Travis
Member
- Joined
- Jul 14, 2016
- Messages
- 3,189
No. I had been referring specifically toBy starch eaters, you refer to gluten eaters. Which causes intestinal permeability and sticks to the gut like literal glue decaying there. With a youtube search of fruitarian vlogs you'll find plenty of people with unhealthy looks though.
In bread, wheat gliadins are crosslinked with starch molecules into large heteropolymers. Although the high glutamine content of gliadins could be assumed to enhance protein–starch crosslinking, relative to others such as potato/oats/corn, the gliadins are by definition alcohol-soluble. You need a large water-soluble branched molecule, such as amylopectin, to form a volumetric gel with water. I would expect that proteins would contribute the very least towards weight gain.
I have been to Mexico.
Rice starch has a much higher amylose/amylopectin ratio that wheat, higher than any common starch. Amylose is a less-volumetric straight-chained glucose polymer that is easier to metabolize, while amylopectin is the more volumetric branched-chained form slower to metabolize. Amylopectin is nearly identical to glycogen.
I haven't been to Japan, Korea, or China but I've hear rumors of the 'beer belly' phenotype being a rarity.
Fructans are fructose polymers, and could modify the packing characteristics of extracellular polyglucose forms (i.e. glycogen, chondroitin, hyaluronic acid). You wouldn't really expect to see the same thing to occur with free fructose would you?There are several studies on fructose's mechanism of affecting gut permeability, external to fat intake. You could make a pubmed search. Another one :
Fructokinase, Fructans, Intestinal Permeability, and Metabolic Syndrome: An Equine Connection?
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