Holy crap, Steve!! No wonder you have RU-vid burnout!!! (I am assuming that you taped this before your "sabbatical.") There are no words for how grateful Your Tribe is for the selfless data-geek testing that you continue to do as the "crash test dummy."
As a recently diagnosed type 2 diabetic, I find your videos very interesting. In the 3 months since my diagnosis, I've been reducing my carb intake tremendously. I estimate that before my diagnosis, my average carb intake per meal was most likely in the 100-150 gram range. My weight was stable at 220. At the time of my diagnosis, my A1C was 9.4. Now 3 months later, it's 6.1. My average carb intake per meal is no more than 30 grams (there are cheat days, but those are rare) and most telling, my weight is now 190. I love carbs....carbs of all kinds! Rice, bread, pasta, potatoes...I love them all! Pastries, cakes, cookies....these were staples of my bacchanalia lifestyle. I have also experimented with freezing rice pasta and bread then reheating it for meals and my blood sugar is remarkably lower than expected! Ordering Chinese...I freeze the rice and reheat everything the next day and I do not get the spike in blood sugar that I would normally! I've seen many videos about this and everything I've seen confirms this. I like that I can eat carbs and not suffer the blood glucose rollercoaster! And to make things better, I use keto breads and pasta...It's almost like I'm not eating carbs at all!
@@sixpackbinky 150 grams of carbs per day? Or per meal? I may hit 100 grams in a day....but if I did that in a meal, my blood sugar would spike and I'd be in big trouble.
I am a type 2 diabetic, so I have cut out so many foods. I have lost 80 lbs, and my glucose has been stable for about a year. I decided to try some pasta. I bought some pasta from Italy, they don’t use American wheat, I was surprised at how little my blood glucose rose and how fast it “normalized”. Upon a little research the wheat wasn’t gmo to increase carbs so this wheat had more protein then American wheat typically has. Not sure how much this would matter for a non diabetic. Keep the videos coming you have helped me greatly.
@@kiwisun529 I do not remember, I’m so sorry, I do remember there were only two ingredients, semolina flour and salt. Again sorry I didn’t think of writing the brand down.
I hate that our foods have been changed so much! I remember seeing a documentary/study a while back explaining why people in France can consume so much bread and pasta without gaining weight like we do and it all came down to their wheat not being like ours.
Pasta was the first thing I tested after the "resistant starch" thing first happened, because in the Before Times it was absolutely my favorite thing. I did find that my glucose response was much improved vs regular. If I have it for one "cheat" meal and then go back to low-carb for the next few weeks I'm ok, but if I let it back into the regular rotation, the cravings and hunger really return so I just don't have it in the house. Thanks for doing this test!
One doctor explained that the glucose spike would be greater after eating a plate of pasta if the meal before was low in carbs or without carbs. If you are on a keto diet your results would have a greater spike than for an individual that typically has carbs in their diet.
That was fascinating! One of my daughters eats pasta almost every morning, she'll make a box and keep it in the fridge and dip from it. So knowing this, good info 👍 I wouldn't want to go back to pasta either, I really don't miss it which is surprising because I used to eat it 5-6 times a week. Occasionally I'll miss bread, the really crusty kind like sourdough. But I only miss it when I smell it. When I'm hungry my first thought is never "I could really go for some bread", it's always, "Oooo, what meat should I have?" 🤣
I'll do a test: In the evening, 15 ml of apple cider vinegar in water before bed. In the morning, 15 ml of apple cider vinegar in water before eating. Lunch: Whole grain einkorn-pasta cooked in coconut oil at lunchtime the day before, taken from the fridge and warmed up with coconut oil. After eating, 1 glass of water with 15 ml apple cider vinegar. And then the measurements 30, 60 and 120 minutes etc... I am excited. Fat and apple cider vinegar are both factors in influencing resistant starch.
This was fascinating. Hot or cold pasta was one of my go to binge foods before going keto. My joint pain is gone now too. I’m staying away from it. Thank you for doing this test!😊
Thanks for that. Actually thanks for all the resistant starch sacrifices. Do I miss pasta? I think I miss the idea of pasta and what a nice, quick goto food it was. My favorite was pasta fried in a pan with ham and garlic and an egg. And I can make this almost as satisfying and good with those tofu noodles... so if I get a craving for that I just use those.
Pasta is my most common cheat. It would be bread, but I don't mind Keto friendly breads yet can't stand pasta substitutes. Something I wish you had considered was to use organic. I cannot tolerate non-organic pasta as I have inflammation issues and it is obvious (as in, sometimes I can't get my shoes on due to swelling) yet organic pasta does not hit me as hard but does hit my ketones. I appreciate your dedication to testing and sharing for our benefit!
