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<blockquote data-quote="ollie989898" data-source="post: 7938614" data-attributes="member: 54866"><p>Starch is the molecule used by plants to store sugars. Sugars are a problematic molecule because if you try to store a lot of them in one place, they have a big osmotic potential and attract water. Plants rely on a steady flow of water (transpiration stream) so they can't afford to have this flow disrupted. So they convert sugars into long chains of sugars. This is starch. Starch is the plant version of their universal storage molecule. It is more compact and more importantly has no effect on water potential.</p><p></p><p>So a potato contains a lot of starch, you could eat one raw and it would never taste sweet. If you don't believe the above, buy a bunch of the greenest bananas you can. Eat one on the day of purchase and it won't taste of anything because they are loaded with starch. Leave the remainder to ripen to their normal yellow colour and in the corresponding time period the bananas will have liberated or broken down their starch molecules to liberate the corresponding sugars hence they will be much much sweeter.</p><p></p><p>Your body however, has the enzymes to break down starches (they would be far too large to absorb in your gut otherwise) so you should in reality be careful about how much starch- potatoes, grains and rice you are consuming the same as anything else.</p><p></p><p>Interestingly, and to keep it agricultural, the above is why I never subscribed to the idea of 'high sugar grasses'. An amazing piece of marketing spiel but nonsensical.</p></blockquote><p></p>
[QUOTE="ollie989898, post: 7938614, member: 54866"] Starch is the molecule used by plants to store sugars. Sugars are a problematic molecule because if you try to store a lot of them in one place, they have a big osmotic potential and attract water. Plants rely on a steady flow of water (transpiration stream) so they can't afford to have this flow disrupted. So they convert sugars into long chains of sugars. This is starch. Starch is the plant version of their universal storage molecule. It is more compact and more importantly has no effect on water potential. So a potato contains a lot of starch, you could eat one raw and it would never taste sweet. If you don't believe the above, buy a bunch of the greenest bananas you can. Eat one on the day of purchase and it won't taste of anything because they are loaded with starch. Leave the remainder to ripen to their normal yellow colour and in the corresponding time period the bananas will have liberated or broken down their starch molecules to liberate the corresponding sugars hence they will be much much sweeter. Your body however, has the enzymes to break down starches (they would be far too large to absorb in your gut otherwise) so you should in reality be careful about how much starch- potatoes, grains and rice you are consuming the same as anything else. Interestingly, and to keep it agricultural, the above is why I never subscribed to the idea of 'high sugar grasses'. An amazing piece of marketing spiel but nonsensical. [/QUOTE]
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