Category Archives: Starch

Starch: Amylose and Alylopectin

Posted on April 9, 2017 by Robert Barrington
Posted in Amylase, Amylase Inhibitors, Amylopectin, Amylose, Pulses / Legumes, Starch | Comments Off on Starch: Amylose and Alylopectin

Rice Cakes: Low Quality Junk

Posted on November 13, 2016 by Robert Barrington
Posted in Carbohydrate, Glycaemia, Starch | Comments Off on Rice Cakes: Low Quality Junk

High Carbohydrate Diets Increase Lipid Formation

Posted on March 23, 2016 by Robert Barrington

Insulin resistance is the pivotal factor in many Western lifestyle diseases. The metabolic changes that accompany insulin resistance leads to cellular dysfunction and this in turn leads to the diseases of the West, particularly obesity, cardiovascular disease and diabetes. One … Continue reading →

Posted in Carbohydrate, Fructose, Non-alcoholic Fatty Liver Disease, Protein, Starch, Sugar, Triglycerides / Triacylglycerols | Comments Off on High Carbohydrate Diets Increase Lipid Formation

Roughly 50 Essential Factors

Posted on January 30, 2016 by Robert Barrington
Posted in Biotin, Calcium, Chromium, Cobalamin, Cobalt, Essential Amino Acids, Essential Fatty Acids, Fluoride, Glucose, Iron, L-leucine, L-lysine, L-methionine, L-phenylalanine, L-theanine, L-tryptophan, Leucine, Macrominerals, Magnesium, Manganese, Molybdenum, Niacin, Nickel, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, Sodium, Starch, Thiamine, Trace Minerals, Vanadium, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Zinc | Comments Off on Roughly 50 Essential Factors

Is Fibre Conditionally Essential? More Evidence

Posted on November 20, 2015 by Robert Barrington

Dietary fibre is a heterogenous group of non-digestible plant polysaccharides. Dietary fibre has traditionally been considered required to add roughage to food, and little more. However, more recently dietary fibre of various varieties has been shown to have wide ranging … Continue reading →

Posted in Carbohydrate, Fibre, Guar Gum, Starch | Comments Off on Is Fibre Conditionally Essential? More Evidence

Carbohydrates Foods Are Not All Equal

Posted on November 18, 2015 by Robert Barrington

Carbohydrate foods describe those with digestible starch. Bread, pasta, potato and rice are all carbohydrate foods and all contain high amounts of starch. Carbohydrates also include simple sugars such as lactose, glucose and fructose. Carbohydrate foods are interesting nutritionally because … Continue reading →

Posted in Amylopectin, Amylose, Bread, Corn, Glucose, Glycaemic Index, Glycaemic load, Insulin, Potato, Rice, Starch, Sugar | Comments Off on Carbohydrates Foods Are Not All Equal

Fibre And Insulin Resistance

Posted on October 24, 2015 by Robert Barrington

Nutrient overload is one of the primary, if not the primary drivers, of insulin resistance. Too much energy in the form of fructose can overload the hepatocytes of the liver with energy and this stimulates the de novo lipogenesis pathway. … Continue reading →

Posted in Carbohydrate, Fibre, Fructose, Fruit, Oats (Avena sativa), Pectin, Pulses / Legumes, Starch, Sugar, Vegetables | Comments Off on Fibre And Insulin Resistance

Weight Loss By Avoiding Cereals Grains

Posted on September 13, 2015 by Robert Barrington
Posted in Cereal, Pulses / Legumes, Starch, Weight Loss, Whole Grains | Comments Off on Weight Loss By Avoiding Cereals Grains

Starch Digestion Rates: Glycaemic Index

Posted on July 13, 2015 by Robert Barrington

The rise in blood sugar following a meal is an overlooked facet of health. Slow controlled rises in blood sugar produce lower insulin responses, reduce the stress place upon the liver, and decrease the flux through the de novo lipogenesis … Continue reading →

Posted in Digestion and Absorption, Fibre, Glycaemia, Starch, Whole Grains | Comments Off on Starch Digestion Rates: Glycaemic Index

On the Beneficial Glycaemic Effects of Berries

Posted on June 8, 2015 by Robert Barrington

Berries show beneficial effects on blood sugar. Specifically, berries appear to lower the glucose response to a test meal. The reason for this effect is not fully understood but is thought to relate mainly to the fibre and flavonoid content … Continue reading →

Posted in Anthocyanins, Berries, Diabetes, Glycaemia, Starch, Sucrose, Sugar | Comments Off on On the Beneficial Glycaemic Effects of Berries