'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?
asked byJeff__1 (15236)
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on December 18, 2011
at 11:37 AM
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.
on December 03, 2011
at 08:51 PM
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).
on December 18, 2011
at 04:30 AM
Here you go:
Mind if I ask what your trying to determine?
on June 17, 2013
at 08:27 AM
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.
on February 23, 2013
at 01:45 AM
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.
on January 28, 2013
at 10:41 PM
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)
on January 18, 2013
at 06:20 PM
The only evidence that exists is the growing number of people who have lost weight and feel better about themselves and life in general after they stop eating wheat.
on November 07, 2012
at 11:01 AM
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.
on December 18, 2011
at 05:07 PM
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.
on July 31, 2013
at 12:18 PM
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