Factors affecting starch digestibility and the glycemic response with special reference to legumes.

@article{Thorne1983FactorsAS,
  title={Factors affecting starch digestibility and the glycemic response with special reference to legumes.},
  author={Mary Jane Thorne and Lilian U. Thompson and David J A Jenkins},
  journal={The American journal of clinical nutrition},
  year={1983},
  volume={38 3},
  pages={
          481-8
        }
}
Large differences exist in the degree to which different starch containing foods affect the blood glucose levels of both normal volunteers and diabetics. These differences appear to relate to the digestibility of the starch and the factors determining this, including: the interaction of starch with fiber, antinutrients (eg, phytate) and protein in the food, together with the nature of the starch itself and its physical form (eg, raw or cooked, ground or whole). In this respect legumes exemplify… CONTINUE READING
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