I’m almost reluctant to post this because I get a perverse pleasure out of seeing myself diagnosed as an “obese diabetic,” in caps, on the Internet. Both are lies, of course. Eventually, all will be revealed but for now, let’s dispense with the “diabetes” claim.
As background, I was occasionally getting high morning fasting BG reading going back to 2008, though my fasting BG tests performed by my provider have never been higher than the 90s, right up to 2011, the last one done. A1c also has been between 4.5 and 5.0, also going as far back as they go, right up to 2011. My strips went out of date probably around that time, never got them replaced.
I got a new meter and some test strips some months back and became a bit alarmed. Fasting BG was always above 100, usually above 110, and every now & then in the 120’s. One and two hour postprandials were often high as well—depending on the kind and size of the meal, of course. The highest I ever measured (though I can’t recall the meal) was 194 on May 8, 2013, just about the time I began to ingest Potato Starch and Plantain Flour. But, just like with a lot of very low carbers, I was seeing some improvement from all the resistant starch supplementation in terms of improved BG, but not nearly as much as I’d hoped for. Call it maybe a 20 pt improvement on average post meal, maybe 10 on average fasting.
At the same time, the stuff Tim was posting in comments about his BG history sounded even worse than what I was experiencing, at its worst, yet he was posting outstanding BG results, with meter pics. Hmm. The final clue came with this post: Resistant Starch Ingestion Has No Effect on Ketosis But Blood Glucose Blunting Effects are Highest in A Normal Diet.
So, I need more carbs, specifically starches in the form of legumes, rice, and potatoes, ideally cooked and cooled, which ups the levels of resistant starch. But I was just so damn used to eating pretty low carb on average. I just wasn’t used to eating these foods daily. So, what happens? When I did eat them I’d get alarming BG readings. I liken it to a couch potato who knows he should exercise by, say, climbing a lot of stairs every day. But instead, he still takes the elevator most of the time. Every now and then, he forces himself to take the stairs and of course, gets a heart rate of 220.
This then reenforces his reluctance to take the stairs. This is what happens to many very low carbers. They have physiological insulin resistance in order to ensure glucose is available for vital functions like the brain. So, what happens when they eat a starchy meal any normal person with a well-exercised metabolism handles with no problem? They have an abnormally high response, reenforcing their belief that they can’t handle starch and that if they eat it, they’ll become diabetic. Similarly for diabetics. Why not simply eat a normal amount of starch and be your own pancreas?
How and why insulin has become so ridiculously demonized, I have no idea. The poor stepchild of all hormones, I guess.
Alright, so a little over a month ago I did three things at the same time:
- I got soil based probiotics. Probiotics: The Genetic Component of Obesity.
- I began forcing myself to make and have on hand the cooked & cooled starches (it’s ok to reheat them) and to eat them with every meal, starting small and working my way up. I also had a sandwich or two per day, on Udi’s Gluten Free White Sandwich Bread, about 25g carbs per sandwich.
- Put the damn meter away for a month so I wouldn’t freak myself out.
I began testing again a few days back (did cheat a time or three and tested during that month), and here’s what I got: Sunday Starchy Breakfast: Beans, Potatoes, Eggs and a Side of Insulin Sensitivity. In addition, fasting was now usually in the 90s and when over 100, just slightly. This was so encouraging that I began to eat more and more starch, more and more often; doubling, sometimes tripling the amount.
So let’s take a look at a few of the meals and readings.
Plate of Fried Potatoes (lots!)
Those were leftovers from the corned beef & cabbage, cooled overnight, diced and wok fried in my favorite Juka’s 100% Organic Red Palm Oil from Africa.
With Three Sunnys on Top
One Hour – 139 mg/dL
Hot Turkey Sandwich with Mashed Yukon Gold and Chicken Stock Reduction
Ha, the turkey was some TJ’s roasted I had bought, along with Swiss cheese and the fixin’s, in order to make classic turkey & Swiss sandwiches. Utterly tasteless, so I soaked the turkey in chicken stock overnight, then strained it, added more stock, reduced it and thickened with potato starch. Of course, no RS value. The Yukons have sane amounts of butter and half & half. That was actually Bea’s plate, as mine was less photogenic, having even more. I actually didn’t take a reading here (just checked my meter to make sure, since it saves a history).
