There’s other comments to highlight, but I’m on a roll. Haven’t felt like blogging, I have a big post in draft on everything you never knew about honey, so this just hit me and I picked it.
I am one of those too that tried to follow Grace and take out the rps [Raw Potato Starch – Ed]. I did just inulin and acacia gum for awhile. And for awhile nothing. I became a bloated mess. I was constipated (again!) and just feeling blah. I added the rps back in a few weeks ago and my stomach is back to flat. I am not gassy. I look great. And feel great. I had done rps for a year before this. This time I am mixing in more variety and it is awesome. I am one of those people who when starting rps gained ten pounds but you couldn’t tell. It was, I believe, an increase in my gut bio dome. Rps helped make me regular for the first time in my life. Thank you and I look forward to being a beta tester!!!
Out of the blue, Duck goes to work, in his usual style with perfect html coding.
Unfortunately, Grace has become a fiber supremacist.
Furthermore, she has claimed that raw RS2 is only typically found in plants that aren’t safe to eat raw. However, she’s not done her homework in that regard, as there are important instances of non-toxic RS2 staple foods that she has not considered. Here are two:
In Ethiopia, the Ensete plant (Ensete ventricosum), also known as ‘False Banana’ is often cooked theses days, but it is an excellent source of RS2 when eaten raw. No doubt, it would have been a tremendous source of RS2, in Ethiopia, before cooking was invented.
Enset – what is it?
Also known as “false banana” due to its striking resemblance to the banana plant, Enset (Ensete Scitamineae) is a traditional staple crop in many parts of densely populated south and south-western Ethiopia. Records suggest that Enset has been grown in Ethiopia for more than 10,000 years. Indigenous hunter/gatherers of southern Ethiopia are thought to have been the first to cultivate Enset, and later introduced it to the Cushitic-speaking people of the northern highlands, only for it to be replaced by cerealbased crops due to the migration of the Semitic people. Enset is virtually unknown as a foodstuff outside Ethiopia and in western countries, variants are often grown as ornamental garden plants. The root of the plant provides food in the form of starch, the stem is used to produce a coarse fibre, and the leaves are fed to cattle, whose manure is in turn used to fertilise the plant. Although Enset is a protein-poor crop, its deep roots give it a greater resilience to drought than other cereal crops and consequently, a greater degree of food security to those who grow it…
…The major food products obtained from the Enset plant are kocho, bulla and amicho, all of which are simple to produce once the plant is harvested, and can be stored for long periods without spoiling.
While Ensete is now often eaten cooked, it is also safely eaten raw and obviously would have been eaten raw before cooking was invented. John Hame explains:
From: Humane Development: Participation and Change Among the Sadama of Ethiopia, by John H. Hame, p. 18
“To serve ensete as food a woman first removes it from the pit, wraps the mash in a handful of the stringlike fibers from the stem of the plant, and squeezes out the liquid content. She then kneads and sifts it into a fine flour. Transformation from raw material to food is now complete, and the finished product is referred to as wasa. It may be served as raw, sour-tasting flour mixed with vegetables, made into small pancakes, or occasionally baked into bread.”
And here’s the kicker… Enset starch has roughly the same amount of amylose as potato starch does.
Literature Review On Enset Starch: Physico-Chemical Properties And Pharmaceutical Applications, by Wondimu, et al. (2014)
According to a study by Gebre-Mariam and Shimidt the amylose content of enset starch was estimated to be 29.0%. Another study, however, indicated that the amylose content to be 21%. The variation could arise from differences in the methodologies used for determination of the amylose content. Both of the studies showed that the amylose content of enset starch was comparable with that of potato starch…
…The average granule size of enset starch was 37.7μm, which was comparable to that of potato starch (38.2 μm).
Basically Enset is the Ethiopian non-toxic version of a potato, and it’s a major staple for Ethiopians. But, no, it doesn’t end there. Those Peruvians that gave us potatoes full of hormetic glycoalkaloids apparently never bothered to tell the Spanish about Canna, the edible rhizome that is very high in amylose and is safe to consume raw.
The Canna Agriculture Group contains all of the varieties of Canna used in agriculture. Canna achira and Canna edulis (Latin: eatable) are generic terms used in South America to describe the cannas that have been selectively bred for agricultural purposes, normally derived from C. discolor. It is grown especially for its edible rootstock from which starch is obtained, but the leaves and young seed are also edible, and achira was once a staple foodcrop in Peru and Ecuador…
…Canna is still grown for human consumption in the Andes and also in Vietnam and southern China, where the starch is used to make cellophane noodles.
Rootstock – actually a rhizome – can be eaten either raw or cooked. It is the source of canna starch which is used as a substitute for arrowroot. The starch is obtained by rasping the rhizome to a pulp, then washing and straining to get rid of the fibres. This starch is very digestible. The very young rhizomes can also be eaten cooked, they are sweet but fibrous. The rhizome can be very large, sometimes as long as a person’s forearm. In Peru the rhizomes are baked for up to 12 hours by which time they become a white, translucent, fibrous and somewhat mucilaginous mass with a sweetish taste.
We can learn more about Canna here: Eat The Weeds: Canna Confusion.
Here’s a paper showing that the starch grains of Canna are higher in amylose than potato starch.
From: Characterization of Starch from two Ecotypes of Andean Achira Roots (Canna edulis), by Cisneros (2009)
“Achira (C. edulis) roots (70 kg of each ecotype) were obtained in the year 2001 from the San Gaban and Sandia regions of Puno in southeastern Peru…
…The amylose contents of San Gaban and Sandia achira starches were 39 and 33%, respectively. These values are relatively high when compared to traditional sources of starch such as potato (27%) and corn (24%) (Table 2). These results confirm the high-amylose values reported for achira starch in previous studies (12).
…In summary, achira starch showed some unusual properties, such as very large granules and relatively high amylose content”
It’s not hard to see that RS2-rich staple foods were eaten raw by ancient Ethiopians and Peruvians. There are likely other examples, but I suppose it’s apparent that Grace won’t be looking for them.
Like I told you before, she ought not to have gotten herself all fucked up with me, then started harming people for spite. Richard hates that, especially the latter.