I’m a fan of resistant starch in the form of Bob’s Red Mill Potato starch. If if you need assistance in maintaining normal blood sugars give it a try. This post concerns another diabetes and potato starch experiment.
- my experience has shown it can reduce fasting blood sugars
- also Potato Starch is an inexpensive, prebiotic… it’s a win/win :)
I am now into day 31 of my current diabetes and potato starch experiment, read this if you have no idea what I’m talking about, “My Personal Potato Starch And Diabetes Experiment“. Today, I discuss a recent experiment with a high carb food… white potato.
This post is NOT about eating ‘safe starches’. Get that forever out of your mind. People who think that it is… you are wrong. There are no ‘safe starches’ for diabetics.
Diabetes and Potato Starch
I’ve been eating (4) TBS of resistant starch for 31 days. For the last four days my Overnight Fasting Blood Sugar has been below 80 mg/dl. I was once on both drugs and insulin but I weaned off drugs and insulin years ago, way back in 2009.
Two of the most important purposed benefits of potato starch (a resistant starch) are improved insulin resistance & improved glucose processing. Potato starch is also a great and inexpensive prebiotic.
Today I tested these benefits, with a high carb food. A big ole tater. Before I get into the numbers of this test…
back on 11/5/13 I ate a ‘big ole tater’ and my blood sugar shot up to 264 mg/dl. … I was shocked it went that high to be honest.
What would my blood sugar be today? … let’s find out.
Potato Starch and Diabetes Test
I woke up this morning at 76 mg/dl, my 4th day in a row below 80 mg/dl.
I cooked the potato and then tested my blood sugar at Noon. I was 70 mg/dl.
After eating the potato, butter and sour cream, I began to work. I was sitting.
Thirty Minutes after I began eating I read 132 mg/dl … I wasn’t excited but I wasn’t disappointed either. I ate a lot of fat with the potato and often times when I test a high carb foods with a lot of fat, my blood sugar has continued going up well into the 2nd hour and even 3rd hour. So I was concerned not knowing where the blood sugar levels would go from here.
One Hour after eating. The last time I ate potato I read 264 mg/dl at the 1 hour mark.
This is an important point of the test. HOWEVER, even if my blood sugar is lower than 264 mg/dl … it could still continue to go higher later so there was still a lot of meat left on the bone… so to speak. :)
BAM! 163 mg/dl … 101 points lower than my previous Potato Experiment!!!!
HOWEVER as noted above, would my blood sugar continue to rise? Or begin it’s descent?
90 Minutes after eating. My blood sugar was on it’s way down!!! Woo HOO! 149 mg/dl. The 100 point ‘haircut’ appeared to be safe! :) Still, it was not a huge drop and due to high fat content, I have seen a double dip before heading up … so the test was still not over.
I tested a couple more times at 30 minute increments … my blood sugar continued a very slow decline. Not to belabor the point but this is to be expected given the high fat content of the meal.
Three Hours After Eating I had a 95 mg/dl, at this point the test is ‘done’. WooT! :)
Summing up the Potato Starch Test
So what can we glean from this ‘first of many’ tests of high carb foods?
I did improve my blood sugar by 101 mg/dl … I am EXCITED about that! 163 mg/dl is MUCH better than a 264 mg/dl.
I had no idea what to expect, I would have preferred a 120 mg/dl … that’s very unlikely but who knows what the future holds… I might just get there. :)
In closing, I have definitely seen enough here today to continue experimenting with resistant starch. I take Bob’s Red Mill Potato Starch as Richard Nikoley suggested.
I know that potato, rice, yams and sweet potatoes raise my blood sugar, I’ve tested them before. There are no ‘safe starches’, THIS is about experimenting with ‘resistant starch’ and specifically Bob’s Red Mill Potato Starch. :)
I want to THANK Richard Nikoley again for pushing the benefits of Resistant Starch, Here is his Primer.