Sometimes Sugar is Better Than Starch | Chris Masterjohn Lite #3

Although starch digests more slowly than some sugars and starch-rich foods often contain fibers that slow the release of glucose into the blood even further, the presence of glucose in the mouth helps our bodies coordinate the proper insulin response needed to keep our blood sugar stable. Some of us may tolerate natural sugars better than starches because we have low amounts of the enzyme salivary amylase, which begins converting the starch to sugar within our mouths. If your blood sugar response to starch is poor, providing you do not have diabetes, it is a worthwhile experiment to see if you tolerate natural sugars better. Access the show notes, transcript, and comments here.

Chris Masterjohn, PhD, is the Founder and Scientific Director of the mitochondria test Mitome.