Can You Decrease Glucose Response in Pasta? My Final Resistant Starch Video
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- Опубликовано: 25 июн 2024
- I've done all manner of testing of foods that supposedly be turned into resistant starch: potatoes, rice, tapioca starch, bread, etc. The one thing I haven't tested until now is pasta.
In 2014, there was an episode of "Trust Me, I'm a Doctor" on BBC where a claim was made that by cooking, then cooling, then reheating pasta, it would become "good for you" and "healthier". It would feed your gut biome and reduce the calories and glucose response by up to 50%.
In this video, I perform my own tests, doing my best to replicate what I saw in that BBC video. This test should not be considered scientific, but rather as entertainment. I am not a medical professional and nothing in this video should be construed as medical advice.
Link to BBC article & video: www.bbc.co.uk/programmes/arti...
Link to "End Your Carb Confusion": amzn.to/3yU8L60
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Timestamps:
0:00 Intro & disclaimer
3:04 Pasta baseline
4:37 Baseline pasta results
6:15 Chilled pasta test
6:57 Chilled pasta results
8:18 "Resistant" pasta test
9:40 "Resistant" pasta results
11:22 Chilled pasta with olive oil
13:11 Chilled pasta with oil results
13:57 Summary
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Развлечения
You are the most entertaining guinea pig ever. 😂 Thank you for doing this experiment and sharing the results with us. Very interesting stuff.
He certainly has the BEST voice of any guinea pig I've yet to see! lol
Holy crap, Steve!! No wonder you have RUclips burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
Yeah, this was shortly before my "vacation".
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
So I'm short freeze your carbs and reheat them? Do I lose the resistant starch if it's heated up too much to a certain degree?
100 to 150 grams carbs is still considered low carb
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
Using white powdery flour to make homemade pasta also feels like having drugs around once you've accepted the keto lifestyle.
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
what is the name of the pasta you bought?
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
Italy uses Canadian wheat for their pasta
@@kahramanap9054 Do you have reliable source on that? I'm doing research.
Thanks for taking the hit for all of us when it comes to this experimentation stuff!
Thanks, Steve, for subjecting yourself to these experiments. We appreciate your efforts! 😊
God bless ❤️💙💜 ~Lana
TMI....hilarious!! On our road trip I broke keto with my family...omgosh rain fog...colitis. nausea...dang!
Steve your the best. Appreciate you testing pasta. Haven't had any kind pasta/noodle in 3 years. Soooo happy to see you back...truly.
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
Another good experiment. Your a real trooper for going the extra mile. Thanks for the video.
Another great video Steve! I love learning from your experiments.
Welcome back! Thanks for all you do and all the information you provide!
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍
I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
Thanks for taking one for the team, Steve.
So Very Glad to have you back on.
Your videos keep me in the fight.
Started in July down a little over 70lbs and have about 75 more to go.
Thank You for all you do.
I admire your kindness for making it real for you and everyone else. Thanks a bunch.
Thanks Steve! Great info as always and still a testament to how interesting the body can be.
Thank you for your sacrifice!
Great video, I love how organized your tests and thoughts are ❤
Fascinating results. Thanks, Steve!
Love you doing these testing
Love it when you do these tests! great video!
love these experimentos steve. thanks for the data and your time. regards to your body for hanging in there.
Nicely done, Steve!
Thanks for putting yourself thru this. Helpful.
Thanks for conducting yet another well thought out experiment. You are the "Project Farm" of Keto. 😊
Thanks! Hey Steve what a fantastic video. Cant wait to show my daughter as we have been discussing several ways to get some pasta in our diet LOL
Glad it was helpful!
Thanks for all the research and testing sir
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
Great experiment with the information presented clearly in a non-judgmental way. Well done.
Receny discovered this amazing channel.
For me very informative!
i’m T2D…and in this very video two fundamental remarks, ( lower back pain and mucus…in my case also running nose) not yet clearly related to food, and discarded by three doctors….
Now this is clear: it is inflammation !!!!
Tks a lot! Certainly you are helping many people with your videos.
Amazing content mate. Much appreciated !
Wow! Phenomenal analysis!
😱😂 Gassy side affects. You are so real, Steve. Thanks for all you do for us.
