- Nov 22, 2015
If you come across any solid study showing that normal consumption (involving the eating and chewing) of cooked starch in humans results in significant presorption of starch particles into the blood please post it, I'd be interested in seeing that. So far i've seen no evidence of it apart from very questionable and dated animal studies that involve either uncooked starch or starch particles that are inserted directly into the rectal or gastric tract of an animal, thereby bypassing much of the normal digestive process. That study you posted seems to be suggesting that meat when eaten is presorbed into the blood in the form of meat fibres, and maybe it is, but like you I can't see the study methodology either.If one material can be persorbed I see no good reason to believe other materials are so unique that they can't be. That isn't demonstrated in the animal studies.
I can't read German and don't have access to the full texts so it's true I'm putting some degree of trust in them. I don't think it is misplaced though.