http://healthandfitness.sympatico.msn.ca/Natures+FatBurning+Breakthrough/Home/ContentPosting_P.aspx?isfa=1&newsitemid=145557&feedname=RODALE-PREVENTION&show=False&number=0&showbyline=True&subtitle=&detect=&abc=abc&date=False

hmmm... What do you guys think?

First thought: same as the "grapefruit" or Atkins diet...


...but I will read


Well my first contestment to the article is "but it also fills you up and reduces overall hunger." I don't have my book in front of me to quote, but I know in Eat, Drink, and Be Healty by M.D., Walter Willett, it talked about how potatoes (and any other white grain) rates high on the glycemic index, causing a sharp spike in blood sugar levels, followed by a sharp fall off, and thus: hunger.

However this may be different for a cooled potato, which they talked about...however the only cooled potatoes I've ever ate are old cold french fries that were still sitting out at home.

Interesting read. For me personally, I look at the guys on here and the transformations they have made. I look to factual physical evidence presented to me rather than what "experts" tend to say. The ones I look to for guidance are those that have been what I'm going through. It's an interesting concept and may very well work for some people out there and if so, go for it! I personally would like to see the experts "before and after" photos to see how the diet really works. :tu:

It says to keep these at room temperature to get maximum benefit from the them, and heating them up breaks down the crystals...I wonder at what tempterature do the crystals break down again. Cause if it's above 90 degrees, won't they break down due to rising heat as "it takes up space in your digestive system?"

http://healthandfitness.sympatico.msn.ca/Natures+FatBurning+Breakthrough/Home/ContentPosting_P.aspx?isfa=1&newsitemid=145557&feedname=RODALE-PREVENTION&show=False&number=0&showbyline=True&subtitle=&detect=&abc=abc&date=False

hmmm... What do you guys think?I think it's not completely clear yet. :confused: And I think in trying to make it more clear, they will confuse people even more, like the low fat hype. :nod:

Right now, there is no specific target for resistant starch intake. But preliminary data shows that the average American woman consumes about 4 g of resistant starch each day.

That's about a teaspoon.

Below that recommendation there is a list of foods which contain resistant starch. Some of them I'd recommend to a large degree instead of others, because of the additional properties of the foods.

For example,
TRY: Beans
RESISTANT STARCH: 8 g per ½ cup

Besides having twice the amount of this "resistant starch" beans contain a lot more protein, and have a lower glycemic index than potatoes.

It seems kind of silly to recommend potatoes or corn because of a newly discovered resistant starch, when the blood sugar response (tending to be slightly against fat loss) is already known. However, I do think the advice to eat potatoes cold could be good, provided people don't go overboard on the mayonnaise.

Isn't this the component they're talking about?
http://www.clicshop.com/Stores/lifeandsport/c323901p16914521.2.html
http://forum.bodybuilding.com/showthread.php?t=883744

Several members on this forum have been using this for quite some time. It would appear to be more effective when separated from its origin, similar to what's been done with fibre and whey protein.