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ICEWYNDE's Photo ICEWYNDE SparkPoints: (17,564)
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1/11/15 6:24 P

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Very interesting information! Thanks to the OP.

I'm not a huge pasta hound, but I can see that this would be helpful if you had a craving. Same for potatoes, wouldn't miss them most of the time, but I do like a nice baked potato with steak and Caesar salad.

I will have to do some testing to see how much difference this makes for my personal blood glucose levels.

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FANCYQTR's Photo FANCYQTR Posts: 13,919
12/30/14 1:37 P

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I was thinking of trying the fingerling and I have also thought about trying the purple ones. Only trouble is they cost a lot more. Even the Yukon Gold are higher priced. But I haven't been buying potatoes very often. I have some gold because of making potatoes for Thanksgiving. Thanks.



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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,869
12/29/14 10:16 P

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Darlene,
I have not had the chance to try out different types of potatoes. I've only tried Russet, which is supposed to be higher in resistant starch when eaten cold then Yukon. I suspect they are higher in all kinds of starches but would have to research.
I think testing blood sugar before and after will tell you.
We are having potato salad tonight. Yum!

Birgit

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DENISENTEXAS's Photo DENISENTEXAS Posts: 179
12/29/14 8:56 P

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Ahh, that's a different article than the ones I read. No wonder! The link in the original message didn't work for me so I did a search and read two different articles at the BBC site but neither stated that about the reheating. That really is good news then!

I might have to experiment with that.

I have not failed. I've just found 10,000 ways that won't work. ~ Thomas Edison
FANCYQTR's Photo FANCYQTR Posts: 13,919
12/29/14 7:50 P

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Birgit, have you found a difference in how different kinds of potatoes might affect blood sugar? I am curious about that because on a cooking show yesterday she said that fingerling, new, Yukon gold and some other kinds of potatoes (known as "wax" potatoes) had less starch. She was talking about how they reacted in different kinds of dishes rather than blood sugar (like golds work better for something that calls for sliced), but it got me to wondering how it might affect BS.



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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,869
12/29/14 1:26 P

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I have found a similar effect with resistant starch in potatoes in that cold potatoes do not impact my blood sugar. But once they are reheated the benefit goes away.
I also would keep in mind that wheat gluten has been linked to diabetes as it contributes to and/or causes autoimmune disease. So I would still try to stay with rice noodles.
Or avoid the carbs by eating kelp noodles which are carb-free and calorie-free.

Birgit

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POLLYWANNA1's Photo POLLYWANNA1 Posts: 2,966
12/29/14 12:50 P

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Reheating WAS the surprise!

Here's the last couple of paragraphs of the article:

**But then we found something that we really didn't expect - cooking, cooling and then reheating the pasta had an even more dramatic effect. Or, to be precise, an even smaller effect on blood glucose.

In fact, it reduced the rise in blood glucose by 50%.

This certainly suggests that reheating the pasta made it into an even more "resistant starch". It's an extraordinary result and one never measured before.

Denise is now going to continue her research - funded by Diabetes UK - looking at whether, even without other dietary modifications, adding resistant starch to the diet can improve some of the blood results associated with diabetes.

Chris was certainly blown away by this finding.

"We've made a brand new discovery on Trust Me I'm A Doctor", he says, "and it's something that could simply and easily improve health. We can convert a carb-loaded meal into a more healthy fibre-loaded one instead without changing a single ingredient, just the temperature. In other words our leftovers could be healthier for us than the original meal."

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DENISENTEXAS's Photo DENISENTEXAS Posts: 179
12/29/14 12:10 P

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But it's cook, cool, and eat cold, not reheat. The theory is that once it's heated again it goes back to the original form and will most likely cause the spike. I haven't tried this but know a few people who have. Some do well with the cold pasta and others don't.

Hmm, I need to get some pasta and try a small amount. :-)

I have not failed. I've just found 10,000 ways that won't work. ~ Thomas Edison
FANCYQTR's Photo FANCYQTR Posts: 13,919
12/29/14 11:11 A

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Thank you. That is great news for those who like pasta a lot. I'm not much of a pasta eater and only eat spaghetti, but when I have that I usually end up with quite a bit. I have started eating spaghetti squash for it recently. I would guess real pasta lovers would prefer the actual pasta, though.



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KRYS210's Photo KRYS210 Posts: 71,663
12/29/14 7:44 A

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Krys (EST)
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POLLYWANNA1's Photo POLLYWANNA1 Posts: 2,966
12/29/14 2:11 A

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Wow! A potential way to eat pasta without a huge rise in BS. Cook, cool and reheat.


http://www.bbc.com/news/magazine-2962976
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