I find the Keto chicken noodles a very satisfying substitute for regular pasta if made a bit firmer. I also like the Zero Pasta noodles occasionally for Asian dishes. What I miss most is a cracker but Inno Foods makes one using mostly nuts that have 1 carb each, however like most crackers - sticking to just 5 is a challenge...
Thank you Steve, I always enjoyed reheated saucedpasta, fried in a pan for some crispy bits. I cant go near it as it triggers me to just binge on it. I have gone from Keto to Ketovore after 60 days of strictly Carnivore. Feeling great, thank you for your videos ❤️
First, I love your Wile E Coyote shirt!!! Second, I appreciate you doing these interesting and entertaining tests for us. I, too, experienced gas after eating red lentil pasta and inflammation in my fingers. I love pasta and miss it but don't like what it does to my body.
The magic happens when the pasta, rice, potatoes, etc., are "re heated"...LIke bread going from freezer directly to toaster cuts the glucose in half...approx. So it is in the reheating process that the rest of the alchemy transformation or all the process happens...Great video!
Exactly! A lot of people don't know this but even drinking cold water makes your sugar go up some so it would make sense to eat anything cold to make your sugar go up higher anyway.
Thanks Steve, this was a very informative video. Did you find that you had cravings from the pasta? Since pasta was always a binge food for me, I will not be repeating your tests. Thanks again Steve:)
That's a great question, Bonny. I can't remember if I mentioned it in this video or if I'm saving that for a "why I'm not doing these tests anymore" video, but between this testing and the sourdough bread testing video, I started feeling something I haven't really felt in the last couple of years - hunger. During my time on keto, I've come to recognize when I need to eat, but I don't get "hangry". After these tests, I spent a solid week feeling hungry/hangry.
@@SeriousKeto So so so happy Bonny asked this! And your response is exactly what I expected. Pasta and bread could be my "drugs". I love them, but there is no stopping me when I eat them, and that craving will go on for days. Since I have been eating LCHF I don't even think about them! I was craving some spaghetti with meat sauce this weekend, which I satisfied with your keto / ramen noodles. 😋
Receny discovered this amazing channel. For me very informative! i’m T2D…and in this very video two fundamental remarks, ( lower back pain and mucus…in my case also running nose) not yet clearly related to food, and discarded by three doctors…. Now this is clear: it is inflammation !!!! Tks a lot! Certainly you are helping many people with your videos.
I'm a Type 2 diabetic. The resistant starch thing is used by a few in my group. IMHO, it's crazy. Because they don't get a 30 point or more spike, they think it's okay. But, you can't tell them, because they won't believe, when they come back with weight gain and their A1C levels go up after 3 months before tests, that it's the starch. A1C is the marker for whether you are a diabetic. Above 6.8 and you are a diabetic. When they pop above a 5.7 (pre-diabetes), they blame it on everything else. That wheat flour has to go somewhere. And, it will. It will store that stuff and as you eat more and more of it, the dawn numbers start to go up over the course of a week. Those dawn numbers are a direct reflection of your diet. It starts going up (I'm usually between 80 and 90 on the glucose scale) and they think it's because they didn't eat protein before bed. There is a lot more to glucose readings than the 2 hour mark. Although, that 2 hour mark is a good indicator of what foods you should probably leave out. I should not eat grains. I do occasionally have some bread at a special dinner, but like you discovered, I will have gas after I do it. I'm not doing keto, but I do use the recipes. My weight is down by 65 lbs and I'm back into normal A1C ranges. I'm still a diabetic though and have to watch what I eat. I'll pop back into diabetic ranges easily. I have also noticed I cannot eat those seed oils. So, it's strictly olive oil, avocado oil and butter. Great stuff here, Steve. Always enjoyable and informative.
Something to consider. As your tests have demonstrated fats blunt the glucose response.... But i wonder if the acids in the sauce might aid in breaking down the pasta, thereby increasing the glucose response. A plain or just buttered pasta might be a better test.
thank you Steve. I am on the same line, I don't do keto for the weight but for how I feel, this way of eating helps me with arthritis and inflamación, I don't miss pasta or bread at all because I feel the pain on my knees
These videos provide some serious information I found to be incredibly helpful, so thank you so much! I intend to learn much more from you about keto products to help both my Ty[e 2 diabetic husband myself because of the weight and inflammation issues. You have been enormously helpful!
So Very Glad to have you back on. Your videos keep me in the fight. Started in July down a little over 70lbs and have about 75 more to go. Thank You for all you do.
