I'm woundering if there are some way of telling if your potato starch really contains resistant starch or if it has been destroyed in the process by heat, etc?
I live in Sweden and don't know if the resistant starch that i get is any good. The package states that it is 100% potato starch.
I've asked the producer about the process they use and got back this:
Today i measured my blood glucose after taking 4 tbs of the potato starch. Here are the results
before - 5.1 mmol/l
after 30 mins - 5.2 mmol/l
after 60 mins - 5.4 mmol/l
after 90 mins - 5.2 mmol/l
Should rise it a lot more if it weren't legit potato starch right?
asked bySwedishMeatloaf (84)
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on March 21, 2014
at 10:03 AM
Most likely any retail Potato Starch is going to be just that - raw starch extracted from potato, sometimes also labelled "kartoffel starke". I also see it sold as "Potato flour" in the UK and that is usually also potato starch in the same way that corn starch sold as a thickener is also sold as cornflour.,
Retail potato starch or "kartoffel starke" is almost certain to be the right stuff, most things labelled "potato flour" are also just potato starch in the same way that retail corn starch and cornflour are the same thing.
on June 06, 2014
at 06:18 PM
Hey there @SwedishMeatloaf
I had Dr. Justin answer your question on BWR. Your question was answered at (20:45)
I know this is super late, but I hope it is helpful.
on December 10, 2013
at 08:12 AM
It looks good - hasn't been subjected to heating so should be oK. There is a HUGE thread here
about resistant starves and somewhere Tatertot has posted how to tell if the starch you have is starch or dried cooked potato - to do with stirring some into cold water, leaving it and seeing if it goes glue-y, or precipitates out and falls to the bottom of the glass. Worth reading...
on December 09, 2013
at 03:15 AM
Troll [edit by Matt 11]
on December 08, 2013
at 11:38 PM
google translate is a wonderful thing: I think you know more about your PS then most people, Bobs Redmill in the US doesn't provide this level of info,
Production of native starch from potatoes
The potatoes are delivered throughout the campaign to the factories. The campaign typically lasts from late August to mid-December.
|2nd||The potatoes stored maximum of two days in our stock, otherwise there is a risk of injury.|
|3rd||Loose soil and rocks separated by torrharpning with subsequent stone separator before the potatoes are washed in rotary tvättharpor.|
|4th||A light trap ensures that objects that are lighter than potatoes, for example,blast, separated.|
|5th||To get the potatoes really clean used a dystvätt as last washing step.|
|6.||The potatoes are disintegrated in cutters so that the starch is exposed from the potato cell walls. The saw blade is similar blades mounted on rotating drums which achieves this.|
|7.||The shredded potato pulp, potato reef goes into isk centrisiler. There separated starch and liquid, fruit juice from the fiber fraction. The fiber fraction (cell walls) is refined in our fiber factories.|
|8.||Starch and fruit juice are separated from each other in two stages. Step 1 is a hydrocyclone rig, where the starch is concentrated. Step 2 is a flat filter. In flat filter sucked the juice out and then washed starch cake with clean water.|
|9.||The final wash of the starch occurs in hydrocyclone block where wash water runs counter until the purification of starch is achieved.|
|10th||The pure starch is dewatered on rotary vacuum filter to about 40% moisture content.|
The starch is then enters the warm air dryer and dried to equilibrium solids content of about 80%.