This Morning’s Fasting BG
That’s the first time under 90 that I recall in years and years.
Unfortunately, I didn’t get a picture of this morning’s breakfast, but it was two full cups of refried beans (in leaf lard) with a slice of Swiss melted on top, 2 eggs o/e in grassfed butter, and two thick slices of beefsteak tomato with lot’s of sea salt and finely ground black pepper. The carb count is 75 whopping grams!
One Hour – 125 mg/dL
Two Hour – 116 mg/dL
Interestingly, Beatrice had about 1 1/3-1/2 cup of refried beans with Swiss, one egg, and 2 slices of tomato. She measured higher at 136 at one hour but lower, at 105, at two hours.
So, if you’ll pardon me, I think I have this puppy figured out, and you zealots are right: IT’S THE CARBS!!!!!!!!! Yep, I wasn’t getting enough of them, particularly in the form of cooked & cooled (reheated if you want) safe starches.
One final note is that I also have not taken any supplemental resistant starch (potato starch, plantain flour, or banana flour) in about 3 days. After that hot turkey sandwich, I fasted for 39 hours.
Be careful out there. Be skeptical of low-carb and ketogenic diet zealots. In time, I’ll speak to the “obesity.” You can probably guess, though.
Kati 
tatertot 
BrazilBrad
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Woo-woo! That’s pretty exciting. I’m getting over some really bad feeling hypoglycemia this week (I figured out by keeping a food diary that it was the almighty coconut flakes and oil making me ill) and taking the PHD recommendations seriously. I’m actually down a few pounds since Monday, eating more potatoes and rice consistently and keeping the fat high but not crazy high. Keeping precooked starchy things on hand is really helpful for remembering to eat them, as I also am not used to eating them everyday. It’s amazing how backwards this seems from the ketogenic diet I was on not that long ago. I love your food pictures! It all looks like stuff I grew up eating. Do you find it hard to eat a good amount of veggies with all the starch, or are you finding a balance? I am not liking veggies quite as much or don’t even have space to eat them with the addition of ~100 grams starch carbs.
Kati:
I’ll reintroduce veggies, eventually. But for right now, it’s starch + sane fat and protein. Not that I don’t eat them, but I do the Amazing Grass almost everyday, and so I think I’m generally getting the nutrients. Plus, I still like a Big Ass Salad a couple of times per week. But I go to WF salad bar, since it would take $50 to buy the vast array of ingredients I can get for $8 per pound, and then I bring it home and make my own salad dressing.
That is quite an improvement. In time ideally you will likely have morning fasting BG below 85 which is recommended by Life extension foundation. lef.org
Have been away from home for months and tried >4 tbps of PS and had gas pains and rushes to the bath room and sometimes loose stools. Kefir also helped along with some fermented foods. When I arrived home I had some Align probiotic left over and added it to my smoothies and it really calmed things down. I have always eaten lower carbs from >150g and lower saturated fat but tried to avoid starchy carbs like potatoes which I started adding back as I added more RS. I plan on ordering the 3 types of probiotics too. My fasting BG is <85 but it has always been low.
Anyways have put your post links on http://www.heartlifetalk.com and others have tried RS and also reported good results.
This is a great journey to share experiences as it is so open minded and free wheeling here.
Stuart
This is why I don’t advocate pounding this stuff day in day out. I’ll usually go a day or two per week with no supplemental RS or anything else except food. I also did a 39 hr fast this week. For me, that’s when everything feels great and I’m ready to take it up again.
Yes, I’ve done the same after I had to run on the beach to the public toilets so I take 3-4tbs as often as it is available for me and skip a few here and there and eat two meals a day frequently.
When @ WF I grabbed 3-4 bags of different frozen veggies and tossed a cup of a few of them in my cooked meals saves from chopping so many veggies when living in a rented condo. I figure with my veggie intake and good stool formation and being a smaller guy I don’t quite need all that much extra RS.
