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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.
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.
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.