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== Lesson 7 - Carbohydrates - Fuel For The Human Body ==

== Lesson 7 - Carbohydrates - Fuel For The Human Body ==

=== Introduction - The Importance of Carbohydrates ===

=== Introduction - The Importance of Carbohydrates ===

Before embarking on a study of carbohydrates—their role in the body, their sources, etc., we will begin by highlighting the importance of carbohydrates, defining what carbohydrates are and learning how they are formed, as well as glimpsing at a brief history of carbohydrates in the human diet.

Before embarking on a study of carbohydrates—their role in the body, their sources, etc., we will begin by highlighting the importance of carbohydrates, defining what carbohydrates are and learning how they are formed, as well as glimpsing at a brief history of carbohydrates in the human diet.

Carbohydrates are made up of three elements: carbon, hydrogen and oxygen—carbohydrates. As you will learn in a later lesson, fats are also comprised of carbon, hydrogen and oxygen, but they have less oxygen and more carbon and hydrogen than carbohydrates.

Carbohydrates are made up of three elements: carbon, hydrogen and oxygen—carbohydrates. As you will learn in a later lesson, fats are also comprised of carbon, hydrogen and oxygen, but they have less oxygen and more carbon and hydrogen than carbohydrates.

Carbohydrates, along with proteins and fats, comprise the major components of liv- ing matter and are used for maintenance of cellular functional activities and as reserve

Carbohydrates, along with proteins and fats, comprise the major components of living matter and are used for maintenance of cellular functional activities and as reserve

and structural materials for cells. Because they are the primary source of energy for the animal kingdom, carbohydrates are particularly important in a study of nutritional science.

and structural materials for cells. Because they are the primary source of energy for the animal kingdom, carbohydrates are particularly important in a study of nutritional science.

Not only are fats converted to carbohydrates for energy when carbohydrate intake is inadequate, but when carbohydrates are consumed beyond need, the excess is converted to fat and stored in adipose tissue. Also, the B-complex vitamins and the mineral calcium are known to play an integral part in carbohydrate metabolism.

Not only are fats converted to carbohydrates for energy when carbohydrate intake is inadequate, but when carbohydrates are consumed beyond need, the excess is converted to fat and stored in adipose tissue. Also, the B-complex vitamins and the mineral calcium are known to play an integral part in carbohydrate metabolism.

1. Thetransformationofcarbohydrateintofat.Fatsandcarbohydrateseateninexcessof caloric expenditure are deposited in the adipose tissues as fat. It is, therefore, incorrect to label carbohydrates as being “fattening.” Fats eaten in excess of caloric need are also stored as fat. In the diets of many people, however, carbohydrates comprise the foodstuffs most commonly eaten in excess. There are many reasons for this. One reason is because refined sugar and flour are used so heavily and widely in the processing of the foods most widely advertised and distributed to the retail food outlets. Carbohydrates are, as a general rule, less expensive than fat-containing foods (such as cheeses, nuts,

1. The transformation of carbohydrate into fat. Fats and carbohydrates eaten in excess of caloric expenditure are deposited in the adipose tissues as fat. It is, therefore, incorrect to label carbohydrates as being “fattening.” Fats eaten in excess of caloric need are also stored as fat. In the diets of many people, however, carbohydrates comprise the foodstuffs most commonly eaten in excess. There are many reasons for this. One reason is because refined sugar and flour are used so heavily and widely in the processing of the foods most widely advertised and distributed to the retail food outlets. Carbohydrates are, as a general rule, less expensive than fat-containing foods (such as cheeses, nuts,

many meats, etc.) therefore, they are more likely to be overeaten. In addition, because humans naturally “have a sweet tooth” (because we are biologically frugivores, adapted in nature to eat fruits), we are more attracted to carbohydrates than to fats. The chemical pathway glucose follows on its way to fat is well understood. You may study this in a good physiology text.

many meats, etc.) therefore, they are more likely to be overeaten. In addition, because humans naturally “have a sweet tooth” (because we are biologically frugivores, adapted in nature to eat fruits), we are more attracted to carbohydrates than to fats. The chemical pathway glucose follows on its way to fat is well understood. You may study this in a good physiology text.

