Wes:
>Anyway, here's some more great information regarding raw vs. cooked
>starch.

<snip>

Any degree of cooking, however, will totally
>disrupt this dehydrated structure and the granule swells up and becomes
>totally permeable to the amylase enzyme so that the entire granule
>becomes accessible to the enzyme simultaneously!  The starch chains are
>quickly broken down into maltose and then glucose and rapidly absorbed
>in the first few feet of the upper intestine.

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.

Cheers,
Kirt

Secola  /\  Nieft
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