How to Get Your Important Question Answered (on Resistant Starch or Otherwise)

Greetings, Maggots! 🙂

I blog not only to think, write and get word out there, obviously, but also to have robust comments where information, anecdotes, experiences, and specific knowledge get shared in a crowdsource sort of way. In the past, I usually had time to field questions I’d receive in email, via Facebook, Google+, etc.

With the explosion of Resistant Starch it has become next to impossible and I’ve had to resort to shortcut-text replies. Not only do I have dozens of unanswered emails from the past week, but this morning noticed like 100 messages in Facebook I hadn’t noticed. So, here’s what goes out.


Regrettably, I am no longer able to answer individual questions via email, Facebook messaging, Google+, etc. I do try to participate in the blog comments at as much as possible. The most likely way to get your important question answered is to use the search function on the blog, select a relatively recent post that relates to your question, and then ask it in a comment. No guarantee, but either myself or another reader will likely be able to get to it and it will have the advantage of potentially answering someone else’s same question.

Richard Nikoley

I’ve also added Resistant Starch to the blog menu so that it’s easy to get to all the posts numbering about 60 or so at this point, with thousands of comments. There’s a lot of knowledge and experience out there, so use it.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More


  1. Francis on February 15, 2014 at 11:38

    Does anyone have any knowledge/thoughts about a prebiotic called Bimuno?

    This is what they write on their website –

    “Scientific studies have demonstrated that Bimuno can significantly increase-levels of Bifidobacteria (good bacteria) in the gut.

    Bimuno is the only second generation Galacto-oligosaccharide prebiotic available. It is a truly unique prebiotic with a powerful Bifidogenic effect.”

    • Thomas on February 15, 2014 at 13:52

      Ordered it about a week ago on some hunches regarding GOS as a possible treatment for IBS. It should arrive soon.

  2. stinkyboomboom on February 15, 2014 at 10:53

    Hi Richard, first off, thanks for putting this info out here for us to consume. You could change your facebook profile to a page, or setup a new one – then people could comment on your page, and respond to one another? Just an idea.

    My question is regarding the best ways to take RS, or consume unmodified potato starch. I just started taking it, and while I haven’t noticed much of a difference in eliminations, I do have quite a bit of gas, which is neat. I’m currently up to 4tbsp/day, and I’m curious about how I should consume these 4tbsp.

    Currently I’ll take 2tbsp in water on an empty stomach first thing in the morning. Then I’ll mix 1tbsp with some sweet potatoes and sauerkraut for lunch, and have 1tbsp again later with just water, usually on an empty stomach.

    Is that a good protocol, or would it be best to consume all 4tbsp at once with or without food?

    • Richard Nikoley on February 15, 2014 at 13:22

      Just make sure what you’re mixing it in is not super hot (cold or warm). As to how you take it, totally up to you. I’d do it all sorts of different ways, just as if you were getting it from food, you’d be getting it all different ways.

    • James V on February 18, 2014 at 09:55

      I have just started RS and drank 1 tbsp. in water last night and one this morning. How long do you suggest I wait to drink hot coffee?
      I don’t want to mess up the resistant part of it as I am also eating VLC.

    • Richard Nikoley on February 18, 2014 at 14:35

      Just don’x it IN your coffee. Otherwise, it will be below 140F by the time it gets in your stomach and mixes with everything there. No worries.

    • Rick on February 18, 2014 at 19:39


      I like that.

  3. Amy on February 15, 2014 at 11:09

    Excellent idea to have RS featured prominently on your menu. 😉

    Have a GREAT weekend!

  4. Nancy on February 15, 2014 at 12:44

    I’m the one who goes too low on the tmi scale from PS, so I’m still attempting to get RS from other foods. Haven’t tried green banana flour yet but I will. I’ve tried soaked raw steel cut oats which is great, love cold rice, but I am interested in knowing how much is really in those things. And in UDI’s gluten free white bread, since it has been frozen a long time.

    I am 3 days into the dirt probiotic (forget the name but the first one on your recent list of 3) and this is the very first probiotic pill or powder that hasn’t made me nauseous or given me migraines ever. Even less than an 1/8 tsp of baby bifidus made me sick. Maybe I am on the way to finally fixing my biome.

    Anyone know how much actual RS is in the Udi’s frozen white bread, or cold cooked rice, or the raw steel cut soaked oats?

    • Harriet on February 15, 2014 at 17:06

      Nancy you might like to look at this link – its the best summary I’ve seen in this complex topic.

    • Richard Nikoley on February 16, 2014 at 08:39


      I emailed Udi’s quite a while back, telling them very briefly about the importance of RS, asked if they knew how much is in their products, or if not, if they could put me in touch with their food science guys so I could promote it, yada yada. As usual, no response. I hate big companies. Hate ’em. Even if they do respond, it’s typically a bunch of wanking fluff.

      So, we don’t know. I’d assume there’ s some since potato starch and tapioca starch are so high on the ingredient label and perhaps the cooking isn’t long enough to kill all of it. Also, note that 2 slices only has 22g carbs.

