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In Defense of Fiber: How Changing Your Diet Changes Your Gut Bacteria The Good Gut

Discussion in 'The Gut: De Meirleir & Maes; H2S; Leaky Gut' started by LivingwithFibro, Jun 26, 2015.

  1. LivingwithFibro

    LivingwithFibro Lily

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  2. adreno

    adreno PR activist

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  3. LivingwithFibro

    LivingwithFibro Lily

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    Hear Hear, Adreno!
     
  4. JPV

    JPV ɹǝqɯǝɯ ɹoıuǝs

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  5. paul80

    paul80 Senior Member

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    So for those on the Perfect Health Diet, how do you get most of your fibre, potatoes and rice?
     
  6. adreno

    adreno PR activist

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    Letting it cool before you eat it will increase the resistant starch (RS) content substantially. RS is great food for your microbiome, in particular species which produce short chain fatty acids (SCFAs).
     
  7. South

    South Senior Member

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    Cooked and then cooled potatoes or rice, like @adreno mentioned, are good sources of resistant starch (either of these can then be reheated after cooling, without losing the resistant starch that had formed during cooling).

    And there does seem to be talk here and there that eating these two cooked and cooled things works better than the powdered "potato starch", or other powdered fiber-like things - powdered resistant starch may break down too quickly, perhaps.

    For anyone who doesn't have time to read the massive Resistant Starch thread on Phx Rising, there's a basic summary on the very first post in that thread, but back when it was written, the powder form of resistant starch was the big topic, so read that first page carefully to find info on the cooked-and-cooled actual, real rice or potatoes.
     
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  8. Richard7

    Richard7 Senior Member

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  9. Little Bluestem

    Little Bluestem All Good Things Must Come to an End

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    Does anyone know if you get resistant starch when you cook and cool instant rice? Maybe it already has resistant starch since it has been parboiled, then cooled and dried.
     
    Last edited: Jun 29, 2015
  10. paul80

    paul80 Senior Member

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  11. South

    South Senior Member

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    You CAN reheat cooled rice or cooled potatoes -- the reheating does not destroy the resistant starch that had formed when those foods had first cooled.
     

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