Corn Starch: is this carb too good to be true..

[BigAndy]

Ive been researching trying to find a slow release carb which doesnt have a high GI, and came across. Uncoked corn starch apparently takes 6 hours too digest, which can be increaed to almost 9 by adding fibre,fat and protein (such as in an Extend Bar or Nitebar),which would make it perfect for before bed . Anyone had any experience with corn starch or know of its GI.

thanks

 

[chillin408]

I thought starch was glucose polymers, maybe uncooked corn startch is different? can u hook up the links where u read that?


If uncooked corn starch is glucose then it most have alot of fiber in it if its slow releasing, I think flax powder has very low GI

 

[MR. BMJ]

One thing to think about here is that corn starch contains about 70% amylose, and only about 40% amylose can be digested. Amylose is often called the "resistant starch."
MR. BMJ

 

[chillin408]

so if i can find starches high in amylose,then their good to eat,what happens to the other 60%

so if you eat 100 calories of pure amylose, then you are really only eating 40? is that how it works? if so, do they calculate that in on the labels,or not?

 

[BigAndy]

Most health organizations recommend an increase in consumption of dietary fiber since high fiber diets have been reported to have beneficial health effects in individuals with diseases such as cardiovascular disease, hypertension, colon cancer, and diabetes. However, the median dietary fiber intakes in the United States were 17.0 and 13.8 g/d for men and women, respectively. Maturity onset diabetes, characterized by elevated blood glucose levels and insulin resistance, has increased in prevalence in the US as the average age of our population increases. This study was conducted to determine whether a beneficial interaction occurred between native corn fiber in cornmeal and high-amylose cornstarch on health parameters. No gender difference was observed. Average glucose, insulin, and glucagon values were usually lower after the consumption of test meals containing corn fiber. Insulin and glucose responses, but not glucagon response, were significantly greater after products made with amylopectin than with amylose. Average plasma glucose and insulin after amylose test meals were approximately half of those after amylopectin test meals. The presence of fiber from cornmeal had less effect on the response curves of glucose, insulin, and glucagon than did the type of starch consumed. Health providers should be aware of the health benefits of high amylose starch. Although the corn fiber did not greatly reduce glucose or insulin, other health benefits occur with increased fiber intake. Nutritionists, scientists, and health care professionals will benefit by having additional knowledge of this low glycemic index (slowly digested starch) food source.

 

[Rockaho]

So are you saying suck down some raw cornstarch?
If so when? how much? and in laymen terms Why?

 

[BigAndy]

because cornstarch(it has to be high amylose cornstarch) gives you consistent blood sugar levels which means more muscle and less fat. You can consume it by adding a tbs or two to your protein shake

 

[BigAndy]

bump

 

[biggun]

where can i find it

 

[cockdezl]

What's going on MR. BMJ? You have been reading up on stuff since I have been away. Hell... your post on GI and starches was over my head. BUT I looked some stuff up...Like to tell you about...here it goes!

Like you know there are various types of "corn starches" based on their processing and polymeric structures...but only a few have true differences in effect.

From the PUBMED studies I found, most studies don't show any difference in glucose absorption rates and insulin secretion when comparing "corn starch" with glucose. Bear in mind this is just dealing with generic corn starch (high in amylose), as I said there are some novel corn starches that are different. And I doubt that most grocery stores would carry these types of starches.

The literature is showing that generic complex carbohydrates don't show alot of differences when compared with glucose, and that the true alterations come from fiber content and unique polymers (polymers that we lack hydrolytic enzymes for).

So, essentially, I would only use corn starch as a post workout addition, and not for all other meals.