Carbohydrates are made up of three components: fiber, starch, and sugar. Fiber and starch are complex carbs, while sugar is a simple carb. Depending on how much of each of these is found in a food ...

In contrast to nature’s seasonal availability, industrialised food production has made sugar omnipresent, detached from any natural cycle.

“Studies have shown that resistant starch consumption can reduce postprandial glucose – the rise in blood sugar levels after eating – by 33 per cent.” This, she explains, has important and ...

Did you know that cooking and then cooling starchy foods like potatoes, rice, legumes and oats make them even more beneficial ...

Sucrase-isomaltase (SI) is an intestinal enzyme critical for the digestion of dietary carbohydrates, particularly sucrose and ...

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