It’s stories like this that make me laf about how the carbophobe and sugarphobe and starchophobe LC catechism will come to a screeching halt. It will end badly for the LC Nomenclatura who don’t get honest, quick.
It’s only a matter of time.
From Paleophil, in comments.
Thanks for the 4 tbsp experiment suggestion. […] I tried the 4 tspb idea anyway and put it through a tough test. It passed with flying colors! I consumed 5 tsps of raw fermented honey, which normally would spike my BG to 180-210 mg/d, but this time with 4 tbsp of potato starch, I washed my finger and tested it twice and it measured at only 112 and 120. It helps that my fasting blood sugars have been running lower, so before I ate the honey, my BG was only 75. Thus, there’s more room for including more carbs in my diet if I wish. RS has been really amazing for me so far on the BG front.
Fermented raw honey is the only kind that not only doesn’t give me any negative effects, but actually gives me some benefits (reduced dry skin flakes on my scalp, eyebrows and forehead, softer, more hydrated and younger-feeling skin, thicker, less-greasy hair, and improved sleep). It’s also my favorite tasting honey, but some people don’t like the mild fermented taste (I love fermented foods). It’s not alcoholic at all, BTW, if anyone’s thinking that.
Once I tried fermented honey I discovered that all the talk of “sugar is sugar,” and “all sugar is the same” and “all carbs are the same and all turn into sugar” was BS. Resistant starches like potato starch further confirmed that. Raw honey contains fiber too, BTW, called oligosaccharides (Oligosaccharides Might Contribute to the Antidiabetic Effect of Honey, link to mdpi.com). Heating the honey likely degrades the fiber, as with other fermentable fibers like resistant starch, and other heat-sensitive components. Thus, it’s no surprise that honey aficionados recommend that honey be raw, and raw fermented is even better.
Plus, “Research conducted at Michigan State University has shown that adding honey to fermented dairy products such as yogurt can enhance the growth, activity, and viability of Bifi dobacteria as well as other commercial oligosaccharides.” link to honey.com.
What explains the short-term BG effect of resistant starch? I’ve only seen it reported as working in the large intestine. It looks we can have our cake and eat it too. ;-)
In other news, because it’s my wife’s birthday today and so I don’t want to spend much time on the blog; but, one commenter asks about Grok Eating resistant starch.
“has anyone ever shown that getting 20-30+ grams of RS daily was the norm for pre-industrial societies? ”
RS and grok – is worth a post? [since you won’t get the sycophants at MDA, and others, to come over until this is clearly shown….]
The medicinal uses of poi – link to ncbi.nlm.nih.gov.
Tatertot “Plantains/bananas were dried and stored throughout Africa, potatoes were dried and stored throughout S. America, corn was dried and stored throughout N. America. The inuits had ‘Eskimo Potatoes’ which were dried and stored throughout the Arctic.” link to freetheanimal.com.
+ add drying and storing cassava
Commentator Brad – “As Flores spoke, peasants prepared chuno, or dehydrated and chilled potatoes, and tilled the soil with ox-driven plows. Donkeys brayed and sheep and cattle grazed.”
Coprolite studies –
I’d point out also that in the coprolite studies I’ve read, there’s usually significant pollen, which is high in RS. Search YouTube for techniques on extracting significant amounts from cat tales, a huge biomass both in terms of its pollen, and its network of tubers.
So there you have it, in one short post devastating to Low Carb Catechism. First, RS does blunt GB spikes significantly, even in the face of pure sugar. Second, Grok probably got a significant amount, not only from raw or cooked & cooled tubers of starchy veggies, perhaps even legumes, but also pollen, perhaps both harvested or resident on the food of the day.