Should you avoid starches all-together? | Dr Berry explains keto diet 2019

Should you avoid starches all-together? | Dr Berry explains keto diet 2019

July 27, 2019 1 By William Morgan


hey this is dr. Barry let’s talk for
just a few minutes about the topic of
resistant starch this topic has been
concerning me for a while in this video
is specifically for people with diabetes
type 1 and type 2 with pre-diabetes and
with insulin resistance you guys really
need to know this information and not
fall for this what I consider to be a
myth if you know a diabetic or someone
who’s pre-diabetic overweight insulin
resistance plate please consider sharing
this video with them this information
could literally change or even save
their life so resistant starts have you
heard of this basically the concept is
if you take a starch like pasta or rice
or potatoes and you cook it and then you
refrigerate it overnight there’s some
magical chemical reaction that happens
to the starch in the refrigerator
overnight that turns a lot of the starch
into resistant starch and somehow that
lowers the glycemic index of the potato
or the rice or the pasta wouldn’t that
be nice if this were true
and so there’s I’ve looked into this for
several months and I had a episode at
the clinic recently that really fired me
up about this topic and that’s what I
want to talk to you about and so what is
this mysterious chemical reaction that
happens in the refrigerator typically
chemical reactions require heat input or
energy input in order to be able to
react but somehow this reaction happens
by removing the heat energy in the
refrigerator maybe it’s being in the
dark in the refrigerator because nobody
knows if the lights on or off mean that
doors closed right so there have been
large luminaries in the ketogenic space
who have actually advocated resistant
starch saying that it once you
refrigerate a starch overnight that it’s
are a large proportion of it turns to
resistant starch and that you cannot
then digest this starch in your stomach
or your small intestine it travels all
the way to your
large intestine where it breaks down and
rots and and decomposes and the bacteria
in your gut used this resistant starch
as food and then they give you short
chain fatty-acids in return
now I’ve had a problem with the common
sense of this for quite a while but only
recently I had a travelling patient come
to see me from another state they were a
diabetic and they had a CGM or a
continuous glucose monitor and they said
dr. berry something’s wrong with me and
I said why do you say that they said
well you know the resistance starts
thinking and I’m like yeah I’ve heard of
it and and they said well when I I’ve
taken pasta whole grain pasta cooked it
and then refrigerated it and have
actually thought it out then re
refrigerated several days in a row but
yet it when I eat it
my blood sugar still spikes and I can
tell my blood Sugar’s sky-high when I
eat this resistant starch and that
really got me to thinking there could be
many diabetics and pre-diabetics in the
world who are being harmed by this
resistant starch myth and so I contacted
a few other diabetics that I know who
have seizures and I said hey would you
be willing to do this experiment one
time had four people say yeah I’ll do it
one time and so one would use baked
boiled potato and they would refrigerate
it and overnight and then they would eat
it cold as we’re told to do by some of
the experts in this area and their blood
sugar they could just see it going
straight up on their cgm and they said
yeah I don’t know maybe maybe I maybe
I’m resistant to the resistance starts
but my blood sugar still went sky-high
and so even one luminary that we all
look up to his set on video on a YouTube
video that if you do this process
several days in a row you can basically
turn pasta or rice or a potato into an
avocado you can make all the starch in
it essentially undigestible and have no
blood sugar response at all and every
single patient that I had try this
experiment said nope my blood sugar
spiked just as high no matter how many
times I had
and cooled and chilled and he did the
potato or the pasta or the rice or the
other starch and so this is a warning to
everyone out there who has some degree
of glucose sensitivity pre-diabetes
diabetes either type 1 or type 2 please
watch your blood sugar if you’ve bought
into the resistant starch myth don’t
just blindly believe that check your
blood sugar after you’ve eaten that
resistant starch at 30 minutes one hour
and two hours or if you have a CGM watch
it very carefully after you eat this
resistant starch meal I think you’ll
find your blood sugar spikes just as
high as if you ate the pasta straight
out of the strainer without it ever
going to the refrigerator have any of
you noticed this in your personal life
if so please put in the comments your
experience with resistant starch so my
recommendation don’t eat starch putting
starch in the refrigerator makes no
sense that that would magically make it
resistant starch I don’t that just
doesn’t make sense to me and then the
the N equals four or five experiment
that I’ve kind of done with this says
nope this does not help the starch not
spike my blood sugar at all now so
pastas pasta I don’t care how many days
you put it in the fridge and then thaw
it out put it in the fridge and thaw it
out pasta is pasta rice is rice potatoes
are potatoes starch is starch you should
avoid it now if you enjoyed this video
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this is dr. berry I’ll see you next time