Please make special note of the above, for it is one of the most important facts you need to completely understand and accept if you are to bring yourself and your clients to a high level of well-being.

Please make special note of the above, for it is one of the most important facts you need to completely understand and accept if you are to bring yourself and your clients to a high level of well-being.

3. Calcium in carbohydrate metabolism. Like the B-complex vitamins, calcium is essential in the metabolism of carbohydrates. When calcium is present in context with the carbo- hydrate source (whole foods), there are no problems. But, with today’s high consumption of refined foods, lack of natural calcium in these foods creates a myriad of very serious health problems. Refined sugar and flour, as well as rice, breads, packaged cereals and pastas, have been robbed of the calcium in the plant during processing and refining. Even whole-grain products may completely lack calcium because of the destruction of this mineral during the destructive processes of cooking and baking.

3. Calcium in carbohydrate metabolism. Like the B-complex vitamins, calcium is essential in the metabolism of carbohydrates. When calcium is present in context with the carbohydrate source (whole foods), there are no problems. But, with today’s high consumption of refined foods, lack of natural calcium in these foods creates a myriad of very serious health problems. Refined sugar and flour, as well as rice, breads, packaged cereals and pastas, have been robbed of the calcium in the plant during processing and refining. Even whole-grain products may completely lack calcium because of the destruction of this mineral during the destructive processes of cooking and baking.

Calcium is taken from the bones and teeth to meet the needs for this important mineral in carbohydrate metabolism. Dental caries, osteoporosis and other bone diseases result.

Calcium is taken from the bones and teeth to meet the needs for this important mineral in carbohydrate metabolism. Dental caries, osteoporosis and other bone diseases result.

As mentioned earlier in this lesson, carbohydrates, along with proteins and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials. Carbohydrates provide the primary source of energy for humans.

As mentioned earlier in this lesson, carbohydrates, along with proteins and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials. Carbohydrates provide the primary source of energy for humans.

There is not a single living thing—plant or animal—that does not contain carbohy- drates in some form. Though the quantity and form of carbohydrates varies, the presence of carbohydrates as an integral component of life is constant. This means that all foods are potential sources of carbohydrates. However, some foods are better sources than oth- ers, and this is what we will discuss now.

There is not a single living thing—plant or animal—that does not contain carbohydrates in some form. Though the quantity and form of carbohydrates varies, the presence of carbohydrates as an integral component of life is constant. This means that all foods are potential sources of carbohydrates. However, some foods are better sources than others, and this is what we will discuss now.

==== Carbohydrates Are a Primary Component of Some Foods ====

==== Carbohydrates Are a Primary Component of Some Foods ====

Because some non-sweet foods such as nuts, bell peppers, squashes, cucumbers and tomatoes are technically fruits, fruits can be divided into two classifications: 1) sweet fruits and 2) non-sweet fruits. In our discussion of carbohydrates, we will limit our discussion primarily to the sweet fruits, even though the non-sweet fruits do contain some sugar.

Because some non-sweet foods such as nuts, bell peppers, squashes, cucumbers and tomatoes are technically fruits, fruits can be divided into two classifications: 1) sweet fruits and 2) non-sweet fruits. In our discussion of carbohydrates, we will limit our discussion primarily to the sweet fruits, even though the non-sweet fruits do contain some sugar.

For purposes of food combining for digestive compatibility, the sweet fruits can be divided into four groups: 1) sweet fruits, 2) subacid fruits, 3) acid fruits and 4) melons. The fruits in each category and how to combine them for best digestion will be discussed in a future lesson on correct food combining.

