It could be a FODMAP issue, and it can also be a gut flora issue. If you've gone without starches for sometime your gut flora will adjust. When you add them back you'll notice more gas for a few days until your gut flora readjusts.
So have you had a period of time of no/low starch and you're adding them back now?
Sorry to disagree with several others but I don't get along with starch either and I sometimes wonder if I missed the starch gene. All squashes are problems for me except yellow summer squash. I'm not wild about sweet potatoes either; the only vegetables I like that are "starchy" are rutabagas and celery root.
White potatoes and "hard" squashes are probably the starches I have the most trouble with.
most starch digestion in humans should happen inside the mouth with salivary amylase and chewing. if you bypass this step it will happen with bacteria inside your intestines. i puree my butternut to a nice soup and savor it in my mouth if i fart latter its worth the trouble. you wont stink like a sasquatch dude. just fresh baked cinnamon buns.
Second FODMAP recommendation. In other words, the starch ain't the problem; it's the fiber that comes with it. Try potatoes.
If you stop eating starchy foods, your body will simply be a little chocked, when you reintroduce them. Vegetarians often have similar issues if they start eating meat. It could be caused by less amylase activity in saliva and altered micro flora in gut and intestine/colon. When fully adapted to eating starchy, they don't normally cause digestive issues, but if you have omitted starch for a while, I think that the bacteria in colon has changed somewhat, and the ones that normally handles resistant starch and excess starch in general, are not up to the task anymore. Re-adaptation normally takes place without to much trouble, just be sensible. Andreas
I don't think that its starchy foods that are irritating your gut, I think its the winter squash specifically. I can't eat squashes without experiencing debilitating pain, gas and diarreah until it leaves my system fully. But I am totally fine with Kumara, potatoes and yams.
I know a few other people who have this reaction to squashes as well (butternut, pumpkin, other random green one which I don't know the name of)
the lady that runs this site will be able to help you sort out your gut flora to enable you to eat starch more safely in the future
It has nothing to do with that. Yes, processing a food makes it easier to digest, but the true answer is two fold: a) what kind of gut flora do you have? and b) How many AMY1 sequences in your genome do you have? Whatever carbs you don't properly break down via amylase, your gut flora will eat. Have the wrong ones and you'll get all farty.
There are plenty of plants that are poisonous for us that contain starches that humans must absolutely process the right way before they're non toxic. For example: https://en.wikipedia.org/wiki/Cassava.
That certainly is a case where a "manmade thing" is safe, and a nature made thing is outright poisonous.
Certainly grass seeds contain some level of starch as well as plenty of anti-nutrients. There's nothing you can eat to disable gluten or gliadin. You could sprout it, to get rid of some, you could hull it to get rid of some, you could ferment it to get rid of some, but the end product will still have enough of the anti nutrients to be harmful. So, even with the "manmade thing", the toxins are still there, though in lesser quantities.
Even if you were to eat the whole grains raw, they'd have more antinutrients than the special made powder from its starch, so your statement is incorrect. And if you were to eat grains raw, they'd be even more toxic.
Another example is beans. If you don't properly cook them, or you try to eat them raw, you'll wind up poisoned and in the hospital. They're certainly high in starches and sugars, and in their raw, natural form will hurt or kill you. But through manmade processes, by soaking and cooking, they become far less dangerous to eat. (We paleos avoid beans because they're a very poor source of protein, contain antinutrients, some that survive cooking and soaking, and they're too high in sugars.)
Allergies are caused by proteins not starches. Doesn't matter how much starch there's in a food, as long as the allergens are there in the protein, you'll be allergic to them. Sure you could take a drug such as Benadryl to cut down on the reaction, but that's also a "manmade thing".
Please, spare us the yogi spiritualism mumbo jumbo - science wins every time. They were very smart for their time, and may have been great philosophers - and you could think of them as early proto-scientists, but they could not foresee what junk food there is today and how it affects us. However, through science we can figure out what is good and what is bad for us.
In a very natural form starch is ok and good but the artifical creation of starch( to take out the starch and make a special powder) is really dangerous. if a food is having starch, in a natural form there are some other substances which makes it balance. so starch is ok , it is not allergic normally, there is no problem in natural form,
In a very common statment you can say " all man made things are dangerous, all natural things are healthy"
now you can check how much natural things you have and how much man made things you have.
The true idea was spoke by various yogis in past time and they were using only natural food products.