DAMI, on 23 December 2013 - 10:22 PM, said:
What exactly is the mechanism by which resistant starch lowers blood glucose?
There are lots of theories about it, but in my opinion it is probably very simple. If resistant starch does not digest in the small intestine, then it does not stimulate glucose production. So if it replaces glycemic food, the overall glycemic response will be less. It is very satiating, and so it leads to less food intake overall as well, I find.
Andey, on 23 December 2013 - 11:39 AM, said:
Sorry for interrupting discussion, but what are preferable food sources for resistance starch ?
I found oats in the wiki list of r. starch sources. Assuming that I eat cup of oats and oat brans every day is it enough ?
It is difficult to get a difference-making amount of resistant starch into the body without supplementing it--the cheapest way is with potato starch. Oats are a very good source, but only if you eat them cold. One nice way to get resistant starch, in my opinion, is to make a muesli of cold rolled oats, nuts, raisins, etc., with a couple of tablespoons of potato starch stirred in. That may sound a dubious combination, but potato starch tastes lovely with oats--almost like icing sugar mixed in-especially with a dash of cream. This concoction brings a big enough hit of resistant starch to benefit one's bowels. I do not know about diabetes, but I should think it would help with that too.
Edited by Gerrans, 24 December 2013 - 06:54 PM.