Holy crap, Steve!! No wonder you have UA-cam burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
I'll do a test: In the evening, 15 ml of apple cider vinegar in water before bed. In the morning, 15 ml of apple cider vinegar in water before eating. Lunch: Whole grain einkorn-pasta cooked in coconut oil at lunchtime the day before, taken from the fridge and warmed up with coconut oil. After eating, 1 glass of water with 15 ml apple cider vinegar. And then the measurements 30, 60 and 120 minutes etc... I am excited. Fat and apple cider vinegar are both factors in influencing resistant starch.
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍 I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
Thank you for the testing. I am a bread baker and for reasons that should be obvious, not practicing a keto lifestyle. I used to have some slightly high blood test results that compelled me to test glucose levels at different intervals, and was eager to continue and modify that testing after I heard about the Burton-Lightower studies in Oxford. For me, simply cooling starches (Breads, pastas, potatoes) improved the glucose reaction every time. Cooling then heating those foods improved those numbers. Rice was different: Cooling plus heating improved the numbers, but not as much. I surmise 2 things from those results: 1). My breads and pastas are made by me starting with selected whole grains--- Fresher and higher quality than store-bought. I grow my own potatoes with carefully amended soil, so I know exactly what I'm getting by design. I purchased the rice. 2). While I believe Keto to be a most excellent lifestyle, I know the body gets used to the methods one uses to balance microbiome, and those will be different for people practicing different dietary habits. I can imagine a person eating straight keto might have a different initial reaction to the testing method practiced in the video than I would have. So I have to agree with Mr. Serious Keto.--If one loves the keto diet, stick with it. Introducing pasta every once in awhile may not be worth the inflammation. Those who eat it and are healthy find ways to counter-balance starches' effects as part of their diet, and those methods may not fit into a keto plan.
Receny discovered this amazing channel. For me very informative! i’m T2D…and in this very video two fundamental remarks, ( lower back pain and mucus…in my case also running nose) not yet clearly related to food, and discarded by three doctors…. Now this is clear: it is inflammation !!!! Tks a lot! Certainly you are helping many people with your videos.
The magic happens when the pasta, rice, potatoes, etc., are "re heated"...LIke bread going from freezer directly to toaster cuts the glucose in half...approx. So it is in the reheating process that the rest of the alchemy transformation or all the process happens...Great video!
Exactly! A lot of people don't know this but even drinking cold water makes your sugar go up some so it would make sense to eat anything cold to make your sugar go up higher anyway.
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner). Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
So Very Glad to have you back on. Your videos keep me in the fight. Started in July down a little over 70lbs and have about 75 more to go. Thank You for all you do.
One doctor explained that the glucose spike would be greater after eating a plate of pasta if the meal before was low in carbs or without carbs. If you are on a keto diet your results would have a greater spike than for an individual that typically has carbs in their diet.
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
Your shirt is a perfect choice for this video! After listening to your caveat about not being a diabetic, not being a doctor, and just being one person, I had to laugh at what your shirt was saying! Love it!😁
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny. I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else. That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it. I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter. Great stuff here, Steve. Always enjoyable and informative.
Thanks for trying. I remember years back the keto community was trying to do this with potato. I stick to miracle noodles every once in a long while. Never was a big pasta fan, but i like miracle noodles.
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
Wow. Thanks so much for your self experiment. I also do keto for how it makes me feel. Only in my sixth month and sometimes slip with sugar craving but have not slipped with grain, flour, or bad seed oils, or starchy vegies. Joint inflammation, digestive problems and mucous are now minimal. Intermittent fasting is almost non-interrupted. Only get flare ups when I slip on sugar. I'm 70 and a significant change in skin and hair is also noticeable. I haven't got all the fancy gadgets that monitor keto and blood sugar levels...but see that in my future.
Thank you for being the guinea pig and sharing your results and thoughts! Very interesting info. Thanks also for the REAL LIFE info and entertainment. LOVE your Wile E Coyote t-shirt!
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of. I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended. Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
I don't find these videos about tests or recipes inspirational (although I enjoy them).....what I find inspirational is your physical transformation! I've looked at the " body comparison snaps" you've posted, absolutely amazing and for me "inspirational." Thanks for doing these and thanks for the "discomfort" you put yourself through to bring us information we can put to use!
Thank you for the kind words. I have one more video like this that I've filmed, then I'm done making my body feel like trash for a week for the sake of "science".