For purposes of food combining for digestive compatibility, the sweet fruits can be divided into four groups:  

7.6.2 There Is a Greater Tendency to Overeat on Starches

The fruits in each category and how to combine them for best digestion will be discussed in a future lesson on correct food combining.

 

7.6.3 Many Digestive Steps Take Longer and Fermentation Can More Readily Occur

 

 

 

 

 

There are many reasons why starches are less than ideal as sources of carbohydrates for humans.

There are many reasons why starches are less than ideal as sources of carbohydrates for humans.

=== Disease Conditions Related To Carbohydrate Consumption ===

=== Disease Conditions Related To Carbohydrate Consumption ===

The following plus many more diseases are considered, by the medical world and by some lay people alike, to be either caused by or related to carbohydrates of various kinds in the diet. At this place in this course, we will not delve into any depth on these dis- ease conditions, as they will be treated in separate later lessons. Here we will just briefly mention a few of the more common conditions related to carbohydrate consumption.

The following plus many more diseases are considered, by the medical world and by some lay people alike, to be either caused by or related to carbohydrates of various kinds in the diet. At this place in this course, we will not delve into any depth on these dis- ease conditions, as they will be treated in separate later lessons. Here we will just briefly mention a few of the more common conditions related to carbohydrate consumption.

Humans, like the other mammals, provide milk for their young from their mammary glands. This milk is perfectly suited for the very specific needs of the developing human infant, but it is not designed to meet the needs of calves or kids or other baby mammals. It is meant for feeding human infants only. While the above statement may seem ridiculously obvious, it is not as obvious to many people that human babies should not receive milk from cows or goats except in emergencies where human milk is simply unavailable. In those exceptions, milk from another species of mammal is preferable to no milk at all.

Humans, like the other mammals, provide milk for their young from their mammary glands. This milk is perfectly suited for the very specific needs of the developing human infant, but it is not designed to meet the needs of calves or kids or other baby mammals. It is meant for feeding human infants only. While the above statement may seem ridiculously obvious, it is not as obvious to many people that human babies should not receive milk from cows or goats except in emergencies where human milk is simply unavailable. In those exceptions, milk from another species of mammal is preferable to no milk at all.

The reason we introduce the subject of lactose intolerance the way we did in the above paragraph is to show two things: 1) how far we have strayed from nature in feeding cows’ milk to our human babies and 2) that mammary milk is specially created for babies up to three years of age and is not designed for humans above that age.

The reason we introduce the subject of lactose intolerance the way we did in the above paragraph is to show two things:  

 

# '''How far we have strayed from nature in feeding cows’ milk to our human babies.'''

# '''That mammary milk is specially created for babies up to three years of age and is not designed for humans above that age.'''

The idea that we need calcium, fats, proteins or anything else from milk beyond the age of three is not only entirely false and totally ungrounded in fact, but it has caused a tremendous amount of harm and suffering for humans. “How did these ideas get started and popularized so widely, then?” you may ask. The simple but sad answer is that the, dairy industry is primarily responsible. (This entire subject will be treated in greater depth in a future lesson devoted entirely to the subject of milk and dairy products in the diet.) As incredible as it may seem that so many people would actually put profit before human health, it is, nonetheless, true.

The idea that we need calcium, fats, proteins or anything else from milk beyond the age of three is not only entirely false and totally ungrounded in fact, but it has caused a tremendous amount of harm and suffering for humans. “How did these ideas get started and popularized so widely, then?” you may ask. The simple but sad answer is that the, dairy industry is primarily responsible. (This entire subject will be treated in greater depth in a future lesson devoted entirely to the subject of milk and dairy products in the diet.) As incredible as it may seem that so many people would actually put profit before human health, it is, nonetheless, true.

