Category Archives: Starch

Starch: A Complex Subject

Posted on July 24, 2013 by Robert Barrington

Much is made of the improved health outcomes from consuming whole grain starch compared to refined starch. Whole grains are believed to improve health because they have their original fibre and micronutrient content and thus increase intakes of both when … Continue reading →

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Salivary Amylase and the Cephalic Phase of Digestion

Posted on May 4, 2013 by Robert Barrington

ecently researchers1 have found an interesting association between salivary amylase and the glycaemic response to starch. Non-obese subjects had their salivary amylase activity assessed by comparison to the mean. They then grouped the subjects as high producers (1 standard deviation … Continue reading →

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More on Glycaemic Index

Posted on November 29, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the rise in blood glucose (area under the curve) caused by a particular carbohydrate food, compared to the standard food, white bread (and expressed as a ratio). High GI foods are increasingly … Continue reading →

Posted in Breakfast, Gelatinisation, Oats (Avena sativa), Obesity, Starch, Wheat | Comments Off on More on Glycaemic Index

Reducing Glycaemic Load

Posted on November 21, 2012 by Robert Barrington

Carbohydrates play a role in the development of obesity and diabetes. In particular, high intakes of refined carbohydrates, particularly disaccharides and monosaccharides, are associated with increased glycaemia, insulin release, and the development of blood sugar disorders than can contribute to … Continue reading →

Posted in Amylase, Beans, Carbohydrate, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Insulin, Starch, Sucrose, Sugar | Comments Off on Reducing Glycaemic Load