I'm having a hard time finding the actual study Burr conducted, but this excerpt from FPS has got me intrigued.
"Each day, he consumed three quarts of defatted milk, a quart of cottage cheese made from it, sucrose, potato starch, orange juice and some vitamin and mineral supplements. His blood lipids became more saturated and their concentrations of linoleic and arachidonic acids were cut in half. He experienced a marked absence of fatigue, his high blood pressure returned to normal, and the migraines he had suffered from since childhood completely disappeared."
Before I arrived in Peat land, I was doing all sorts of experiments with probiotics and resistant starch. I've felt with blood sugar and triglyceride issues since I was 18 and when searching I came across these studies summarized in this article:
Resistant starches for the management of metabolic diseases
I tried potato starch for myself and it had immediate effects. When testing my blood sugar 45 mins after a meal of 200g of carbs from baked potatoes and 4 tablespoons of potato starch my blood sugar DROPPED to 107mg/dl from 118mg/dl pre meal levels. I also felt cold after ingestion kind of like hypothyroid symptoms, and eventually I started having issues in the restroom as resistant starch FLIES through you lol. Eventually I discontinued resistant starch in favor of just upping my potato intake and making enough that I usually have some leftovers kept in the fridge to be retrograded and reheated the next day. My blood pressure has consistently been 70/60 since then compared to the 120/60 it was at the outset of my search for relief of my blood sugar issues. I find it fascinating that resistant starch is know to lower lipids and that this is one of the sought after effects of a very low fat diet. William Browns results remind me somewhat of this testimonial I read long ago about a man who used resistant starch to aid his blood pressure:
The Most Dramatic Resistant Starch Success Story Yet
I'm not necessarily making a case for resistant starch to be used but more so posing the question of "how much can we attribute to William Browns benefits of his diet being impart due to resistant starch?"
Food for thought, anyone care to comment?
"Each day, he consumed three quarts of defatted milk, a quart of cottage cheese made from it, sucrose, potato starch, orange juice and some vitamin and mineral supplements. His blood lipids became more saturated and their concentrations of linoleic and arachidonic acids were cut in half. He experienced a marked absence of fatigue, his high blood pressure returned to normal, and the migraines he had suffered from since childhood completely disappeared."
Before I arrived in Peat land, I was doing all sorts of experiments with probiotics and resistant starch. I've felt with blood sugar and triglyceride issues since I was 18 and when searching I came across these studies summarized in this article:
Resistant starches for the management of metabolic diseases
I tried potato starch for myself and it had immediate effects. When testing my blood sugar 45 mins after a meal of 200g of carbs from baked potatoes and 4 tablespoons of potato starch my blood sugar DROPPED to 107mg/dl from 118mg/dl pre meal levels. I also felt cold after ingestion kind of like hypothyroid symptoms, and eventually I started having issues in the restroom as resistant starch FLIES through you lol. Eventually I discontinued resistant starch in favor of just upping my potato intake and making enough that I usually have some leftovers kept in the fridge to be retrograded and reheated the next day. My blood pressure has consistently been 70/60 since then compared to the 120/60 it was at the outset of my search for relief of my blood sugar issues. I find it fascinating that resistant starch is know to lower lipids and that this is one of the sought after effects of a very low fat diet. William Browns results remind me somewhat of this testimonial I read long ago about a man who used resistant starch to aid his blood pressure:
The Most Dramatic Resistant Starch Success Story Yet
I'm not necessarily making a case for resistant starch to be used but more so posing the question of "how much can we attribute to William Browns benefits of his diet being impart due to resistant starch?"
Food for thought, anyone care to comment?