Carbohydrates, like proteins, are composed of simpler compounds known as simple sugars or monosaccharides. According to their composition, these are classed as follows:

Carbohydrates, like proteins, are composed of simpler compounds known as simple sugars or monosaccharides. According to their composition, these are classed as follows:

1. Monosaccharides: Sugars containing only one sugar group or radical. Among the monosaccharides are grape sugar (glucose or dextrose), fruit sugar (fructose or levulose) and galactose of honey. These are the assimilable forms of carbohydrate. Dextrose is the principle member of the glucose group and much less sweet than cane sugar. It is known as grape sugar and is found in fruits, some vegetables and honey. Glucose occurs in both plants and animals and is formed by the action of heat and the ultraviolet rays upon starch in the presence of an acid. Corn syrup is commercially known as glucose. Glucose may also be made by treating starch with sulphuric acid in the presence of heat. Fructose and levulose are derived from fruits and honey. Galactose is a crystalline glucose obtained by treating milk sugar with dilute acids.

# '''Monosaccharides:''' Sugars containing only one sugar group or radical. Among the monosaccharides are grape sugar (glucose or dextrose), fruit sugar (fructose or levulose) and galactose of honey. These are the assimilable forms of carbohydrate. Dextrose is the principle member of the glucose group and much less sweet than cane sugar. It is known as grape sugar and is found in fruits, some vegetables and honey. Glucose occurs in both plants and animals and is formed by the action of heat and the ultraviolet rays upon starch in the presence of an acid. Corn syrup is commercially known as glucose. Glucose may also be made by treating starch with sulphuric acid in the presence of heat. Fructose and levulose are derived from fruits and honey. Galactose is a crystalline glucose obtained by treating milk sugar with dilute acids.

# '''Polysaccharides:''' Colloids or non-crystalizable organic substances known as starches.  

2. Disaccharides: Sugars containing two simple sugars, or that can be broken into two monosaccharides. The ordinary cane sugar or sucrose of commerce is a disaccharide composed of glucose and galactose. Invert sugar found in honey is a mixture of glucose and fructose. Maltose of malt sugar is composed of galactose and glucose. Maple sugar (sucrose) and milk sugar (lactose) are also disaccharides.

There are three main groups of polysaccharides:  

4. Polysaccharides: Colloids or non-crystalizable organic substances known as starches. There are three main groups of polysaccharides: 1) starches; 2) glycogen (animal starch) and 3) pentosans. Pentosans are numerous and include the cellulose or woody fibre of cotton, linen, walls of plant cells, etc. They are usually indigestible, although, in tender cabbage and other very tender vegetables, they are digestible. Galactose found in sugar, seeds, and algae; pectins found in unripe fruit and the gummy exudate on trees and plants are also pentosan's.

Pentosans are numerous and include the cellulose or woody fibre of cotton, linen, walls of plant cells, etc. They are usually indigestible, although, in tender cabbage and other very tender vegetables, they are digestible. Galactose found in sugar, seeds, and algae; pectins found in unripe fruit and the gummy exudate on trees and plants are also pentosan's.

Starches and sugars are well known to everyone, as they are found in all fruits and vegetables. Sugars are soluble carbohydrates with a more or less sweet taste. When heat- ed to a high temperature they form caramel. Sugars are crystalloids; starches are insol- uble and are colloids. Glycogen and milk sugar are the only carbohydrates of animal origin and even these are derived originally from the plant. Animals are incapable of extracting carbon from the air and synthesizing carbohydrates.

Starches and sugars are well known to everyone, as they are found in all fruits and vegetables. Sugars are soluble carbohydrates with a more or less sweet taste. When heated to a high temperature they form caramel. Sugars are crystalloids; starches are insoluble and are colloids. Glycogen and milk sugar are the only carbohydrates of animal origin and even these are derived originally from the plant. Animals are incapable of extracting carbon from the air and synthesizing carbohydrates.

While the sugars are all soluble, raw starch is insoluble. Boiling will render part of it soluble. This, however, hinders its digestion. Starch is converted into a disaccharide in the mouth, and this is converted into a monosaccharide in the intestine.

While the sugars are all soluble, raw starch is insoluble. Boiling will render part of it soluble. This, however, hinders its digestion. Starch is converted into a disaccharide in the mouth, and this is converted into a monosaccharide in the intestine.

