I read last week's Rodeo submissions, and there numerous ones voicing concern, fear, frustration, and anguish over some guy's mention of resistant starches.
"Should I continue eating this way, or should I get back on the carb bandwagon?"
I'm no scientist, nor am I a nutritionist--I'm just a housewife who cares about what I put in my mouth. With many food allergies, I have no choice.
I looked into these resistant starches, and it sounded a lot like the old volumetrics diet from the 70's. I then ran into a similar diet/type of food called HYDROPHILIC. Once I got past the scientific mumbo-jumbo and sorted out what was actually definitively different about each of these three diets, and how the Paleo diet stacked up, let me reassure you THERE'S NO NEED TO CHANGE WHAT YOU'RE CURRENTLY DOING.
Here's why:
1. resistant starches = insoluable fiber.
2. volumetrics = food that expands when soaked in water, thereby retaining some of the soaking water, or food that already comes with a large water content. These foods contain water and fiber of both kinds.
3. hydrophilics = soluable fiber, and water-filled.
If you are already getting and eating foods that create insoluable fiber (raw vegetation), there's no need to be concerned with these resistant starches, unless you're looking for a reason to get off the Paleo bandwagon--you're already getting them.
If you are getting and using foods that can or have to be soaked before using (nuts, dates, figs, etc.), you're already using volumetrics.
If you are getting and eating foods that turn to soluable fiber (certain vegetation, mucilagenous foods like chia seeds, psyllium, apples, pears, etc.), then you are already practicing hydrophilics.
The Paleo diet automatically does all this and also provides you with sufficient protein and fat to live a healthy, normal life. Unless you want to hang up the fur and move out of the cave, keep doing what you're doing. The beans/legumes and grains you've read about aren't necessary in the least for carrying out a starch resistance!
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