Interesting about "resistant starch". I think about carbs a lot, because my diet is so carb-heavy and there's type 2 Diabetes in my Dad's family. I often make a point of exercising after a carb-heavy meal so that I won't get a huge blood-glucose spike- not hard to do, since I get around by walking. I also try not to eat too much right before bedtime, but sometimes that's hard to do because a big meal often makes me want to doze off, and sometimes a big before-bed "snack" sounds tempting.
I'm definitely a starchivore.
I think I knew that dietary fat can be a factor in the development of diabetes- but i thought it was more indirect. Fat has more than twice as many calories per gram than protein or carbohydrates, and obesity is a risk factor for diabetes, no matter what someone has been eating.here's the thing... it isn't the starch that increases Type II diabetes, it is the fat in the cells that prohibit the insulin from doing its job - so starch on its own isn't the issue it's what you put on the starch... ie butter, lots of olive oil, etc
sugar levels in the blood can elevate too much when eating sugars/starches and that is because those sugars are not being converted into glucose as they should be cause of the fatty cells
Here is my fav doctor discussing it better than I can.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
I think I knew that dietary fat can be a factor in the development of diabetes- but i thought it was more indirect. Fat has more than twice as many calories per gram than protein or carbohydrates, and obesity is a risk factor for diabetes, no matter what someone has been eating.
I know there are "essential fatty acids"- components of fats which are essential nutrients. Flax seed and canola oil are relatively rich in the fatty acids vegetarians and vegans may not be getting enough of. (AARRRRGH! I swear my memory is getting poor in my old age: I knew the general, umbrella term for the group of fatty acids I'm thinking of, and I think alpha-linoleic acid (ALA) was one of them- but it might be docosahexaenoic acid (DHA). The thing is, there are other EFAs we need too, and an excess of those can make it difficult for the body to process the others- some of which veg*ns can be short on. Maybe we could use an Essential Fatty Acid thread...)
I think I knew that dietary fat can be a factor in the development of diabetes- but i thought it was more indirect. Fat has more than twice as many calories per gram than protein or carbohydrates, and obesity is a risk factor for diabetes, no matter what someone has been eating.
I know there are "essential fatty acids"- components of fats which are essential nutrients. Flax seed and canola oil are relatively rich in the fatty acids vegetarians and vegans may not be getting enough of. (AARRRRGH! I swear my memory is getting poor in my old age: I knew the general, umbrella term for the group of fatty acids I'm thinking of, and I think alpha-linoleic acid (ALA) was one of them- but it might be docosahexaenoic acid (DHA). The thing is, there are other EFAs we need too, and an excess of those can make it difficult for the body to process the others- some of which veg*ns can be short on. Maybe we could use an Essential Fatty Acid thread...)
You're right about that. I'm not even sure they have determined How Necessary it is. However they have done numberous studies that link an increase in 3s to an increase in health.Omega fatty acids are known to be a necessary nutrient, but I don't think dietary researchers have figured out an RDA for them yet.
That is probably the best strategy. I keep the whole seeds and the ground seeds in the frig. I use a coffee grinder for the seeds.So I usually buy whole flaxseed and grind relatively small portions of it (~ 1 cup) in my blender, keeping this in the refrigerator. I find the taste very mild and hard to describe, but to me it's not bad. If it's mixed into oatmeal or rice, the way I usually have it, I can't taste it at all.
I went to the store yesterday and they had no flax seed. but they did have already ground flax seed. (Bob's Red Mill). Its a pretty big bag, too. I'm keeping it in the frig. but the store just had it on a shelf.I forgot to mention something about ground flax seed: it can form an indigestible lump in your stomach if you eat too much of it at once without enough liquid. I've never had a problem with it when I eat it mixed in with other foods, as I mentioned above.
I never have it dry, only in smoothies, soups, or cooked grains! Same with chia seeds. I'll read about sprinklin on a salad--no, just no!I forgot to mention something about ground flax seed: it can form an indigestible lump in your stomach if you eat too much of it at once without enough liquid. I've never had a problem with it when I eat it mixed in with other foods, as I mentioned above.
I keep a bag of whole flax seeds in the freezer, too. I grind them when needed. I add some to smoothies and use ground flax in a lot of baking recipes.The other answer is to grind lots at a time and keep it in the fridge. I normally eat about 1 tablespoon a day, max, and so a decent size container last a couple of weeks or more. I do have flax seeds that I bought as a pandemic supply and I have been keeping them in a bag in the freezer.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com