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Something to consider. As your tests have demonstrated fats blunt the glucose response.... But i wonder if the acids in the sauce might aid in breaking down the pasta, thereby increasing the glucose response. A plain or just buttered pasta might be a better test.
I have found that pasta slows down the transit time significantly and while in the process of passing through, it adds to my weight. So not only the actual pasta meal but everything behind that meal even if it would normally go through faster and more easily if I had not eaten pasta before it. Generally, some things take longer and come out at different times to other things. So meat takes longer to pass through than fruit or salad eaten much later say at the next meal (I only eat twice daily 6hrs apart). Many people don't understand or see that happening to them. Maybe they don't take that much notice of what comes out but I have had reason to take notice. I also notice the 'windy' days which seem to last two days after eating pasta. So I rarely eat pasta nowadays. It is eaten as a once off treat on the rear occasion. Like eating a piece of sourdough. Taken as a deliberate treat knowing it will affect me later. All you have done adds to my ever increasing library and for that I wholeheartedly thank you.
Hi Steve! I thought you’ve mentioned about sourdough experiment. Is it your post or someone else? I’m interested to see it! Thanks for this! It’s amazing how fast you recover. You definitely are metabolically flexible! Thank you for all you do!
Here you go: ua-cam.com/video/V4o6xp_hN0U/v-deo.html I've since discovered that most grocery store "sourdough" isn't actually made from a sourdough starter/culture. Instead, they add vinegar or sourdough flavor. So that puts a big asterisk next to my experiment on that.
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
Thanks, Steve! Love listening to your videos and although it is only an n=1, super helpful information and I will probably continue to avoid pasta! Appreciate you taking one for the team with all of these tests :)
Thanks for the video! I too stick with the keto way of eating (after 2 1/2 yrs and 60 lbs weight loss) for the health benefits. One of them being a surprise from my Optometrist at my last annual exam a few months ago. He found my vision got stronger compared to last year, so my new prescription glasses are actually weaker. I tried out an old pair of glasses i had kept and sure enough, they're perfect. I'm 62, this hasn't ever happened before. I'll take it!
Wow, you've gone over & above with your testing! Of course I miss pasta and was super-interested in these results. But I don't know that I'd go & eat any. Like you said, slippery slope. I'm just not willing to push myself over some unseen boundary that will make me crave carbs again. That said, you KNOW I'm going to click on that video with your favorite Keto pasta!! BTW, you're looking pretty butch with those tattoos. I'm not a tattoo person but they look goooood!!
Thanks for doing all of these tests! Like you, I get joint pain and mucous production from wheat. I also get what I call my "wheat cough" If I eat wheat I hack like there's no tomorrow. I went gluten free even before I started eating keto and it makes a huge difference. I did find out that I have a genetic marker for gluten intolerance. If your curious, you may want to do 23 and Me (if you haven;t already) and check for this marker. I have been tested for celiac, both blood and small intestine biopsy, and I am not positive for that but almost all grains (and especially wheat) just destroy me.
Another great video. My friend has noticed gas with 2 foods. Carbs and garlic! Forgot to mention. Our grocery stores sell non-sliced bread from frozen. Bagels, rolls, baguettes, sourdough bpules, etc. So I'm not quite convinced chilled bread improves glucose response. Unless freezing is completely different than straight refrigeration.
Wow, I admire your tenacity with all that testing. Still, it won't make me eat pasta or other kinds of carbs again. When you eat the plain pasta and look disgusted, I think yeah, when it tastes like crap it probably is crap.
Would you consider to test chickpeas for resistant starch? Including boiled chickpeas in cold salad, which is delicious most of the year. Salad is usually eaten with a generous pouring of olive oil, which potentially help to further lower the GI of the chickpeas starch. Many thanks for your very clear, interesting posts.
It was noteworthy to find the changes in blood keetones relative to the changes in glucose. It makes me wonder about the oxidation effects - i.e. what would it look like to see a graph line for inflammation on top of the glucose and keetone measurements. I think this type of experimentation would be really beneficial as a way to for people with autoimmune conditions to zero in on the combination of foods, and how/when to combine them for the optimal result.
The biggest lesson that comes from this is: Oh, so that's why athletes eat a lot of pasta the night before a meet! (Although I still question the wisdom of that.) And 2: this explains the gas. (A while back I broke my leg and had to have my son cook and shop for me. I had been on a low carb diet-- the diet re-starts today!) Thank you so much!
You are the most entertaining guinea pig ever. 😂 Thank you for doing this experiment and sharing the results with us. Very interesting stuff.
