I love the scientific approach it cuts through all the BS you find on the internet. Thanks for doing this I'm aware of the time and effort that goes into it.
I love people who have as much blind faith in "science" as they did about god 200 years ago and believe anything they hear as long as there's mention of science... This man conducted experiments on himself alone. and has explicitly said it's can only indicate what happens when HE DOES IT! It means nothing to YOU, because you have different GENETICS. and it does not in fact cut through any "BS" you find on the internet. because all of it is anecdotal evidence. if you wanna find the truth, go through the same experiments he did. and until then, this video is the same as any other "BS" you find on the internet. if you don't understand at least that much, the message is lost on you anyways.
*A few quick notes:* - First, it seems that there are as many articles out there saying that resistant starch doesn't spike your glucose as there are articles refuting that claim. I'm not out to prove it one way or the other; I just want to see the effects on my own glucose readings. - Second, there are also as many articles saying that reheating doesn't affect the resistant starch as there are that say it does. I chose what I felt were the best combination of preparation methods to test this. - Third, I want to repeat what I said in this video: these are just *MY* results. I do not claim that this is the definitive/final word on resistant starch potatoes. It is, however, the final video I will likely be doing on potatoes.
I'm not surprised by results. We know fat blunts blood glucose spikes. Everything I've read says resistance starch is a thing but it's a tiny fraction that is converted. This is where people need to read study and look at methodology not just results, are they using supplements that are 100% resistance starch, which means it probably works, or are they cooling potatoes in which case study probably says it doesn't make any difference, did they change fat intake etc, same with all studies. Amount of nutrition studies that should be thrown in the bin is shocking, vast majority have glaring methodology errors. However CGM, damn I won't one. Hopefully it's cheaper than the libre which is expensive. People massively under estimate how many carbs they can have, very few people need to go as low as 20g, most stay in ketosis at 50g, most older studies on ketosis is a 50g limit. Personally I'm still in ketosis at 70g
I know you're trying to give resistant starch it's best chance but I kinda wish you tested different reheating methods/temperatures. Especially since the just boiled and sous vide 160F results were so close. Still a great video.
Since the starch is the problem, why not make fried grated potatoes in some lard, after the most of the starch is removed by draining and washing off? Thanks for sharing your testing.
Oh my gosh....I have a lot to learn from you. I got a call from the Doctor's office...saying I have diabetes. No patient education, no advice, nothing to watch out for... simply nothing! So I've started myself on keto and am reading Dr. Fung.....and that is where I am at this time. Happy to have found you!
Just diagnosed type 2 a few weeks ago. I'm opting for the lifestyle change in a dramatic way and this video / tests were AWESOME research. Keep up the excellent work sir!
Tested with potato salad made with skin-on creamer potatoes, baked, then refrigerated (only 13 net carbs per 110g. serving). I'm diabetic, type 2. It didn't spike my blood sugar, and I didn't have any noticeable problems with inflammation. I'm sure I won't be doing major changes because of this, but it is nice to know that I can make a little potato salad now and again for a change of pace.
Thank you for suffering through this, it was very informative. I have to agree that the temporary blood sugar rise is of less concern than the inflammation. I've been on keto for 14 months and have been pain free most of that time. I love beer and have found that even having just one beer costs me about 3 days in pain. To me the pain is just not worth the pleasure of jumping off the keto diet.
Damage/inflammation has been claimed by some researchers to begin at 140 blood glucose. Might be useful info to someone out here, if they get pain after a moderate spike but maybe had started with a higher baseline than usual. Cheers and good luck to us all!
Logically that's ridiculous to think, especially when you understand how the damage is caused by glucose (glycation leading to AGEs). ALL glucose causes glycation. The body's ability to counter the damage is limited, hence why the body tries to keep the circulation blood levels low. It is the total amount per day over whatever your body's current ability to deal with that determines how much damage one day is carried over to the next.
Steve, if I haven't told you how awesome you are before, you're AWESOME! Thank you for doing these types of videos and sharing your results with the UA-cam community.
Steve... I'm a fan !..... coming from a medical background, I can say you are doing your reviews justice with your thoughtful and clear explanations and tests ! ... really appreciate it (look forward to the updated rice testing!) keep up the great work !
Thank you, Steve! I do miss potato salad. As you stated I, also, seldom ate it, but love it. So, I will not shy away from making it now and then. And although I don't monitor my ketones or glucose, I appreciate all the time and effort you put into that for those to whom it really is important.
So, I have been out of Keto’s is for about a week band just went back in yesterday. The pain in my joints has reminded me of the best benefits of the lifestyle. No more SAD for me. UGH!
Spot on analysis. I feel the same way. I've been perfectly happy using cauliflower as a rice and potato replacement. I don't need the inflamation, even if it doesn't kick me out of ketosis. There is no reason to go through the trouble of trying to create resistant starch potatoes or rice. Especially when getting frozen riced cauliflower at Costco is so dang easy! Getting it fresh and using the food processor is also super easy. I will say that I miss the idea of potato salad, which was one of my Mom's signature dishes in the summer. But its just the idea of Mom's cooking I think and not the actual dish itself. We have replicated it with cauliflower and radishes quite well and I'm happy with that going forward. Thank you for doing this. You are thoughtful and just plain awesome! :)
Steve you are the best!!! I really appreciate you taking the time out of your life to do these type of experiments. I realize the results are individualized but they really help people. You are definitely the Bill Nye of the Keto World. Thank You so so much!!!! 🤗
Very astute observation; He is! Being a good chef means You are a kitchen scientist! That's what takes food from edible to Magnificent!! The way it is beaten, how it is added together, when it is seared or how the pan is deglazed with wine!! THAT is what makes Great Tasting Food!! Kitchen Science :-)
Great video. You excel at these, Steve. I too have had no sore knees, hands or other aches since doing Keto . Miss my fries but otherwise do not miss potatoes. Not worth the risk. I was glued to the screen. A lot of work, for you t
Resistant Pasta would be great video to watch because almost everyone loves good pasta dish! Looking forward to all the videos you’ve mentioned that you’re considering to do because I’m hoping you’ll actually do them! Thank you for all your effort helping Keto family!
@@ddt43 False assumption, the fiber difference is not much. 100g boiled peeled potatoes have 1.2g fiber while 100g boiled inskin potatoes have 1.5g fiber. His experiment was also done with the idea of how potatoes are normally eaten. Most people eat potatoes without the skin. www.eufic.org/en/healthy-living/article/the-goodness-in-potatoes
It's probably a combination of candida yeast as well as increasing acidity. Candida loves sugars and carbs--their main food source and their waste products cause inflammation. Then acidity also causes inflammation. When I say acidity I mean primarily in the tissues and fats. The body is very good at maintaining a very narrow range of slight alkalinity of around 7.4 pH in the blood.
I really enjoyed your research and especially how you are so in tune to your body and how the food affects you. Your conclusion surely brings home the point that doing keto for health and the health benefits far outweigh just missing or liking a food solely for taste etc.
Your results make sense to me. Why would heating, cooking and then eating have an effect on the way ones body reacts to starch. On that note, I would like to see sweet potatoes, because of what is said of there nutritional value (at least this is what science says) Thank you for this video and showing science for the team.
Yes, I’m interested in the glucoses response to sweet potatoes as well. Thank you for your tests, makes me want to do some N=1 experiments as well. Side note, I have cancer and doing a ketogenic diet has helped A LOT to slow the progression. If nothing else it reduces inflammation A LOT which helps. Again, thank you for sharing your experience, recipes, and experiments.
