Greetings:

I was reviewing some items and came across a reference to Resistant
Starch which is something I had never heard of before. I did some
checking and it seems that it might be very useful to start using.

Have either of you ever heard of it and if yes, what are your thoughts
on its usefulness.

I came a across a reference of a recipe by Durk Person and Sandy Shaw
using resistant starch:
http://www.life-enhancement.com/article_template.asp?id=1144
They seem to think it is very beneficial. There are supporting
references at the bottom of that link page.

I found a source for what I think is the Starch that Durk and Sandy
use, but not sure:
http://store.honeyvillegrain.com/browseproducts/Hi-Maize-5-in-1-Fiber.html

Warmly,
Erich Brueschke

[Yes, I read about Resistant starch some time ago, but since I and Kitty do not
use flours of any kind very much and if we do, we always use only high
fiber/high protein and low GI types (some with additional benefits - such as
hemp flour), I did not think that it would be of much use to us and for that
reason (and its expense) never procured any. However, for those who cannot do
without substantial amounts of baked goods or other uses of flour, this
Resistant Starch would certainly be beneficial. In addition, taking starch
digestion slowing aids such as acarbose and rhubarb root extract (which we do)
with a high starch meal should have similar benefits as using the Resistant
Starch.

As for blueberry recipes, I would maintain that our own blueberry pancakes
(which could be turned into muffins or a cake also) are equal or better in both
taste and benefit to Durk and Sandy's blueberry cake.

[I've had the opportunity to taste Paul and Kitty's pancakes and I think they
taste very good. -°Olafur]

With respect to GI index, the very best place for this is:
http://www.mendosa.com/gilists.htm Rick/David Mendosa has made it his avocation
to continue to supply this information over many years now. In going over the
list again, I found that barley grains and flours are even better than rye for
GI index and now I plan to incorporate more barley flakes and flour into our
pancake recipe (Kitty has already been sometimes using barley flakes in her
breakfast muesli but will now be always doing so). We had already tried whole
unhulled barley, but the hulls are so fibrous when merely boiled as to be
unpalatable. We have been grinding them up and using them as flour added to
soups, but we will now try pressure cooking them to see if that softens them
sufficiently for a hot cereal.
--Paul]

[Here is another good glycemic index site: http://www.glycemicindex.com/ I found
some foods on this site which are not found on Mendosa's site. -°Olafur]

[The full paper that serves as the main source of the Mendosa list and also for
glycemicindex.com is a direct link in the Summary of the Food section of
MoreLife.org: "There is also mounting evidence that eating mostly carbohydrates
with a low glycemic index (GI) will be additionally healthful by eliminating
surges of blood glucose levels, which can overpower the glycation prevention
mechanisms of the body.R1,R2" http://morelife.org/food/
I will add both glycemic index lists to the website also with the next update.

Durk and Sandy's Blueberry cake recipe has some of the same good ingredients as
our super nutritious pancakes, but is lacking a number of others. Paul and I
have commented to ourselves several times since inventing these great pancakes,
that we ought to try out the recipe as muffins.
http://morelife.org/personal/health/dietregmore.html#superpancakes We've just
not got around to it with all the activities on tap. I will though renew my
efforts to do so when the weather cools down and then add the information to the
More Diet Regimen Ideas page. The nice thing about muffins is that they're so
portable; and when they taste good and especially nutritious, they're a great
item to serve guests. **Kitty]