Update to the Hidden Starches Controversy

...well, it's a controversy for ME, anyway! :)

You may have seen, or will see soon, something called "resistant starches" in your internet travels, and although they may SOUND like an answer to the hidden starch dilemma, they really aren't.

Fast carbs: high-starch and high-sugar foods that get broken down rapidly into sugar and stored as fat, raising blood sugar quickly.

Slow carbs: medium-starch and low-sugar foods that get broken down slowly into sugar and stored as fat. Foods may contain fiber to help slow the digestion process, but the protein and fiber content is overshadowed by the carb/starch content. Blood sugar raises more slowly, and takes longer to rise. Most of the recommended foods on the Food Stamp Challenge cheat sheet are slow carbs.

Resistant-starch foods: essentially foods with more protein and fiber than sugar and carbs--otherwise known as HIGH FIBER FOODS that have little to no chance of getting digested, breaking down into sugars to store as fat, and raising blood glucose levels.

You will see lists of so-called "resistant starch" foods that contain high-sugar, fast-carb foods like potatoes, but these qualify as resistant-starch foods only if eaten raw. So far as I've found, the only edible raw resistant-starch food (besides peanuts) is bananas-the greener, the more resistant.

Who's going to eat raw potatoes or green bananas? So far, the most resistant COOKED food I've found is corn, judging by what I see in the toilet. In general, the higher the content of indigestible fiber, the higher the resistance rate--much like commercial cat food is to a cat, who is an obligate carnivore. Today's grocery store cat food is mostly stuff that cats can't digest, like soy, greens, and starches (rice and pasta come immediately to mind).

Would you like to see what I'm talking about? Skip the grocery stores and go to a PetSmart sometime. Better pet foods? I think not! It's almost as bad as the grocery stores.

You're better off boiling up a chicken breast and an egg, then throwing them both in a blender--never mind the vitamins. That was a whole separate post long ago.

Have you ever had a truly green banana? It's hard as a rock, hard to peel, and tastes disgusting.