@@gardencompost259 my husband too. Diagnosed a year ago this month and his numbers stay awesome as long as he does keto. No treatment as of yet because keto is keeping him in check. Can I ask what type cancer do you have? My husband has multiple Myeloma
Of course it has no effect on "the way ones body reacts", the effect is on the starch itself in the potatoes. It gets get metabolically changed to resistant starch.
@@butterflyforeve Prostate cancer, for the most part slow growing. However,some bone mets, no pain. So far managing well, exercise, supplements, some conventional treatment, and keto. I’ve been doing this for five years now.
I appreciate your time and energy spent in this experiment! I am recognizing your bravery eating these potatoes as well! Hopefully we Canadians can soon by pass 45k people on the waiting list😉.
I've only recently heard about resistant starch and have been wondering whether I should try and incorporate it into my diet and also wondering how I would do that and maintain a keto regimen. After watching this I think I'll hold back until there is a lot more proven information available. Thank you for this, really, really useful.
I love the extensive testing that you do... it's great! I've been a T2 diabetic since 2010 and I've learned a lot since then; while many people can tolerate some wheat and starches, I have found that I can not. I did try the reheated potato skins this week with the expected results... it spikes my blood sugar. I'm just going to say that everyone is different; I've burned up a couple meters over the years figuring out what I can and can not eat. For those that are diabetic... test, test, test.
Thank you, Steve! It takes a lot of time and energy to do these resistant starch tests, even with a CGM, and I really appreciate it. As a T2D, I suspect I'd spike higher than you, but the inflammation aspect is enough to make me not even want to try this. Plus it's a helpful reminder to look beyond just the impact on blood glucose and ketone levels.
Thank you for the comment. As I was shooting this video, I started thinking a bit philosophically about keto. I think some people get too hung up on what the "rules" say about what you can or can't eat, how many carbs you're allowed, etc. I think it could be a thought-provoking topic for a future podcast.
@@SeriousKeto I agree that'd be a good topic to tackle in a podcast. One caveat: Some people do have to be more rigid in their approach. It really all depends on what they're hoping to achieve by eating keto, and how well they can tolerate carbs. Some people have far more leeway than others. Case in point, my main reason for eating keto is managing my T2D without medication. Dr Richard K Bernstein recommends diabetics eat no more than 30g TOTAL carbs per day -- with limits of 6g for breakfast, 12g for lunch, and 12g for dinner. I initially thought that was crazy restrictive and did some experimenting to see if I could go higher, but quickly found out those were indeed my limits; whenever I go over, my blood sugar levels do as well. The only exception is safe sugar alcohols, like erythritol, so I don't include them in my carb count. In contrast, a meal with 20g carbs and 16g fibre will spike my blood sugar levels even though we're only talking 4g net carbs.
I'm one of those weirdos. It's a mental thing. I do everything that way. One day I just decide to go cold turkey on something and I never look back. 15 years ago I stopped drinking cold drinks, soft drinks, whatever you want to call them. I haven't had one since. So when I say I'm doing keto I mean I'm doing keto lol. Everyone is wired differently..
Lots of thoughts about this, but as far as inflammation goes, having too many, (or too much) keto dessert or bread-like subs with almond flour, can add to it, for sure. Although not resistant starch, I had a splurge one day on a gyro sandwich. Ate the whole thing after coming off a fast and blood glucose spiked to the moon. It eventually returned to baseline, but how crazy pita bread can do that to some! Thanks for sharing.
😂 You very clearly said tomatoes instead of potatoes, once! 😂 I don't usually look for, or listen for, things like that, but I think my brain is actually working this morning. 😂 I don't plan on eating potatoes or rice, but this is very interesting, and I'm looking forward to seeing how you test "potato starch." Thank you. 😍
FINALLY....someone who puts all this internet "info" to the test!! I love it! Thanks so much for sharing your results with us! I had to smile when I remembered something that I think you said...it is only the keto goodies that we put on these beloved starches that makes them yummy anyway.... :))
I’ve had gastric bypass RNY and also follow the keto lifestyle. Whenever I have potato salad as a treat I have dumping syndrome, which I haven’t had since starting keto. So now I totally do not eat potato salad, I also felt terrible the next day. Thank you but I don’t need the inflammation and all the symptoms it causes. Great video.
Thank you so much for doing this! And reminding me that eating off Keto can lead to inflammation. 🤦 I have forgotten that. Due to life changes, my son and I are currently living with my parents. Due to said life changes and stress of packing up and moving, I have let myself slip and fall off the wagon. So many times! 🤦 And my knees have started aching again. And I wasn't sure why. I now think I have an idea of why they are hurting. Again, thank you for making these videos for us.
I never really thought much about my knees bothering me until you mentioned inflammation related to food... now I try to pay more attention; however, I notice changes in weather also cause pain in my hands and knees (and we just had a major weather change in CA) so I'm waiting that out to see what's what... LOL
@@stuartpierce121 I'm in SoCal, the other day we had a storm come through and the temp went from 87 to 57 in 20 minutes! Since then, it's been nice and cool :) So glad winter is finally here...
there are a LOT more inflammatory foods than potatoes; so it can be some what tricky to figure out the worst culprits. Definitely worth doing though. Keep up the good work!
You won’t when you find out what it costs. Insurance won’t cover it even for T2D patients for the most part so Steve must have got it “donated” to him.
I got my dexcom g7 for $180 through Best Buy but I saw there were sites you can get it for less after the fact. That's around $130 a month. Is that expensive? I guess yes it is but it's extremely valuable information to help get a better understanding of your body's health. Worth it in my book.
love these, would be cool if you tried sweet potatoes, in my country chicharron, which is pork belly fried in lard, is served commonly with fried sweet potatoes and blood sausages, the meal is mostly keto friendly but since the sweet potatoes are complex carbs and cooked in fat, they usually are safe cheat meals for me and while they do cause some inflammation it's pretty minimal compared to the alternatives
We can't control an addiction; hence the fact its an addiction. I believe Steve may not have been a 10th level addict, but I am. Steve may have gotten some level of freedom from being strict for this long & has definitely learned to listen to his body!! I can not get my toe near the line or I'm fully in the ditch!! Each time it was harder to get out. NEVER wanna go back! Not enough life left to make it back out!! :-(
brilliant video and I myself find carbs do the same to my fibromyalgia and various other creeky parts, so that for me was a signal that perhaps this is one experiment I dont want to try for myself.
Thank you Steve for all the experiments you have done Inflammation has been a huge factor in my life and is now almost nonexistent by my Keto/ low carb way of eating Never going to go back eating foods that will cause me to be in pain again
I have type II diabetes ( my blood sugars run higher than yours) and have been running the same sort of tests on myself .... test 1. I tried 1cup white rice + butter + 1 tblsp gravy ( for added spike-blunting fat) > 60 minute results - 59 pt. glucose spike in my blood ....... test 2. I made my own potato salad (note:store potato salad is loaded with tons of sugar !! ) 1 cup my own potato salad > 60 minute results - only a 28 pt. glucose rise .... so the homemade potato salad did much better then white rice for me ... also , after I ate 1 cup rice I was still kinda hungry .... the 1 cup of potato salad filled me up better and felt more satisfying ...I think the " satisfying factor " is an important consideration ( just like your "how I would eat them in real life " comment . ... my fingertips feel like pincushions too because Ive also been testing a lot . Thanks for making these videos
Apple cider vinegar also lowers glucose levels for me. Perhaps another reason the potato salad was lower? Another test? Thanks for this video. Potatoes are the one thing I still miss after 3.5 years on keto. It was my go to comfort food. I think it would be a slippery slope for me so I'll continue abstinence but I love the additional information..
started keto in january 2019, not touched a potato since the christmas just before, i may consider trying mashed potato with butter once in a very long while, but same for me mashed cauli is absolutely fine.