Thanks, Steve! Love listening to your videos and although it is only an n=1, super helpful information and I will probably continue to avoid pasta! Appreciate you taking one for the team with all of these tests :)
Fantastic video!!! I’m going to experiment with this one for sure!!!
Thanks for the video, Steve. I like your passion for the science, keep up the good work.
Thank you for being the guinea pig and sharing your results and thoughts! Very interesting info. Thanks also for the REAL LIFE info and entertainment. LOVE your Wile E Coyote t-shirt!
Pasta is my most common cheat. It would be bread, but I don't mind Keto friendly breads yet can't stand pasta substitutes. Something I wish you had considered was to use organic. I cannot tolerate non-organic pasta as I have inflammation issues and it is obvious (as in, sometimes I can't get my shoes on due to swelling) yet organic pasta does not hit me as hard but does hit my ketones. I appreciate your dedication to testing and sharing for our benefit!
Very Informative. Thank You for all the time you gave for this experiment...
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
Love these videos, such helpful information, very much appreciated!!
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner).
Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
Thank you Steve!
Thank you for doing these experiments. 👍
Thanks! Informative video.
Very interesting Steve!
Glad you enjoyed it
Steve, you are the freaking best.
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
Tofu noodles?
Very interesting thanks Steve Jennifer 😊
Thanks for what you do for us.
You are AWESOME! Thank you for your experiments.
Excellent video! Thanks.
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of.
I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended.
Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
Thank you. Great video.
Thank you Steve, nice job with the graph, keto on.
thanks for putting your health on the line for our benefit....be well and glad you're back....
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
Your shirt is a perfect choice for this video! After listening to your caveat about not being a diabetic, not being a doctor, and just being one person, I had to laugh at what your shirt was saying! Love it!😁
You’re awesome! Thank you for sharing!
What you do is PRICELESS ! I will learn how to give a “ Thanks”-you deserve it. YOU ARE ONEBOF A KIND-In a good way! 🙏🏻❤️
I really love that you're doing this, I've wondered about tortillas for making tacos and burritos, flour tortillas mainly but corn might also be good to test. Also, the bread being toasted in a toaster, does it have the same effect if it's pan toasted as in making grilled cheese sandwiches?
Thank you so much for this very interesting video!
So glad you’re back Steve! Life is back to normal. ☺️
Life is never "normal". 😜
But I'm glad to be back. 😉
5;200 views already. You are definitely an influencer. We appreciate you.
OMG this is FASCINATING! Thank you!!!
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny.
I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
Thank you so much
Well done. Thank you
Hi Steve! I thought you’ve mentioned about sourdough experiment. Is it your post or someone else? I’m interested to see it! Thanks for this! It’s amazing how fast you recover. You definitely are metabolically flexible! Thank you for all you do!
Here you go: ruclips.net/video/V4o6xp_hN0U/видео.html
I've since discovered that most grocery store "sourdough" isn't actually made from a sourdough starter/culture. Instead, they add vinegar or sourdough flavor. So that puts a big asterisk next to my experiment on that.
Thank you for all the trouble you go to!
Thank You!
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
That is really interesting experiment. It leads to some good questions
Thanks! I appreciate your efforts very much! Cheers!
I don't find these videos about tests or recipes inspirational (although I enjoy them).....what I find inspirational is your physical transformation! I've looked at the " body comparison snaps" you've posted, absolutely amazing and for me "inspirational." Thanks for doing these and thanks for the "discomfort" you put yourself through to bring us information we can put to use!
Thank you for the kind words. I have one more video like this that I've filmed, then I'm done making my body feel like trash for a week for the sake of "science".
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
I really appreciate you trying the pasta this way. Especially since it can cause you inflammation problems. Thank you, Steve.
I love watching you do these videos. You are hilarious 😂. I enjoy watching vicariously through you, your suffering through these experiments so I don't have to...lol
Good stuff man... Keep up the excellent research. But what about "Whole grain" pasta, is it less response causing?
Wow. Thanks so much for your self experiment. I also do keto for how it makes me feel. Only in my sixth month and sometimes slip with sugar craving but have not slipped with grain, flour, or bad seed oils, or starchy vegies. Joint inflammation, digestive problems and mucous are now minimal. Intermittent fasting is almost non-interrupted. Only get flare ups when I slip on sugar. I'm 70 and a significant change in skin and hair is also noticeable. I haven't got all the fancy gadgets that monitor keto and blood sugar levels...but see that in my future.
