Dear all,

I also enjoyed Prof.Jennie's comments. The question about alpha-amylase and
starch consumption is a very interesting subject. I hope that someone can
contribute to inform us about this relationship.

One of my basic research is focused in the study of starch granules
preserved in the human dental calculus of prehistoric populations from the
Iberian Peninsula. These starch granules are a type of resistant starch (we
have also documented these remains in grinding stones, potsherds,...). At
this moment, the starchy foods documented in the prehistoric sites from the
Iberian Peninsula are prepared with acorns, pulses and cereals.

I am very interested in knowing, if it is possible, if anyone have observed
some differences and characteristics of dental caries caused by
carbohydrates from acorns (with high and/or low levels of tannins) and/or
cereal grains and pulses. Last day, we were discussing about this subject
with Concha de la Rua (University of the Basque Country, Bilbao) and she
inform me about the possible relationship between acorn consumption and
cervical caries. Anyone know some information about it?

Cordially,




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Jordi Juan i Tresserras
Unitat d'Arqueobotanica
SERP/Dept.Prehistoria, H. Antiga i Arqueologia
UNIVERSITAT DE BARCELONA
Baldiri i Reixac, s/n   Torre B pis 11
E-08028-Barcelona
(Espanya, Union Europea)                  e-mail: [log in to unmask]

Tel.909.32 85 82         International: tel. +34.09.32 85 82
Fax.(93) 449 85 10                      fax. +34.3.449 85 10

"Cada epoca de la historia modifica el fogon, y cada pueblo come segun su
alma, antes tal vez que segun su estomago" - Emilia Pardo Bazan
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