|
|
|
|
|
|
by aledalgrande
839 days ago
|
|
|
I actually just got one of these CGMs after listening to Peter Attia's (audio)book Outlive and started monitoring my glucose and experimenting with meals and exercise to see what effects they have. Apart from the weirdness of having something attached to your skin, it's like having another watch and you won't notice after a while. It's pretty cool and a lot more people than just diabetics would benefit from this knowledge. Like I just learned for example about resistant starches, of which one is cooled potatoes: I ate the exact same dish but the first time, right after cooking, my levels shot up (not abnormally but you should ideally never have spikes, so your body doesn't have to keep pumping insulin), and then the second time, reheated, it was like I didn't eat anything. I was surprised so I researched and found https://www.webmd.com/diet/what-to-know-resistant-starches Everyone is different so I definitely suggest to try them out for a month and see what gives you spikes in your diet. Then try to get rid of those spikes. |
|
|
I know there are waxy and starchy potatoes that have higher rations of amylopectin vs amylose starch respectively.
One interesting thing is that if you continuously mix an amylopectin potato, it turns into a gooey, ropey substance that we don't use much in western cooking but is how some Chinese mashed potatoes are supposed to be prepared. I wonder if that transformation affects the resistance of the starch.
I also wonder what exactly is making the cooled potato tougher to digest.