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Starches, Less Than Ideal

Sources of Carbohydrates
Starches Less Than Ideal Sources Of Carbohydrates
Many reasons exist that starches contain less than ideal sources of carbohydrates for humans.
Digestive Steps Use More Body Energy
A larger amount of the bodys limited supply of nerve energy gets used up when starches get used for fuel than when fruits
do because starches, con contain polysaccharides and the body breaks them down (digestion) into monosaccharides before
it can make use of them. Fruits contain a preponderance of monosaccharides, needing no digestion. So, fruit eating leaves
more of the bodys energies available for other activities. This explains, in part, why people feel so light when they eat
fruits and so heavy when they eat rice, beans, tubers or bread.
A Greater Tendency to Overeat on Starches Exists
Starches lack the amount of water content found in fresh fruits, making it much easier to overeat them than fruits. It takes
larger amounts of starch foods to get the same feeling of fullness that you get from a fruit meal. When starches get
consumed, it matters to use but one kind of starch at a meal, this helps control the tendency to overeat on starches.
Many Digestive Steps Take Longer and Fermentation Occurs
For good digestion (an important prerequisite for good nutrition), not only do foods require compatibly of combination
with one another, but they also require quick digestion. Foods that remain in the stomach too long get decomposed by the
bacteria residing in there.
Ptyalin exists as the one starch-splitting enzyme secreted in the saliva, known as salivary amylase. The amount of this
enzyme available exists with limits, and large amounts of starch foods can not get completely digested by salivary amylase,
even if no proteins or acid foods get eaten with or soon before or after the starches. Therefore, complete digestion of the
starches eaten, especially if more than a small amount gets eaten or if eaten with protein or acid foods, depends upon the
starch-splitting enzymes in the intestinepancreatic amylase. But he likelihood of indigested starches reaching the
intestine without first fermenting in the stomach because of the action of bacteria exists small. Conditions of emotional or
mental stress or anxiety, lack of sleep or rest, eating too fast or a digestive system weakened by years of past abuse exist as
some of the reasons fermentation occurs before undigested starches can reach the small intestine for digestion by the
pancreatic amylase.
Fruits, though, if eaten with other similar category fruits, pass through the stomach quickly into the intestine, where their
monosaccharide content gets rapidly and efficiently absorbed. Unless we eat fruits with slower-digesting foods such as
fat/protein foods (such as nuts, seeds or avocadoes) or starches, they do not ferment in our stomach. Their need for minimal
to no digestion makes it possible for the body to pass them through the digestive tract quickly, before fermentation by
bacteria occurs.

Starches Digest Poorly Raw And Cooked Starches Unwholesome

Only a small amount of raw starch can digest because of the nature of the starch granule. Even the most thorough
mastication of raw starches breaks open only a small fraction of the starch-containing globules, as each of these globules
has a thin but strong protective cellulose covering which acts as a protective membrane for the plants storage product
Salivary amylase (ptyalin) and pancreatic amylase can not commence digestion of the starch until released from its globule.
These starch-containing globules then do not get digested and the body eliminates them as with other debris. Undigested
materials such as these exist toxic in the body and pose eliminative burdens without providing energy or other value.
Cooking makes starches more digestible. As stated earlier, starches have no solubility in cold water and require heated to
break down the cellulose coverings surrounding starches. Heat also converts some of the starches to dextrins, and the more
and longer heat gets applied to the food, the more starch gets converted to dextrins. Undextrinized starches freed by heat
from their protective globules will be hydrolyzed (digested) by the salivary and pancreatic amylases. The resulting dextrins
exit as large polysaccharide molecules that yield the disaccharide maltose upon hydrolysis. Maltose then hydrolyzes into
molecules of the monosaccharide, glucose.
Despite greater digestibility of cooked starches, cooking makes for an unwholesome process for many reasons, to get
elaborated in future writings. In short, cooking destroys vitamins, partially or completely, depending on which vitamins
involved and how long and hot of cooking; it converts minerals from their usable organic state back to their unusable (and
harmful) inorganic state; and it deranges and damages the proteins present. (Starch foods contain small amounts of protein,
as protein gets found a component of living matter.)
While cooking may improve the digestibility of the starches in starch foods, it does not improve the usability of the other
nutrients and components of the food. On the contrary, it makes the minerals and proteins present toxic and unusable. Life
Science / Natural Hygiene / Orthopathy / Healthology / 801010 recommends that neither raw starches nor cooked starches
get included to an optimum diet.
In the case of legumes such as lentils and beans an alternative exists: sprouting. The starches in legumes get converted by
sprouting partially to dextrins, which can get hydrolyzed by body amylases into sugars. Unprocced grains (whole grains)
can get sprouted, but with less success because they sour before their enzymes can convert the starches to sugars.
Starch foods recommend: sprouted lentils, sprouted mung beans or sprouted azuke beans.
Starches Unpalatable Raw
Humans as physiological fruit-eaters, do not hold a fondness for non-sweet foods, compared with how much we love sweet foods. We
did not get physiologically designed to eat starch, evidenced by our disinterest in foods such as raw potatoes, grains, beans, etc.
Starches dont taste delicious in their raw state.
Carrots, sweet potatoes and yams can get considered exceptions, because these tubers, in addition to containing starches, also contain
enough sugars to give them a sweet flavor. The main problem with eating these vegetables is that their sugars ferment in the stomach
while they are held up there with the starches, which digest slower than the sugars. Sugars normally pass quickly through the stomach
to the intestine for instant absorption, but if they get held up in the stomach they ferment because of bacterial action. You may use
carrots, sweet potatoes and yams if juiced and eaten alone or half hour before a meal of compatible foods.

