Discussions on potato diets, resistant starch, gut health, prebiotics, probiotics, oil-pulling, cold thermogenesis, and other affairs of plain living...
Thats it, I love a bit of home made popcorn - get me the pan!
Very cool. Never thunk it. But the crunchy goodness of this now has my creative mind wandering and wundering what it would be like in some unusual mixtures. Say for example, mixing popcorn into Kefir - kinda like combining granola with yogurt but without the sugar.... adding crunchy texture to smooth goodness. The RS + Fiber aught to make the probio critters happy. Once you begin thinking of popcorn as a health-food all kinds of new combos/mixtures begin to spring to mind, no?
Popcorn in kefir sounds delicious!
PS. I like the TL;DR (no time to read) synopsis at the beginning of your posts. +1
Tim, the other day as a post-workout carb reload I chowed down on a bag of some freshly baked, but cold, white flour crackers (for lack of a better name). They are only slightly salty and very dry - don't seem to have any added oil. I wondered if they might have RS as well for the same reason - cooked and cooled starch. Wadyathink?
Probably not much...but that is how the popcorn thread started, lol.Wheat generally does not have much RS, that's why Hi-Maize is such a good product for the food companies, they can add it to baked crackers and increase RS content.But, wheat does have RS, and crackers, being "stale" certainly have some RS. I was just looking through old papers and notes and most wheat products (bread, crackers, pretzels) have 1-2% RS.
For value, I'm sticking with PS :)Debbie
It would be tough to eat enough popcorn to make it your main source of RS. But, on a whole-food fiber approach it is a great addition, and a really good snack for kids.
Absolutely, since all the kids I know eat SAD crap.
Hi Tim, Do you happen to know how rice crackers made out of puffed rice stack up in terms of RS and fiber?
Historically, everything I have seen shows all snack foods, ie. potato chips, puffed rice, breakfast cereals, pretzels, etc... are very low in RS, like in the 1-2% range.This paper confirms ( http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551124/ ):" The rice flake and puffed rice obtained from market also showed low RS content (1.29 g% and 1.18 g% respectively. The products obtained by popping, puffing and flaking are generally completely cooked and serve as ready to eat snack food. During this process starch becomes fully gelatinized, thereby enhancing the digestibility and lowering the amount of RS compared with other thermally processed products"Now you see why I was so excited to see popcorn coming in at 11%!
Haven't had popcorn in years, even though I always enjoyed it....now i can't wait to get to the store. Thanks, I think.
I added corn back in last year after a 2-3 year banishment. I eat corn tortillas, tacos, and make corn "fritters" mostly homemade from masa harina corn flour, but there are some commercial tortillas that have just nixtamalized corn, salt, and water.We make a big bowl of popcorn once a week or so. Makes a nice evening snack. I can't wait to get a hot air popper, making it in a pan leads to burning and a smelly house once in a while, lol. And it gets in your teeth, but that's the risk!
Hi Tim,Interesting post, may rethink popcorn as a worthy food as a result.Unrelated, I wonder if you'd mind (?mentioned previously?) answering about psyllium. I currently combine 1 Tbsp with 2 Tbsp RPS (separate glasses) - for spreading the fermentation along the colon. Using Metamucil - very sweet. Do you just use unsweetened husk from the bulk store, and do you know if that disperses in water the way Metamucil does?
Not Tim (sorry to interrupt), but in my experience psyllium mixes very well with water. I use the NOW brand. I also use whole seeds in my daughter's smoothie. I also don't think there is any benefit to mixing RPS and psyllium in separate glasses of water - I do all my fibers in one large glass. I'd put the RPS in first since it sinks to the bottom. A good stir and scrape of the bottom of the cup then disperses it very well.
Hey, thanks Wilbur, thanks for sharing your wisdom/experience in the fiber arena!
I also used the NOW brand. It mixed very well with water, but a little goes a long way! It will turn a glass of water to jello. And, yeah, mixed together is fine. No need to separate.
