanks Steve for doing the uncomfortable testing for us.
Very helpful. Thank you!
Thanks for another informative podcast. I just used whey isolate protein as breading on chicken nuggets and it was great. Since I do not test or check my BG I do not know impact.
You do so much for us! Thankyou.
I bought the Lakanto brownie mix at Costco, got it home, read the label and thought "uh-oh". First ingredient is tapioca fiber. Did some internet research and thought it might be a no-go. I don't know if it's the same stuff as resistant tapioca starch, but I figured I'd better test myself. Ate one brownie fasted, and at the 30 minute mark my blood glucose was actually lower than before eating it. At 2 hrs my BC was 10 points higher than at the start, so I was relieved. Incidentally, I made the brownies with olive oil instead of coconut oil (we were traveling) and they were WAY too greasy that way. Thanks for doing this vid. Interested in knowing how labeling works for this stuff...whether "tapioca fiber" in the Lakanto brownies is the same stuff you tested in the video.
If there's ethithrytol/monkfruit in the mix, that's temporarily lowering the blood sugar
I bought the box of brownie mix also. Haven't used it yet but so glad to hear your results.
@@jacobdebernardi4385 Hmmm. Is this because my body is "faked out" and pumps out insulin?
@@barbarachen1428 I don't understand the exact mechanism, but I do know that berberine and metformin activate the AMPK pathway, which among other things signals the liver to release less glucose to the bloodstream. I'd have to look into it more, but given that the recommended dose is 1-1.5g a day, I think taking 3g at once was just not a good idea
Thanks Steve for all that you do for us….
Thanks, really appreciate your videos!!
I only decided to try that pizza crust after watching your video and Have to say you rock! My glucose levels barely increased and I’m still in a state of ketosis. :)
Awesome. Been looking at some keto friendly products and seen Tapioca starch and have avoided them because of it. Might do some experiments of my own now 😉
The more, the merrier. 😉
“I’m going to make a couple of Chaffles,” I knew it! I might love my dash mini more than my car and I knew what you were going to say. We love you Steve!!!
Appreciate the chugging of such an appetizing drink. Thank you for such an informative video. Looking forward to a follow up on another brand of tapioca flour! Oh and your hair looks great! Lol
Thank you Steve, I was waiting for this video. I’m very acquainted with tapioca from my past way of eating, it is so common from where I come from. It’d be good news if I can use it again. The question for me is are there two different starches in tapioca?
Cool. I love your science experiments 😁.
Thank you!
This is pretty cool stuff!
Thanks for telling us this. You have no one else that will go to such strug..... to tell us these things.
I'm a ketovore, have been for about 8 months now. I eat OMAD and I eagerly await your vids. Steve, thank you for joining me on my journey. I can't wait to see your next podcast. 🥰
What is OMAD eating ?
@@judydonnelly1456 One Meal a Day.
You do a lot for us. Thanks, I don’t think I would try it in just water.
You're so brave!
Thank you for this videos. Now I will go to Whole Foods to get the Redmills Tapioca starch.
Really interested in the possibilities of this for baking! I’ve been making quick breads and cakes with Lupina flour lately and they have been great. My non-keto peeps can’t tell the difference between these and the real deal. No other flours used, just Lupina brand lupin flour! If this tapioca flour turns out to be keto friendly I think we may have a keto baking game changer between these two flours. Thanks so much!
I encourage you to try the Aviate brand of lupini flour when your run out of Lupina. I liked Lupina brand, but I LOVE the stuff from Aviate. I'll definitely be trying a blend of the lupini flour with the tapioca starch to see how it bakes up.
@@SeriousKeto i can't wait!!!!!!
@@SeriousKeto if you're looking for a great keto thickener, I've been making a roux with 1/4 cup lupin flour and 3T fat then slowly adding 32 oz liquid. At the end of cooking, I drizzle in 1/8 t xanthan gum that has been dissolved in about 1T of olive oil. It comes out fantastic! I've been making beef stew this way, and hubs can't tell the difference from non keto gravy. I feel like I've found the holy grail. :)
One more thing😆
You mentioned in a recent podcast about viewership being lower. I commented on that video that i was notified just after it went live. This video, however, I only got the notification today. Wanted to let you know if you wanted to factor that into your data.
very odd...
