managing
Member
- Joined
- Jun 19, 2014
- Messages
- 2,262
Agreed. And add: if rice is well rinsed, until the water runs clear, and then cooked, there is negligible starch. It also has, imho, a better texture if handled such. Always white, never brown.@DDK - good question. I use the term starch loosely sometimes but what I've found to be inflammatory, is processed flour, grain, and legumes. As far as I know, Ray Peat speaks fairly highly of well-cooked potatoes. He claims the starch is broken down in the cooking process so they are safe for consumption. They work exceedingly well for me. The only comments I could find for him for rice was they were a good way to gain weight without much nutritional value. I don't each much rice to be honest but I've noticed no negative reactions to it. I also feel good the next day after eating it. Sweet potatoes he said that one can over-do it on the beta carotene but they work well for me from time to time. I mostly stick to white mashed potatoes because of the hormonal response I get. I use biofeedback to test inflammation. I usually will notice puffiness and/or redness in the face, poor digestion, and/or runny nose when I eat something inflammatory. When I eliminated processed starch, grains, and legumes, my runny nose disappeared and my feelings of well being improved greatly.