Yeah, I pretty much gave up on all grains and starches entirely, after initially playing with "resistant starch." Mostly-paleo keto is so simple, I'm eating a slab of meat with a little cruciferous veg most of the time, and tossing in an avocado a day, some eggs, and the unnecessary cheese and nuts (which I should cut back.)
Mashed potatoes are the worst. They produce the highest spike , maybe you can cook the potatoes , cut in. Ig chunks and arranged them around your roast ( chicken , beef, lamb, etc) add some spices( pepper, Italian seasoning, ) and bake them. I bet it will better , cooked this way.
I have tried experimenting on potatoes and probably since I'm type 2 , my results were bad. Huge spike. I will be doing cauliflower mashed this Thanksgiving . My wonderful daughter is hooking me up. Thanks for all the work you put into this Steve. For a 20 min video there were days of work
Love your tests. At least we can feel okay once or twice a year to eat chinese fried rice made with cold rice, and the ocassional summer potato salad or German style. When the hankering strikes. Otherwise, remembering inflammation, the alternatives are great👍. Enjoy your radio voice! Thanks for your help!
Potatoes are a double whammy-nightshades are inflammation in a small package. That being said-I have had potatoes in a tiny portion (one small red) always cold first (because my family is non-keto & make stew with potatoes and save me some). In 18 months only about 3 times, LOADED with butter & a splash of avocado oil. I usually sacrifice & have a 10 carb day after. Just a treat, but having rampant inflammation and non-medicated means I have to be super careful. Have done the same with rice & sweet potatoes. (also only have -1/4 cup.) Total of maybe 8 treat days in 18 months. These are awesome videos & give us much food for thought. Thank you!
I’m curious about your comment regarding night shades being inflammatory. I eat about 2 bell peppers per day, red, orange, yellow, and have never seen an increase in my inflammation markers. Bell peppers are low carb btw. Which nightshades have you found to be inflammatory and by what method are you measuring this?
@@mybjj9643 Of course everyone is different, but I have psoriatic arthritis, and I break out in GIANT "hives" for lack of a better word. I hate peppers of any kind, so I really can't comment on that. 😂 If I have a "serving" tomatoes or potatoes, I pay for it. I've had skin/eye/lung inflammation & much like in this video, you KNOW when it's flaring up. I'm avoiding biologics & corticosteroids, so keto is my main treatment right now. When I do eat potatoes, I'm super careful and make sure that I haven't had anything inflammatory in the days before or the days after I eat them. I also eat around 1/4 cup or less. Same for tomatoes of course and I don't eat eggplant or peppers. 😬
Believe it or Not in Ukraine just 36 months ago THEY SAID EXACTLY THE SAME THING and today May 2023 .....a Cold Cooked Potato is a DELICACY plus , didn't the Great Depression Create Potato Soup
A cold… boiled… potato… is actually quite delicious simply with a bit of salt (and maybe even a little mayo as a dip). 😊 In Denmark we also have the “kartoffelmad” which is very, very nice: Sliced … cold … boiled… potato on dark rye bread, buttered of course, a line of mayo on top, maybe a tomato slice, fried onions (crunchy), salt and pepper. Yummi. 🎉❤
Hi Steve! Just finished your video. Your results don’t lie. One thing I do want to point out, in addition to potatoes being a starchy food, it’s also a nightshade vegetable. Which increases inflammation in the body. Particularly joint pain. You can easily look up a full list of theses veggies, but in a nutshell, tomatoes potatoes peppers (all kinds)and eggplant. Looking forward to your rice resistant starch video for this very reason. White rice not being a part of the nightshade family. Finally, sushi rice as prepared traditionally contains pretty heavily sweetened rice vinegar. Love love love your approach and your execution. Thanks for all you do!
You know ur body best. Ur symptoms are suggestive of inflammation. U have also given a very imp conclusion where sugars did bump but almost back to normal at the end of 2 hrs of eating potatoes. It is a very imp message to diabetics as they are usually told to do sugars 2 hrs after eating. They then dont realise that peaked at 30/60 /90 mins. Thank u for ur video. Resistant starch concept did not work for me. I dont eat potatoes therefore.
👏🏼TY so much for your incredible content! I’m super excited about your future planned content too! Just think of the unique content you can include with each one of the recipes in your e-cookbook regarding your [personal] CGM results with recipe ingredients. ie if you have potato starch, sushi rice, etc in the recipe!🤩😍
Bravo 🙌! Thank you 🙏. Since you have been such a trooper and I can’t afford a 24 hour monitor, could you consider doing what I was instructed to do? I BAKE skinned potatoes, cool, then cut up with skin on, boil then re-cool and make Italian potato salad 😍, it’s delicious and will give you the recipe if you ask for it! Thank you for all that you’ve done for us😘
Interesting results on the added fat. I'm not sure where I've read about the combination of fats and carbs, (Atkins, maybe?) but I remembered that with any carb, fat needs to accompany it. So, whenever possible, that's what I do. As if I needed an excuse to have dip with veggies or slather cooked vegetables in butter. LOL! Especially after all those years when "fat is bad!" was driven into my head. Love this WOE. It's like being allowed forbidden food. :) Thanks for sharing!
Thanks for the video ! I notice that my arthritis flares up when I eat soy & potatoes. Also, I just invested in a red/NR light for aches/pains and other health - REDjuvenator #3. Did a lot of research and Leanne's looks to be the best. FYI - remove any root canals or silver fillings in your mouth. I treat myself to mashies w/butter about once a month....still my favorite food even though they are bad for me.
Would like to see you re-do the cold potato test. First, just because you normally don't eat plan cold potatoes, that doesn't matter. You want to see if cold potatoes had a lower glucose response, and it could have, not just because of the fats you added. Part of science is isolating all variable. But thank you for doing it. It's a 100% better than not doing, that's for sure.
Absolutely fascinating experiment. Each time I saw the two hours later all I could hear was SpongeBob saying that in my head. Hope this isn’t a silly question but was there a reason you peeled the red potatoes? I used to buy them because I didn’t peel them and thought the skins were really good for you. I’m not the potato police, just wondered if the skins make any difference.
Partly because I read that the skins create a barrier that holds the starch in. But also because I knew that if I didn't peel them, the other potato police would give me an earful. 😉
@@SeriousKeto though I did think, possibly erroneously, most of the fiber & nutrition are in or close to the peel... ?? Can You confirm or deny validity of that? Fiber, like fat slows metabolism also. ???
@@SeriousKeto possibly erroneously, I thought - most of the fiber & nutrition are in or near the peel; & fiber, like fat, slows digestion of carbs?? Can You confirm or deny? I will get on the googler machine :-)
@@PinkLady54 I don't deny that. Also, if I left the skin on, I'd be told how filthy that is and that you can't really get rid of pesticides or some other food police concern. Pick the hill you want to die on, I guess....
@@SeriousKeto hahahahaha I LOVE Your humor!! You a funny guy!! I didnt know about the toxin police! Dam! You poor guy. If it aint one thing, its another. I have seen that in life before - trying to have a nutritional discussion & You both have different facts from different angles. Buy organic whatever next time & put that to bed ;-)
You absolutely rock! :) I so hope that someday, you might take those same cold potato, sliced up as fries and deep fry! 😂 I LOVE French fries and it would be interesting to see if the lard and potato combination slows down gulucose spikes too. I know they might not hold up their shape very well after being boiled and then deep fried, but I sure would be curious to find this amazing discovery out, if you happen to want to do it someday! -Having said that, please know that I realize you want to give your body/knees a nice ol’ break from potatoes for a while! TY so, very much for such an educational video!