=== Article #2: Digestion Of Foods by Dr. Herbert M. Shelton ===

=== Article #2: Digestion Of Foods by Dr. Herbert M. Shelton ===

Foodstuffs as we eat them constitute the raw materials of nutrition. As proteins, carbohydrates and fats, they are not usable by the body. They must first undergo a disintegrating, refining and standardizing process (more properly a series of processes) to which the term digestion has been given. Although this process of digestion is partly mechanical, as in the chewing, swallowing and “churning” of food, the physiology of digestion is very largely a study of the chemical changes foods undergo in their passage through the alimentary canal. For our present purposes, we need give but little attention to intestinal digestion but will concentrate upon mouth and stomach digestion.

 

 

 

 

 

 

 

 

 

Foodstuffs as we eat them constitute the raw materials of nutrition. As proteins, car- bohydrates and fats, they are not usable by the body. They must first undergo a disin- tegrating, refining and standardizing process (more properly a series of processes) to which the term digestion has been given. Although this process of digestion is partly mechanical, as in the chewing, swallowing and “churning” of food, the physiology of digestion is very largely a study of the chemical changes foods undergo in their passage through the alimentary canal. For our present purposes, we need give but little attention to intestinal digestion but will concentrate upon mouth and stomach digestion.

==== Enzymic Limitations Necessitate the Combining of Compatible Foods ====

==== Enzymic Limitations Necessitate the Combining of Compatible Foods ====

The changes through which foods go in the processes of digestion are affected by a group of agencies known as enzymes. Due to the fact that the conditions under which these enzymes can act are sharply defined, it becomes neccessary to give heed to the simple rules of correct food combining that have been carefully worked out on a basis of the chemistry of digestion.

The changes through which foods go in the processes of digestion are affected by a group of agencies known as enzymes. Due to the fact that the conditions under which these enzymes can act are sharply defined, it becomes necessary to give heed to the simple rules of correct food combining that have been carefully worked out on a basis of the chemistry of digestion.

Long and patient effort on the part of many physiologists in many parts of the world have brought to light a host of facts concerning enzymic limitations, but, unfortunate- ly, these same physiologists have attempted to slur over their importance and to supply us with fictional reasons why we should continue to eat and drink in the conventionally haphazard manner. They have rejected every effort to make a practical application of the great fund of vital knowledge their painstaking labors have provided. Not so the Natural Hygienists. We seek to base our rules of life upon the principles of biology and physiol- ogy.

Long and patient effort on the part of many physiologists in many parts of the world have brought to light a host of facts concerning enzymic limitations, but, unfortunately, these same physiologists have attempted to slur over their importance and to supply us with fictional reasons why we should continue to eat and drink in the conventionally haphazard manner. They have rejected every effort to make a practical application of the great fund of vital knowledge their painstaking labors have provided. Not so the Natural Hygienists. We seek to base our rules of life upon the principles of biology and physiology.

==== What Enzymes Are ====

==== What Enzymes Are ====

Let us briefly consider enzymes in general before we go on to a study of the enzymes of the mouth and stomach. An enzyme may be appropriately defined as a physiological catalyst. In the study of chemistry it was soon found that many substances that do not normally combine when brought into contact with each other may be made to do so by a third substance when it is brought into contact with them. This third substance does not in any way enter into the combination or share in the reaction; its mere presence seems to bring about the combination and reaction. Such a substance or agent is called a cata- lyst and the process is called catalysis.

Let us briefly consider enzymes in general before we go on to a study of the enzymes of the mouth and stomach. An enzyme may be appropriately defined as a physiological catalyst. In the study of chemistry it was soon found that many substances that do not normally combine when brought into contact with each other may be made to do so by a third substance when it is brought into contact with them. This third substance does not in any way enter into the combination or share in the reaction; its mere presence seems to bring about the combination and reaction. Such a substance or agent is called a catalyst and the process is called catalysis.

