The Case for Twice Baked Potatoes

This is not a newsletter on how I think potatoes are amazing. If you have joint pain or arthritis, you may want to avoid potatoes and nightshades altogether. (See my previous article on Nighshades.)

But if you are going to eat a potato or other starch like rice or pasta, and you are worried about the large impact of your blood sugar, then this information might be great for you.

When you cook, cool, and properly reheat starches, part of the contents get converted into resistant starch. These are sometimes also called prebiotics. Prebiotics are indegestible carbohydrates, or at least indegestible to us, that reach the colon intact and selectively feed many strains of beneficial bacteria.

What Is Resistant Starch?

Resistant starch is a type of starch that is not digested in the stomach or small intestine, reaching the colon intact.  Thus, it “resists” digestion.  This explains why we do not see spikes in either blood glucose or insulin after eating RS, and why we do not obtain significant calories from RS.

Bottom Line? Cool starches completely. Reheat your leftovers on low heat (under 130 degrees) to avoid reconverting the Resistant Starch. Adding fat to the starch will also slow blood sugar spike from remaining starches.

Microwaves are not recommended for reheating for a lot of reasons, #1 being that they turn your food into dead food by using microwave energy.

Want to Learn More? https://chriskresser.com/how-resistant-starch-will-help-to-make-you-healthier-and-thinner/