WOW, Steve! What an epic experiment! All that work! 👏👏👏👏👏👏👏👏👏 Good move on the monitor. I will def forgive myself now when I eat potatoes on the holidays. But most importantly: I will be adding those potatoes to my cream, butter and cheese! 😉
Thank you very much. Really cool video. Unfortunately, if you never struggled with insulin resistance, this tests are useful for those that never had a tag "diabetic" on their names. Because the entire system gets crazy after that... But we can have a better idea after your own experiences here... Thanx!
Glad that there are unusual guys like you that do these bizarre tests - which I really appreciate. Your procedure - although not accredited science lab procedure - does seem to register a persuasive legitimate reasonable conclusion. I was shocked to find reheated resistant starch potatoes had the same spike as the original boiled. And I was shocked that butter - which I was tending to avoid putting on potatoes - had a positive blunting of the sugar spike. Good work. Keep it up.
Enjoyed this video Steve. The info about the CGM interesting as well as the addition of fat to the starchy carb. Look forward to your next rice video since I have been unable to figure out how to eat that again. The information concerning your joint pain concerns is very relative to me and I will pay attention to that in the future. Thanks.
Fantastic series on resistant starches, I enjoyed that a lot. I like that you've covered Glycemic Load (indirectly) and that a food can be quite high in carbs, however mixing it with certain other things - fats and acids - can have a profound effect on metabolism and insulin response. CGM looks great too, I'd love to train with one, it'd be even better if one day they expand it to some how also do ketones ;)
I saw a study on rice a few years ago where they put oil on the rice then refrigerated it and consumed it 1 day later, measuring the blood glucose at significantly lower that the person who ate the rice immediately after cooking it. I cannot cite the study. I was not dieting at the time, but it was memorable enough. How important was putting oil on it? Was it only the refrigeration? I would like to know more about this to see if rice or potatos can get into keto diet. Thanks for your testing, Serious K. I am glad to have found your channel and will now sub. Keep it up. Sugar can EAD.
Steve - Thank you! I really like your channel "Serious" Keto. If I ever got on UA-cam, (too many things going on - not going to happen!) I would call it "Casual" Keto. I much prefer a nice mix of personal testimony and science. Thanks! So, what I have learned is that once in a while (2-3 times a year) it is OK to "feast" on some carbs. I like what you said most about the side effects. My inflammation is gone too! I'm sleeping better. The list of Keto benefits go on and on! Oh!, last night I had some Califlower mashed potatoes from Costco that were as good or better than the "real" thing. My big question is "Why do we want to return to anything more than a rare exception to what got us in trouble in the first place? A second question I would like you to address is you thoughts on the over consumption of MCT oil or those who chug the Ketone enhancing drinks to get their ketone reading up.
To answer your first question, I don't see these experiments as a way to say "go ahead and eat potatoes whenever you want", but rather "don't beat yourself up too hard if you consume them on rare occasions -- provided they are prepared properly." As for the second question, I think some people "chase the number" when they are on keto. It's not about the reading on your Keto Mojo, in my opinion, it's about how you feel.
I am SO grateful for this video. The time that went into it was impressive, in itself. I’m so intrigued and curious about resistant starches, and have been frustrated trying to find useful info. When I first started learning about this, I bought the first “resistant corn starch” that crossed my screen - thinking I could use it as a partial flour substitute. But I haven’t found anything on how to use it, and the question pesters me. Thank you so much for this. I love your channel. 💖
Thank you. Next month, I will revisit rice in the same way I did this video. I’ll continue on a one per month cadence and I could see this going on for a while based on the number of requests I’ve received.
Great video, thanks for doing that. So it looks like the cooked potatoes raised your BC to 150 and the refrigerated potatoes took you to about 120 That's a pretty good drop?
Wow . That's amazing. Results really tell that cooled potatoes could be given a try. Will try to do the test myself and see because I also knew from a scientist that adding fats ( butter or olive oil) also retard insulin spikes when I added to white bread
Fantastic video Steve. I would love to have a CGM for the ease of checking certain foods I eat throughout the day without having to use up a bunch of Keto-Mojo strips and poking my fingers. The software also looks awesome with the information it provides. I'll be checking out the Levels CGM program link you shared after posting this comment to see what is required to obtain one (I'm not a Type 1 or 2 either). We really appreciate your channel and all that you do for the KETO community.
As someone who's inflammation has never decreased on keto, I am happy about the results from the potato salad test. However, I am sorry that your inflammation came back while doing those tests. Hope it goes away quickly!
Hi Steve. Always thankful for all your contributions in this keto lifestyle we are experiencing. I’m so interested in measuring my blood glucose and ketones but I do dislike needles. I like the monitor you are using. Can you also get the ketones levels? May a video about this topic will be very good. If you could recommend me some helpful links I’d appreciate. TVM
This meter only measures glucose. I have links to both the Levels monitor and the Keto Mojo in the description. I'll tell you that the Levels programs is expensive ($400). In terms of using a Keto Mojo to get blood glucose, I've found that if you poke yourself between the fingernail and first knuckle, you can use the lowest setting on the lancet pen. It is absolutely painless.
I love the scientific approach it cuts through all the BS you find on the internet. Thanks for doing this I'm aware of the time and effort that goes into it.
Totally agree. Just discovered this channel. Subscribed.
I love people who have as much blind faith in "science" as they did about god 200 years ago and believe anything they hear as long as there's mention of science...
This man conducted experiments on himself alone. and has explicitly said it's can only indicate what happens when HE DOES IT!
It means nothing to YOU, because you have different GENETICS. and it does not in fact cut through any "BS" you find on the internet. because all of it is anecdotal evidence. if you wanna find the truth, go through the same experiments he did. and until then, this video is the same as any other "BS" you find on the internet. if you don't understand at least that much, the message is lost on you anyways.
@@storm0fnova worked for me
*A few quick notes:*
- First, it seems that there are as many articles out there saying that resistant starch doesn't spike your glucose as there are articles refuting that claim. I'm not out to prove it one way or the other; I just want to see the effects on my own glucose readings.
- Second, there are also as many articles saying that reheating doesn't affect the resistant starch as there are that say it does. I chose what I felt were the best combination of preparation methods to test this.
- Third, I want to repeat what I said in this video: these are just *MY* results. I do not claim that this is the definitive/final word on resistant starch potatoes. It is, however, the final video I will likely be doing on potatoes.
I'm not surprised by results. We know fat blunts blood glucose spikes.
Everything I've read says resistance starch is a thing but it's a tiny fraction that is converted. This is where people need to read study and look at methodology not just results, are they using supplements that are 100% resistance starch, which means it probably works, or are they cooling potatoes in which case study probably says it doesn't make any difference, did they change fat intake etc, same with all studies. Amount of nutrition studies that should be thrown in the bin is shocking, vast majority have glaring methodology errors.
However CGM, damn I won't one. Hopefully it's cheaper than the libre which is expensive.
People massively under estimate how many carbs they can have, very few people need to go as low as 20g, most stay in ketosis at 50g, most older studies on ketosis is a 50g limit. Personally I'm still in ketosis at 70g
I wanted to say again how much your efforts are appreciated. Your n=1 is super nice! You keep finding new ways to be super relevant. Fantastic!
I know you're trying to give resistant starch it's best chance but I kinda wish you tested different reheating methods/temperatures. Especially since the just boiled and sous vide 160F results were so close. Still a great video.
ua-cam.com/video/BVhBX19DWMQ/v-deo.html
Since the starch is the problem, why not make fried grated potatoes in some lard, after the most of the starch is removed by draining and washing off? Thanks for sharing your testing.
Oh my gosh....I have a lot to learn from you. I got a call from the Doctor's office...saying I have diabetes. No patient education, no advice, nothing to watch out for... simply nothing! So I've started myself on keto and am reading Dr. Fung.....and that is where I am at this time. Happy to have found you!
