We’ve been told multiple times that Resistant Starach is good for you and you shouldn’t have blood sugar spikes after eating it. But, is this really true? Let’s explore this topic in this video.
Is it possible that by chilling a starch such as pasta, rice or potato you can decrease the glucose spike it will cause, and thus the insulin spike that will ensue? Or, has the resistant starch myth been busted?
Should you avoid starches all-together, or should you make your starch resistant by chilling it before you eat it? This is a very important question to answer, especially for pre-diabetics, diabetics, and any one with insulin resistance.
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Ken D Berry, MD, FAAFP, is a Board Certified Family Physician and Fellow in The American Academy of Family Physicians. He has been practicing Family Medicine in rural Tennessee for over a decade, having seen over 20,000 patients in his career so far.
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