starch content of foods

[Guest guest]

In a message dated 8/11/02 12:08:32 PM,

writes:

>Personally

>I consider all modern potatoes to be effectively refined carbs. They are

>

>so much richer in starch than anything you'd find in nature that the

>selective breeding process has yielded something similar to the refining

>

>process. For that matter, I think the same thing is true of

>grains. Grains as we know them are extremely recent inventions; there

>

>simply were no foods nearly as starchy for evolving humans to consume.)

>

You are so right -- most all starchy or sugary foods have been bred to enrich

their 'sugar' content a thousand fold or more. The original potato was not

much larger than a grape - a fibrous little nugget. The original corn was a

tiny little thing and the kernels were not separated. A lot of the tubers and

such that our human ancestors were quite fibrous and not very sweet. Also, we

ate a lot of flowers. Our human ancestors probably loved sugar as much as we

do -- but only had access to significant amounts of the stuff only for a few

months of the year and the carbs they did find were nothing like their

counterparts today. They could probably feast day and night on some fruit and

not get the sugar content of one of it's modern forms.

Namaste, Liz

<A HREF= " http://www.csun.edu/~ecm59556/Healthycarb/index.html " >

http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>