Starch trek

[Lamont D]

As usual my near obsession to find answers that I can understand, why my body reacts to food the way it does.
I have always thought that it is the carbs that I am intolerant to, but never gone further into dissecting the details of why and how carbs and what is in these carbs. So I investigated. Recent posts about gluten intolerance intrigued me. This is something I came across.

Starch.

Starch in food, starch, is the most common carbohydrate in the human diet and is contained in many staple foods. The major sources of starch intake worldwide are the cereals (rice, wheat, maize) and the root vegetables (potatoes and cassava) many other starchy foods are grown, some only in specific climates including acorns, arrowroot, arracache, bananas, barley, breadcrumb, buckwheat, Canada, colacasia, katakuri, kudzu, malanga, mullet, oats, oca, sago, sorghum, sweet potatoes, rye, taro, chestnuts, yams. Many kinds of beans, such as favas, lentils, mung beans, peas, and chickpeas.
Widely used prepared food containing starch are bread, pancakes, breakfast cereals, noodles, pasta, porridge and tortilla.

Before the advent of processed foods, people consumed large amounts of uncooked and unprocessed starch containing plants, which contained high amounts of resistant starch, microbes within the large intestine fermented the starch, producing short-chain fatty acids.which are used as energy, support the maintenance and growth of the microbes.
More highly processed foods are more easily digested and release more glucose in the small intestine and more energy is absorbed by the body.
It is thought that this shift in energy delivery, May be one of the contributing factors to the development of metabolic disorders of modern life, including obesity and diabetes.

So, in conclusion, my instincts are that the cellular structure of carbohydrates mainly contain starch.

Is it possible to have non starchy processed foods as there is in gluten free?

I have always considered myself as being carb intolerant, my intolerance to foods are the following, dairy, wheat, grains, rice, and so on, as the list above all do the same thing to my blood glucose levels, could it be that I'm really starch intolerant?

Would T2s be better advised to eat more resistant starch foods? (I think that is a rhetorical question!)

 

[Resurgam]

It might be possible - but having worked in the food industry I can't see any research being done to find out.
The entire ethos of the processing industry is to sell as much cheap stuff as possible and to get high prices for it.
To get a luxurious appearance and effect in the finished product is always a concern - but always by adding a cup of something chemical to a vat of product, not by tipping in a sack or drum of something costly with a short shelf life.

 

[Lamont D]

It might be possible - but having worked in the food industry I can't see any research being done to find out.
The entire ethos of the processing industry is to sell as much cheap stuff as possible and to get high prices for it.
To get a luxurious appearance and effect in the finished product is always a concern - but always by adding a cup of something chemical to a vat of product, not by tipping in a sack or drum of something costly with a short shelf life.

What lead me to read about starch in carbs, was, I was looking at going gluten free.
Because it had helped others who have food intolerance such as mine?
Until I discovered that the manufacturer processed potato starch instead of the gluten and then added other starch, like maize starch and other starchy concoctions that I have to be careful with.
Potato starch is definitely a terrible choice for me.

That got me thinking wether I'm just either carb intolerant or starch intolerant?
Or both?

How would you know?

Best wishes

 

[PenguinMum]

Be careful with processed foods labelled gluten free as they often contain rice flour, potato starch, cornflour etc. My poor old Mum was a coeliac and when diagnosed Type 2 she found it very difficult.