Trying to figure out this resistant starch thing

Potato salad and macaroni salad would be good for getting some RS into the diet? YAYAAAAYYYY!

I am acquiring some potato starch today (or in two days through Amazon if I can't find it locally)
Will mix into yogurt (homemade) or kefir (store bought) to get started.

I use gluten-free pasta and haven't found any info on RS from that. Any ideas?
*craving some Hawaiian-plate-lunch macaroni salad*

Among my health concerns besides UC are:

celiac disease
hypothyroid
avoiding insulin resistance and eventually diabetes
weight loss

RS may be able to help with the UC, insulin resistance, and hopefully weight loss.

If you have any good resources to share, I'd appreciate it.

I was able to track down potato starch at my local "Bulk Barn" it was dirt cheap. I'm not sure about the gluten free pasta, I'm curious now too I will see what others post.

Are you trying to put weight on, Joanna? What are these bacon fat balls? We just got a new shop in town that sells its own nitrate/nitrite free bacon...I have already saved the drippings but usually just use it to season green beans.

Geeker - on the nitrate versus nitrate free. If you can face it there's lots of good but conflicting stuff about nitrates on this thread
www.healingwell.com/community/default.aspx?f=38&m=2983688

I have been reading about nitrates etc all weekend. Any cured meat that you buy that claims to be nitrite free probably is not it would seem (at least here in UK), it just uses a non-synthetic version of a nitrate high food, such as celery seed. How good or bad the nitrates are going to be for us depends on your genes and other things it would seem. The one let down with bacon seems to be that chargrilling nitrites releases nitrosamines which are carcinogenic but that will happen with "natural" nitrate as well as synthetic.

Meanwhile, I read earlier via the blog mentioned above that cooled roast potatoes have far more RS than cooled boiled potatoes which seemed interesting, don't know the chemistry of why...

sg, i don't cook them. that way, i get pure, raw potato starch and my collagen is intact. i basically do 2 cups of bacon grease (i save up for like 2 weeks haha) and 3/4 cup of potato starch. i also add in some collagen for my bones since it also dissolves into the fat- usually 1/4 a cup. once that stuff is all mixed together (it takes some work but all the white powders should be gone when it's thoroughly mixed), i add in some chopped raisins- like 1.5 tbsp and 1 tbsp of maple syrup and 1 tsp of cinnamon. mix that together and then scoop it out with a spoon onto a sheet lined with parchment paper. i then put it in the freezer and once the balls are hardened, i take them off the sheet and put them in a container (stays in the freezer). it makes a lot of little balls.

it is seriously unbelievable. i eat way too many at once but i don't really care. the balls melt when you leave them out at room temp so i eat them straight from the freezer. mind you, i eat coconut oil with a spoon and slather my food in butter so i am used to the fatty, greasy taste. if that's not something you are a fan of, then you probably won't like these haha

also, i totally agree with you on the sunday bacon. BEST BACON EVER. i go through a pack a week easily. another great brand is niman ranch bacon. if you see it, buy it. they make really good italian sausage links, too.

lonnie, u are a turd!! if you tried it, you would love it. i also use bacon fat as a dip for bacon, beef stick, liverwurst, medjool dates. omg. cramming some bacon fat in the middle of a date is just awesome.

I love bacon grease! Roasting veggies like Brussels sprouts or endives in bacon grease is one of my faves!

All this talk of fat balls is reminding me of this
metro.co.uk/2014/03/12/mumsnet-fat-ball-manifestomt-create-hilarious-discussion-thread-4541040/ - Brief news piece about husband looking for food when wife out and came across something in the fridge, gobbled it up and pronounced it a bit fatty - turns out they were lard balls the kids had made for the birds

Meanwhile, just found this from the United States Potato board that gives the RS levels in potatoes in their various states - these guys must be so happy to have come across RS after their product has been demonised for so much during the recent fashions for low carb and low glycemic

I note the potatoes were chilled for 6 days - this has got me wondering if 6 day old potatoes are OK to eat?

www.eurekalert.org/pub_releases/2013-04/fi-rsc042513.php
[quote]Boston, MA April 25, 2013 - Research recently presented at the Federation of American Societies for Experimental Biology conference in Boston, MA shows that resistant starch content of potatoes is similar across potato varieties; but can be altered significantly by the cooking and serving methods. Resistant starch is starch that is resistant to enzymatic digestion and, thus, is not absorbed in the small intestine.

Researchers from the USDA Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center in North Dakota and the University of Minnesota developed a standardized protocol to examine the amount of resistant starch in three different potato varieties (Yukon Gold, Red Norland and Russet Burbank) subjected to two methods of preparation (baking or boiling) and served at three service temperatures (hot, chilled for 6 days and chilled followed by reheating). Results show that the resistant starch content of potatoes varied significantly by method of preparation and service temperature but not variety (p > 0.05). More specifically, regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).