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Old 02-11-2013, 05:27 PM   #61
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Interesting about the resistant starches:
Resistant starch - Wikipedia, the free encyclopedia
and then this reasoning for cooking then chilling them:
Retrogradation (starch) - Wikipedia, the free encyclopedia
(if that doesn't work, click the word retrogradation in the first article)
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Old 02-11-2013, 08:23 PM   #62
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I am still amazed! This is the reason that I was interested in reading the "Perfect Health Diet" to begin with. I was curious why Dr. Jaminet felt that potatoes, rice, & taro were considered "safe starches" and why he promoted eating the starches regularly.

I find it so interesting that the health benefits of retrograded starch is linked to a reduction in colon cancer and consumption of natural resistant starch by humans has been shown to result in Glycemic (blood sugar) management of
diabetes. Decreased glycemic response in healthy individuals, decreased glycemic response in diabetics. Increase insulin sensitivity in healthy individuals, individuals with Type II diabetes as well as insulin resistant individuals.
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Old 02-11-2013, 10:21 PM   #63
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Quote:
Originally Posted by sunday View Post
I do the same and make mine w/ bone broth. It is like heaven! I never in a million gazillion years thought I would be loving taters again.
Yes!!! I am so happy to be eating these yummy yukon golds! Oh my...who would have thought...
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Old 05-14-2013, 01:32 PM   #64
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did you guys keep the weight off from the potato hack and have you tried it again.

i am super carb sensitive so scared to death. i am doing it today.
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