'Wheat Belly' has been discussed and reviewed quite thoroughly on here, but one of Dr. Davis' statements that I haven't seen talked about much is what he says about amylopectin-a and it's ability to raise blood sugar quicker.
I do not have his book, but I've been looking for papers about this without much success. Here's one that talks about different properties, but doesn't mention blood sugar.
Does anyone have any studies that specifically relate to amylopectin-a and blood sugar?
This is the reference Davis uses in the book for the different structures of amylopectin and the subsequent faster digestion of amylopectin-A
The theory is that the structure is more readily handled by amylase, resulting in more of the starch being digested faster, naturally leading to a greater rise in blood sugar.
Here you go:
Mind if I ask what your trying to determine?
That there aren't a lot of references about these three different types of amylopectin suggests to me that Dr. Davis' statement may be simply speculative and/or correlated with the GIs of amylopectin-containing foods in general. Then again, I know I've come across articles that say that rice that has more amylopectin than amylose (e.g., sticky rice in sushi) has a higher GI than rice that has less amylopectin (e.g., basmati).
Aha, I see what you are looking for now:
Bean Vs Wheat – Journal Article http://jn.nutrition.org/content/128/1/35.full
This above article compares Mung Bean A-C to corn starch A-A and is a great read with a lot of links to mostly unavailable studies.
Thanks for bringing this up as I have often wondered WHY corn vs banana/potato vs bean causes different sugar/insulin response in animals, and now I know.
In response to the last post: The first two articles are both opinions, of 1 person, who does not provide any references. That is hardly scientifically convincing. The last article, while a scientific article, compares beans to wheat based on amylopectin:amylose ratio. In response to the theory in general: There is absolutely no evidence, ever, anywhere, to support this "super-starch"/"amylopectin-a" theory.
Here is a basic Science paper from Pub Med that talks about the 3 types of Amylopectin relative to molecular structure (degree of branching - thus digestability)
At any level of study of a behavior, like eating wheat, you are going to get the results of an average human's reaction, and have to compare them to your own personal experience. So let's get to it! The suggestion here is not to go jump off a cliff, but to try leaving wheat out for awhile, and see what happens.
High Cholesterol, High Sugar Levels, High Blood pressure values are the Troy Horses of the Pharmaceutical empire/ Every Decade the Pharmaceutical industry make the normal values lower in order to create new Patients and new Clients.
About the Amylopectin-A, Polymer there are not any Conclusive study. It is present on Wheat, rice, potatoes ( starch recipients) That the consumption of those product increase the blood sugar level, no doubt about it but this inter-action not necessarily will lead a rice or corn or rice eater to develop diabetes of any type. Neither will a heart rate increase while you work out will cause you to develop a permanent tachycardia condition. The rest is history.
The #1 WORST Food that CAUSES Faster Aging
The #1 WORST food that ages you faster:
Wheat based foods (yes, even "whole wheat")
Before I tell you why wheat can actually speed up the aging process in your body, let's clarify some simple biochemistry in your body...
This deals with "glycation" in your body, and substances called Advanced Glycation End Products (AGEs). These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.
So with that said, what is one of the biggest factors that increase production of AGEs inside your body? This may surprise you, but high blood sugar levels over time dramatically increase age-accelerating AGEs in your body. This is why type 2 diabetics many times appear that they have not aged well and look older than their real age. But this age-increasing effect is not just limited to diabetics.
So, let's get back to how "whole wheat" relates to this...
Here is a little-known fact that's often covered up by the massive marketing campaigns by giant food companies that want you to believe that "whole wheat" is healthy for you... but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar higher than even pure table sugar.
In fact, amylopectin-A (from wheat) raises your blood sugar more than almost any other carbohydrate source on earth based on blood sugar response testing.
This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause much higher blood sugar levels than most other carbohydrate sources. As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.
You've probably heard about the potential health-damaging effects of gluten (also found in wheat) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet. Your body will thank you by aging slower and looking YOUNGER! And losing bodyfat is typically a fun side effect of eliminating or reducing wheat in your diet!
Another problem with wheat-based foods and aging...
As it turns out, baked wheat products contain carcinogenic chemicals called acrylamides that form in the browned portion of breads, cereals, muffins, etc. These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging. Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.
Don't worry though... There's a trick that you can use to protect yourself from these carcinogenic acrylamides, and it has to do with eating the RIGHT foods that COUNTERACT damage from these nasty chemicals. I'll show you how to find the EXACT foods that protect your body on the next page!
Other foods to watch out for that can increase aging in your body include corn-based foods that also disrupt blood sugar highly (corn cereals, corn chips, corn syrup), soybean oil and other "vegetable" oils that contain excessively refined and processed fats that cause inflammation in your body, and also excess sugars from candies, cakes, and sweetened drinks.
But the good news is...
We'll show you how to find plenty of delicious foods, spices, herbs, and nutrients that PROTECT your body from aging on the next page!
You will also discover over a dozen surprising tricks you can use daily to FIGHT aging, helping you to look 5-10 years YOUNGER... click the button below to go to the next page to discover unique and delicious anti-aging foods, spices, herbs, teas, and other potent youth-enhancing nutrients.
On the next page, we'll also show you powerful natural remedies for:
Lowering high blood pressure Controlling or reversing Type 2 Diabetes Boosting your sluggish metabolism Cutting off excess body fat Improving your brain health and memory Slowing down the aging of your skin, joints, and organs Healing your digestion problems http://vur.me/s/pHv
Alf W Osterberg
How do you fix this problem? 6 Answers