Plants and animals manufacture soluble catalytic substances, colloidal in nature and but little resistant to heat, which they employ in the many processes of splitting up of compounds and the making of new ones within themselves. To these substances the term enzyme has been applied. Many enzymes are known, all of them, apparently, of protein character. The only ones that need interest us here are those involved in the digestion of foodstuffs. These are involved in the reduction of complex food substances to simpler compounds that are acceptable to the bloodstream and usable by the cells of the body in the production of new cell substance.

Plants and animals manufacture soluble catalytic substances, colloidal in nature and but little resistant to heat, which they employ in the many processes of splitting up of compounds and the making of new ones within themselves. To these substances the term enzyme has been applied. Many enzymes are known, all of them, apparently, of protein character. The only ones that need interest us here are those involved in the digestion of foodstuffs. These are involved in the reduction of complex food substances to simpler compounds that are acceptable to the bloodstream and usable by the cells of the body in the production of new cell substance.

==== Bacterial By Products Poisonous ====

==== Bacterial By Products Poisonous ====

As the action of enzymes in the digestion of foodstuffs closely resembles fermen- tation, these substances were formerly referred to as ferments. Fermentation, however, is accomplished by organized ferments—bacteria. The products of fermentation are not identical with the products of enzymic disintegration of foodstuffs and are not suitable as nutritive materials. Rather, they are poisonous. Putrefaction, also the result of bacter- ial action, also gives rise to poisons, some of them very virulent.

As the action of enzymes in the digestion of foodstuffs closely resembles fermentation, these substances were formerly referred to as ferments. Fermentation, however, is accomplished by organized ferments—bacteria. The products of fermentation are not identical with the products of enzymic disintegration of foodstuffs and are not suitable as nutritive materials. Rather, they are poisonous. Putrefaction, also the result of bacterial action, also gives rise to poisons, some of them very virulent.

==== Digestive Enzymes Extremely Specialized ====

==== Digestive Enzymes Extremely Specialized ====

Each enzyme is specific in its action. This is to say, it acts only upon one class of food substance. The enzymes that act upon carbohydrates do not and cannot act upon proteins nor upon salts nor fats. They are even more specific than this would indicate. For example, in the digestion of closely related substances such as the disaccharides (complex sugars), the enzyme that acts upon maltose is not capable of acting upon lac- tose. Each sugar seems to require its own specific enzyme. The physiologist, Howell, tells us that there is no clear proof that any single enzyme can produce more than one kind of ferment action.

Each enzyme is specific in its action. This is to say, it acts only upon one class of food substance. The enzymes that act upon carbohydrates do not and cannot act upon proteins nor upon salts nor fats. They are even more specific than this would indicate. For example, in the digestion of closely related substances such as the disaccharides (complex sugars), the enzyme that acts upon maltose is not capable of acting upon lactose. Each sugar seems to require its own specific enzyme. The physiologist, Howell, tells us that there is no clear proof that any single enzyme can produce more than one kind of ferment action.

==== Digestion a Step-By-Step Process ====

==== Digestion a Step-By-Step Process ====

This specific action of enzymes is of importance, as there are various states in the digestion of foodstuffs, each state requiring the action of a different enzyme and the vari- ous enzymes being capable of performing their work only if the preceding work has been properly performed by the enzymes that also precede. If pepsin, for example, has not converted proteins into peptones, the enzymes that convert peptones into amino acids will not be able to act upon the proteins.

This specific action of enzymes is of importance, as there are various states in the digestion of foodstuffs, each state requiring the action of a different enzyme and the various enzymes being capable of performing their work only if the preceding work has been properly performed by the enzymes that also precede. If pepsin, for example, has not converted proteins into peptones, the enzymes that convert peptones into amino acids will not be able to act upon the proteins.