My energy also seems to be up as I have done 66 push-ups, went from 45-58 recently which I have not surpassed 50 PU in many years when younger and slimmer than my now 67 years.
Great value in a careful read of the many insightful comments- much appreciated!
http://www.heartlifetalk.com is a cruel site. It’s loaded with spam and run by a dogamatic and arrogant site owner who ridicules members behind their backs.
Way back when we were doing the ‘potato hack’, I was LC and had FBGs in the 120’s. During a potato week, my FBG would be in the 80’s, reverting quickly back to 120’s when done with spuds and back on LC.
Then when I started PHD levels going from 50-100 to 150-200, my FBG dropped to around 100-110 fairly quickly. Now, a year later, and adding RS to the mix from foods and potato starch, my FBG is always 80-90 every morning when I think to check.
A big potato would shoot me to 200+ in 30 minutes and take 4 hours to get below 100 on LC. Now a big potato, even eaten hot/no RS style, raises it to maybe 130 if I check every 15 minutes for an hour, and back to 80’s w/in 2-3 hours.
I just checked it now, 7 hours on empty stomach after a lunch of sardines and yogurt w/inulin powder added–79.
I did see that Wal-Mart sells home hbA1C testing kits, that would be the thing to have for BG hacking.
Tatertot, do you remember what you body weight was like and exercise habits during this time? Just curious if changes in those, if you had any, could be contributing _some_. Are you exercising any more, or differently, now than you were back then?
On LC, I had gotten down to leanest in adult life and was exercising pretty hard…sprinting weekly, tons of body weight, weighted squats. Hit serious wall.
Kept all that up and upped the carbs to 150-200g/day, gained about 10 pounds over a couple months, a bit of it on stomach, but also workouts were much more enjoyable and productive in gains.
For the last 4-5 months, I have been hill-climbing on treadmill and snowshoeing outside, not so many pullups and squats. Wanted to de-load a while. I actually started back up two weeks ago. Pullups decreased from 20 effortlessly to 10 in that time, but in two weeks, I’m back up to 15.
Started sprinting this week. Feeling great. Legs a little sore. Amazing what different muscle groups get worked with different exercises. The first 10 pullups I did I felt like someone beat the crap outta by belly next day.
But overall, very happy with body comp after a year on PHD and RS. No swings, just stability.
@Tater, that all sounds good. Of that 10 lbs you put back on did some of that come back off since then or stayed about the same? Not that it matters much. I think the mirror is a much better gauge than the scale. Sounds like your body-comp overall is better now. 20 “effortlessly” is impressive. I’ve done 20 before but never effortlessly :-) I don’t go for numbers anymore and focus on quality of movements – often slower and more difficult movements like sternum chins. Gave up on the fast/ballistic movements that put more stress on joints and connective tissue… well except for sprints… I still do those and still injure myself when I do something stupid (like not warming up sufficiently). I have a recurring elbow/bicep tendonitis on the right side that I have to deal with so I gotta watch the volume and speed of certain exercises. I just got back into the gym after almost 3 months off (two workouts so far). Quads are brutally sore from hack-slide frog squats.
When I was off for those 3 months I lost about 7 pounds while eating moderate to low carbs and pseud0-16/8-IF’ing most days. Lost muscle for sure but didn’t gain much if any body fat either. There was an occasional set of pullups, running, walking though. I feel like shit if I don’t exercise at all for periods of time.
Lord of the microbiome. Fearless hunter. Insighful and considerate commenter across the web. And, now, 20 effortless pullups?
One can go off a fella, you know, Tim?!
Have you tried Ragi or kali – en.wikipedia.org/wiki/Eleusine_coracana
It has 40% resistant starch and also soluble fibers. South Indian dish and very healthy, only thing my parents screwed up was didn’t give us the gut bacteria necessary to break them in gut. Instead of asking to school should have let us play in dirt like olden times.