He certainly has the BEST voice of any guinea pig I've yet to see! lol
Holy crap, Steve!! No wonder you have UA-cam burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
Yeah, this was shortly before my "vacation".
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
what is the name of the pasta you bought?
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
Italy uses Canadian wheat for their pasta
@@kahramanap9054 Do you have reliable source on that? I'm doing research.
I'll do a test:
In the evening, 15 ml of apple cider vinegar in water before bed.
In the morning, 15 ml of apple cider vinegar in water before eating.
Lunch: Whole grain einkorn-pasta cooked in coconut oil at lunchtime the day before, taken from the fridge and warmed up with coconut oil.
After eating, 1 glass of water with 15 ml apple cider vinegar.
And then the measurements 30, 60 and 120 minutes etc...
I am excited.
Fat and apple cider vinegar are both factors in influencing resistant starch.
I'll be curious to hear your results.
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
Using white powdery flour to make homemade pasta also feels like having drugs around once you've accepted the keto lifestyle.
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
So I'm short freeze your carbs and reheat them? Do I lose the resistant starch if it's heated up too much to a certain degree?
100 to 150 grams carbs is still considered low carb
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
Thanks for taking the hit for all of us when it comes to this experimentation stuff!
Thanks! Hey Steve what a fantastic video. Cant wait to show my daughter as we have been discussing several ways to get some pasta in our diet LOL
Glad it was helpful!
Thanks, Steve, for subjecting yourself to these experiments. We appreciate your efforts! 😊
God bless ❤️💙💜 ~Lana
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍
I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
Another good experiment. Your a real trooper for going the extra mile. Thanks for the video.
Thanks for taking one for the team, Steve.
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
Steve your the best. Appreciate you testing pasta. Haven't had any kind pasta/noodle in 3 years. Soooo happy to see you back...truly.
Thank you for the testing. I am a bread baker and for reasons that should be obvious, not practicing a keto lifestyle.
I used to have some slightly high blood test results that compelled me to test glucose levels at different intervals, and was eager to continue and modify that testing after I heard about the Burton-Lightower studies in Oxford.
For me, simply cooling starches (Breads, pastas, potatoes) improved the glucose reaction every time. Cooling then heating those foods improved those numbers. Rice was different: Cooling plus heating improved the numbers, but not as much.
I surmise 2 things from those results:
1). My breads and pastas are made by me starting with selected whole grains--- Fresher and higher quality than store-bought. I grow my own potatoes with carefully amended soil, so I know exactly what I'm getting by design. I purchased the rice.
2). While I believe Keto to be a most excellent lifestyle, I know the body gets used to the methods one uses to balance microbiome, and those will be different for people practicing different dietary habits. I can imagine a person eating straight keto might have a different initial reaction to the testing method practiced in the video than I would have.
So I have to agree with Mr. Serious Keto.--If one loves the keto diet, stick with it. Introducing pasta every once in awhile may not be worth the inflammation. Those who eat it and are healthy find ways to counter-balance starches' effects as part of their diet, and those methods may not fit into a keto plan.
Thanks!
Thank you!
TMI....hilarious!! On our road trip I broke keto with my family...omgosh rain fog...colitis. nausea...dang!
😱😂 Gassy side affects. You are so real, Steve. Thanks for all you do for us.
Receny discovered this amazing channel.
For me very informative!
i’m T2D…and in this very video two fundamental remarks, ( lower back pain and mucus…in my case also running nose) not yet clearly related to food, and discarded by three doctors….
Now this is clear: it is inflammation !!!!
Tks a lot! Certainly you are helping many people with your videos.
The magic happens when the pasta, rice, potatoes, etc., are "re heated"...LIke bread going from freezer directly to toaster cuts the glucose in half...approx. So it is in the reheating process that the rest of the alchemy transformation or all the process happens...Great video!
Exactly! A lot of people don't know this but even drinking cold water makes your sugar go up some so it would make sense to eat anything cold to make your sugar go up higher anyway.
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
I admire your kindness for making it real for you and everyone else. Thanks a bunch.
Thanks for conducting yet another well thought out experiment. You are the "Project Farm" of Keto. 😊
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner).
Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
Thanks Steve! Great info as always and still a testament to how interesting the body can be.
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
The modern nutrition maze is a confusing one. You're doing a great job of being a rudder for everyone else. Thanks dude.
I try (in my own barely scientific way). 😉
5;200 views already. You are definitely an influencer. We appreciate you.
Thank you for your sacrifice!
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
Tofu noodles?
Welcome back! Thanks for all you do and all the information you provide!
