The vegetable kingdom produces vast quantities of starch. It is present in particularly large proportions in all grains, the roots and stems of many plants. Starch molecules are long-chain carbohydrate molecules, closely related to each other as you will see in CHAPTER FOURTEEN. (Be patient, it will still be published!) Nutritionally they are very important, but because modern commercial practices have led to their being "cornered" by vested interests, many of the products arising are so unnatural that they now constitute a threat to man's well-being. I have enlarged a little on this theme in chapter fourteen.
Wheaten products and potatoes feature strongly in the diet of many people. For ourselves we have always favoured whole-wheat bread over other breads, and potatoes cooked in their jackets. As pointed out later on, we know that we cannot be sure that we are getting truly whole-wheat meal so, having conducted this study, we are now cutting down our consumption of our bread to two slices each and then only two or three times a week! We have considerably reduced our usage of potatoes too! At this point a modified Atkins approach is used - "COUNT ALL STARCHES and DI-SACCHARIDES".
No comments:
Post a Comment