Starch - The Good, The Bad, and The Bland

Diet and nutrition are a cornerstone of health and wellness. Small changes can have big impacts! With so much research and so many opinions, many people still struggle with what they should be eating. When looking for help, it’s difficult to wade through the various schools of thought since people become entrenched in their dietary camps: keto, carnivore, vegetarian, Mediterranean, etc. Recent trends have been leaning toward decreasing or eliminating carbohydrates in general. But, if history has taught us anything, vilifying specific food groups can have consequences. Are all carbs bad? If our industry espouses a personalized approach to health, shouldn’t that include diet?
In today’s episode, we discuss the good and bad of carbohydrates – and more specifically starch. We discuss the different types of starch and the fact that not all carbs are created equally
Today on The Lab Report:

2:25 Why are we vilifying carbohydrates?
5:00 Not all carbs are created equally – let’s talk starch basics
6:45 Starch digestibility and glycemic index
8:30 Slowly digestible and resistant starch
12:00 Effects on the microbiome
15:15 Starchy foods and Retrogradation
19:00 Glycoalkaloids, potato safety, corn starch
21:10 Question of the Day

Is there anything nutritious in a potato?



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