Flours And Starches

3 ingredients tagged "Flours And Starches" — how they affect digestion, energy, sleep, and mood.

Potato Starch Potato starch is a refined carbohydrate extracted from potatoes, consisting almost entirely of amylose and amylopectin glucose chains. When cooked (gelatinized), it is a high-glycemic refined starch with minimal fiber, protein, or micronutrients. In its raw, uncooked form it contains significant resistant starch and has a much lower glycemic impact.
Rye Flour Rye flour is a whole-grain flour milled from rye berries, a cereal grain that contains gluten and provides dietary fiber. It is higher in fiber and certain micronutrients than wheat flour, with documented effects on postprandial blood glucose and lipid metabolism.
Tapioca Starch Tapioca starch is a refined carbohydrate extracted from cassava root, consisting almost entirely of starch (predominantly amylopectin with a smaller amylose fraction) with minimal fiber or micronutrients. It is rapidly digested and has a high glycemic index.

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