hey this is dr. Barry let's talk for just a few minutes about the topic of
resistant starch this topic has been concerning me for a while in this video
is specifically for people with diabetes type 1 and type 2 with pre-diabetes and
with insulin resistance you guys really need to know this information and not
fall for this what I consider to be a myth if you know a diabetic or someone
who's pre-diabetic overweight insulin resistance plate please consider sharing
this video with them this information could literally change or even save
their life so resistant starts have you heard of this basically the concept is
if you take a starch like pasta or rice or potatoes and you cook it and then you
refrigerate it overnight there's some magical chemical reaction that happens
to the starch in the refrigerator overnight that turns a lot of the starch
into resistant starch and somehow that lowers the glycemic index of the potato
or the rice or the pasta wouldn't that be nice if this were true
and so there's I've looked into this for several months and I had a episode at
the clinic recently that really fired me up about this topic and that's what I
want to talk to you about and so what is this mysterious chemical reaction that
happens in the refrigerator typically chemical reactions require heat input or
energy input in order to be able to react but somehow this reaction happens
by removing the heat energy in the refrigerator maybe it's being in the
dark in the refrigerator because nobody knows if the lights on or off mean that
doors closed right so there have been large luminaries in the ketogenic space
who have actually advocated resistant starch saying that it once you
refrigerate a starch overnight that it's are a large proportion of it turns to
resistant starch and that you cannot then digest this starch in your stomach
or your small intestine it travels all the way to your
large intestine where it breaks down and rots and and decomposes and the bacteria
in your gut used this resistant starch as food and then they give you short
chain fatty-acids in return now I've had a problem with the common
sense of this for quite a while but only recently I had a travelling patient come
to see me from another state they were a diabetic and they had a CGM or a
continuous glucose monitor and they said dr. berry something's wrong with me and
I said why do you say that they said well you know the resistance starts
thinking and I'm like yeah I've heard of it and and they said well when I I've
taken pasta whole grain pasta cooked it and then refrigerated it and have
actually thought it out then re refrigerated several days in a row but
yet it when I eat it my blood sugar still spikes and I can
tell my blood Sugar's sky-high when I eat this resistant starch and that
really got me to thinking there could be many diabetics and pre-diabetics in the
world who are being harmed by this resistant starch myth and so I contacted
a few other diabetics that I know who have seizures and I said hey would you
be willing to do this experiment one time had four people say yeah I'll do it
one time and so one would use baked boiled potato and they would refrigerate
it and overnight and then they would eat it cold as we're told to do by some of
the experts in this area and their blood sugar they could just see it going
straight up on their cgm and they said yeah I don't know maybe maybe I maybe
I'm resistant to the resistance starts but my blood sugar still went sky-high
and so even one luminary that we all look up to his set on video on a YouTube
video that if you do this process several days in a row you can basically
turn pasta or rice or a potato into an avocado you can make all the starch in
it essentially undigestible and have no blood sugar response at all and every
single patient that I had try this experiment said nope my blood sugar
spiked just as high no matter how many times I had
and cooled and chilled and he did the potato or the pasta or the rice or the
other starch and so this is a warning to everyone out there who has some degree
of glucose sensitivity pre-diabetes diabetes either type 1 or type 2 please
watch your blood sugar if you've bought into the resistant starch myth don't
just blindly believe that check your blood sugar after you've eaten that
resistant starch at 30 minutes one hour and two hours or if you have a CGM watch
it very carefully after you eat this resistant starch meal I think you'll
find your blood sugar spikes just as high as if you ate the pasta straight
out of the strainer without it ever going to the refrigerator have any of
you noticed this in your personal life if so please put in the comments your
experience with resistant starch so my recommendation don't eat starch putting
starch in the refrigerator makes no sense that that would magically make it
resistant starch I don't that just doesn't make sense to me and then the
the N equals four or five experiment that I've kind of done with this says
nope this does not help the starch not spike my blood sugar at all now so
pastas pasta I don't care how many days you put it in the fridge and then thaw
it out put it in the fridge and thaw it out pasta is pasta rice is rice potatoes
are potatoes starch is starch you should avoid it now if you enjoyed this video
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videos just like this this is dr. berry I'll see you next time
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