Would have to agree re putting everything in the same glass! However, I put all my dry ingredients in, mix them together with a spoon, and only then add the water. Everything blends far more easily with the liquid doing it that way, rather than starting with the liquid and adding the powders to that. Cas
I'll tell you all what got me started with this. I'd take small jars of premeasured amounts of my powders to work, to take on my really late days there. When I put 2 Tbsp PS and 1 Tbsp inulin powder into a jar (no liquid added), the inulin would solidify into a disc, separate from the PS, and would be very hard to dissolve! I just kept them separate after that. I still don't get how/why that happened. Will now purchase NOW for the psyllium, but read (amazon comments) that there is a difference in results with the powder versus the whole husks - any experience here with that ?( I know you use the whole husk with your daughter's smoothies Wilbur, do you use those in your water glass too?)
I've read that many do as Cas described. I've never had any problems with inulin or psyllium. I might get a little clump of inulin, but it's sweet and I enjoy it. It's rare though. I don't know if it matters, but the RPS always goes in first, then inulin, and then other things like psyllium. I put the whole seeds in the smoothie because they get ground in the blending. I have crushed the seeds with a mortar and pestle and put on an omelette. Make sure you drink lots of water. They have a nice smell and taste. I read the Amazon reviews and have no explanation.
Can't find the whole psyllium seeds here in NZ so I use the husks. I used to have a problem with the inulin clumping, but mixing all the fibres together (I take them to work premixed but don't add the liquid until I'm ready to drink the 'smoothie') solved the problem. That said, the teaspoon of blackcurrant powder I add - Sujon brand NZ blackcurrant) - still sometimes forms little clumps despite the pre-blend. However, I love the fruity tartness of the bits of blackcurrant so don't mind when it does that! :)Cas
Thanks for tracking this down. I'm going to make up a big batch, cool it in closed Tupperware, and eat some everyday.
My pleasure. Thanks for the push! Enjoy your popcorn, I'm making some right now.
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Great, practical information!
Tim popping it in a Skillet does it not spray oil and kernels or popped corn to the ceiling?
Try it and let us know.I am actually an evil scientist. I have an invention I would like to sell everyone for preventing the popcorn from exiting the pan!I call it the "Pan-shaped, form-fitting, stray popcorn escape prevention device."I sell them for $500. How many would you like?lol
See it in action, this guy using the Mega-Mondo model:https://www.youtube.com/watch?v=k5ZwWoQMbH0
Tim, from mad to evillol
I am a popcorn addict. Delighted to know it's got so much RS. I've been air popping since 1985--add a bit of olive oil and salt. Heaven!
Cool article, Tim. Just wanted to chime in because popcorn's been back on my list of snack foods, since moving to Plant Paleo at the beginning of this year. We use an air popper, which is in keeping with my 'no added oil' rule of thumb. My favorite recipe is:- as the popcorn starts popping out of the air popper, spray (use a food-grade glass spray bottle) with a fine mist of apple cider vinegar- with the other hand shake on some nutritional yeast (non-fortified, organic*), which is loaded with b vitamins, fiber, and has a cheesy taste.The kids love it, too. If this came in a prepackaged bag, it would probably be marketed as "Vinegar Cheddar" or something. In any case, super tasty, calorically sparse, and great for movie munchies!Note: most organic yeast is fortified with B12, as it's the Vegans' go-to source. I don't do fortified foods. This is the one I buy: http://sarifoods.co/nutritional-yeast.html - it's available on Amazon, too.
Do you think there's anything wrong with microwaving popcorn?.....that's how my husband does it. He uses an 8-cup pyrex jug with a microwave plate over the top then adds butter and salt.
No, nothing wrong with that as far as I am concerned. I know there are lots of people who think microwaving anything is bad news, but until I see the proof, I continue to use mine. I tried microwaving several ways and it resulted in lots of unpopped corn or burnt. If you have it figured out, good job!
why do you prefer the air popper to microwave then? because of the packet contents?
I haven't tried the air popper yet, but just ordered one today. I never had luck microwaving, and the skillet method needs a big glob of oil. The air popper is just popcorn, and supposedly does a perfect job every time. But we'll see. Maybe I will hate it.
