RS4 Resistant & Modified Starch is keto

RS4 Resistant Starch is an industry game changer for people on the Keto diet and Diabetics looking to control blood glucose. As human studies posted below clearly show, the fibre content of RS4 is indisputable and will help develop newer and safer bread and food products to keep you in ketosis and help you control glucose in your blood. We champion new science in this realm and hope for continually healthier foods on every store shelf.

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Human studies of rs4 keto resistant modified starch

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In Summary: The cross-linked phosphorylated RS4 wheat staråch, Fibersym® RW, when formulated into a cookie, is well tolerated and attenuates blood glucose and insulin levels in healthy subjects compared to a Control cookie containing the same amount of available carbohydrate.

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Clinical studies indicate that FIBERSYM® lowers postprandial blood glucose and insulin levels, reduces cholesterol, waist circumference, and body fat percentage. It also mitigates risk factors for chronic diseases, enhances fermentation and fatty acid production, positively modulates gut microbiota, and impacts bowel movement and abdominal symptoms.

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A Randomized Controlled Crossover Trial” was conducted at Kansas State University. It investigated the postprandial effects of resistant starch type 4 (RS4) on 15 healthy college-aged participants. The findings revealed that RS4 consumption lowered glucose and insulin levels in the postprandial period. Specifically, RS4 reduced glucose and insulin areas under the curve (iAUC) and peak levels compared to dextrose and puffed wheat controls. The study suggests potential health benefits of RS4 consumption, but further research is needed to understand its effects on insulin.

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A double blind, randomized, controlled clinical trial” was conducted to investigate the acute effects of a cookie containing Fibersym® RW, a RS4-type resistant wheat starch, on postprandial glucose and insulin levels. The study involved 15 healthy subjects (5M:10F) who consumed either a Control cookie or a Fibersym cookie, both matched for available carbohydrate. Results showed that the Fibersym cookie significantly lowered the 90-min blood glucose incremental area under the curve (IAUC) and reduced glucose concentrations at 30 and 45 minutes post-consumption compared to the Control cookie. Additionally, insulin levels were also attenuated with the Fibersym cookie. The study concludes that Fibersym® RW, when added to a cookie, can effectively reduce postprandial glucose and insulin responses in healthy individuals.

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A study was carried out to assess the digestibility of a commercial Type 4 resistant starch, specifically cross-linked phosphorylated wheat starch (CLP wheat starch), with unmodified wheat starch as a control. 11 ileostomy subjects took part in this double-blind, randomized study. They consumed a breakfast containing 26.8 g of CLP wheat starch, which had 25.0 g of Prosky dietary fiber. The control group had a breakfast with 26.9 g of regular wheat starch. Over the next 24 hours, subjects collected effluents, which were then tested for starch content. Results showed that the CLP wheat starch had an in vivo resistant starch level of 84.0%, while the native wheat starch had 10.8%. The effective dietary fiber of CLP wheat starch was found to be 89.0% in comparison to the native wheat starch. The study suggests that the Prosky assay might underestimate dietary fiber output if the starch’s resistance to digestion isn’t strong.

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The clinical study found that different types of Resistant Starch (RS) produce varying glycemic responses. While both RS types in the study reduced glucose response compared to dextrose, RS4XL had a more significant effect than RS2. This difference is likely due to RS4XL having a higher dietary fiber (91.9%) and RS content (83%) compared to the RS2 version used. This finding is crucial for companies using these starches in food products, as RS4XL can better reduce glucose response when used as an ingredient. However, the study’s limitation is that participants consumed the RS directly, which isn’t typical. Future research should explore other RS types in their raw form and within common food applications. Overall, while both RS types reduced blood glucose levels, the specific type of RS used can significantly impact its glucose-lowering capacity.

Our Popular Keto Breads in Calgary

What People Are Saying

“I have been waiting for true keto fast food for years. It is normally so difficult to find true keto options that don't taste like grass and are convenient. Thanks Keto Grill & Bakery!”

“Makes a mean grilled cheese!”

“A must try. The prices are better than other places in Calgary. The service was exceptional and the taste was amazing.”

“Amazing variety, they love to get creative ideas to build on. Super detailed on ingredients and very passionate about their cause.”

“Awesome bread and buns. Actually low-carb.”

Enjoy guilt-free bread at our keto bakery in Calgary. Every slice of our bread contains only two carbs, so you don’t have to worry about going over your calorie count. But it’s also absolutely delicious, so you may have a hard time keeping your hands off it.

SUPER LOW NET CARBS

Making great keto products is the heart of what we do. This means we work hard to keep the flavour consistent with other full-carb options and avoid the pitfalls of some keto products, like an eggy or grassy taste. We also pack them full of protein for dieters and macro-managers alike.

TRUE KETO PRODUCTS

We want to make keto accessible for everyone, whether you’re a parent looking for healthier options, someone looking to slim down or bulk up, or a casual eater who wants to cut back on their carbs. Try our bread loaves today and see how they can become a part of your everyday life.

KETO MEALS FOR EVERYONE

rS4 Resistant Starch Promises Real bread without the carbs

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Break bread and dive into soft, moist and delicious keto foods that keep your spirits high and your carbs low, week after week.

Frequently Asked Questions

What’s the secret to your bread?

Love, of course! But, aside from the passion we put in everything, we use many of the techniques that make sourdough bread so delicious, as well as our cakes, desserts and fast food. And, vital wheat gluten is the base of our bread structures.

Can you make me custom-shaped buns?

We’re always willing to try new things, so give us a call and if we can make it happen, we will!

What is vital wheat gluten?

It’s a form of wheat that’s been hydrated to activate the gluten. This is then processed to get out only the gluten. Try it in your own recipes for a different kind of loaf!