mira, tak v mojej mudrej knizke som nasla snad nieco, co by mohlo oponovat potrebe zlozenych sacharidov, snad sa to spravne prekopci, lebo prepisovat to ani nahodou nejdem: We must heat starchy carbohydrates to dextrinize them, thus facilitating their breakdown into glucose. Unfortunately, heating caramelizes these complex carbohydrate foods, fusing their molecules into a sticky, molasses-like goo. (Dextrin and starch are the two principal vegetable-based adhesives, commonly used as glue for corrugated packaging and wallpaper.) The body can realize only perhaps 70% of the energy potential of cooked starchy foods.
This melting of sugar molecules occurs in carbohydrate-based foods subjected to cooking temperatures whether or not we witness it, and it causes them to produce an extremely high glycemic response in the body. Blood-sugar levels predictably spike after we eat cooked carbohydrate foods, especially grains that have had their fiber refined out of them. Heat the
carbohydrates further and they will char, or blacken, as happens to burnt toast. This blackened carbohydrate is toxic, a known carcinogen.
The digestion of cooked complex carbohydrates is typically impaired by the fatty and sugary foods with which they are consumed, leading to fermentation. The byproducts of fermentation are gas, alcohol, and acetic acid. Alcohol is a protoplasmic poison that kills every cell with which it comes into contact. Acetic acid in its pure form is a known poison. When diluted with 19 parts water, it is called vinegar. The acetic acid in vinegar is still toxic, regardless of dilution.
Of great concern is acrylamide recently discovered to be produced in high-carbohydrate foods by the chemistry of cooking. This potent chemical killer was found in high concentrations in the food supply in 2002 by a Swedish researcher. High levels of acrylamide are found most prominently in bread, chips, crackers, french fries, and other dry-cooked carbohydrates.