Great experiment with the information presented clearly in a non-judgmental way. Well done.
Thank you Steve, nice job with the graph, keto on.
So Very Glad to have you back on.
Your videos keep me in the fight.
Started in July down a little over 70lbs and have about 75 more to go.
Thank You for all you do.
One doctor explained that the glucose spike would be greater after eating a plate of pasta if the meal before was low in carbs or without carbs. If you are on a keto diet your results would have a greater spike than for an individual that typically has carbs in their diet.
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
Your shirt is a perfect choice for this video! After listening to your caveat about not being a diabetic, not being a doctor, and just being one person, I had to laugh at what your shirt was saying! Love it!😁
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny.
I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
So glad you’re back Steve! Life is back to normal. ☺️
Life is never "normal". 😜
But I'm glad to be back. 😉
Nicely done, Steve!
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else.
That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it.
I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter.
Great stuff here, Steve. Always enjoyable and informative.
Another great video Steve! I love learning from your experiments.
Thanks for trying. I remember years back the keto community was trying to do this with potato.
I stick to miracle noodles every once in a long while. Never was a big pasta fan, but i like miracle noodles.
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
Wow. Thanks so much for your self experiment. I also do keto for how it makes me feel. Only in my sixth month and sometimes slip with sugar craving but have not slipped with grain, flour, or bad seed oils, or starchy vegies. Joint inflammation, digestive problems and mucous are now minimal. Intermittent fasting is almost non-interrupted. Only get flare ups when I slip on sugar. I'm 70 and a significant change in skin and hair is also noticeable. I haven't got all the fancy gadgets that monitor keto and blood sugar levels...but see that in my future.
Thank you for being the guinea pig and sharing your results and thoughts! Very interesting info. Thanks also for the REAL LIFE info and entertainment. LOVE your Wile E Coyote t-shirt!
Very interesting Steve!
Glad you enjoyed it
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of.
I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended.
Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
I don't find these videos about tests or recipes inspirational (although I enjoy them).....what I find inspirational is your physical transformation! I've looked at the " body comparison snaps" you've posted, absolutely amazing and for me "inspirational." Thanks for doing these and thanks for the "discomfort" you put yourself through to bring us information we can put to use!
Thank you for the kind words. I have one more video like this that I've filmed, then I'm done making my body feel like trash for a week for the sake of "science".
Very Informative. Thank You for all the time you gave for this experiment...
What you do is PRICELESS ! I will learn how to give a “ Thanks”-you deserve it. YOU ARE ONEBOF A KIND-In a good way! 🙏🏻❤️
Love these videos, such helpful information, very much appreciated!!
Thanks for all the research and testing sir
Fantastic video!!! I’m going to experiment with this one for sure!!!
Fascinating results. Thanks, Steve!
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
Very interesting thanks Steve Jennifer 😊
Wow! Phenomenal analysis!
Steve, you are the freaking best.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Love you doing these testing
Thanks for putting yourself thru this. Helpful.
Something to consider. As your tests have demonstrated fats blunt the glucose response.... But i wonder if the acids in the sauce might aid in breaking down the pasta, thereby increasing the glucose response. A plain or just buttered pasta might be a better test.
I tested the way the BBC tested. There will be no more tests.
love these experimentos steve. thanks for the data and your time. regards to your body for hanging in there.
Love it when you do these tests! great video!
Thanks! I appreciate your efforts very much! Cheers!
Thank you for all the trouble you go to!
I really appreciate you trying the pasta this way. Especially since it can cause you inflammation problems. Thank you, Steve.
Thank you so much for this very interesting video!
Great video, I love how organized your tests and thoughts are ❤
I have found that pasta slows down the transit time significantly and while in the process of passing through, it adds to my weight. So not only the actual pasta meal but everything behind that meal even if it would normally go through faster and more easily if I had not eaten pasta before it. Generally, some things take longer and come out at different times to other things. So meat takes longer to pass through than fruit or salad eaten much later say at the next meal (I only eat twice daily 6hrs apart). Many people don't understand or see that happening to them. Maybe they don't take that much notice of what comes out but I have had reason to take notice. I also notice the 'windy' days which seem to last two days after eating pasta. So I rarely eat pasta nowadays. It is eaten as a once off treat on the rear occasion. Like eating a piece of sourdough. Taken as a deliberate treat knowing it will affect me later. All you have done adds to my ever increasing library and for that I wholeheartedly thank you.
