0

votes

Resistant Starch Question

Commented on March 27, 2014
Created December 12, 2013 at 12:01 PM

So this might be a stupid question, but I'm relatively new to implementing resistant starch into my diet so I had a question: if I'm mixing the starch (potato in my case) into my morning yogurt, would I be defeating the purpose if I'm drinking hot coffee alongside it? Would the coffee introduce heat to the yogurt in my body when consumed in tandem?

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Ef36b3494e3a07dcb64fe65807e3b10e

on March 27, 2014
at 08:57 PM

A minimal amount of water is ok with meals but coffee and tea are best to take outside of meals other than herbal teas which are not true teas. The reason is because coffee and tea contain tannins which will bind to the nutrients in food and you wont absorb them. Like iron and calcium. Waiting at least thirty minutes after the meal or about fidteen minutes before would be best. Its the most hygenic way.

Medium avatar

(10611)

on March 27, 2014
at 02:35 PM

In my experience the gel point of starch can be depressed with alkali, but not down to human body temperature. The alkali starts to break down the walls of the cellules and might get gel down to 120F. Uncooked starch is resistant to acid in my experience.

Medium avatar

(10611)

on March 27, 2014
at 02:06 PM

-1 for trolling on a zombie thread.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on March 27, 2014
at 02:02 PM

I suppose that would make me the clueless moron who downvotes the idea of randomly avoiding liquids with meals without explanation.

I might be biased, as a come from a tradition of hot tea served with a meal.

From the research I've seen, water decreases the nutritional density of food which promotes a lower caloric intake, which is shown to improve longevity at a cellular level as well as body composition / health. Drinking antioxidants with a meal is a great way to protect against certain diseases like colon cancer from cured / grilled meats and promote fat oxidation.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 27, 2014
at 01:53 PM

-1: Except this has nothing to do with the question.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on March 27, 2014
at 09:57 AM

+1 this is because the liquids dilute stomach acid/digestive enzymes, so whomever downvoted you is a clueless moron.

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4 Answers

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 27, 2014
at 02:48 PM

It will thermalize in no time, and the starch temps will never go above 98F.

0
Ef36b3494e3a07dcb64fe65807e3b10e

on March 27, 2014
at 04:36 AM

Drinking liquids are best away from meals.

Medium avatar

(10611)

on March 27, 2014
at 02:06 PM

-1 for trolling on a zombie thread.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on March 27, 2014
at 09:57 AM

+1 this is because the liquids dilute stomach acid/digestive enzymes, so whomever downvoted you is a clueless moron.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 27, 2014
at 01:53 PM

-1: Except this has nothing to do with the question.

Ef36b3494e3a07dcb64fe65807e3b10e

on March 27, 2014
at 08:57 PM

A minimal amount of water is ok with meals but coffee and tea are best to take outside of meals other than herbal teas which are not true teas. The reason is because coffee and tea contain tannins which will bind to the nutrients in food and you wont absorb them. Like iron and calcium. Waiting at least thirty minutes after the meal or about fidteen minutes before would be best. Its the most hygenic way.

0
Medium avatar

(238)

on December 12, 2013
at 04:03 PM

Potential exists that hot coffee mixing with cultures in yogurt can kill them. Once it moves down in your intestines chances are that the coffee has cooled enough not to present a problem, so eating a spoonful of yogurt, swallowing and then drinking some coffee is probably fine. It isn't chemical IMO, so much as heat induced bacterial death if you are drinking super hot liquids.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 12, 2013
at 01:44 PM

Chemical reactions do not happen instantaneously. Making a sour soupy mix of potato starch, yogurt and hot coffee in your mouth isn't going to damage the starch.

Medium avatar

(10611)

on March 27, 2014
at 02:35 PM

In my experience the gel point of starch can be depressed with alkali, but not down to human body temperature. The alkali starts to break down the walls of the cellules and might get gel down to 120F. Uncooked starch is resistant to acid in my experience.

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