The substance upon which an enzyme acts is called a substrate. Thus starch is the substrate of ptyalin. Dr. N. Phillip Norman, Instructor in gastroenterology, New York Polyclinic Medical School and Hospital, New York City, says: “In studying the action of different enzymes, one is struck by Emil Fischer’s statement that there must be a special key to each lock, the ferment being the lock and its substrate the key, and if the key does not fit exactly in the lock, no reaction is possible. In view of this fact, is it not logical to believe the admixture of different types of carbohydrates and fats and proteins in the same meal to be distinctly injurious to the digestive cells? If, since it is true that similar

The substance upon which an enzyme acts is called a substrate. Thus starch is the substrate of ptyalin. Dr. N. Phillip Norman, Instructor in gastroenterology, New York Polyclinic Medical School and Hospital, New York City, says: “In studying the action of different enzymes, one is struck by Emil Fischer’s statement that there must be a special key to each lock, the ferment being the lock and its substrate the key, and if the key does not fit exactly in the lock, no reaction is possible. In view of this fact, is it not logical to believe the admixture of different types of carbohydrates and fats and proteins in the same meal to be distinctly injurious to the digestive cells? If, since it is true that similar

# Some people like potatoes, yams, etc., raw.

# Some people like potatoes, yams, etc., raw.

# Some mildly starchy vegetables such as carrots, peas and cauliflower are palatable in the raw state to most people.

# Some mildly starchy vegetables such as carrots, peas and cauliflower are palatable in the raw state to most people.

# Many legumes can be sprouted instead of cooked.  But despite these exceptions, starchy foods are not ideal for humans. Unlike sugars from fruits, which pass almost directly from the stomach to the small intestine for ab- sorption, starches must be converted to sugar for the body to unlock their energy potential.  Most animals secrete starch-splitting enzymes called amylases, derived from the Latin word meaning—you guessed it—starch-splitting. In humans, starch digestion be- gins in the mouth: Our saliva contains an amylase called ptyalin, from the Greek word ptyalin, meaning saliva. Ptyalin, also called salivary amylase, changes starch chemically into maltose, a complex sugar.  Many other animals, such as pigs, birds and other starch eaters, but not humans, secrete other additional amylases to insure complete starch digestion. To be sure bf adequately digesting the starch we humans consume, we must chew our food very, very thoroughly so it becomes well-mixed with saliva. The starch that’s converted to maltose by salivary enzymic action is further broken down in the small intestine by the enzyme maltase into the simple sugar, dextrose, for the bloodstream can absorb only simple sugars, never starches or complex sugars. (Dextrose is dextrorotatory glucose.) Only 30 to 40 percent of the starch eaten can be broken down by ptyalin in the mouth. If starches are eaten with (or close in time to ingestion of) acid fruits (citrus fruits or tomatoes) or with protein foods, the ptyalin in the saliva that’s swallowed with the food cannot further break down the starch into simple sugars. This is because ptyalin can only act in an alkaline environment and the stomach environment becomes acid when proteins are consumed. The acids in fruits will also inhibit the secretion of ptyalin. Hence, you should take care to eat starchy foods (if you eat them at all) with vegetables and not with acid or protein foods to insure the best possible digestion.  We do secrete a pancreatic amylase in our intestine to digest starches not handled by salivary amylase (ptyalin). But starches, often partially decompose in the stomach before they get to the intestine.  In addition, there’s a problem relative to human starch digestion and this is another reason why starches are usually cooked or sprouted (besides for taste):

