We have been told several times that Resistant Starach is good for you and that you should not have blood sugar spikes after eating it. But is this really true? We are going to explore this topic in this video.
Is it possible that by cooling a starch such as pasta, rice or potatoes, the peak of glucose it will cause can be reduced and, therefore, the insulin peak that will occur? Or, the myth of resistant starch has been destroyed?
Should I avoid the starches in full or should I make their starch resistant by cooling it before I eat it? This is a very important question to answer, especially for pre-diabetics, diabetics and anyone with insulin resistance.
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