Just diagnosed type 2 a few weeks ago. I'm opting for the lifestyle change in a dramatic way and this video / tests were AWESOME research. Keep up the excellent work sir!
Thank you. Just be aware that this isn’t really scientific. I’m just one data point.
Tested with potato salad made with skin-on creamer potatoes, baked, then refrigerated (only 13 net carbs per 110g. serving). I'm diabetic, type 2. It didn't spike my blood sugar, and I didn't have any noticeable problems with inflammation. I'm sure I won't be doing major changes because of this, but it is nice to know that I can make a little potato salad now and again for a change of pace.
Thanks for sharing your results 👍
I know this was made two years ago, But I just made opposed two days about potato salad And how it doesn't raise my sugar at all either.
Love this science based video!! Thanks for being our guinea pig.
Thank you for suffering through this, it was very informative. I have to agree that the temporary blood sugar rise is of less concern than the inflammation. I've been on keto for 14 months and have been pain free most of that time. I love beer and have found that even having just one beer costs me about 3 days in pain. To me the pain is just not worth the pleasure of jumping off the keto diet.
Damage/inflammation has been claimed by some researchers to begin at 140 blood glucose. Might be useful info to someone out here, if they get pain after a moderate spike but maybe had started with a higher baseline than usual. Cheers and good luck to us all!
Thank you. This is great info.
Logically that's ridiculous to think, especially when you understand how the damage is caused by glucose (glycation leading to AGEs). ALL glucose causes glycation. The body's ability to counter the damage is limited, hence why the body tries to keep the circulation blood levels low. It is the total amount per day over whatever your body's current ability to deal with that determines how much damage one day is carried over to the next.
Disagree with your reasoning 100%, but you're welcome to keep believing it.
Steve, if I haven't told you how awesome you are before, you're AWESOME! Thank you for doing these types of videos and sharing your results with the UA-cam community.
Thank you for the kind words. 😊
Steve... I'm a fan !..... coming from a medical background, I can say you are doing your reviews justice with your thoughtful and clear explanations and tests ! ... really appreciate it (look forward to the updated rice testing!) keep up the great work !
Thank you.
Thank you, Steve! I do miss potato salad. As you stated I, also, seldom ate it, but love it. So, I will not shy away from making it now and then. And although I don't monitor my ketones or glucose, I appreciate all the time and effort you put into that for those to whom it really is important.
Once again, I cannot thank you enough for doing these tests so I don't have to! Really appreciate your attention to detail as well. You rock Steve!
So, I have been out of Keto’s is for about a week band just went back in yesterday. The pain in my joints has reminded me of the best benefits of the lifestyle. No more SAD for me. UGH!
Spot on analysis. I feel the same way. I've been perfectly happy using cauliflower as a rice and potato replacement. I don't need the inflamation, even if it doesn't kick me out of ketosis. There is no reason to go through the trouble of trying to create resistant starch potatoes or rice. Especially when getting frozen riced cauliflower at Costco is so dang easy! Getting it fresh and using the food processor is also super easy. I will say that I miss the idea of potato salad, which was one of my Mom's signature dishes in the summer. But its just the idea of Mom's cooking I think and not the actual dish itself. We have replicated it with cauliflower and radishes quite well and I'm happy with that going forward. Thank you for doing this. You are thoughtful and just plain awesome! :)
Have Banza rice. It is much tastier.
Steve you are the best!!! I really appreciate you taking the time out of your life to do these type of experiments. I realize the results are individualized but they really help people. You are definitely the Bill Nye of the Keto World. Thank You so so much!!!! 🤗
LOL. I just watched part 1 and 2. I was wondering when part 3 was coming out and this showed up in my recommended. That is great service!
I love it when a plan comes together. 😉
This was very interesting. I am convinced you are part scientist/part chef! Inflammation is truly evil. Thank you for giving us more than numbers!
That's truly about the best compliment I could hope to receive. Thank you. 😊
Very astute observation; He is! Being a good chef means You are a kitchen scientist! That's what takes food from edible to Magnificent!! The way it is beaten, how it is added together, when it is seared or how the pan is deglazed with wine!! THAT is what makes Great Tasting Food!! Kitchen Science :-)
Great video. You excel at these, Steve. I too have had no sore knees, hands or other aches since doing Keto . Miss my fries but otherwise do not miss potatoes. Not worth the risk. I was glued to the screen. A lot of work, for you t
Resistant Pasta would be great video to watch because almost everyone loves good pasta dish! Looking forward to all the videos you’ve mentioned that you’re considering to do because I’m hoping you’ll actually do them! Thank you for all your effort helping Keto family!
The 1 thing that really got my attention was your inflammation and knee pain. That gave me pause. Thanks for the information!
Well he peeled the potatoes and threw away the fiber. What did you expect?
@@ddt43 False assumption, the fiber difference is not much. 100g boiled peeled potatoes have 1.2g fiber while 100g boiled inskin potatoes have 1.5g fiber. His experiment was also done with the idea of how potatoes are normally eaten. Most people eat potatoes without the skin.
www.eufic.org/en/healthy-living/article/the-goodness-in-potatoes
It's probably a combination of candida yeast as well as increasing acidity. Candida loves sugars and carbs--their main food source and their waste products cause inflammation. Then acidity also causes inflammation. When I say acidity I mean primarily in the tissues and fats. The body is very good at maintaining a very narrow range of slight alkalinity of around 7.4 pH in the blood.
I really enjoyed your research and especially how you are so in tune to your body and how the food affects you. Your conclusion surely brings home the point that doing keto for health and the health benefits far outweigh just missing or liking a food solely for taste etc.
Your results make sense to me. Why would heating, cooking and then eating have an effect on the way ones body reacts to starch.
On that note, I would like to see sweet potatoes, because of what is said of there nutritional value (at least this is what science says)
Thank you for this video and showing science for the team.
Yes, I’m interested in the glucoses response to sweet potatoes as well.
Thank you for your tests, makes me want to do some N=1 experiments as well.
Side note, I have cancer and doing a ketogenic diet has helped A LOT to slow the progression. If nothing else it reduces inflammation A LOT which helps.
Again, thank you for sharing your experience, recipes, and experiments.
@@gardencompost259 my husband too. Diagnosed a year ago this month and his numbers stay awesome as long as he does keto. No treatment as of yet because keto is keeping him in check. Can I ask what type cancer do you have? My husband has multiple Myeloma
Me too .. would like to know about sweet potatoes. As the they have different form of catbs
Of course it has no effect on "the way ones body reacts", the effect is on the starch itself in the potatoes. It gets get metabolically changed to resistant starch.
@@butterflyforeve
Prostate cancer, for the most part slow growing. However,some bone mets, no pain. So far managing well, exercise, supplements, some conventional treatment, and keto. I’ve been doing this for five years now.
I appreciate your time and energy spent in this experiment! I am recognizing your bravery eating these potatoes as well! Hopefully we Canadians can soon by pass 45k people on the waiting list😉.
Thanks for the experiment! Love the CGM data. Looks like I’ll stick to my cauliflower “mash potatoes”.
I've only recently heard about resistant starch and have been wondering whether I should try and incorporate it into my diet and also wondering how I would do that and maintain a keto regimen. After watching this I think I'll hold back until there is a lot more proven information available. Thank you for this, really, really useful.
Looking forward to your upcoming videos, mostly the oats resistance starch one..as i really miss my oats!
After hearing your Presto potato story, I applaud your courage and dedication!!
I love the extensive testing that you do... it's great! I've been a T2 diabetic since 2010 and I've learned a lot since then; while many people can tolerate some wheat and starches, I have found that I can not. I did try the reheated potato skins this week with the expected results... it spikes my blood sugar. I'm just going to say that everyone is different; I've burned up a couple meters over the years figuring out what I can and can not eat. For those that are diabetic... test, test, test.
