Girl you are amazing, been doing this all semester and didn't really get it, I watched a five minutes vis and I completely understand it, Thank you so much., I wish you had more videos of other explanations.
At the time 2:24, you said that hydrogen is removed when the water molecules comes in. Where are the hydrogen molecules going. Can we use these hydrogen molecules for other purposes like generation of energy or hydrogenation of oils etc. Is it possible to store it?
You are 1 step away from being a PHD lol The 1 step missing for me is how this directly impacts our digestion. Amylose starches have little impact on our insulin levels, correct? But does cooking these starches make them have an impact on our insulin levels? If so, is it because of that hydrolysis bond making it easier for digestion? Also does cooling down/retrogradation of cooked items make them safe to eat again, as in not impacting our insulin levels? Are we trying to say, because of cooking starches and adding that water bonds in the chain structure of amylose starches we help our bodies digest glucose better versus letting it cool down making it harder to digest? What about Amylopectin? Do these food items ever become safe to eat for someone with diabetes?
from my experience, basically yes to everything you asked. what i do is make 1lb of long-grain brown rice in a rice cooker, then put the pot into the fridge at least overnight. then over the next few days i'll scoop out a bit of the rice into a bowl, add a can of sardines in evoo, some guac, and some seeds and seasoning, and eat it all cold and my blood sugar barely moves and my ketones stay high. it's basically a super healthy and cheap sushi bowl. studies show that the colder/longer the rice is cooled the better. all that resistant starch goes to your large intestine where your gut microbes consume it and produce short chain fatty acids such as butyrate which are amazing for your health. it's also super easy to do intermittent fasting this way. this meal will keep hunger away like nothing else
I'm studying for my RD exam and this was the most helpful video i've seen for retrogradation. huge help! thanks so much
how did you do? What else did you use to study? Any advice :)?
I'm studying for mine now! I'm happy I came across this video.
Came here to say the same! Studying for the RD exam and this video FINALLY made it click in my brain. Thank you, Alisa!
me too! haha I dont know how we ended up here
same guys!! wish me luck
I understood this so clearly its not even funny. I wish Bio on every level was taught like this, thank you.😁
i appreciate the reference list at the end of even such a simple vid as this, wish this was a standard
Girl you are amazing, been doing this all semester and didn't really get it, I watched a five minutes vis and I completely understand it, Thank you so much., I wish you had more videos of other explanations.
Great video! I found these concepts to find so hard to understand without a visual. You provided a great visual of these concepts!
Amazing video 💎😃
Fans from Sri Lanka ❤️🇱🇰😃
I request you to please make more videos it is one of the best videos on youtube ever ♥️♥️🕉
Thanks for making it very simple.
Wow. So clear. Thank you so much for this video I understood the concept
This explanation is fantastic and helpful.
Thanks
Amazing visual!!
Thank you do much. Perfect ❤❤❤❤
Thank you so so much🙏🏽
wow, i loved the explanation. So simple and clear.
I really like the explanation 😭, please make video more 😅
Very helpful video.nice presenting. Thanks.
wow! this video was really helpful! thank youuuuu
You're awesome!
awesome mam..pls make more videos like these
Nice explanation
Excellent video! Next time please discuss different kinds of food additives and their functions.
thank you for making this video! Very easy to understand
fantastic explanation ! thanks 🙏
Thank you!!! :)
Thanks! When the water molecules are being kicked out in retrogradation, is that process called syneresis?
Great explanation!!
I appreciate your effort so much ✨ thank you for great explaination💕
This is an excellent video, thank you!
This amazing, thank you.
this vedio is very helpful..and also i want to know the retrogradation of starch reduce the nutritive value of foods?
I love it! Thank you!!
Very helpful! Thanks, Alisa!
Really good video, thank you so much for making this!
Pls explain me if u get
@@user-bc5qn4sv2m umm, what did you not understand? I'll explain that
thank you so much .. I hope you can create more knowledgeable videos.
great explanation !!
its so clear and so interesting!! Thanks a lot~😁
Very well explained
You should do more videos
Thank you so much. Great explanation :)
nice explanation !
that's very helpful. Thank you so much!
this is great! helps me a lot. thanks!
perfect, thank you so much for this explanation :)
thank you sooooo much!!!
Great. Thanks!
hai.. does resistant starch still remain if we heat it again.. if it remains please explain why..
thank u
At the time 2:24, you said that hydrogen is removed when the water molecules comes in. Where are the hydrogen molecules going. Can we use these hydrogen molecules for other purposes like generation of energy or hydrogenation of oils etc. Is it possible to store it?
Easy even for a lay man to understand
i appreciate u!
You are 1 step away from being a PHD lol
The 1 step missing for me is how this directly impacts our digestion. Amylose starches have little impact on our insulin levels, correct? But does cooking these starches make them have an impact on our insulin levels? If so, is it because of that hydrolysis bond making it easier for digestion? Also does cooling down/retrogradation of cooked items make them safe to eat again, as in not impacting our insulin levels? Are we trying to say, because of cooking starches and adding that water bonds in the chain structure of amylose starches we help our bodies digest glucose better versus letting it cool down making it harder to digest? What about Amylopectin? Do these food items ever become safe to eat for someone with diabetes?
from my experience, basically yes to everything you asked. what i do is make 1lb of long-grain brown rice in a rice cooker, then put the pot into the fridge at least overnight. then over the next few days i'll scoop out a bit of the rice into a bowl, add a can of sardines in evoo, some guac, and some seeds and seasoning, and eat it all cold and my blood sugar barely moves and my ketones stay high. it's basically a super healthy and cheap sushi bowl. studies show that the colder/longer the rice is cooled the better. all that resistant starch goes to your large intestine where your gut microbes consume it and produce short chain fatty acids such as butyrate which are amazing for your health. it's also super easy to do intermittent fasting this way. this meal will keep hunger away like nothing else
Why did you separate the amylopectin branches from the amylose to demonstrate the starch retrogation. Starches have both right? What did I miss?
it's mainly the amylose, that does that. you just missed this fact ;)
what about biscuits. It's hard and more brittle, it gets softer and more elastic after few days on air.
i think it's the water in the air, that comes into the biscuits. bread has water in it, that evaporates.
Is gelatinized starch cationic?
Ok