I’ve had friends tell me from experience that eating wheat products in Europe does not bother them like the US wheat products. Not that I am interested in trying that out or suggesting that you should, just interesting on difference in product and/or processing. As always, thanks for being the data geek for us!❤️ If everyone stopped eating wheat maybe it would turn around the “climate change” and stop the vilifying of our innocent bovines!
I'm a Type 2 diabetic, so I really have to watch out. The breads in Italy and Germany didn't spike my blood sugar like they do here. Saying that, I did gain weight, and I didn't eat much of it. The rolls in Germany and the pasta in Italy was worth it. I saw an uptick in my A1C on my next test (that is what they use for the marker for diabetes). Still, they were good trips, it wasn't severe, so well worth just having a good time. Something in the processing there is different than here in the US.
I don't eat a lot of pasta, but hubby still likes it, of course. I make a rich meaty sauce, homemade or store bought, I add a pound of grass fed ground beef. I had been serving mine over palm hearts linguine. But then I found out how high in oxalates that is. So I decided to just go back to regular pasta. BUT, I only eat imported pasta from Italy. Easy to find in many grocery stores. If not, Amazon sells imported pasta, as well as imported flour. Expensive, but no glyphosate!
@@toomanymarys7355 Gotta be something else. Protein helps with glucose numbers in diabetics. Whatever it is, it's different. Then again diabetes is on the rise in Europe also.
Sorry, but living in Italy for 40 years, prodicing various ag products. Glyphosate is practically the second favorite national drink (sarc) after wine! I wish people would stop touting how marvelously better the food is (and it is) in Europe for anything other than its taste. Full of toxins in Italy especially if you go local, where people will use any method to get a sellable product. Good stuff too, but you will never know which you are eating.
Thanks for testing this. I wonder about the digestive issues you had, gas would indicate something going on in your large intestine. That makes me think your gut flora may have been adjusting to the new "starchy pasta diet" you were on. It's interesting, and maybe says something about the presence of resistant starch, that you did not have any gas with the reheated pasta. I'll try this experiment as well. Since my wife loves Cacio E Pepe, I'll make the pasta a day or two in advance and reheat it.
Hi Steve, I Love the fact you are wearing a t-shirt saying 'trust me, I'm a professional' while saying I am not a professional...... lol...made me laugh lots..... (yes I understand the satire with road runner). Thankyou for putting you body thru this, I have lots of questions of 'I wonder if this/that would make a difference/impact on results' but like you say it is an experiment of n=1 & love the results you get. I discuss your results with my hubby who has joined me in the keto/low carb life.
Not science but simple observation, at my place of employment they bring in sandwiches and pasta, and I will partake in a little of everything, definitely less than I would have pre Keto. What I have noticed is the next morning I am way higher in ketosys and lose weight. After the first time I thought it was coincidence, after the 4th time I am starting to think carb cycling is not really a bad thing in moderation.
I've noticed exactly the same thing several times! I missed the next meal the next day though and went back straight to keto and yes I've also noticed that I've lost weight and that I was still on ketosis
@@gousgous1150 since I’ve observed this I feel less bad eating stuff I normally avoid. In general I believe in living and selecting the foods that are the healthier option, this has opened my eyes more to the realities that even not great foods are ok from time to time as long as it’s not all or most of the time. Like every few months we’d grab a bagel or slice of pizza, now if I have a 1/4 sub and scoop of pasta salad once a week I’m ok with that.
Thank you for doing these tests. I understand there being a diabetic and the keto diet are two variables/scenarios and that the effects may be different. But I was diagnosed with diabetes late last year even though I wsa probalby undiagnosed for several years. I had a A1C when diagnosed of 10.4. By April, with a change in diet, exercise, etc., I had my A1C down to 5.7. For my 6 month checkup this past October, my A1C was down to 5.3 which I'm proud of. I first heard about these resistant starches from my meice. She has a 6 year old boy who, at 5 years old, was diagnosed as type 1. He loves pasta. They found out he could eat pasta by making it a resistant starch. When I became diagnosed as a type 2 diabetic, she told me about it and I did some research. I don't eat pasta often, but every now and then I do eat a serving of spaghetti or macaroni. I try to eat about 18 carbs for my mid-morning and mid-afternoon snacks, and 40-60 carsb for my 3 meals. That's what the dietician recommended. Again, thank you for trying the resistant tests and putting your body through it (bloating, gas, icky feeling).
I love the details you are always so good to share. And being a guinea pig...wow...now that's commitment to the Keto Universe. Glad you are a curious person Steve.
Another great video. My friend has noticed gas with 2 foods. Carbs and garlic! Forgot to mention. Our grocery stores sell non-sliced bread from frozen. Bagels, rolls, baguettes, sourdough bpules, etc. So I'm not quite convinced chilled bread improves glucose response. Unless freezing is completely different than straight refrigeration.