Thank you Steve for putting your body through this for us your da best💜
Like turning back the clock thirty years. I’ve said the same thing myself more than a few times. It’s true! Keto + intermittent fasting FTW!
Thank you, Steve! It takes a lot of time and energy to do these resistant starch tests, even with a CGM, and I really appreciate it. As a T2D, I suspect I'd spike higher than you, but the inflammation aspect is enough to make me not even want to try this. Plus it's a helpful reminder to look beyond just the impact on blood glucose and ketone levels.
Thank you for the comment. As I was shooting this video, I started thinking a bit philosophically about keto. I think some people get too hung up on what the "rules" say about what you can or can't eat, how many carbs you're allowed, etc. I think it could be a thought-provoking topic for a future podcast.
@@SeriousKeto I agree that'd be a good topic to tackle in a podcast. One caveat: Some people do have to be more rigid in their approach. It really all depends on what they're hoping to achieve by eating keto, and how well they can tolerate carbs. Some people have far more leeway than others.
Case in point, my main reason for eating keto is managing my T2D without medication. Dr Richard K Bernstein recommends diabetics eat no more than 30g TOTAL carbs per day -- with limits of 6g for breakfast, 12g for lunch, and 12g for dinner. I initially thought that was crazy restrictive and did some experimenting to see if I could go higher, but quickly found out those were indeed my limits; whenever I go over, my blood sugar levels do as well. The only exception is safe sugar alcohols, like erythritol, so I don't include them in my carb count. In contrast, a meal with 20g carbs and 16g fibre will spike my blood sugar levels even though we're only talking 4g net carbs.
I'm one of those weirdos. It's a mental thing. I do everything that way. One day I just decide to go cold turkey on something and I never look back. 15 years ago I stopped drinking cold drinks, soft drinks, whatever you want to call them. I haven't had one since.
So when I say I'm doing keto I mean I'm doing keto lol.
Everyone is wired differently..
Lots of thoughts about this, but as far as inflammation goes, having too many, (or too much) keto dessert or bread-like subs with almond flour, can add to it, for sure. Although not resistant starch, I had a splurge one day on a gyro sandwich. Ate the whole thing after coming off a fast and blood glucose spiked to the moon. It eventually returned to baseline, but how crazy pita bread can do that to some! Thanks for sharing.
Yes PLEASE do on the potatoe starch. I just bought some wondering if it would help with resistance and for thickening. Love your videos!
Excellent Video! Thank you. Looking forward to the other tests you have in mind now that you're utilizing Levels.
😂 You very clearly said tomatoes instead of potatoes, once! 😂 I don't usually look for, or listen for, things like that, but I think my brain is actually working this morning. 😂 I don't plan on eating potatoes or rice, but this is very interesting, and I'm looking forward to seeing how you test "potato starch." Thank you. 😍
FINALLY....someone who puts all this internet "info" to the test!! I love it! Thanks so much for sharing your results with us! I had to smile when I remembered something that I think you said...it is only the keto goodies that we put on these beloved starches that makes them yummy anyway.... :))
Wow, excellent practical food science. I can’t think of anything you missed. Good work!
He missed NOT peeling the potatoes!
I’ve had gastric bypass RNY and also follow the keto lifestyle. Whenever I have potato salad as a treat I have dumping syndrome, which I haven’t had since starting keto. So now I totally do not eat potato salad, I also felt terrible the next day. Thank you but I don’t need the inflammation and all the symptoms it causes. Great video.
You are a brave man. I can't get close to these carbs without wanting to gobble them down and then I crave the carbs again. Thank you for sharing
Thank you so much for doing this! And reminding me that eating off Keto can lead to inflammation. 🤦 I have forgotten that. Due to life changes, my son and I are currently living with my parents. Due to said life changes and stress of packing up and moving, I have let myself slip and fall off the wagon. So many times! 🤦 And my knees have started aching again. And I wasn't sure why. I now think I have an idea of why they are hurting. Again, thank you for making these videos for us.
I never really thought much about my knees bothering me until you mentioned inflammation related to food... now I try to pay more attention; however, I notice changes in weather also cause pain in my hands and knees (and we just had a major weather change in CA) so I'm waiting that out to see what's what... LOL
In Northern Ca. We went from 80degrees to 60s. Jennifer 😊
@@stuartpierce121 I'm in SoCal, the other day we had a storm come through and the temp went from 87 to 57 in 20 minutes! Since then, it's been nice and cool :) So glad winter is finally here...
@@wendybabendy this is Jennifer winter is coming 😁
there are a LOT more inflammatory foods than potatoes; so it can be some what tricky to figure out the worst culprits. Definitely worth doing though. Keep up the good work!
Thanks Steve....for doing this for me...appreciate it so much
Wow!! The continuous glucose monitor adds a cool, new dimension . 😃 I want one now. Steve, this was fantastic!!
You won’t when you find out what it costs. Insurance won’t cover it even for T2D patients for the most part so Steve must have got it “donated” to him.
I got my dexcom g7 for $180 through Best Buy but I saw there were sites you can get it for less after the fact. That's around $130 a month. Is that expensive? I guess yes it is but it's extremely valuable information to help get a better understanding of your body's health. Worth it in my book.
love these, would be cool if you tried sweet potatoes, in my country chicharron, which is pork belly fried in lard, is served commonly with fried sweet potatoes and blood sausages, the meal is mostly keto friendly but since the sweet potatoes are complex carbs and cooked in fat, they usually are safe cheat meals for me and while they do cause some inflammation it's pretty minimal compared to the alternatives
Props for doing this, it’s great you’re not carb addicted (anymore/never were) every time I allow myself carbs, I end up in a binge. ☹️
Yup. Me too
Yep 👍🏾 me too. I tend to blow up from fluid. 😞
Me too .. can't control this anymore or can't seem to know how to control myself
We can't control an addiction; hence the fact its an addiction. I believe Steve may not have been a 10th level addict, but I am. Steve may have gotten some level of freedom from being strict for this long & has definitely learned to listen to his body!! I can not get my toe near the line or I'm fully in the ditch!! Each time it was harder to get out. NEVER wanna go back! Not enough life left to make it back out!! :-(
Ditto
Thank you for making these efforts to bring us the truth. Your encouragement and your recipes are literally saving my family's lives.
P.S. Since you got me started on the chia pudding, I've lost three pounds.
Bonus!
brilliant video and I myself find carbs do the same to my fibromyalgia and various other creeky parts, so that for me was a signal that perhaps this is one experiment I dont want to try for myself.
Fabulous t-shirt!! Great video! You’re a great influence on our own channel 💕
Thank you Steve for all the experiments you have done
Inflammation has been a huge factor in my life and is now almost nonexistent by my Keto/ low carb way of eating
Never going to go back eating foods that will cause me to be in pain again
I have type II diabetes ( my blood sugars run higher than yours) and have been running the same sort of tests on myself .... test 1. I tried 1cup white rice + butter + 1 tblsp gravy ( for added spike-blunting fat) > 60 minute results - 59 pt. glucose spike in my blood ....... test 2. I made my own potato salad (note:store potato salad is loaded with tons of sugar !! ) 1 cup my own potato salad > 60 minute results - only a 28 pt. glucose rise .... so the homemade potato salad did much better then white rice for me ... also , after I ate 1 cup rice I was still kinda hungry .... the 1 cup of potato salad filled me up better and felt more satisfying ...I think the " satisfying factor " is an important consideration ( just like your "how I would eat them in real life " comment . ... my fingertips feel like pincushions too because Ive also been testing a lot . Thanks for making these videos
And thank you for sharing your results.