Raj
Raj, where did you come up with the 40% resistant starch in finger millet? Are you sure you are not talking about horsetail millet?
Have you any resistant starch data on horse gram(ulavalu)?
40% of RS + Dietary Fiber + Carb. In this case carb is very low so it full of RS + Fiber. Great for health. I wont eat horse gram (ulavalu) in spite of health benefits because seeds and grains are harmful to health at large quantities.
If any of you blood glucose testers want to try another hack, I submit ground flax. I would love to hear about your results. I put a tablespoon of ground flax in with 2 tbsp of the potato starch and drink it every morning. It’s a pretty nasty concoction, but drinkable.
A tablespoon of daily ground flaxseeds for a month appears to improve fasting blood sugars, triglycerides, cholesterol, and hemoglobin A1c levels in diabetics: nutritionfacts.org/video/flaxseed-vs-diabetes/
I wonder if many of the benefits of ground flaxseeds are due to the fact that they are especially good for gut bugs.
Pretty much anything that has indigestible fibers or polyphenols that can be consumed raw and digested down into glycans will have prebiotic effects. Cocoa, red wine, plants, tequila, cartilage, skin, collagen, whey. The reason we tend to gravitate to potato starch is because it’s extremely cheap and extremely easy to consume. But, yeah, you can get similar effects from a lot of different sources.
@DuckDodgers – collagen is also very easy to consume – you add it to vegetable soups (but only after they have been cooked, while they cool, not during the cooking).
@GTR, great tip!
Check this out. If you remember from the Disrupting Paleo series, we explored how glycans can be prebiotics. Well, glycans are found in all plants and animals, especially if they are consumed raw and undenatured.
Now consider this:
Interesting the effect of polyphenols on raising Bacteroidetes and lowering Firmicutes.
Anhyhow, once you understand that polyphenols degrade into prebiotic glycans, it’s easy to find potential prebiotics elsewhere in the diet. Any molecule that has a glycan is a potential prebiotc. Interestingly, here’s a study that explored the prebiotics found in the polyphenols found in red wine.
When you consume a raw glycoprotein, a glycopeptide, a glycolipid or some other glycan, bacteria like Bacteroides, in particular, secrete enzymes to help break off the glycans and you digest part of the molecule (the “protein” of a glycoprotein for instance) and the bacteria get the glycans. I’m oversimplifying since some raw glycans are just assimilated by the body. But, many glycans have prebiotic oligosaccharides and polysaccharides as their carbohydrate component.
The term “glycan” is a bit confusing because it can refer to either the larger molecule (such as a glycoprotein or glycolipid) or it can refer to the carbohydrate component itself.
I was doing low carb/VLC for a few months, and when I’d have a meal with rice, I’d feel super weird and get heart palpitations. Now that I’ve incorporated more carbs and starch (not always cooked and cooled, but you have to start somewhere), I find that I don’t feel all weird after eating carbs. I’m only up to eating a banana, apple, and potatoes/rice every day, so I’m not quite yet at your level, but I’m getting there. It’s a big step compared to where I was for a while – no or very little fruit most days, and all my carbs came from non-starchy veggies, aside from occasional potatoes, butternut squash, and sweet potatoes. I fasted for 15 hours today and felt great – not too much hungrier than I usually am around lunchtime on a workday.
I was wondering what’s the general take on chia seeds (besides that they’re expensive :D)? They should be a good source of mucilage…I take them with PS instead of psyllium husks.
Another question, what’s the effect of alcohol on the gut flora?
Thanks!
@Gina/Drini, It’s interesting if flax, chia, and other seeds show evidence of benefitting gut bugs. I was just reading a study the other day about “resistant protein”, ie protein that makes it to to the bowel, when combined with RS, increasing LCFA production. As I understand it, seeds (and nuts) generally have resistant protein content as well as other prebiotic contents so it makes sense why these things could help. I think it remains to be studied which particular proteins are beneficial and (probably not all of them would be my guess) and what dosage. Obviously this is no excuse to blindly pile on boat loads of protein. Reasonable amounts of seeds and nuts makes sense to me, ancestrally speaking, as well.
um sorry, not LCFA. Make that SCFA… Butyrate!
