starch types

[coach hale]

rarely mentioned in popular nutrition data is distinction between amylose and amylopectin

below bascic desription
(excerpt from the Carbohydrate Files by Jamie Hale)

Starch consists of two types of molecules—amylose (normally 20–30%) and amylopectin (normally 70–80%). Amylose and amylopectin are inherently incompatible molecules. Amylose has a lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules. Amylose consists of a linear chain of several hundred glucose molecules, and amylopectin is a branched molecule made of several thousand of glucose units. Generally, foods that have a higher amylose to amylopectin ratio cause a lower glycemic response.

thanks
Coach Hale
www.maxcondition.com