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T2 Diabetes remission success rate for Low Calorie diets?
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<blockquote data-quote="Daibell" data-source="post: 2291924" data-attributes="member: 21149"><p>The term 'starch' and 'starchy carbs' are used by many 'experts' with little understanding of what they are saying. Much of the starch we eat comes from grains and starch is the inner core of the grain; it's the bit that is left after the more healthy and fibrous husk is removed as in white flour. All carbs are turned into glucose eventually in the stomach with some going right thru the body. Fibre is the non-starch bit. I see little point in using the term 'starch' at all. Much better to just talk about carbs and the fibre content?</p></blockquote><p></p>
[QUOTE="Daibell, post: 2291924, member: 21149"] The term 'starch' and 'starchy carbs' are used by many 'experts' with little understanding of what they are saying. Much of the starch we eat comes from grains and starch is the inner core of the grain; it's the bit that is left after the more healthy and fibrous husk is removed as in white flour. All carbs are turned into glucose eventually in the stomach with some going right thru the body. Fibre is the non-starch bit. I see little point in using the term 'starch' at all. Much better to just talk about carbs and the fibre content? [/QUOTE]
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