nintendo1889
Member
- Joined
- Jun 20, 2018
- Messages
- 14
After reading about the Sri Lankan experiment where rice is frozen or cooled immediately after cooking, which increases the resistant starch, I wondered about other carbs, and found this:
Sci-Hub | Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties | 10.1016/j.jff.2014.11.023
Cooking and freezing cycles of aqueous suspensions of whole wheat flour resulted in enhanced RS content that increased with each cycle. The increase in RS modulated the growth and metabolic activity of gut microbiota, which resulted in an increase in total SCFA and was particularly propiogenic. Our results demonstrate that it is possible to manipulate the native starch fractions in whole wheat flour to produce changes that are consistent with improved gut health. Thus, this flour could be treated as a functional ingredient due to the elevated RS and associated potential benefits to gut health. Future experiments should determine the enhanced health benefits associated with using this ingredient in foods.
I doubt any or few ancient people had the ability to freeze food in this way, so there's no paleo analogue, other than the rice/coconut oil coming from asian congee/rice porridge, which is slow cooked.
Another thought is that USA wheat is horrible, european wheat or heirloom wheat varieties do not cause quite the same level of problems as with the american mass farmed stuff.
Thoughts?
Sci-Hub | Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties | 10.1016/j.jff.2014.11.023
Cooking and freezing cycles of aqueous suspensions of whole wheat flour resulted in enhanced RS content that increased with each cycle. The increase in RS modulated the growth and metabolic activity of gut microbiota, which resulted in an increase in total SCFA and was particularly propiogenic. Our results demonstrate that it is possible to manipulate the native starch fractions in whole wheat flour to produce changes that are consistent with improved gut health. Thus, this flour could be treated as a functional ingredient due to the elevated RS and associated potential benefits to gut health. Future experiments should determine the enhanced health benefits associated with using this ingredient in foods.
I doubt any or few ancient people had the ability to freeze food in this way, so there's no paleo analogue, other than the rice/coconut oil coming from asian congee/rice porridge, which is slow cooked.
Another thought is that USA wheat is horrible, european wheat or heirloom wheat varieties do not cause quite the same level of problems as with the american mass farmed stuff.
Thoughts?
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