Thanks!
I know you said you’re pretty much done with the resistant starch experiments and perhaps this question has been asked in the two previous videos on this subject, but, I’m wondering if this resistant starch thing pertains to potatoes and starch only? I love beans of all kind…..southern girl here and I’d sure like to add them back into my diet occasionally. I know, I know…..beans, beans, the magical fruit, but I love em! Thanks, as always!
Lots of good info
Wow, you've gone over & above with your testing! Of course I miss pasta and was super-interested in these results. But I don't know that I'd go & eat any. Like you said, slippery slope. I'm just not willing to push myself over some unseen boundary that will make me crave carbs again. That said, you KNOW I'm going to click on that video with your favorite Keto pasta!!
BTW, you're looking pretty butch with those tattoos. I'm not a tattoo person but they look goooood!!
I do feel you are very scientific, Thank you very much for your experiments. They do help.
As scientific as one guy can get using mildly reliable technology. 😉
Thank you for the kind words.
Thanks for doing all of these tests! Like you, I get joint pain and mucous production from wheat. I also get what I call my "wheat cough" If I eat wheat I hack like there's no tomorrow. I went gluten free even before I started eating keto and it makes a huge difference. I did find out that I have a genetic marker for gluten intolerance. If your curious, you may want to do 23 and Me (if you haven;t already) and check for this marker. I have been tested for celiac, both blood and small intestine biopsy, and I am not positive for that but almost all grains (and especially wheat) just destroy me.
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else.
That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it.
I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter.
Great stuff here, Steve. Always enjoyable and informative.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Amazing!
Another great video. My friend has noticed gas with 2 foods. Carbs and garlic!
Forgot to mention. Our grocery stores sell non-sliced bread from frozen. Bagels, rolls, baguettes, sourdough bpules, etc. So I'm not quite convinced chilled bread improves glucose response. Unless freezing is completely different than straight refrigeration.
❤ this series! Please test oatmeal next.
Hi Steve, let's start by saying i love the stuff you put out, it realy is informative and clear to understand. I have watched all your RS video's and i must admit that prior to watching them i was nearly tempted to try RS in my Keto/Mediterranean hybrid diet i have evolved over the last two years. One of the biggest points i would like to add is you seem a very healthy guy who clearly works outs and in good shape. So i'm guessing you don't have an issue with Insulin resistance ? All the Glucose spikes you had were not that bad, even at 122mg/dl or 6.8mmol/L is just still in the so called normal range. But here's the main point, how much insulin did you body produce to get those glucose spikes down to baseline? With someone who may have issues with insulin resistance i should imagine eating those carbs would have a bigger spike in blood sugar and a much longer time frame getting back to baseline. We keto fans know that whilst you have insulin in the system you are not burring body fat, so people who are just starting out keto or who want to lose body fat RS would NOT be the answer , in fact it would detrimental to weight loss. Healthy fat adapted bodies like yours can handle the odd spikes and get back to normality reasonably quickly, those who are NOT fat adapted would struggle and wonder why they are NOT losing weight. My conclusion is, if you are in the first steps of Keto and trying to lose weight stay off RS products and stay on a clean Keto diet. Once you get to the desired weight and are fat adapted then may be small amount's of RS as a treat is ok. Personally, i think there are much more Keto friendly ways to get pre and pro biotics into your system without using RS would be interested to know your views on this. Thanks again for all the good keto information
Doing the Real Work out there, Steve :)
So, am I correct in concluding that, if one wanted to 'splurge' one day, your results indicate it's 'optimal' to cook, cool, reheat?
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
Aglio e olio here i come!
I got quite a chuckle out of the trust me I'm a professional shirt. Now that is one I would wear 🤣
It was noteworthy to find the changes in blood keetones relative to the changes in glucose. It makes me wonder about the oxidation effects - i.e. what would it look like to see a graph line for inflammation on top of the glucose and keetone measurements.
I think this type of experimentation would be really beneficial as a way to for people with autoimmune conditions to zero in on the combination of foods, and how/when to combine them for the optimal result.
Great information video. Only question for you is about the type of pasta or more specifically where it was made. I've read that pasta produced in Europe, has only one ingredient and they process it differently. I've notice for myself, that I feel better after eating pasta from Europe/ Italy.