
I’ve been seeing “resistant tapioca starch” show up in a number of keto baking products lately, along with claims that it has only 1 or zero grams net carbs (vs 13-14 grams in “regular” tapioca starch). In this video, I do a few blood glucose tests and I see how resistant tapioca starch behaves in a simple baking experiment.
Is this stuff the real deal? Or does it spike my blood sugar like a number of other supposedly “keto friendly” products have? Does it cause me inflammation? And if it passes those tests, will it have a place in a keto baker’s pantry?
Big thanks to Janie Wang at Modernist Pantry for sourcing this product for me!
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Products used in this video:
Cuisinart mini food processor: https://amzn.to/3rLoIVE
Scotty’s keto bread mix: https://amzn.to/31S2wyV
Bob’s Red Mill tapioca starch: https://amzn.to/3ufDkOG
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Weight Loss And Resistant StarchStarch is an intricate carbo-hydrate which converts to sugar in your body and will primarily be converted to fat. Normally discovered in rice, potatoes and also grains. Resistant starch is the starch which is not soaked up in the little intestine and takes a trip on to your colon where it can possibly feed the healthy germs.
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