What I'd like to know re sugar bolus ---
(a) whether you get any/all of the same effects from eating foods that, when cooked, actually turn 'sweet' to the taste? Do you see any difference in eating the same thing raw, compared to when cooked?
I'm thinking of foods such as carrot, apple (such as baked apple, or other fruit in upside down cake or compote, for example), onion, pumpkin/squashes, corn on the cob, etc. I notice that when I eat these things raw I have no reactions but when I eat them cooked I get all kinds of reactions. I note that two of you mention feeling tired from a sugar spike.
When I eat foods like those mentioned above cooked, I invariably feel tired within minutes. It passes after 15 to 30 minutes. Generally when they are eaten cooked, greater quantities are eaten than when raw, too - for example, it is easy & fast to eat 2 cooked carrots, but much tougher work to munch and crunch through 2 raw carrots, and 1 is quite filling so the second isnt 'needed'.
(b) does anyone have any knowledge on whether this reaction to the cooked items could be due to the cooking process actually dehydrating the food item, thereby causing all remaining components, including the sugars, to become more 'concentrated' relative to the raw food ? I can't find anything on this other than a small note on a site for diabetics that mentions 'concnetrated sugar in cooked foods' but without any kind of explanation.
thanks so much for any replies.
asked bysz (95)
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on September 24, 2011
at 09:08 PM
Cooking is a digestion aid. So it really is not surprising that eating cooked foods versus raw foods produce different effects. Complex starches break down under thermal and acidic conditions into monosaccharide simple sugars. For example, a white potato that's been boiled to death actually tastes sweet. Naturally if you can taste more sweetness, you're getting a larger dose of simple sugars. That's the case for all the foods you mentioned, the cooking processes breaks down the polysaccharide starch polymers into monosaccharide sugar monomers.
As for why you feel tired, I suppose it's due to the sugar spike and insulin response. Digestion is an energy intensive process as well, so it's diverting energy that would normally go to other processes and activity.
Dehydration/concentration is not likely the cause of "concentrated" sugars in cooked foods.