      In terms of rice and other stuff, see the PDF Harriet posted, also this:

    • nopavement on March 15, 2014 at 07:54

      That’s too bad, they started as a small company here in Denver, and were one of the first tasty GF bread and pizza companies to come along. I guess they have now forgotten the folks that made them big.

  5. Ellen on February 16, 2014 at 10:21

    With regard to the oats, wasn’t there a discussion in one of the comment threads comparing the rolled to the steel cut that seems tocontradict the info on the PDF? Is that why you are doing the steel cut, Nancy?

    Am thinking of doing some raw soaked porridges buckwheat and oat. Would love any tips from those who have done it.

  6. JC on February 16, 2014 at 09:44

    Just a quick question after reading some material online regarding storing actual potatoes in the fridge too long causes starch to turn into sugars. Does this apply to the potatoe starch bag (bobs) I purchased as well? How do you store your potatoe starch? Thanks!

    • Ellen on February 16, 2014 at 10:27

      I store my BRM in the cupboard.

      Potatoes in the cellar.

    • Richard Nikoley on February 16, 2014 at 11:09

      I store mine in containers n the counter. There is zero need to store in the fridge, anymore than one would store popcorn kernels in the fridge. Americans sure do have an obsession with refrigeration, the result of the same sort of Madison Avenue marketing that in the 60s and 70s got everyone everywhere to cover their wonderful hardwood floors with disgusting wall-to-wall carpeting.

      Observe how the Europeans deal with refrigeration. Most French keep their cheese in the cupboard. Fruits & vegetables too. If you want to see me go on a rampage, just put a tomato in a refrigerator. Hell hath no fury.

    • gabriella kadar on February 16, 2014 at 14:40

      Doesn’t putting potatoes in the refrigerator cause them to degrade their starch?

    • Richard Nikoley on February 16, 2014 at 16:51

      Honestly don’t know. Can’t see why though.

    • Harriet on February 17, 2014 at 16:06

      Potatoes last better in the fridge than in 100 degree + temperatures where they start to sprout like crazy. Its summer where I am.

    • nopavement on March 15, 2014 at 07:56

      Amen, nothing worse than a cold tomato, literally flavorless.

    • Debbie on March 27, 2014 at 09:13

      Here’s the thing – roaches in NYC. We worry.

  7. Anne on February 16, 2014 at 11:21

    Does anybody know what kind of potatoes Bob’s Redmill uses and if they are treated with herbicidal burndown, fungicides, pesticides, and anti-sprouting chemicals? I looked at their website and it says they use only the “best quality potatoes”.

    • Anne on February 22, 2014 at 09:34

      I was surprised that no one seemed interested in my question about the sourcing of potatoes in the PS, so I decided do what Richard always tells people to do, namely – do the research yourself. So I emailed Bob’s Redmill and posed the question, (expecting that most likely I’d get no reply, because that’s what happens most often with big companies). To my surprise I received a prompt and candid answer which I’ll quote here for anyone who’s interested:

      “We source our Potato Starch from a supplier in Germany. The starch potatoes used are non-GMO and are grown in Europe. They are not organic, so it is likely that chemicals are used to grow the crop. We are unable to determine which specific chemicals, if any, are used on the conventionally grown products we sell. Europe generally has tighter chemical laws than we do here in the USA, but again, it is likely that chemicals are used to grow the potatoes.”

      This answer puts most of my concerns to rest, because my biggest concern was about the non organic gmo potatoes grown in the US that use heavy doses of Round Up on the potato plant to burn down the foliage before harvesting.

  8. EatLessMoveMoore on February 16, 2014 at 12:58

    Gee, given this explosion of interest in RS, I wonder why we’ve seen none of the promised coverage of it over at Livin La Vida Low Cred? Other than that initial token entry, seems the podcasts these days are covering everything BUT RS. And yet…there’s apparently so much interest people can’t even get their individual questions answered. Hmm. Never let it be said that Jimmy doesn’t have his finger on the pulse of what matters.

    • Richard Nikoley on February 16, 2014 at 15:27

      Well, ELMM, you never disappoint either, if you know what I mean. 🙂

      Don’t sweat it. Trust that this really backs the LC into a corner somewhat. It has to be really uncomfortable. Think of it, he’s writing a book on how Ketosis is the Holy Grail. Don’t be surprised if it’s DOA, except for the Zealots, and there will always be those and you certainly ought not worry about it.

      If you take a pulse in Paleo now, I think Jimmy’s high point has already passed. Relax.

  9. Kirsten on February 17, 2014 at 05:38

    I assume this is on your radar, Richard, but insofar as RS is an assist with weight loss and the handoff is gut flora composition, what we’re really doing, possibly, is helping our bodies recover from taking antibiotics.

  10. Cap on February 17, 2014 at 09:08

    Can I get my resistant starch from eating peeled, uncooked potatoes? How much potato would I need to eat?

  11. donjoe on March 12, 2014 at 17:24

    I’ve been reading about RS here and there but what I can’t find is any concrete information on what the minimum refrigeration time is for cooked starchy foods in order to get most of the retrogradation to happen and have them turned into gut-beneficial and glucose-regulating foods. Can anyone here recommend any numbers for cooking and cooling rice and potatoes in particular?

Leave a Comment

Follow by Email8k