I don't find these videos about tests or recipes inspirational (although I enjoy them).....what I find inspirational is your physical transformation! I've looked at the " body comparison snaps" you've posted, absolutely amazing and for me "inspirational." Thanks for doing these and thanks for the "discomfort" you put yourself through to bring us information we can put to use!
Thank you for the kind words. I have one more video like this that I've filmed, then I'm done making my body feel like trash for a week for the sake of "science".
The biggest lesson that comes from this is: Oh, so that's why athletes eat a lot of pasta the night before a meet! (Although I still question the wisdom of that.) And 2: this explains the gas. (A while back I broke my leg and had to have my son cook and shop for me. I had been on a low carb diet-- the diet re-starts today!) Thank you so much!
Wow. Thanks so much for your self experiment. I also do keto for how it makes me feel. Only in my sixth month and sometimes slip with sugar craving but have not slipped with grain, flour, or bad seed oils, or starchy vegies. Joint inflammation, digestive problems and mucous are now minimal. Intermittent fasting is almost non-interrupted. Only get flare ups when I slip on sugar. I'm 70 and a significant change in skin and hair is also noticeable. I haven't got all the fancy gadgets that monitor keto and blood sugar levels...but see that in my future.
Your shirt is a perfect choice for this video! After listening to your caveat about not being a diabetic, not being a doctor, and just being one person, I had to laugh at what your shirt was saying! Love it!😁
I really love keto Skinny Pasta! It's made from Konjac. Amazon has it. No carbs. The taste and mouth feel is exactly like real pasta to me. It's precooked so all you have to do is open the plastic bag and rinse it.
A lot to think about. I would also think it would be a reaction to the tomato sauce and other ingredients in the sauce. Just a little sauce for me causes a reaction. I finally gave up tomatoes and peppers this summer. I could tell it was effecting my body. I was less of a upbeat person. I got a craving just watching you eat the first bowl. Now I'm wondering if it is only a starch reaction or also reaction to the wheat effecting the results. Thanks for all the testing you are doing. No I will not be running out to get pasta. Eating cold, reheated or plain pasta is not my jam.
Thank you for being the guinea pig and sharing your results and thoughts! Very interesting info. Thanks also for the REAL LIFE info and entertainment. LOVE your Wile E Coyote t-shirt!
Apparently, as Jason Fung mentioned, if you consume vinegar with carbs like this, it can reduce the amount of carbs absorbed. He showed studies to verify it, but me personally, I still would never eat things like pasta or rice again. Slippery slope for sure those things
Although we love and appreciate the sacrifices you make for us, you don't need to keep abusing your body to entertain us. I am not going to grasp at straws to tell me that "carbs are ok". I can live without pasta
Would you consider to test chickpeas for resistant starch? Including boiled chickpeas in cold salad, which is delicious most of the year. Salad is usually eaten with a generous pouring of olive oil, which potentially help to further lower the GI of the chickpeas starch. Many thanks for your very clear, interesting posts.
Having been hypercarnivore and fully fat-adapted for almost two years, with no plants fermenting in my colon, I can't recall the last time I passed gas.
The key is to heat/cool, then reheat/cool, then reheat/cool. Each time it is heated and cooled It becomes more yeast resistant,,, it’s a lot of work but easy to do if you just put an hour timer on it, stick it in the freezer then microwave and then back in the freezer for an hour a few times. By the time you’ve done this three or four times it becomes a totally different food.
I performed the test exactly how another RU-vid influencer described it, and the same as shown in the BBC episode of "Trust Me, I'm a Doctor". I appreciate your advice on how to make this work, but it's more effort than I'm willing to expend, given that I made some lupini pasta last night that took me 6 minutes of cooking and caused no significant glucose movement. 🙂
Re: gas. Absolutely! I should eat keto or low-carb for life (have Type II) but I stray. And when I do, I get gassy and I also usually get heartburn. Same thing happens to my husband. It's so frustrating that people are suffering terribly from gastric reflux but doctors don't know that they could begin treatment by seeing if avoiding non-veg carbs and sugar prevents the reflux.
