Iranian researchers discovered new bacteria, Bacillus spizizenii, that produce large amounts of a starch-breaking enzyme.

Commonly found in products like biscuits, sauces, and ready-to-eat mixes, Dr Reddy urged people to check food labels for hidden forms of industrial starch. Dr. Pooja Reddy warns that industrial starch ...

Freezing or cooling before reheating rice can increase its resistant starch, lowering its impact on post-meal blood sugar. Experts explain how it works. Rice is a staple on tables worldwide, but if ...

Concerns over milk purity in Indian homes are rising due to common adulterants like water, starch, and even detergent. This article reveals simple, effective home tests to detect these impurities, ...

Pasta, white rice, and potatoes aren’t foods you see too often these days on the “eat more” list. That’s mainly because they’re high in the type of carbs that can raise blood glucose (sugar) levels.

Fiber has a ton of GI clout—gastroenterologists regularly praise the nutrient for its ability to keep you regular, nourish your microbiome (the community of bacteria in your gut), and even spark other ...

New research reveals that your genetic makeup influences how starch shapes your oral microbiome—potentially affecting your risk for cavities and gum disease. Study: The Impact of Human Salivary ...

Amber Hauvermale and her team of researchers greeted wheat farmers last summer with cake and bread during the industry’s annual field tours. Some baked goods were the usual high quality customers have ...

New research offers insight into the evolutionary history of amylase genes, which are key to our ability to eat and digest starchy food. A study found that human ancestors started carrying multiple ...

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch. By Carl Zimmer As soon as you put starch in your mouth — ...