The study showed butyrate production increase due to resistant protein.
BrazilBrad,
As I mentioned in that last post, Collagen Hydrolysate (or bone broth or gelatin) tends to be a good source of resistant protein. The “Great Lakes” brand makes a very high quality version of it. If you read the Amazon reviews, you’ll see that the benefits sound awfully similar to RS consumption.
And I agree that Chia is in the same ballpark. Virtually the same benefits we keep hearing about over and over again.
Thanks, DD. I love homemade soup but never make bone broth. Just ordered the Great Lakes collagen.
@I get a perverse pleasure out of seeing myself diagnosed as an “obese diabetic” @
Nothing perverse here, Richard.
You merely predicted that this blogpost would trigger a particular response.
My blogger account displays this post @ 10 hours ago @
and this one
[redacted] @ 4 hours ago @
In blogposting terms this is a hair-trigger response, so I wonder whether this results from innate psychology, an endoGenous conditioning or an exogamous (FTA induced) one ?
Hmmmm.
Sláinte
PS Or @ remote trolling @ ?
Leon:
Sorry, but I redacted that link. Haven’t seen the post, wasn’t aware of it until I saw your comment, 10:35 PST, 3/22. Don’t know what it says, don’t care. Don’t know how many hours. Maybe I’ll take a look at it next week sometime for perverse pleasure.
The numbers are the numbers, and Nothing Else Matters. I have this nailed, and that it makes people squirm is righteous, hubristic pleasure. Fuck ’em.
youtu.be/Tj75Arhq5ho
Oh dear. Woo is just embarrassing herself with that facepalm-worthy post.
She’s boasting of eating ~20g of 85% chocolate, which comes in a whopping 2 grams of fiber!
Then she gorges on “no less than 2-3 ounces of almonds, peanuts, and macadamias”, which gives us a colon-busting 8 grams of fiber.
Then she eats a few vegetables rich in cellulose (broccoli, cabbage/sauerkraut, salad), which as we know, doesn’t produce much butyrate. At any rate, if she manages to eats a pound of those combined, that gives her about 10 g of fiber
And then she finishes with a Tablespoon of flax seeds which weighs in at just under 3 grams of fiber.
She then proceeds to boast: “As you can see, my diet is extremely rich in fiber and very conducive to GI health”.
Well, based on her boasted diet, we can estimate that Woo consumes about 23 grams of fiber/day, putting her in the ballpark of any SAD dieter.
Very SAD indeed.
Richard:
“The numbers are the numbers, and Nothing Else Matters.”
I most wholeheartedly agree – as, I hope, does every self-experimenter.
“Bless ’em all,
Bless ’em all.
The long and the short and the tall,
Bless all those Sergeants and WO1’s,
Bless all those Corporals and their blinkin’/bleedin’ sons,”
Both youtube & wiki use euphemism Bless for Fuck – in my student days it was F……. all.
youtube.com/watch?v=hLCszmZK5hU
“Les Cleveland (1984) writes that a version of the song titled Fuck ‘Em All was a popular protest song by airmen serving on India’s North West Frontier during the 1920s, and may have originated from there. It later gained popularity among British .”
Sláinte
DD:
Everything became clear for me when I simply realized, ‘young & dumb.’
Yeah. I think that’s spot on. Good call just to ignore.
@Duck, you just did more analysis and presentation of actual data than she/he did. How much of that 23g do you think is insoluble versus soluble? Insoluble tends speed up movement through the GI and so I doubt it increases beneficial fermentation like SCFA, but you prob know more about that than me. Very simplistic thinking though – grouping everything into one label (fiber) as if all prebiotics have exactly the same effect. Yeah, thats right… just like all proteins have the same effect, all fats, all carbs, all sugars. yep.
amla powder and diabetes nutritionfacts.org/video/amla-versus-diabetes/
Leo, I’ve been taking Amla for a couple of weeks now, added to my smoothie recipe.
