BigYellowLemon
Member
- Joined
- Jul 6, 2016
- Messages
- 550
I think the hate against starch is partly justified but mostly wrong, though of course we’re also eating it wrong as well (culturally and society at large, at least).
It is actually my theory that we actually absorb starch particles and use them like glycogen.
As Travis has already mentioned on here before (hopefully he’s somewhere cooler now), glycogen and amylopectin are basically impossible to tell apart using most any means. In fact, it is likely the case that much glycogen in the past has actually been in reality amylopectin grains.
Here’s the thing. Crystalline starch and amylose in general are definitely bad and can clog capillaries at the least, and the fact they’re already there means our pre-existing amylase enzymes (which is also found everywhere else in the body btw) failed to metabolize it, meaning it has to be destroyed by an immune cell to actually be gotten rid of.
Amylopectin however is nearly identical structurally to glycogen. and as well, it just so happens that glycogen particles in the cell are about 10-50nm, which is about the same size as starch particles after they hydrate.
Of course, all prior studies done on glycogen could just be mistaking amylopectin as it (as all lab animals and lab humans consume starch) meaning the mainstream idea of glycogen could be an illusion, and the “real” glycogen could be hidden from view by the imposter amylopectin. That being said, there’s been plenty of isolate cell studies done as well, and as far as I know they’ve all basically seen glycogen the same as normal in animal cellular studies. This is definitely something that requires a bit more research.
Now with all of *that* being said, it is my opinion that the animal body is able to take starch amylopectin and use it just the same as glycogen. At the very least amylopectin starch granules shouldn’t really be able to block most capillaries, just kinda get in the way, as it’s far more hydrated and thus squishy and somewhat porous as opposed to it’s crystalline cousins which can definitely block basically anything.
At the very least amylopectin granules can sit in the blood stream and lymph, slowly being metabolized by the amylase enzymes there and turned into glucose.
That’s at the very least. I see no reason why the particles themselves can’t be swallowed up by normal cells whole, as they’re quite small compared to a cell. All it would take would be the cells of an area noticing that there’s a “loose glycogen bundle/molecule”, and swooping in greedily to grab it.
The enzyme that breaks down glycogen, glycogen phosphorylase, breaks down the same kind of bond that amylase does, plus it’s been shown to actually break down amylopectin when given the chance.
Anyways, that’s the theory. Starch really isn’t that alien, and it’s probably incorporated or used by the body when it can be.
Still, it’s important not to eat starch a with lots of rough fibers, starch’s that have allergenic proteins or molecules, or starch’s with too much amylose, and of course to eat starch’s with no dehydrated surfaces, that means chips of any kinds, for starters.
Sticky rice that’s been soaked and thoroughly cooked, barley porridge, properly cooked corn (masa harina), white potatoes, all very good in my view.
It is actually my theory that we actually absorb starch particles and use them like glycogen.
As Travis has already mentioned on here before (hopefully he’s somewhere cooler now), glycogen and amylopectin are basically impossible to tell apart using most any means. In fact, it is likely the case that much glycogen in the past has actually been in reality amylopectin grains.
Here’s the thing. Crystalline starch and amylose in general are definitely bad and can clog capillaries at the least, and the fact they’re already there means our pre-existing amylase enzymes (which is also found everywhere else in the body btw) failed to metabolize it, meaning it has to be destroyed by an immune cell to actually be gotten rid of.
Amylopectin however is nearly identical structurally to glycogen. and as well, it just so happens that glycogen particles in the cell are about 10-50nm, which is about the same size as starch particles after they hydrate.
Of course, all prior studies done on glycogen could just be mistaking amylopectin as it (as all lab animals and lab humans consume starch) meaning the mainstream idea of glycogen could be an illusion, and the “real” glycogen could be hidden from view by the imposter amylopectin. That being said, there’s been plenty of isolate cell studies done as well, and as far as I know they’ve all basically seen glycogen the same as normal in animal cellular studies. This is definitely something that requires a bit more research.
Now with all of *that* being said, it is my opinion that the animal body is able to take starch amylopectin and use it just the same as glycogen. At the very least amylopectin starch granules shouldn’t really be able to block most capillaries, just kinda get in the way, as it’s far more hydrated and thus squishy and somewhat porous as opposed to it’s crystalline cousins which can definitely block basically anything.
At the very least amylopectin granules can sit in the blood stream and lymph, slowly being metabolized by the amylase enzymes there and turned into glucose.
That’s at the very least. I see no reason why the particles themselves can’t be swallowed up by normal cells whole, as they’re quite small compared to a cell. All it would take would be the cells of an area noticing that there’s a “loose glycogen bundle/molecule”, and swooping in greedily to grab it.
The enzyme that breaks down glycogen, glycogen phosphorylase, breaks down the same kind of bond that amylase does, plus it’s been shown to actually break down amylopectin when given the chance.
Anyways, that’s the theory. Starch really isn’t that alien, and it’s probably incorporated or used by the body when it can be.
Still, it’s important not to eat starch a with lots of rough fibers, starch’s that have allergenic proteins or molecules, or starch’s with too much amylose, and of course to eat starch’s with no dehydrated surfaces, that means chips of any kinds, for starters.
Sticky rice that’s been soaked and thoroughly cooked, barley porridge, properly cooked corn (masa harina), white potatoes, all very good in my view.
