iHerb Commentaires des clients
Économie de: €0.24 (5 % de remise)
Publié par 4882006939181872260 le Jan 18, 2014
Good product that works inestinal regulating traffic and keeping blood sugar in check, being a great prebiotic. Tip: take it 10 minutes before eating diluted in water, yogurt or Kefir. Thanks from Spain.
Publié par Reviewer2344984 le Feb 01, 2014
A cheap way to increase good gut bacteria through the high resistant starch content.
Gave me my life back
Publié par 4721579533768308142 le Feb 12, 2015
Crohns sufferer, who started supplementing with this aside from other sources of resistent starch. My disease seems to have become a thing of the past
Publié par 5567227379180090428 le Mar 07, 2014
great RS supp.
Publié par Reviewer1720224 le Nov 05, 2011
Perfect quality and excellent result when cooking. I use it mostly for simple and fast desserts that are very popular in Eastern Europe. Boil water with your favorite jam or juice (it can be also dried fruits boiled in water, anything that you like), add sugar and when boiling add potato starch previously dissolved in small amount of cold water (depending on the amount of water, 1-3 tablespoons of starch). Mix quickly until you get the desired thickness and wait for the first bubble from boiling. Eat hot or cold with milk or whipped cream.
Potato starch and blood sugar
Publié par Reviewer1686088 le Aug 11, 2014
I have been testing this "resistant starch" product for the past 2.5 weeks to help blood sugar and insulin resistance. So far, it seems to be helping with blood sugar control, and I expect more progress over time. If you run a similar experiment, be sure and use PS with COLD water so it is not digested as a regular carb. I also ordered inulin(prebiotic) to take with the potato starch, as they seem to work together in the body.
Publié par Reviewer2913010 le Aug 12, 2010
I not only use this in my gluten free bread and cake products, I also use this to thicken stews and soups. It is usually interchangable with cornstarch. If you want twice the thickening power, use tapioca starch. I do find this very nice to make cream puffs and eclairs, instead of wheat flour. The reason is, you do not have to pull out doughy mass in the middle of the puff (what you have to do with wheat flour puffs), as it all bakes up nice all the way through with a nice hollow in the center for filling. For wheat eaters, if you use some with your wheat flour, substitute some wheat flour with the starch, it will greatly lighten up your cakes and breads. For those who use gluten free flours, sift in with your rice flour and other starches as this makes it easier to measure accurately and mix better.
Love Bob's Red Mill
Publié par Reviewer3037784 le Feb 26, 2011
Always go to Bob for my Gluten Free flours. They are finely ground and certified GF
Publié par 5660855209550700531 le Oct 27, 2014
best of the resistant starch
Publié par 5635996341230780345 le Jul 15, 2014
Great product. Best used with cold food (ie I have mine with an almond milk protein shake). Fills you up and helps settle your stomach.