I mostly take it for the bioavailable vitamin c but it has lots of medical uses ,you get 400 hits on pubmed for emblica officinalis(amla)
I have been taking amla extract for about a year now as it has cardiovascular benefits and LifeExtension foundation lef.org wrote an article about its benefits recently. I can say it has contributed to helping me. It helps to normalize cholesterol levels which is good for those who might be genetically hyper absorbers of fat which I believe most genotype ApO-E4’s are which is about 25% of the NAmerican population. This is also in part the reason why a low fat diet was recommended as those E4’s benefit the most from it but not the E3’s like RichardN which is in the 65-70%% of the population. These E4’s are the people who do LC and see their Ldl skyrocket. A normally functioning gut would of course help too. I also have the powder I add into a herbal tea concoction but could use it in a smoothie too.
This is rarely discussed and far from widely known or understood by any mainstream medical people. Dr W Davis a cardiologist of Wheat Belly fame is a well known exception.
Anyone have any recommendations for coming off a lower carb diet during pregnancy? I’m probably around 100 grams a day now (much lower pre pregnancy due to sibo. Following cravings, but also trying to avoid a sibo flare). I have to take my glucose tolerance test (100 grams of glucose, fasted) soon, and can’t fail (trying to avoid a repeat c section and don’t want ant perceived risk of a “big” baby). Anyone been through this?
Kate,
I’m hoping someone else can answer your question more fully in regards to adding carbs. What I can tell you is that I did have a natural birth following a c-section delivery two years prior. The first one was ginormous…9 lbs 2 oz, and I weighed 95 lbs when I got pregnant, so it was a wonder I could stand upright by the time he was born. With the second, I was more relaxed, which I credit the much smoother delivery. Plus, being through it before, the hospital staff listened to me more and I was able to demand how I wanted things to be (they tend to not question the psycho pregnant lady yelling obscenities).
I don’t know what you are eating normally, but rice and green bananas are a fairly easy way to get more carbs and resistant starch. Potatoes are great too, if you tolerate them. Go easy and listen to your body. Including the RS seems to normalize glucose for most people.
Thanks, Allie! I love hearing about successful vbacs! I have a better team this time around, including a doula. I’m not concerned about having a “big” baby, just trying to have everything working for me in case I go past my due date with this baby (first came a day after his).
I’ve been adding green bananas to my smoothies in the morning, and do eat gluten free grains on a daily basis. Just not totally sure how far to ramp up my carbs to prepare for the test.
Yes, a doula was also essential to having a vbac. There were also midwives in the hospital and they were great advocates. Because my first was so big, they were worried about gestational diabetes, but I managed to avoid that. The second was 8 lbs 5 oz so still on the large-ish side. He was a week early so that probably helped (that was the last time he was early for anything btw). It can be done!
It sounds like you have a handle on this. Keep up with the nutrient dense food and keep doing those smoothies.
Tired of getting spam comments from ‘v’, none of which saw the light of being published, I just went in and deleted all 212 comments she’s ever posted here. The first one being August 11, 2009, 4 1/2 years ago.
Jesus, that was a delight. It reminded me of when Wooo mocked me for “being obsessed” with posting comments on her blog, so, because she was on blogger, I deleted all 86 comments I had ever posted there. Then, I went to my blog and deleted all 800+ comments she’d posted here.
Later, she came back, posted about 35 more. I just deleted all those as well. For good measure.
Laf.
Quelle surprise! :)) :))
Leon
Yea, I think it may be the last time I ever even mention or allude to either of them.
Please fuck me up if I ever do, once my next post is published.
Leon
In my next post, you will see a neologism of my own making, 1992. At the end of the fist para. You’ll know it when you see it.
Your task, should you choose to accept it, is to post a formal etymology of your own making.
Deal?
It HAS been interesting today!
AND “It’s Yes, Yea, Ever, Yes, Yea, Evermore .. … … !! ”
youtube.com/watch?v=siQtzrI5w88
Sláinte
Ah is sure you figured out the answer to “Deal?” by now.