Very interesting results! Looking forward to the potato starch video!! Thanks Steve, your the man!😄
Thank you so much for these videos, they help a ton.
Apple cider vinegar also lowers glucose levels for me. Perhaps another reason the potato salad was lower? Another test? Thanks for this video. Potatoes are the one thing I still miss after 3.5 years on keto. It was my go to comfort food. I think it would be a slippery slope for me so I'll continue abstinence but I love the additional information..
agree
started keto in january 2019, not touched a potato since the christmas just before, i may consider trying mashed potato with butter once in a very long while, but same for me mashed cauli is absolutely fine.
Yeah, I pretty much gave up on all grains and starches entirely, after initially playing with "resistant starch." Mostly-paleo keto is so simple, I'm eating a slab of meat with a little cruciferous veg most of the time, and tossing in an avocado a day, some eggs, and the unnecessary cheese and nuts (which I should cut back.)
#MOBUDDUH
Mashed potatoes are the worst. They produce the highest spike , maybe you can cook the potatoes , cut in. Ig chunks and arranged them around your roast ( chicken , beef, lamb, etc) add some spices( pepper, Italian seasoning, ) and bake them. I bet it will better , cooked this way.
I have tried experimenting on potatoes and probably since I'm type 2 , my results were bad. Huge spike. I will be doing cauliflower mashed this Thanksgiving . My wonderful daughter is hooking me up. Thanks for all the work you put into this Steve. For a 20 min video there were days of work
Love your tests. At least we can feel okay once or twice a year to eat chinese fried rice made with cold rice, and the ocassional summer potato salad or German style. When the hankering strikes. Otherwise, remembering inflammation, the alternatives are great👍. Enjoy your radio voice! Thanks for your help!
Look forward to your videos to escape from the News. Thank you.
Thanks Steve, appreciate your time and effort. I hope others who have the CGM will participate.... will be interesting. Keep up the GOOD WORK!
Interesting experiment. I am with you on not wanting the inflammation effects even if ketones and glucose are ok.
Potatoes are a double whammy-nightshades are inflammation in a small package. That being said-I have had potatoes in a tiny portion (one small red) always cold first (because my family is non-keto & make stew with potatoes and save me some).
In 18 months only about 3 times, LOADED with butter & a splash of avocado oil. I usually sacrifice & have a 10 carb day after.
Just a treat, but having rampant inflammation and non-medicated means I have to be super careful. Have done the same with rice & sweet potatoes. (also only have -1/4 cup.)
Total of maybe 8 treat days in 18 months.
These are awesome videos & give us much food for thought.
Thank you!
I’m curious about your comment regarding night shades being inflammatory. I eat about 2 bell peppers per day, red, orange, yellow, and have never seen an increase in my inflammation markers. Bell peppers are low carb btw. Which nightshades have you found to be inflammatory and by what method are you measuring this?
@@mybjj9643 Of course everyone is different, but I have psoriatic arthritis, and I break out in GIANT "hives" for lack of a better word. I hate peppers of any kind, so I really can't comment on that. 😂
If I have a "serving" tomatoes or potatoes, I pay for it. I've had skin/eye/lung inflammation & much like in this video, you KNOW when it's flaring up.
I'm avoiding biologics & corticosteroids, so keto is my main treatment right now.
When I do eat potatoes, I'm super careful and make sure that I haven't had anything inflammatory in the days before or the days after I eat them. I also eat around 1/4 cup or less. Same for tomatoes of course and I don't eat eggplant or peppers. 😬
"I cannot see any circumstance in life where I would eat plain...cold...potatoes" - Steve Hahahaha! OMG
What about potato salad?
I would potatoes in any form if they were low carb
Believe it or Not in Ukraine just 36 months ago THEY SAID EXACTLY THE SAME THING and today May 2023 .....a Cold Cooked Potato is a DELICACY plus , didn't the Great Depression Create Potato Soup
you can microwave potato’s that have been frozen or dried, and it preserves that RS
A cold… boiled… potato… is actually quite delicious simply with a bit of salt (and maybe even a little mayo as a dip). 😊
In Denmark we also have the “kartoffelmad” which is very, very nice: Sliced … cold … boiled… potato on dark rye bread, buttered of course, a line of mayo on top, maybe a tomato slice, fried onions (crunchy), salt and pepper. Yummi. 🎉❤
Hi Steve! Just finished your video. Your results don’t lie. One thing I do want to point out, in addition to potatoes being a starchy food, it’s also a nightshade vegetable. Which increases inflammation in the body. Particularly joint pain. You can easily look up a full list of theses veggies, but in a nutshell, tomatoes potatoes peppers (all kinds)and eggplant. Looking forward to your rice resistant starch video for this very reason. White rice not being a part of the nightshade family. Finally, sushi rice as prepared traditionally contains pretty heavily sweetened rice vinegar. Love love love your approach and your execution. Thanks for all you do!
Carnivore, ftw
I signed up for the Levels meter... just waiting for approval :)
Just going to warn you in advance - it’s not cheap. Hopefully you can cover it with insurance or an HSA.
Great video! Looking forward to future videos like these :-)
You know ur body best. Ur symptoms are suggestive of inflammation.
U have also given a very imp conclusion where sugars did bump but almost back to normal at the end of 2 hrs of eating potatoes. It is a very imp message to diabetics as they are usually told to do sugars 2 hrs after eating. They then dont realise that peaked at 30/60 /90 mins.
Thank u for ur video. Resistant starch concept did not work for me. I dont eat potatoes therefore.
👏🏼TY so much for your incredible content! I’m super excited about your future planned content too! Just think of the unique content you can include with each one of the recipes in your e-cookbook regarding your [personal] CGM results with recipe ingredients. ie if you have potato starch, sushi rice, etc in the recipe!🤩😍
Your videos are so well done, sir. 👍🏿
Thank you.
Bravo 🙌! Thank you 🙏. Since you have been such a trooper and I can’t afford a 24 hour monitor, could you consider doing what I was instructed to do? I BAKE skinned potatoes, cool, then cut up with skin on, boil then re-cool and make Italian potato salad 😍, it’s delicious and will give you the recipe if you ask for it! Thank you for all that you’ve done for us😘
Interesting results on the added fat. I'm not sure where I've read about the combination of fats and carbs, (Atkins, maybe?) but I remembered that with any carb, fat needs to accompany it. So, whenever possible, that's what I do. As if I needed an excuse to have dip with veggies or slather cooked vegetables in butter. LOL! Especially after all those years when "fat is bad!" was driven into my head. Love this WOE. It's like being allowed forbidden food. :) Thanks for sharing!
Thanks for the video ! I notice that my arthritis flares up when I eat soy & potatoes. Also, I just invested in a red/NR light for aches/pains and other health - REDjuvenator #3. Did a lot of research and Leanne's looks to be the best. FYI - remove any root canals or silver fillings in your mouth. I treat myself to mashies w/butter about once a month....still my favorite food even though they are bad for me.
Would like to see you re-do the cold potato test. First, just because you normally don't eat plan cold potatoes, that doesn't matter. You want to see if cold potatoes had a lower glucose response, and it could have, not just because of the fats you added.
Part of science is isolating all variable. But thank you for doing it. It's a 100% better than not doing, that's for sure.
I hear you I totally get it I had inflammation in my thumbs and couldn't figure it out until I quit eating rice
Thank you for this video. Would love to see oats comparison: rolled oats, steel cut, whole oats.
Absolutely fascinating experiment. Each time I saw the two hours later all I could hear was SpongeBob saying that in my head.
Hope this isn’t a silly question but was there a reason you peeled the red potatoes? I used to buy them because I didn’t peel them and thought the skins were really good for you. I’m not the potato police, just wondered if the skins make any difference.
