Resistant Starches

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Resistant Starches
Blog Name: Newsletters	Author: Steven Gundry	Posted on: July 10, 2010

This month’s topic is Resistant Starch. I know what you’re thinking, that’s pasta cooked “al dente”! Tough, chewy, ”resistant”, get it?

Actually “resistant starches” are a class of starches that are resistant, or at least claim to be resistant, to quick digestion into sugar in our small intestine. Because they breakdown more slowly into sugar, they should not increase your blood sugar like normal starches will. Hence, it’s probably safer as a cheat than the corresponding regular starch.

As you know, I’m a big fan of Tofu Shirataki Noodles. I’m also well aware that half of you love them and half of you hate them! What a lot of you have overlooked is that I also approve of and recommend an amazing “Real” pasta called Fiber Gourmet, a small company located in Miami, Florida. This is the real thing: Durum Semolina Flour (what real Italian pasta is made from), modified wheat starch, aka, resistant starch, and wheat gluten (a protein). That’s it. What’s amazing about this product is what it contains in a serving: 18 grams of fiber! 40% fewer calories than regular pasta (130 versus 210). You can find this pasta at Whole Foods, Clarks, or go on line at Fibergourmet.com. There are many other varieties so mix it up!

So what I’m saying is: I know you are going to cheat on me! But when you cheat, why not make it a cheat you and I can live with, literally and figuratively? Enjoy the Fettucine Noodles any way you like fettucine. Try my recipe for Fettucine Dr. Gfredo on page 217 of my book. Easy and a perfect companion to Fiber Gourmet noodles. Also, please enjoy a version of Pesto Sauce that I’ll bet you didn’t know existed, Sicilian Pesto (on Recipe page of Website).

Unlike Genovese Pesto Sauce, which is based on Pine nuts which are ubiquitous to the Ligurian coastline of Italy, the Sicilian’s have almonds, a real influence from both Spanish and Moorish influences, as well as being one of the earliest old world cultures to embrace the new world discovery of the tomato. An, unlike the Genovese, the Sicilians don’t have great Basil, so they use its cousin, Mint! This recipe is adapted for Diet Evolution practitioners from that great Italian cook, Marcella Hazan.

COMMENTS:

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SW:	1/24/2011 1:06:08 PM
To Fsprigel, we can get them in the Safeway stores in WA state...do you have Safeway up there? or look in the health food section of FM...they carry lots of that in our stores here...can't imagine why they wouldn't do the same for up there!

Teri Robus:	1/16/2011 12:33:25 AM
Does anyone know if Fred Meyer stores carry the shirataki tofu noodles? (I live in Alaska) Thanks!

fsprigel:

10/18/2010 3:20:22 PM

I didn't have a problem with Tofu Shirataki noodles but my family did... said they were fishy smelling. So I found Wildwood Pasta Slim http://www.pulmuonewildwood.com/Pastaslim.asp. They seem to have the same properties as the shirataki but they absorb flavors easier and don't have to be rinsed just heated. They satisfy my pasta cravings with a little Tofurky Sausage. Any thoughts? Also, I find that the processed veggie meats have a lot of wheat gluten and since I have cut back, inflamation is even better. Thanks again for the book and blog... started 18 months ago, down to 147, size 9 and still dropping. I feel so good I am running a 1/2 marathon in a December for my 55th. All my sugars, cholestrol, blood pressure, etc. in the very normal range for the first time in a long time.

mcloudboy:	10/5/2010 4:00:17 PM
WoW! Been on the program 2 weeks and cannot believe my insulin levels. Why don't they teach us this in diabetes classes.

Patrona:

10/1/2010 9:45:03 AM

I am a 60 yr. old female Type 2 diabetic, overweight for most of my life. I was diagnosed with Type 2 about 12 yrs ago and have been on insulin for the past 8 yrs. On 9/16/10 my blood sugars were in the 300-400's for many months. My Endocrinologist told me there was nothing else she could do for me except to prescribe yet more insulin. I was already taking over 80 units of regular insulin and 55 units of Levemir a day...plus 2,500 of Gllucophage a day....and exercising at a gym 3 times a week. What was the point. I knew some about what a high insulin does to your body and appetite. If the insulin I already took was not working...why take more? I was dumbfounded when she said there was nothing more she could do for me. In the past, I had even tried Byetta without positive results. Unable to control my blood sugar or lose any weight....I was feeling totally hopeless. I went home and surfed the internet and checked Jimmy Moore's La Vida Low Carb website. My gut told me that low carb, although controversial, always worked for me in years past. The ADA diabetic nutritionists all were against it. I found Dr. Gundry's podcasts and listened to them. It all made sense to me. So I thought I would try this way of eating as a last resort. I went to the library and got the book and read it. I was determined to take Dr. Gundry's experience, knowledge and advice and follow this way of eating. That was 2 weeks ago. I have since lost 11 lbs., my blood sugar is down from 390 to 160 and all without exercising or being hungry...at all! I am taking just 3 units of insulin if I need to...but soon I won't need to!! This is like a miracle to me! I actually enjoy this way of eating and how wonderful I feel. Abstinence from the foods that were making me ill is a blessing. I once again have hope thanks to you, Dr. Gundry. I returned my book to the library and bought a copy of my own. I will refer to it often. Thank you SO much!!!! God Bless you for what you do! You are an angel in disguise.

Oskarand:	8/15/2010 2:28:05 AM
1 week into your program and I lost 1 kg so far. Me and my friend have our internal "biggest looser competition" until 24 September so hopefully I will win. My problem is I love all kinds of Noodles especially Japanese like buckwheats and egg noddles. I live in Dubai and have not find any Tofu Shirataki Noodles or the fiber gourmet brand you mentioned. Any other alternatives?

Skinny:	8/13/2010 2:52:44 PM
I just got back from Clarks - the word must be out because I got the last box of Fibergourmet Spagetti. Had it for lunch with Dr. Gfredo sauce to which I added a slice of chopped ham - divine! Didn't want to buy sour cream for just this receipe so substituted yogurt.

Jim:	7/31/2010 10:28:54 PM
I ordered the Fiber Gourmet sampler pack from Amazon. This is regular pasta! I had some tonight for dinner and they were great. Still feel like I cheated though! Forgot how "full" I feel after eating pasta. Overfull tonight...

debbie wagner:	7/26/2010 6:12:51 PM
I found the Shirataki Noodles at Henery's in La Quinta... I really did not care for them and neither did my husband... They were rather like rubber... perhaps I needed to cook a bit longer? I will purchase the Fiber Gourmet and try again. <3

airmax:	7/13/2010 6:05:45 PM
maybe you are wright.