I love the fact that you DRANK that (yuck) but what a pure form of a test!
Steve the lengths you go to for your viewers knows no bounds.
Thank you for doing the testing so we didn't have to!
Thanks Steve
Would love to see you do the Bob's Potato starch and potato flour.
I suspect I will do that fairly soon. 😉
Thanks Steve. I need that one
When you do it. Can you not heat the potato starch
Steve,have you tried Brazilian sour tapioca starch? I use that in my popovers and its amazing, but I haven't experimented with it in other baked goods yet. It has a different, grainier texture. Love your experiments
Pre-keto, I used it in Pão de Queijo, though I haven't since going keto. Sorry...
Very helpful.
Fantastic video! Hit all my questions. Plus, you truly took one for the team. Yipes - straight flour/ water!! Great info, I'm inspired to experiment, well done! I'm going to have to look up in my gastronomy book about its fat to powder properties. Very interesting. Love gastronomy/ chemistry.
Thanks for sharing 🎉🎉🎉🎉❤❤❤
Very surprising results. You could be on to something here Steve!
Wowzers... your absolutely amazing you can chug that... YuckOOO... thank you for helping us all out!
Blessings
Wow!!!!!!!! Thank you for doing that test! What do you think causes it to be resistant based on your brilliant scientific mind? This is exciting!
I need to experiment more before I render a verdict.
Of course!!!
(I love your answer!!) 😁😁😁
I've heard that whey protein isolate can be a good substitute for VWG as a dry protein in baked goods... I know it does wonderful things for the crumb of my almond flour-based ricotta cake. Something to try, maybe?
This guy knows it all.
I really don't... 🙂
Thx Steve... 👍
Very cool!
Would love your thoughts on Oat Fiber?! Additionally, more vegan friendly, sugar friendly recipes? Excited to find your channel🥰🙏🏽❤️
I use oat fiber in a handful of my baking recipes. I can't promise vegan friendly/sugar friendly recipes - this is, after all, a keto channel. You're certainly welcome to sub in the vegan ingredients of your choosing into any of my recipes.
Sorry if this is a bothersome question... but I want to purchase the starch from your link. I clicked on your bobs red mill link and it came up as flour with 27 (ish) carbs. So i wanted to verify that was the correct product that didn't give you a spike. Thank you so much!
I would advise against making a purchase until I’ve conducted more experiments.
I love it when you "play lab rat" for the rest of us! so many questions now! can't wait to see a follow-up video with more info!
Loved it
Thank this video was interesting, how about Simple Mills products
Great video! Have you tested resistant wheat starch, like that in Hero Bread? Also, do you know where we can purchase it for home baking?
Yayyyyyyyyyyyyyyyyyyyyyyyyyyy I'm early Resistant starch is something that's very interesting.
thank you
Psyllium Husk would make it more bread-like I think, I use it with Wonder Flour/Lupin Flour for chaffles and loaves. I like to put the psyllium husk in my grinder and make it finer so they don't come out gritty.
Hey Mike thanks for that tip with the addition grinding. I love taking advantage of the psyllium husk powder but even thought it looks finely ground I always feel like I have small sand in my food. If I wanted that I’d move back to the beach...
I run my Dash minis in stereo too!
I’ve wondered about arrow root starch. I use it as a thicker because in comparison to things like corn starch or flour a teaspoon of arrow root does the job almost instantly.
I will be looking in that in my eventual video on thickeners.
@@SeriousKeto also ... I mostly cook for just myself so that will make a difference in how much to use when increasing servings.
I actually have used it successfully to thicken a stir fry sauce, but it didn't work for soup. Potato starch and arrowroot work great for gravy and soups.
Lol, your chugging that stuff reminded me (unhappily) of chugging my colonoscopy prep.
Yikes!
I love - or used to - brazibread - its a Brazilian cheese and tapioca - now I want to try it for blood sugar myself - Otis fairly straight forward and I owl love for it to be something that won’t trigger my sugar - haven’t had it in a while! Buy it in the freezer section.
That’s great stuff