Hi Steve! I thought you’ve mentioned about sourdough experiment. Is it your post or someone else? I’m interested to see it! Thanks for this! It’s amazing how fast you recover. You definitely are metabolically flexible! Thank you for all you do!
Here you go: ua-cam.com/video/V4o6xp_hN0U/v-deo.html
I've since discovered that most grocery store "sourdough" isn't actually made from a sourdough starter/culture. Instead, they add vinegar or sourdough flavor. So that puts a big asterisk next to my experiment on that.
Thanks for the video, Steve. I like your passion for the science, keep up the good work.
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
Aglio e olio here i come!
Thanks, Steve! Love listening to your videos and although it is only an n=1, super helpful information and I will probably continue to avoid pasta! Appreciate you taking one for the team with all of these tests :)
Excellent video! Thanks.
Thank you for doing these experiments. 👍
Thanks for the video! I too stick with the keto way of eating (after 2 1/2 yrs and 60 lbs weight loss) for the health benefits. One of them being a surprise from my Optometrist at my last annual exam a few months ago. He found my vision got stronger compared to last year, so my new prescription glasses are actually weaker. I tried out an old pair of glasses i had kept and sure enough, they're perfect. I'm 62, this hasn't ever happened before. I'll take it!
That's outstanding! Congrats! 👍
👍
Thanks for what you do for us.
Thanks! Informative video.
You are AWESOME! Thank you for your experiments.
Thank you Steve!
Thank you. Great video.
Good stuff man... Keep up the excellent research. But what about "Whole grain" pasta, is it less response causing?
Wow, you've gone over & above with your testing! Of course I miss pasta and was super-interested in these results. But I don't know that I'd go & eat any. Like you said, slippery slope. I'm just not willing to push myself over some unseen boundary that will make me crave carbs again. That said, you KNOW I'm going to click on that video with your favorite Keto pasta!!
BTW, you're looking pretty butch with those tattoos. I'm not a tattoo person but they look goooood!!
I do feel you are very scientific, Thank you very much for your experiments. They do help.
As scientific as one guy can get using mildly reliable technology. 😉
Thank you for the kind words.
Thanks for doing all of these tests! Like you, I get joint pain and mucous production from wheat. I also get what I call my "wheat cough" If I eat wheat I hack like there's no tomorrow. I went gluten free even before I started eating keto and it makes a huge difference. I did find out that I have a genetic marker for gluten intolerance. If your curious, you may want to do 23 and Me (if you haven;t already) and check for this marker. I have been tested for celiac, both blood and small intestine biopsy, and I am not positive for that but almost all grains (and especially wheat) just destroy me.
Another great video. My friend has noticed gas with 2 foods. Carbs and garlic!
Forgot to mention. Our grocery stores sell non-sliced bread from frozen. Bagels, rolls, baguettes, sourdough bpules, etc. So I'm not quite convinced chilled bread improves glucose response. Unless freezing is completely different than straight refrigeration.
That is another question to ask...if freezing works, is there a difference between freezing the raw bread dough versus the baked bread?
Interesting results. I'm with you. It's simply not worth the inflammation.
Amazing content mate. Much appreciated !
Wow, I admire your tenacity with all that testing. Still, it won't make me eat pasta or other kinds of carbs again. When you eat the plain pasta and look disgusted, I think yeah, when it tastes like crap it probably is crap.
You’re awesome! Thank you for sharing!
Well done. Thank you
Would you consider to test chickpeas for resistant starch? Including boiled chickpeas in cold salad, which is delicious most of the year. Salad is usually eaten with a generous pouring of olive oil, which potentially help to further lower the GI of the chickpeas starch. Many thanks for your very clear, interesting posts.
I will not be doing any further tests of resistant starch.
Thank you so much for all you do! I can't find the pasta alternative you spoke of. It's not in your Amazon lists.
It’s only sold at Costco. I also did a video on making noodles/ramen using chicken breast.
❤ this series! Please test oatmeal next.
It was noteworthy to find the changes in blood keetones relative to the changes in glucose. It makes me wonder about the oxidation effects - i.e. what would it look like to see a graph line for inflammation on top of the glucose and keetone measurements.
I think this type of experimentation would be really beneficial as a way to for people with autoimmune conditions to zero in on the combination of foods, and how/when to combine them for the optimal result.
Lots of good info
The biggest lesson that comes from this is: Oh, so that's why athletes eat a lot of pasta the night before a meet! (Although I still question the wisdom of that.) And 2: this explains the gas. (A while back I broke my leg and had to have my son cook and shop for me. I had been on a low carb diet-- the diet re-starts today!) Thank you so much!