Imagine if reheated cold potatoes, a warming bowlful of Granny’s Scotch broth or another traditional soup or stew could help us think differently about food and metabolic health.
In this early Journal entry, Ro explored resistant starch, blood sugar and the possibility that familiar, nourishing foods may have more to offer than we realise.
Why cooling starch changes the conversation
Ro was fascinated by the way carbohydrates in leftovers, soups and stews can form resistant starch during cooling. Resistant starch is not digested in the small intestine in the same way as ordinary starch; it reaches the large intestine, where gut bacteria can use it.
That made Ro wonder whether cold potatoes, traditional soups and stews could be simple, enjoyable ways to support a more balanced approach to food.
Looking beyond calories
Ro’s wider question was about blood sugar, insulin and the liver. She wanted people to look beyond blame and willpower and become curious about the type and quality of food they eat.
In a talk she referenced, Dr Robert Lustig discussed metabolic syndrome and the importance of examining underlying metabolic health rather than treating weight as a simple matter of calories.
Four factors Ro was investigating
- Fructose
Ro was particularly interested in concentrated fructose and the difference between whole foods and heavily sweetened processed products. - Highly processed oils
She questioned the role of oils repeatedly heated or used throughout heavily processed food. - Food quality
Ro encouraged readers to ask where their food comes from and how it has been produced. - Alcohol and liver health
She used this comparison to explore why fatty liver disease can also occur in people who drink little or no alcohol.
Ro’s takeaway
Even if you have doubts about the theories, Ro’s invitation was simple: become curious, read labels and return to real food. Traditional meals, cooked with care and enjoyed without guilt, can be a kind place to begin.
NOSH ROCKS — be your most amazing self with food.