Category Archives: Starch

Combining Food To Improve Health: Starch

Posted on June 10, 2024 by Robert Barrington

Certain foods in isolation could be considered to be detrimental to the health. For example, foods high in starch derived from wheat such as bread, breakfast cereals and other baked products could be considered unhealthy because they tend to cause … Continue reading →

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The Carbohydrate Content of Parsnips During Storage

Posted on February 1, 2022 by Robert Barrington

Parsnips are a traditional food in many countries and have the advantage over other vegetables in that they do not readily decay post harvest. Storage of parsnips at low temperatures allows a source of food throughout the winter, and for … Continue reading →

Posted in Carbohydrate, Fructose, Glucose, Parsnips, Starch, Sucrose, Sugar | Comments Off on The Carbohydrate Content of Parsnips During Storage

Is White Bread as Unhealthy as Sugar?

Posted on October 7, 2020 by Robert Barrington

Sugar has been evidenced to have a number of detrimental effects on health. In particular, consuming sugar can cause a decrease in insulin sensitivity, and this can lead to weight gain and type 2 diabetes. The reason that sugar is … Continue reading →

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Too Much Starch?

Posted on May 1, 2020 by Robert Barrington

One of the main problems with most diets is that they contain too much starch. In fact, most Western foods are high in starch and contain to little protein. This results in individuals over consuming starch to the detriment of … Continue reading →

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Good Carb, Bad Carb

Posted on April 6, 2019 by Robert Barrington
Posted in Carbohydrate, Fruit, Processed Foods, Starch, Sugar, Vegetables, Whole Grains | Comments Off on Good Carb, Bad Carb

Is Fibre an Essential Nutrient?

Posted on January 20, 2018 by Robert Barrington
Posted in Fibre, Starch, Sugar | Comments Off on Is Fibre an Essential Nutrient?

Carbohydrate Terminology

Posted on August 30, 2017 by Robert Barrington

Within different scientific disciplines, terminology shows variety. The terminology surrounding carbohydrates in science and nutrition is an interesting example, and possibly worthy of further consideration. To a biochemist for example, a carbohydrate is an organic molecule containing carbon, hydrogen and … Continue reading →

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Yet More On Starch Digestion: Grain Shape and Size

Posted on July 7, 2017 by Robert Barrington

The digestion rate of starch is pivotal to health. As starch digestion and absorption increases, the risk of certain diseases also increases. This is exemplified by the contrast between whole grain and refined cereal starch sources. In whole grains the … Continue reading →

Posted in Glycaemic Index, Glycaemic load, Starch, Wheat | Comments Off on Yet More On Starch Digestion: Grain Shape and Size

Are You Addicted to Refined Carbohydrates?

Posted on June 12, 2017 by Robert Barrington

It has become apparent even to the casual observer that consumption of white crystalline sugar is detrimental to the health. While the emphasis of research and health practitioners has been focusses solely and erroneously on fat, sugar has slipped through … Continue reading →

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Legumes as a Source of Starch

Posted on May 28, 2017 by Robert Barrington
Posted in Carbohydrate, Pulses / Legumes, Starch | Comments Off on Legumes as a Source of Starch