Does Size Matter? (Starch Granules)
Raw starch is toxic.
Cook starch thoroughly.
Better yet, dextrinize it completely.
Butter offers further protection.
Ray Peat (“Food-junk and some mystery ailments: Fatigue, Alzheimer’s, Colitis, Immunodeficiency,” 2006-2016) wrote …
“[Gerhard] Volkheimer found that mice fed raw starch aged at an abnormally fast rate, and when he dissected the starch-fed mice, he found a multitude of starch-grain-blocked arterioles in every organ, each of which caused the death of the cells that depended on the blood supplied by that arteriole. It isn’t hard to see how this would affect the functions of organs such as the brain and heart, even without considering the immunological and other implications of the presence of foreign particles randomly distributed through the tissue.”
The smaller the starch granule, the more toxic it is, according to Ray Peat, and the more it contributes to leaky gut syndrome.
Curtis Criss McDonnell (The Manufacture of Starch from Sweet Potatoes, 1908) compared starch granules …
“The grains of corn starch are more uniform in size than any of those here described, except rice. They resemble the latter in shape, but are larger. The grains vary in size from .01 to .03 mm. in diameter. They are more angular than the other starch grains mentioned except rice — many of them being polyhedral in form. Hilum [the point around which the layers of starch are deposited] is central, and usually a crack or star-shaped. Rings are nearly invisible.”
“The grains of rice starch resemble those of corn, but are smaller and more angular. In size they range from .002 to .01 mm. in diameter. Rings are not evident, and hilum central and distinct under high power.”
“The grains of wheat starch are almost spherical in form and show great variation in size, ranging from .005 to .05 mm. in diameter. There are many more of the small-sized grains than of the large ones, and only a few of intermediate sizes. They are provided with concentric rings, which are generally apparent. The hilum is visible under high power.”
“The starch grains of the Irish potato are among the largest of all starches, and are very characteristic in appearance. A microscope of comparatively small power is sufficient to bring out the structure of the largest grains. In largest diameter they range from .01 to .12 mm. The small grains are nearly round and the large ones oval in shape, having the appearance under the microscope of an oyster shell. The oval grains are about twice as long as broad. Hilum is round and near one end. Rings numerous and complete.”
“The grains of sweet-potato starch more nearly resemble corn in shape than any of those examined. They are much more variable in size, however, and not so angular, — some of the grains being almost round. They show a well-developed hilum, usually star-shaped, but sometimes an irregular cross. They are frequently marked by radiating fissures. Rings are indistinct. In size they range from .005 to .05 mm. in diameter.”