paul80
Senior Member
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Ok thanks. How does potato starch lead to toxins? i thought it was just supposed to feed good bacteria.
It's the die-off from bad bacteria that releases endotoxins.Ok thanks. How does potato starch lead to toxins? i thought it was just supposed to feed good bacteria.
Has anyone else had this reaction to such a tiny amount?
and did pushing through the die off work?
If it's die off surely it has to end?
@paul80 I manage my die off symptoms with coffee enemas. Not everyone's cup of tea, but I've found them wonderful for ridding my system of toxins. I've wrtitten re my experiences, with references, linked in my signature. Hope you're feeling well soon.
I guess so. I can't respond authoritatively about the mechanism. You can find answers here.So does this flush out the toxins out the intestine before they get into the blood stream?
I am interested in this idea of resistant starch as a prebiotic. This is a very intimidatingly long thread, so would anyone be kind enough to sum up the benefits and what starch to start with? Just a short summary and possibly the benefits they have received. Thanks, I would really appreciate it.
I've been meaning to tell you all about some new prebiotics that I've been taking. One is Wheat Dextrin, or trade name Benefiber. The other is Partially Hydrolyzed Guar Gum (PHGG).
The Wheat Dextrin in particular has set off huge detox reactions and has had a profound effect. It seems to target an entirely different set of gut-bugs to other ones I've taken, and more importantly it targets the ones in a different part of the digestive tract, mostly the distal end. With the Benefiber I felt like a different part of my brain was turning on. I also had extreme levels of irritation and inflammation, and weirdly very old memories started spontaneously coming up. The memory part might have been happening all along, but I've been too overhwelmed with discomfort in the past to notice.
They tested eight different ways of cooking rice on 38 different types of the grain found in Sri Lanka, and they discovered that by adding a fat such as coconut oil before cooking, and then immediately cooling the rice, they could change the starch composition of the end result so that it contained more resistant starch.
The oil works by interacting with the starch molecules and changing its architecture. "Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch," explained James in a press release. And he notes that heating the rice back up afterwards doesn't change the resistant starch levels.
So far the duo has only measured the specific chemical outcomes in the variety of rice that initially had the worst starch content, but they found that they were able to reduce the amount of digestible starch 15 fold. This was also associated with a 10 to 15 percent reduction in calorie content.
Apparently, adding oil to the water when cooking will result in even more resistant starch than just cooking and cooling. Or at least I think that’s the point. I’m trying to find original paper on this. Thanks!Hi @SDSue
I'm no expert on this stuff but I've been trying to read this thread from the beginning (haven't got too far) but I believe the general consensus is that this is correct.
Cooked then cooled rice is an alternative form of RS. If you try it I hope it does something good for you.