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General Health & Fitness
Nutrition and Supplements
A low-carb diet for beginners
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<blockquote data-quote="madman" data-source="post: 103162" data-attributes="member: 13851"><p>Aside from G.I. (glycemic index) and GL (glycemic load) starch is not just starch as there are 3 types of starch- amylose/amylopectin/resistant starch and they all behave differently in the body.</p><p></p><p>Amylose is broken down/absorbed more slowly and can also be converted into resistant starch when cooled.</p><p></p><p>Amylopectin is broken down/absorbed quickly.</p><p></p><p>Many carbs contain different ratios of amylose/amylopectin.</p><p></p><p>For example when talking about rice- long grain rices/basmati/parboiled-rice contain higher amounts of amylose and have a lower G.I. where as short grain rices/aborio/sticky/jasmine mainly contain amylopectin and have a higher G.I.</p><p></p><p>The love/hate potato which is full of nutrients gets so much hate when in reality there are potatoes such as- russet/idaho/yukon gold which have a higher G.I. as they mainly contain amylopectin starch and than there are new potatoes (red skinned)/red bliss and the newly developed carisma which have low-moderate G.I. as they contain more amylose.</p><p></p><p>Waxy potatoes tend to be low-medium G.I. and starchy potaoes tend to be higher G.I.</p><p></p><p>Than there is this thing called a meal where one usually adds a whole protein source with vegetables that contain soluble/insoluble fiber and than there are fats which all completely alter the G.I. and slow down ones digestion/absorption of the carb.</p><p></p><p>A carb is not simply a carb just as starch is not just simply starch. It is much more complex than that and if one states all carbs are evil and health deteriorating than they would be narrow minded!</p></blockquote><p></p>
[QUOTE="madman, post: 103162, member: 13851"] Aside from G.I. (glycemic index) and GL (glycemic load) starch is not just starch as there are 3 types of starch- amylose/amylopectin/resistant starch and they all behave differently in the body. Amylose is broken down/absorbed more slowly and can also be converted into resistant starch when cooled. Amylopectin is broken down/absorbed quickly. Many carbs contain different ratios of amylose/amylopectin. For example when talking about rice- long grain rices/basmati/parboiled-rice contain higher amounts of amylose and have a lower G.I. where as short grain rices/aborio/sticky/jasmine mainly contain amylopectin and have a higher G.I. The love/hate potato which is full of nutrients gets so much hate when in reality there are potatoes such as- russet/idaho/yukon gold which have a higher G.I. as they mainly contain amylopectin starch and than there are new potatoes (red skinned)/red bliss and the newly developed carisma which have low-moderate G.I. as they contain more amylose. Waxy potatoes tend to be low-medium G.I. and starchy potaoes tend to be higher G.I. Than there is this thing called a meal where one usually adds a whole protein source with vegetables that contain soluble/insoluble fiber and than there are fats which all completely alter the G.I. and slow down ones digestion/absorption of the carb. A carb is not simply a carb just as starch is not just simply starch. It is much more complex than that and if one states all carbs are evil and health deteriorating than they would be narrow minded! [/QUOTE]
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General Health & Fitness
Nutrition and Supplements
A low-carb diet for beginners
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