I had an air popper about 15 years ago and it worked brilliantly. Using the microwave, the amounts of unpopped corn vary per batch - don't know why - maybe just the amount of time he microwaves it. I know he only does it by eye. If it was me I would measure out the exact same amount each time and then time it to get the optimum cooking time. Funny thing is he likes chewing on the nearly popped kernels....all I can think of is cracked teeth!
another question why do u use coconut oil instead of olive?, which brings me to a older question, in the previous discussion titled " How to Eat" about whole natural foods, you said about oils that a good guide to healthy oil is if its easily obtained with minimal processing and can perhaps be done at home, olive and coconut oil, so what oil do guys here use for baking instead of olive oil? coconut oil is so expensive in nyc...
Could you comment on the RS content of polenta. I have started using enjoying it since I have slowly been adding more varieties of grains into my diet.Any good recipes for cornmeal mush or polenta. I tried polenta because there was some tubes of it on sale. Would a tweek of adding the hi maize work if I were try and make my own corn meal mush or polenta? Has anyone tried it before?
I love popcorn! It sustained me through a few years in my twenties when my pay check wouldn't allow for much more in the way of extra's or basic nutrition. Good to know that at least my gut community was thriving. I have used the same hot air popper for over 30 years. It does make for a much dryer kernel that salt will not stick too. I add fat in a number of ways. One of my favorite is to spritz it with olive oil and add salt and dulse. Or lightly roast garlic (after letting it rest for 10 mins) in olive oil and add that. For me, popcorn is like the dryed plantains, a vehicle for more nutrient dense foods like garlic and dulse but sometimes its great with just buckets of butter and salt! Allison - There a zillion recipes for polenta. It depends on what your preference is. There are so many variations but basically do you what a soft creamy porridge or a molded (similar to the tube you picked up, although I don't know for sure since I've never used that) base for a casserole/layered like dish? I would imagine the creamy dish is not much in the way of RS3? But oh so good. I use polenta grits (cornmeal has a funny aftertaste to me). You stir until your arm hurts and its usually finished. Do not spend more than 30 seconds away from the stove. Polenta is sneaky and will burn. Polenta sets pretty quickly but if you plan to use it as a layered dish best is to let it cool overnight. At that point, you can cut it up and layer it with sauce & cheese like a lasagna. Or fry it up the next morning. Or top it with pesto. It all depends how you made the basic recipe. Good Luck!SL
Air pop it, melt some coconut oil and pour it over it and mix up. Add some pink Himalayan salt and it's BETTER than butter on it. I eat one or 2 huge bowls a week.
What's so wrong with oil? I can't eat 4 cups. If I start on the popcorn, I stuff my face and pig out. Last time I bought a jar of popping corn was 2 years ago and I ain't gonna start up again now. It's impossible to eat only 4 cups, at least for me it is. But anyway, I put oil and salt in the pot with the corn kernals. When they start to pop, I put the lid on and shake it baby, shake it until the popping rate goes down. Then dump it in the big bowl (while a few stray poppers make it across the kitchen). This way the popcorn picks up the salt.
If you don't mind the oil, no problem. I just found it more appealing knowing there will be zero added fat. I'm amazed how 2TBS of oil disappears into 4 cups of popcorn without a trace. I hate to think what's in movie theater popcorn.But, yeah, healthy oil if it fits in your eating plan...no problem.
"Also, no surprise, agro-chemists are crossing regular popcorn plants with high-amylose corn, and producing popcorn with an RS value as high as 46%."Did you find any sources yet to buy this kind of popcorn?
I was wondering this too and did some google searches without any luck . . . I might start making popcorn again if this was case ... i'm sure the old air popper is still around somewhere
No luck, but wouldn't it be great? My guess is that the high RS corn does not produce perfect, plump popcorn and therefore not commercially attractive. Just a hunch.
My wife uses an air popper and then adds a small amount of butter and salt. It's tasty but a little chewy. If cooked in the skillet it's more crispy.
Just got my air popper. A definite improvement.
For any UK/EU readers, a company called Zaramama sells GMO-free popping corn in lots of different varieties - red, blue, amber, golden - each meant to have different taste and texture properties. They also sell other popcorn and corn related products. I bought a variety pack when on holiday there last year but to be honest I can't remember whether I noticed much of a difference between the different types.
What a great article and website you have! Focusing on resistant starch has made a major difference in my weight loss efforts and health...and I was wondering about popcorn! Thank you! And thank you for a wonderful, educational website!!! Keep up the good work!