Some enjoy mild starchy raw vegetables like cauliflower and carrots. Eaten in smaller amounts, these vegetables seem fine. Grated
carrots and/or cauliflower flowerettes add nicely to vegetable salads, but not in salads containing nuts, seeds or tomatoes, which
poorly combine with even mild starches.
Though some starches can get sprouted or juiced, and others may seem fine in small amounts, if mild starches, starches are, as a rule,
exist unpalatable and indigestible raw and unwholesome cooked. Humans do have a biologically adaptation to eat starch.

Some Starch Foods Also Contain a Significant Amount of Protein

Food combining discusses in detail the unhealthful results of consuming starch foods and protein foods in the same meal. Basically,
the two kinds of foods require different digestive environments and enzymes; starch requires ptyalin and an alkaline digestive
environment, and protein requiring the enzyme pepsin and an acid digestive environment. Both foods cannot get digested
simultaneously, and if eaten together or close, protein digestion occurs partially, leaving the starches and sugars to ferment because of
bacterial action in the stomach. Fermentative byproducts interfere with the protein digestion in progress, and protein digestion will
remain incomplete. Undigested protein will putrefy and rot.
Foods contain either a predominance of one factor or the other. Tubers and grains predominately contain starches, and nuts and seeds
get classified as protein/fat foods. Some foods contain a lot of protein along with lots of starch. For example: beans of all types, peas
and peanuts. Unless sprouted, sprouting converts their starches to more easily digestible sugars, they remain largely indigestible. For
this reason beans get referred to as musical fruit. They ferment and putrefy in the stomach and intestine; this exists as unwholesome
because fermentation and putrefaction byproducts contain toxins to get eliminated as quickly as possible so that the body doesnt
suffer harm from them. Much body energy gets used up in toxin elimination, energy that could more wisely get used for other
activities. These toxins can not get eliminated before harm results.

Wheat Poses Special Problems

Wheat, the most popular of the grains used in this country, especially commercially, it holds an undeserved popularity because wheat
poses special digestive problems that make it unwholesome. Besides the digestive problems that wheat shares with the other starchy
foods, the special problem with wheat: it contains gluten, a protein substance that humans do not have the enzyme to digest.
Undigested substances get seen as toxins in the human body and get eliminated at an expense to our vital energy.
Beets exist as a mildly starchy root food that has a problem: They contain too much oxalic acid which the body neutralizes by binding
calcium. Beets do not get recommended as food.

Grains and Legumes Acid-Form

Grains and legumes do acid-forming action and, thus get eaten rarely, if at all, less we suffer the consequences.
Grains contain phytic acid, a substance which binds calcium and iron, both in the grains themselves and the body stores of these
minerals. This fact complicates and aggravates the problem of calcium getting taken from the bones and teeth by the body in the
metabolism of carbohydrates that have been refined and their minerals, thus, removed.

People concerned about getting enough calcium avoid eating grains. People suffering with nervousness, sleeplessness
and/or cramps already experience the symptoms of calcium deficiency. Getting carbohydrates from fresh fruits, and
consuming green leafy vegetables, along with a few occasional nuts, seeds and/or avocadoes, will insure an adequate intake
of usable calcium. Consuming grains in addition to the wholesome foods defeats your purpose and gets discouraged.