Thanks, Steve! Love listening to your videos and although it is only an n=1, super helpful information and I will probably continue to avoid pasta! Appreciate you taking one for the team with all of these tests :)
Gaaaas 😂 Seriously though, Italians take cooked plain spaghetti, add in pasta sauce, some olive oil and put it in a baking dish then sprinkle some cheese on top (parmigiano and/or mozzarella). They bake it, and it’s a great way to use up uneaten spaghetti. However to make this keto friendly, you could use *whole wheat* pasta, a couple of beaten eggs in the pasta sauce, throw in some chopped broccoli, top it with some sprinkled cheese (not too much) and bake it half way, let it chill for a few days in the fridge then bake it again and serve. It’s called “pasta al forno” if you want to look up an authentic recipe The more you heat and cool starches the better for bg levels. It’s becomes more and more resistant. It works for potatoes and rice too. I used to make a rice cake like this, and it was plain white rice cooked in plant milk (I’m a vegan), some vanilla, a handful of raisins and chopped walnuts. You then pour the mix into a cake tin, bake it for an hour at 350 and eat a piece for breakfast all week; I don’t eat like this anymore as I don’t feel it’s healthy BUT my bg would gain around 10 points max. Everyone is different though, so responses vary Resistant starch is very healthy for your gut microbes, that’s why you had gas. They were happy and it was a party 😂
Hi Steve! I thought you’ve mentioned about sourdough experiment. Is it your post or someone else? I’m interested to see it! Thanks for this! It’s amazing how fast you recover. You definitely are metabolically flexible! Thank you for all you do!
Here you go: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V4o6xp_hN0U.html I've since discovered that most grocery store "sourdough" isn't actually made from a sourdough starter/culture. Instead, they add vinegar or sourdough flavor. So that puts a big asterisk next to my experiment on that.
Thanks for doing all of these tests! Like you, I get joint pain and mucous production from wheat. I also get what I call my "wheat cough" If I eat wheat I hack like there's no tomorrow. I went gluten free even before I started eating keto and it makes a huge difference. I did find out that I have a genetic marker for gluten intolerance. If your curious, you may want to do 23 and Me (if you haven;t already) and check for this marker. I have been tested for celiac, both blood and small intestine biopsy, and I am not positive for that but almost all grains (and especially wheat) just destroy me.
Recently. I’ve started re-hydrating dried pasta (about an hour in cold water) BEFORE cooking it. It is similar to starting with fresh-made pasta. What I have found is that a great deal of starch comes off the dried pasta before cooking. This might improve the blood glucose results..
To make pasta, rice, sweet potato, starch resistant, eat it with butter, cheese, of course in the method 24 hours cool down after cooking. In my experiences, the test results didn't change much. Sometimes it showed a little jump, not spike, and it went down to baseline quickly. The longer they staying the fridge before eating is the better, and eating with lots of fat and veggies. I experienced all in different ways , the results are pretty same. I only experimented with sweet potato or the japanese purple potatoes. Do not eat carbs alone, always with fat and/or fiber. Avocado with it do well to bring blood glucose down. I eat brown rice pasta with the combination of olive, avocado, steamed broccoli and butter. Delicious, and safe.
Thanks for the video! I too stick with the keto way of eating (after 2 1/2 yrs and 60 lbs weight loss) for the health benefits. One of them being a surprise from my Optometrist at my last annual exam a few months ago. He found my vision got stronger compared to last year, so my new prescription glasses are actually weaker. I tried out an old pair of glasses i had kept and sure enough, they're perfect. I'm 62, this hasn't ever happened before. I'll take it!
Spot on as usual, Steve. Thanks for the tests! I'm all in with you about how carbs negatively impact the gut and general inflammation, and I'm not just talking about sweets. Pasta, bread and even fruit....ugh, rough on feeling good!
I liked your pasta piece, and based on published research from Italy, I propose one variation. You used dried wheat pasta, but another common type is egg pasta (tagliatelle or pappardelle for example) where the grain is mixed with eggs. Some manufacturers suggest that this blunts the glucose response; I’d love to know what you think!
Eating or drinking anything cold will raise your sugar up higher anyway then warm food. When my sugar used to get real low, I would drink cold water at work to bring my sugar level up. So it would make sense that cold starches will bring up your sugar hell of higher than warm starches
I really love that you're doing this, I've wondered about tortillas for making tacos and burritos, flour tortillas mainly but corn might also be good to test. Also, the bread being toasted in a toaster, does it have the same effect if it's pan toasted as in making grilled cheese sandwiches?
My husband and I discovered that we can atill have our favorite homemade spaghetti sauce (no sugar ingredients) by putting it on lettuce. It tastes good and doesn't cause any blood sugar spike.
It was noteworthy to find the changes in blood keetones relative to the changes in glucose. It makes me wonder about the oxidation effects - i.e. what would it look like to see a graph line for inflammation on top of the glucose and keetone measurements. I think this type of experimentation would be really beneficial as a way to for people with autoimmune conditions to zero in on the combination of foods, and how/when to combine them for the optimal result.
