Kirt,

> Sounds like cooking increases the digestability of starches, eh? ;) Whether
> that is a good thing for a particular person is the question, especially
> since many hunter-gatherer cultures cooked most of their tuber--indeed much
> of their plant food in general.

1) The references and information provided in that last post, as well as
my post prior to that regarding raw vs. cooked starch, was given in an
effort to demonstrate the dramatic difference in effect of raw starch
vs. its cooked counterpart on blood sugar.

2) Here are some keys from that last post: "...there is a lot of recent
research on the advantages of slowly digested starches...", "...so
digestion takes place very slowly as each layer of the granule becomes
gradually exposed, like layers of an onion...", as well as: "Slowly
digested and absorbed carbohydrate in traditional bushfoods:a protective
factor against diabetes?" AM J CLIN NUTR V45:p98 1987
(Hint: notice the key words "slowly digested" and "absorbed").

3) I, as well as others I've talked to, have no problem digesting raw
starch. Since I stopped cooking my food, I have only felt better,
including greater strength, energy, and stamina; and I have not lost any
weight. These factors would indicate that I am indeed digesting and
assimilating the raw starch. I have not craved any cooked starch either,
as many 100% raw people do, and who seem to inevitably end up binging on
cooked starches, or making "exceptions". By the way, Dr. Norman Walker,
in his book "Diet and Salad Suggestions" recommends including raw
starches in the diet, recommended use with salads (i.e. cut up
tubers/roots)... Ironically, Dr. Walker also consumed and recommended
raw dairy...a supposed "no-no" for many here on the list...He lived well
over 100...

4) What hunter-gatherer cultures do, has no baring on what I and many
others do. When we examine the average life spans of these cultures, it
is not impressive to me.

Wes