Yams: Det nye sort?

Jeg har kopieret et uddrag fra en artikel længere nede om hvad det er, der gør yams så forbandet fantastiske! Jeg har jo lige fundet ud af, at det er en rod/plante der er fuld af fibre og andre gode sager som vi har brug for. MEN allermest interessant er, at man ikke binder væske som man gør ved for eksempel kartofler.
Yams indeholder det der hedder “resistant starch” – altså resistant stivelse. Dette er ikke noget nyt i mad btw, men det er nyt for mig, at jeg kan høvle noget der minder om kartofler ned i et væk, uden af at jeg bliver det mindste væskeophobet. Mit bud er, at det er fordi det der som nævnt, resistant starch, jeg ved ikke hvad det ellers kan være. Måske har du et bud?

Tip: Kartofler indeholder også resistant starches, men om det er samme type, ved jeg ikke. Jeg reagerer anderledes på kartofler. Eller måske det er fordi der er mindre i kartofler og mere i yams? 

Tip: Pasta, brød og ris kan nydes (mørkt, ikke hvidt ;). Heri findes der også resistant starches nemlig. Men igen, jeg ved ikke hvilken type.

Få min yams chips opskrift her

Læs: 

Recent buzz about an exciting nutrition breakthrough may finally kick the low-carb diet craze to the curb. New research shows that you can add back certain starchy foods that were once thought to be diet disasters. The powerful nutrient that has dietitians and other healthcare professionals talking is called resistant starch. Although you may unfamiliar with this term, it’s likely been a staple part of your diet for years.

What is resistant starch? It’s is a type of carbohydrate found in certain fruits, vegetables, grains, legumes, and some dairy foods. Unlike other carbohydrates, resistant starch isn’t entirely broken down by the body, which is how it got its name because it “resists” digestion. Although resistant starch is molecularly similar to a carbohydrate, it is digested like fiber, meaning it passes into the large intestine intact. Nutrition experts have begun to classify resistant starch as a type of fiber.

But resistant starch may have an added benefit that soluble and insoluble fibers don’t have. Once it reaches the large intestine, resistant starch is fermented, which creates a beneficial fatty acid called butyrate. Butyrate may block your liver’s ability to use carbohydrates for fuel, which in turn causes stored body fat and recently consumed dietary fat to be burned for fuel instead. Since carbohydrate is your body’s preferred form of fuel, cutting off access to carbohydrate may force your body to turn to fat as an alternative fuel source.

A recent study showed that replacing 5.4% of the total carbohydrate in a meal with resistant starch increased fat oxidation (large fat molecules are broken down into smaller molecules, which are then used for energy) by 20-30%. Another interesting finding from this study was that the increased fat oxidation continued throughout the day, not just immediately following the meal containing resistant starch. Results from animal studies have shown that resistant starch causes animals to produce more satiety-inducing hormones, which could ultimately lead to weight loss.
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