And that in Belfast & Dublin a tout does to his Boss & Ass-ociates what Sammy the “Bull” did to Gotti & The Gambinos.
You might have gotten a more interesting comment wi’out “Deal?”
Right now I’m in Budapest being prepositioned by BudaPesterers who, being blonde and 180 cms announce their presence with the words ” Aaaaa-looooh, do you speak Eng-lish?”
Were you to enquire further it usually turns out they come from Prague or Moldova – Sic Gloria mundem transit.
Recocco architecture here is rather marvellous. One church, however, had bouquets strewn in front of a statue of Mary with a a thorned Jesus on her lap in front of a Cross.
I was so reminded of Irish Catholic Lents of my youth that I had to restrain myself from bursting into (irony) –
youtube.com/watch?v=9mrVZHPikqM
which version is much less spare than the Gregorian chant we boy choristers intoned on The Saturday.
I also saw a WW1 bronze with inscription “Vitam et sanguinem” on the plinth.
Sláinte
Leon, very cool. There are so many things to see in Budapest. Don’t forget the baths. Gul Baba’s tomb. The Ottomans contributed hugely to the culture.
The hookers are mostly imports. But watch your pocket on the streetcar.
gabriella:
I did meet a tinted-blonde 180 cm, she has been my ugyvedek since 2004, so I wished her a Happy Anniversary.
An engineer named Csaba once explained the origin & meaning of his name – his place of birth is near Rumanian border. And Atillas have been a dime a dozen.
Had not been here for 2 years and found some street renamings; Moszkva tér to Széll Kálmán tér, Ferihegy is now Liszt Ferenc, while walking from Calvin Square past the Egtyptian Temple I saw Mihály had been dropped from Károly ut. Much pedestrianisation which resulted in my being more in danger from silent mountain bikers than night-club salesmen. There is also a 200 ft coin.
On my last day, I had Coffee & Sticky Bun @ New York Cafe and enjoyed the leering Goat-Cloven Lucifers on the outside. (And each time I passed thro’ Astória on metro, I thought of Marie .. .. .. )
Hookah ? I can usually smoke one out; at 185 cms, “Like a Colossa she doth bestride the World”.
“Pocket”: My left one has an extra inner zipped one.
Finally this miss-spelt sign gave me a giggle: “szentvicsbár – GrabandGo”
Sláinte
PS
I see today that Richard has become unusually coy, referring to VJJ in his latest post.
On observing same, this song occurred: youtube.com/watch?v=EoJJcixSfjo –
while u-tubing, I found this: https: //www.youtube.com/watch?v=i-5QeHhy6n4 – pick or shovel? – that is either a dentist or an Oirish navvy joke)
Hi Richard,
I was interested to note that 1 yr of VLC did nothing to improve my HbA1C, raising it from 5.5 to 5.6. A couple days ago I stopped and picked up some high carb road side food: ribs, cole slaw, beans and rice AND potato salad. Potato salad probably not cooled, nor the rice ever. I had had 2 TBS PS, but early that day. At 1 hr my BG was 157, 2 hrs 88, 3 hrs 72.
I decided to have the leftover rice and potato salad for dinner (there was masses of it, I cooled it, but only 3 or so hours) adding cukes and raw sprouted mung beans, gizzards instead of ribs, and 2 TBS PS right before eating. At 1 hr BG 94, 2 hrs 104. 3 hrs would have been interesting, but I was fast asleep. The difference in response obviously dramatic.
I started PS beginning Jan, added in token carbs a couple wks later, slowly upping rice and potatoes since then. But not yet planning for the retrograde effect. Do you think rice/potatoes have to be cooled overnight? Or will a few hrs do it?
Also, might this increasing RS w cooling hold true for Boniato, aka Cuban Sweets, Cassava, and Dasheen (which is a type of taro)?
Really loving all the info sharing, thanks.
Natalya
To be safe, I’d plan ahead and usually try to get an overnight cooling. On the other hand, I’ll often make rice (I use parboiled, way lower GI) eat it freshly prepared for the meal, and the rest goes in the fridge or freezer.