http://www.jimkaras.com/blog/resistant-starch Just another WordPress weblog Thu, 10 May 2012 03:10:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.jimkaras.com/blog/resistant-starch/comment-page-1#comment-94 Rhonda Witwer Sat, 09 May 2009 10:40:20 +0000 http://jimkaras.mighty-site.com/blog/?p=80#comment-94 It is not accurate to state that 20-30 grams of resistant starch would correspond to half cup of potatoes or any of the other quantities listed in the article. The RS content of foods was published in the January 2008 issue of the Journal of the American Dietetic Association. While the testing methods are not very precise, a slightly unripe banana probably contains between 4 to 8 grams of resistant starch. One study measured a cooked and cooled potato as having up to 12% resistant starch - but it's still a minor component of potatoes or cooked and cooled rice. Cereal has even less - perhaps 1-2%. Cooked beans are one of the better sources. To be clear - 20-30 grams of RS would be a lot of food. Another way to get it would be to use natural Hi-maize resistant starch from high amylose corn. It has 6-7 grams of resistant starch per tablespoon and is available from King Arthur Flour. The vast majority of the research on natural resistant starch used Hi-maize because it is such a concentrated source and it's easy to cook with. It is not accurate to state that 20-30 grams of resistant starch would correspond to half cup of potatoes or any of the other quantities listed in the article. The RS content of foods was published in the January 2008 issue of the Journal of the American Dietetic Association. While the testing methods are not very precise, a slightly unripe banana probably contains between 4 to 8 grams of resistant starch. One study measured a cooked and cooled potato as having up to 12% resistant starch – but it’s still a minor component of potatoes or cooked and cooled rice. Cereal has even less – perhaps 1-2%. Cooked beans are one of the better sources. To be clear – 20-30 grams of RS would be a lot of food. Another way to get it would be to use natural Hi-maize resistant starch from high amylose corn. It has 6-7 grams of resistant starch per tablespoon and is available from King Arthur Flour. The vast majority of the research on natural resistant starch used Hi-maize because it is such a concentrated source and it’s easy to cook with.

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