Very interesting. I can't eat a lot of things on the list unfortunately due to my gluten sensitivity.
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I saw that about being cold, but didn't think it applied to everything. Don't intend to do pasta or rice, but maybe some sprouted-grain bread and beans and lentils. I hope at least the legumes can be warm! Must read up some more!
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No problem Shawn. Nothing was meant personal. Sorry you took it more to heart. As I mentioned, I like reading your posts. The quick research post was to help you until you had the time to invest in this further. It was an interesting topic like all your contributions.
George I'm sorry you feel that way. I haven't meant to be "all for me and just for me". I wish I could be of more help right now, but it's truly not possible :-(
Thanks for letting me know in a lighthearted & constructive way.
I'll try and find the time as soon as may be and go over a few of my posts, and see how I might be a better team player. Since you feel this way, others may share the same sentiment, I will try to improve.
When and if I should happen to find such a list that you're wanting, I promise to come back here and post it. However at this time my focus is on absorbing the facts & science on this theory, so I can make educated decisions for my families health and well-being.
* I don't feel that being the OP obligates me to be anyone's personal researcher, however I'm happy to share anything I may find out when I have the chance to do my own research.
Please find some quick research on this subject: Resistant starches, RS, escape from digestion in the small intestine. of healthy individuals. It is actually a 3rd type of fiber, the other 2 are insoluble and soluble fiber types. There are 4 types of RS; RS1- seeds, legumes and unprocessed whole grains RS2- uncooked potatoes,green banana flour,and high amylose corn RS3-starches removed by cooking/ cooling process (retrogradation) RS4-chemically modified
George I don't know about the others, but I'm still processing this new information. The second link takes you to a site that has much to say about this and also has a few more links. I've not read it all yet. Due to my 'working at home' situation, it can take me quite a bit of time. Maybe you might find such a list and report back. Team effort :-)
Article held me waiting what a resistance starch was. Seems like it got tied into a constipation reference. Does anyone have the list of 5 foods to eat? It seems there are 5 foods not to eat. Kind of a negative way to get healthy. Like don't eat these foods. I was hoping for the good list of 5 foods.
Don't be so hard on yourself as you take steps toward living a healthier life. Focus on the positive changes you've made in your life, from new, healthier foods to a new way of thinking about exercise. You've committed yourself to living a longer, better life.Don't set unreasonable goals. Before long you’ll be enjoying an incredible new way of life and continuing forward with more confidence, more energy and a whole new outlook for the future.
www.fitday.com/fitness-articles/fitn es s/resistant-starch-a-powerful-nutrieR>nt.html "Resistant Starch is a type of carbohydrate found in certain fruits, vegetables, grains, legumes, and some dairy foods. Unlike other carbohydrates, resistant starch isn't entirely broken down by the body, which is how it got its name because it "resists" digestion. Although resistant starch is molecularly similar to a carbohydrate, it is digested like fiber, meaning it passes into the large intestine intact. Nutrition experts have begun to classify resistant starch as a type of fiber.
But resistant starch may have an added benefit that soluble and insoluble fibers don't have. Once it reaches the large intestine, resistant starch is fermented, which creates a beneficial fatty acid called butyrate. Butyrate may block your liver's ability to use carbohydrates for fuel, which in turn causes stored body fat and recently consumed dietary fat to be burned for fuel instead. Since carbohydrate is your body's preferred form of fuel, cutting off access to carbohydrate may force your body to turn to fat as an alternative fuel source.
A recent study showed that replacing 5.4% of the total carbohydrate in a meal with resistant starch increased fat oxidation (large fat molecules are broken down into smaller molecules, which are then used for energy) by 20-30%. Another interesting finding from this study was that the increased fat oxidation continued throughout the day, not just immediately following the meal containing resistant starch. Results from animal studies have shown that resistant starch causes animals to produce more satiety-inducing hormones, which could ultimately lead to weight loss." goo.gl/G7x1P
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