# Many legumes can be sprouted instead of cooked.   

But despite these exceptions, starchy foods are not ideal for humans. Unlike sugars from fruits, which pass almost directly from the stomach to the small intestine for ab- sorption, starches must be converted to sugar for the body to unlock their energy potential.  Most animals secrete starch-splitting enzymes called amylases, derived from the Latin word meaning—you guessed it—starch-splitting. In humans, starch digestion be- gins in the mouth: Our saliva contains an amylase called ptyalin, from the Greek word ptyalin, meaning saliva. Ptyalin, also called salivary amylase, changes starch chemically into maltose, a complex sugar.  Many other animals, such as pigs, birds and other starch eaters, but not humans, secrete other additional amylases to insure complete starch digestion. To be sure bf adequately digesting the starch we humans consume, we must chew our food very, very thoroughly so it becomes well-mixed with saliva. The starch that’s converted to maltose by salivary enzymic action is further broken down in the small intestine by the enzyme maltase into the simple sugar, dextrose, for the bloodstream can absorb only simple sugars, never starches or complex sugars. (Dextrose is dextrorotatory glucose.) Only 30 to 40 percent of the starch eaten can be broken down by ptyalin in the mouth. If starches are eaten with (or close in time to ingestion of) acid fruits (citrus fruits or tomatoes) or with protein foods, the ptyalin in the saliva that’s swallowed with the food cannot further break down the starch into simple sugars. This is because ptyalin can only act in an alkaline environment and the stomach environment becomes acid when proteins are consumed. The acids in fruits will also inhibit the secretion of ptyalin. Hence, you should take care to eat starchy foods (if you eat them at all) with vegetables and not with acid or protein foods to insure the best possible digestion.  We do secrete a pancreatic amylase in our intestine to digest starches not handled by salivary amylase (ptyalin). But starches, often partially decompose in the stomach before they get to the intestine.  In addition, there’s a problem relative to human starch digestion and this is another reason why starches are usually cooked or sprouted (besides for taste):

According to The Textbook of Medical Physiology by Arthur C. Guyton, M.D.:

According to The Textbook of Medical Physiology by Arthur C. Guyton, M.D.:

Thus, by a simple process of reasoning upon well-known facts of nature, he had arrived at the conclusion that, while man’s normal diet as represented in the spontaneous products of nature contains little starch, the cultivated food plants of civilized man were abundant in starch. This led to the question: “What are the effects of starch upon the system?” “Wherein,” he asked, “Does a diet that is without starch differ physiologically from one in which starch is the predominant element?”

Thus, by a simple process of reasoning upon well-known facts of nature, he had arrived at the conclusion that, while man’s normal diet as represented in the spontaneous products of nature contains little starch, the cultivated food plants of civilized man were abundant in starch. This led to the question: “What are the effects of starch upon the system?” “Wherein,” he asked, “Does a diet that is without starch differ physiologically from one in which starch is the predominant element?”

Seeking a reply to this last question, he noted first of all “that the two foods (fruits and starch or cereals) involve a different process of digestion.” “Sweet fruits are com- posed largely of glucose, with a fair proportion of nitrogen ...” cereals are composed largely of starch, with a higher proportion of nitrogen. The carbohydrate in nuts is largely sugar. If fruits and nuts constitute man’s normal diet, as his reasoning had concluded, the starch diet is not his normal diet.

Seeking a reply to this last question, he noted first of all “that the two foods (fruits and starch or cereals) involve a different process of digestion.” “Sweet fruits are composed largely of glucose, with a fair proportion of nitrogen ...” cereals are composed largely of starch, with a higher proportion of nitrogen. The carbohydrate in nuts is largely sugar. If fruits and nuts constitute man’s normal diet, as his reasoning had concluded, the starch diet is not his normal diet.

But he was met by one of the most convenient arguments that the evolution hypothesis has supplied its votaries. “Since man, by artificial contrivance and agriculture,” it was reasoned, “has developed and employed cereals and starchy vegetables as the basis of his diet, he has reversed what appears to be the natural order.” Densmore examined this contention in the light of anatomy and physiology and found that man’s digestive

But he was met by one of the most convenient arguments that the evolution hypothesis has supplied its votaries. “Since man, by artificial contrivance and agriculture,” it was reasoned, “has developed and employed cereals and starchy vegetables as the basis of his diet, he has reversed what appears to be the natural order.” Densmore examined this contention in the light of anatomy and physiology and found that man’s digestive