15g Daily Stops Insulin Resistance and Kills Cravings (nobody talks about it)

I never cool my carbs. Resistance is Futile.

Will this work for pizza & Pop Tarts?

This information is wrong. Feel free to pin it. The part that's wrong is the reheating. The second you reheat it, you unbind it when made a resistant starch. You have to eat it cold to gently heat it. Also, it has to be frozen, not cooled. And most people won't notice unless it's a double resistant starch minimum. Which is exactly what you think it is. Freeze, unfreeze, freeze, then gently heat. I was able to eat 150 grams of potatoes this way, a while staying in ketosis. Eating potatoes any other way would be an instant kick out of ketosis. So the heating part, if you have a something that can keep 200 degrees for a couple of minutes till it's above warm, that works. The other part is like if I'm making eggs and it's done with the stove off I'll put the potatoes on there. And it'll finish it off. Obviously not super hot steaming eggs just normal warmed eggs

My CGM says otherwise there is hardly any significant difference between the cooled potatoes eaten next day. Very little resistant starch maybe 5% max.

Thank You Thomas

this is huge, thanks Tom.

Thomas, can I freeze them instead of just cooling them, because of histamin intolarence?

Probably not a only reason, but it explains why the Japanese are amoung the healthiest populations even though their source for carbohydrates is rice which should have a high glycemic index. In the past each household was only allowed to cook rice once the day, because of the fire hazzard in densly packed wooden cities like Tokyo. Even today it is costumery to make a large bowl of rice in the morning and take bits out of it during the day put it into the soup to warm it. Meaning at least some resistant starch will have formed and the more in the evening, then the glycemic hit would be the most impactfull.

Thank you, Thomas.

My go to resistant starch is chilled Russian buckwheat Kasha......YUM! This is probably one of the best candidates for what you are talking about. High in amalose as well.