Partly because I read that the skins create a barrier that holds the starch in. But also because I knew that if I didn't peel them, the other potato police would give me an earful. 😉
@@SeriousKeto though I did think, possibly erroneously, most of the fiber & nutrition are in or close to the peel... ?? Can You confirm or deny validity of that? Fiber, like fat slows metabolism also. ???
@@SeriousKeto possibly erroneously, I thought - most of the fiber & nutrition are in or near the peel; & fiber, like fat, slows digestion of carbs??
Can You confirm or deny? I will get on the googler machine :-)
@@PinkLady54 I don't deny that. Also, if I left the skin on, I'd be told how filthy that is and that you can't really get rid of pesticides or some other food police concern. Pick the hill you want to die on, I guess....
@@SeriousKeto hahahahaha I LOVE Your humor!! You a funny guy!! I didnt know about the toxin police! Dam! You poor guy.
If it aint one thing, its another.
I have seen that in life before - trying to have a nutritional discussion & You both have different facts from different angles. Buy organic whatever next time & put that to bed ;-)
Love these videos ! Can’t wait for more
This is great info! Thanks for taking these hits for the team!!
Jolly good1 This video is very very interesting together part 1 and part 2, excellent job well done !
Glad you think so!
You absolutely rock! :) I so hope that someday, you might take those same cold potato, sliced up as fries and deep fry! 😂 I LOVE French fries and it would be interesting to see if the lard and potato combination slows down gulucose spikes too. I know they might not hold up their shape very well after being boiled and then deep fried, but I sure would be curious to find this amazing discovery out, if you happen to want to do it someday! -Having said that, please know that I realize you want to give your body/knees a nice ol’ break from potatoes for a while! TY so, very much for such an educational video!
WOW, Steve!
What an epic experiment!
All that work!
👏👏👏👏👏👏👏👏👏
Good move on the monitor.
I will def forgive myself now when I eat potatoes on the holidays. But most importantly: I will be adding those potatoes to my cream, butter and cheese! 😉
Good one professor! I like a bit of salad de spud, every now and then.
Can you put risotto on your list? Heavy on the butter and parm!
Thank you very much. Really cool video.
Unfortunately, if you never struggled with insulin resistance, this tests are useful for those that never had a tag "diabetic" on their names. Because the entire system gets crazy after that...
But we can have a better idea after your own experiences here...
Thanx!
Glad that there are unusual guys like you that do these bizarre tests - which I really appreciate. Your procedure - although not accredited science lab procedure - does seem to register a persuasive legitimate reasonable conclusion. I was shocked to find reheated resistant starch potatoes had the same spike as the original boiled. And I was shocked that butter - which I was tending to avoid putting on potatoes - had a positive blunting of the sugar spike.
Good work. Keep it up.
I'd like to see your test on pasta, store bought vs homemade, I love and miss pasta....great job on the spuds.
ua-cam.com/video/Fyh2ULRdCwI/v-deo.htmlsi=ilemN4inXIRXtSAU
Just store bought in this. I haven't made homemade pasta since going keto.
Enjoyed this video Steve. The info about the CGM interesting as well as the addition of fat to the starchy carb. Look forward to your next rice video since I have been unable to figure out how to eat that again. The information concerning your joint pain concerns is very relative to me and I will pay attention to that in the future. Thanks.
Thank you so much for making this video
You are so welcome!
Fantastic series on resistant starches, I enjoyed that a lot. I like that you've covered Glycemic Load (indirectly) and that a food can be quite high in carbs, however mixing it with certain other things - fats and acids - can have a profound effect on metabolism and insulin response. CGM looks great too, I'd love to train with one, it'd be even better if one day they expand it to some how also do ketones ;)
I saw a study on rice a few years ago where they put oil on the rice then refrigerated it and consumed it 1 day later, measuring the blood glucose at significantly lower that the person who ate the rice immediately after cooking it. I cannot cite the study. I was not dieting at the time, but it was memorable enough. How important was putting oil on it? Was it only the refrigeration? I would like to know more about this to see if rice or potatos can get into keto diet. Thanks for your testing, Serious K. I am glad to have found your channel and will now sub. Keep it up. Sugar can EAD.
Steve - Thank you! I really like your channel "Serious" Keto. If I ever got on UA-cam, (too many things going on - not going to happen!) I would call it "Casual" Keto. I much prefer a nice mix of personal testimony and science. Thanks! So, what I have learned is that once in a while (2-3 times a year) it is OK to "feast" on some carbs. I like what you said most about the side effects. My inflammation is gone too! I'm sleeping better. The list of Keto benefits go on and on! Oh!, last night I had some Califlower mashed potatoes from Costco that were as good or better than the "real" thing. My big question is "Why do we want to return to anything more than a rare exception to what got us in trouble in the first place? A second question I would like you to address is you thoughts on the over consumption of MCT oil or those who chug the Ketone enhancing drinks to get their ketone reading up.
To answer your first question, I don't see these experiments as a way to say "go ahead and eat potatoes whenever you want", but rather "don't beat yourself up too hard if you consume them on rare occasions -- provided they are prepared properly."
As for the second question, I think some people "chase the number" when they are on keto. It's not about the reading on your Keto Mojo, in my opinion, it's about how you feel.
Lesley You are a pretty sharp cookie!! Keto cookie of course!! ;-)
Fun video. Thanks Steve Jennifer 😁
I am SO grateful for this video. The time that went into it was impressive, in itself. I’m so intrigued and curious about resistant starches, and have been frustrated trying to find useful info. When I first started learning about this, I bought the first “resistant corn starch” that crossed my screen - thinking I could use it as a partial flour substitute. But I haven’t found anything on how to use it, and the question pesters me. Thank you so much for this. I love your channel. 💖
Thank you. Next month, I will revisit rice in the same way I did this video. I’ll continue on a one per month cadence and I could see this going on for a while based on the number of requests I’ve received.
Great video, thanks for doing that. So it looks like the cooked potatoes raised your BC to 150 and the refrigerated potatoes took you to about 120 That's a pretty good drop?
I believe that it's the fat that blunts the glucose response, based on my tests so far.
Wow . That's amazing.
Results really tell that cooled potatoes could be given a try.
Will try to do the test myself and see because I also knew from a scientist that adding fats ( butter or olive oil) also retard insulin spikes when I added to white bread
Thx for all you do!!!
Fantastic video Steve. I would love to have a CGM for the ease of checking certain foods I eat throughout the day without having to use up a bunch of Keto-Mojo strips and poking my fingers. The software also looks awesome with the information it provides. I'll be checking out the Levels CGM program link you shared after posting this comment to see what is required to obtain one (I'm not a Type 1 or 2 either). We really appreciate your channel and all that you do for the KETO community.
Very interesting! What helpful information! Thank u for doing this!
Love your search for science. Keep it up, please. The info is great!!
Enjoyed!! Don't forget casava flour !!!!
As someone who's inflammation has never decreased on keto, I am happy about the results from the potato salad test. However, I am sorry that your inflammation came back while doing those tests. Hope it goes away quickly!
Me too 😉
Hi Steve. Always thankful for all your contributions in this keto lifestyle we are experiencing. I’m so interested in measuring my blood glucose and ketones but I do dislike needles. I like the monitor you are using. Can you also get the ketones levels? May a video about this topic will be very good. If you could recommend me some helpful links I’d appreciate. TVM
This meter only measures glucose. I have links to both the Levels monitor and the Keto Mojo in the description. I'll tell you that the Levels programs is expensive ($400). In terms of using a Keto Mojo to get blood glucose, I've found that if you poke yourself between the fingernail and first knuckle, you can use the lowest setting on the lancet pen. It is absolutely painless.