Sentences with phrase «cooked starchy foods»

Acrylamides, a substance found in cooked starchy foods such as potato chips, has been linked to several types of cancer including bowel, bladder and kidney, and is known to cause infertility and loss of muscle control.

When your cooked starchy foods are cooled for several hours, part of the starch becomes resistant — no matter if you heat your meal up again or not.

Eating meat may have kick - started the evolution of bigger brains, but cooked starchy foods together with more salivary amylase genes made us smarter still.

«It also correlates well with previous research hypothesising that the timing of cooking is linked to the development of salivary amylase, needed to process cooked starchy food.

Not exact matches

Not by all that much, though... the major benefit is from cooling and then reheating the starchy, cooked food.

- RS3 — Retrograded starch that is formed when starchy foods are cooked then cooled down.

And yes, the rampant starch in gluten - free cooking could put some of us that can't metabolize starchy foods over the edge (in many ways).

A UK health campaign is taking aim at a substance found in starchy foods cooked at high temperatures.

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

Type III is «retrograde starch,» which refers to starchy foods that have been cooked then cooled, which changes the structure and renders them more resistant to digestion.

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The first section will be filled with starchy foods such as whole grain foods, beans or legumes, oatmeal or cooked cereal, and even potatoes and corn.

My recommendation to him is that he eat most of those carbs earlier in the day for lunch, so that you don't have to cook for just him on days when you don't want starchy foods.

Acrylamide12, 13 is another highly toxic byproduct produced when starchy or carbohydrate - rich foods such as potatoes and grains are fried or cooked at high temperatures.

Nobody wanted to contest my assertion that some starchy plants are free of toxins after cooking, so the criticism of starchy foods was solely based on perceived risks from their carb content.

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RS is also formed when starchy foods like rice, potatoes and pasta are cooked and then cooled, as potato or pasta salad.

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Acrylamide is a toxic substance that forms in starchy foods when they are processed or cooked at high temperatures.

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Also, many starchy foods such as beans, potatoes, whole grains, etc. can not be eaten unless cooked.

Resistant starch occurs naturally in many uncooked / unprocessed grains, intact whole grains, underripe bananas, beans and pulses, and cooked and cooled starchy foods (like potato salad, and the rice in sushi).

It's highest in starchy foods that are either raw or cooked then cooled by refrigeration and eaten at room temperature.

A diverse gut flora is associated with good health, and achieving a diverse gut flora requires a diet rich in carbohydrate fiber including resistant starch from cooked - then - cooled starchy foods.

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- RS3 — Retrograded starch that is formed when starchy foods are cooked then cooled down.

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I love vegies and eat tons of them, both raw and cooked, but I rarely even think about eating anything between meals since I eliminated sweets, grains, and most other starchy foods.

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Roasting starchy plant - based foods (like potatoes and bread) may pose a health risk when they're cooked too dark.

Resistant Starch Ninety - one percent of individuals who consumed 32 g / d of RS3 (retro - graded starch; formed from the cooking and cooling or extrusion of starchy foods) experienced flatulence and 41 percent reported bloated feelings (Heijnen et al., 1998).

RS3 (retrograded starch) is formed from the cooking and cooling or extrusion of starchy foods (e.g., potato chips and cereals).