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This food may be clogging the glial cells in the brain, causing dementia even in younger men…

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Is it true? This food causing dementia in men?

The medical history of starch and dementia dates back over a century.

So-called amyloid deposits in the brain were actually once widely thought to be starch, literally.

This is because during testing these amyloid inclusions stained purple with Lugol’s iodine, something that only starch had been known to do.

In fact, the term “amyloid” is derived from the Latin word for starch (amulum).

Amyloid was the first inclusion body to have been discovered.

It was associated with dementia long before Lewy bodies, misfolded tau, Lafora inclusions, lipofuscin, and neurofibrillary tangles had even been characterized.

And the name “amyloid” does still persist to this day, as β-amyloid…

…an inclusion body diagnostic of Alzheimer’s disease.

“Rudolph Virchow, in 1854, used the term amyloid because of the peculiar reaction of the corpora amylacea of the nervous system with iodine. He was convinced that cerebral corpora amylacea could be considered identical to starch.”

But the relationship has long been confounded by the fact that glycogen also stains with Lugol’s, although a different hue.

This allowed the agricultural and food industries to have plausible deniability.

Glycogen is one way that humans store glucose.

Glycogen is stored in relatively high amounts as long polysaccharide chains in the liver and muscle.

It can also be found nearly everywhere as part of the extracellular matrix – the gel-like space between cells.

The only difference between glycogen and amylopectin (the common form of starch) is that the former is a bit more branched and has shorter side-chains.

But they are essentially the same thing, nearly identical.

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Both glycogen and amylopectin are glucose molecules chained together:

So there is a fair amount of uncertainty inherent to the etiology of “glycogen storage diseases.”

That’s the name now given to all disorders of the extracellular matrix where “different glycogen” can be found… Or is that actually amylopectin?

But there is actually evidence that amylopectin can be absorbed whole.

There are even indications that it can incorporate itself directly into the extracellular matrix.

So in the body, I don’t think it’s a stretch to imagine that it could act as a glycogen mimetic.

Amylopectin could really be the cause of many of the so-called “glycogen storage diseases.”

These diseases are known by various names such as polyglucosan body disease, Lafora’s disease, renal amyloidosis, Cori disease, and polysaccharidosis – just to name a few.

Dementia and sometimes even seizures are the common finding among all of the “glycogen storage diseases.”

Persorption is a term used to describe the assimilation of large particles across the intestinal wall.

It’s analogous to and kind of the opposite of “absorption,” which is the normal process by which small molecules are assimilated.

Ideally, starch should be fully transformed into glucose in the stomach by our enzymes before it enters the small intestine.

But this is not always the case…intact starch can be absorbed.

When dry starch is given, granules can survive through the stomach  completely whole and then enter the circulation:

“Starch granules were found in the urine, bile, cerebrospinal fluid, peritoneal fluid and in breast milk, after ingestion by human subjects of a suspension of 200g raw starch.”

Yet when starch is cooked, it takes up water and becomes gelatinized.

Cooking food in water fully disperses the starch, allowing for the stomach enzymes to have easy access to it.

But after cooked gelatinized starch is left out to dry – as found in cookies, granola bars, and stale bread…

…the starch can actually retrograde and then exclude its bound water and recoil back into its double helix and more resistant form.

These starch granules are composed primarily of amylose and amylopectin – two polysaccharides very similar to glycogen.

The other common starch variety, amylose, is a straight-chain glucose polymer and hence presumed safe.

Amylose is easier to digest and isn’t likely to be taken as glycogen by the body:

So any starch cooked in water can be considered safe as far as persorption goes, though that’s not saying anything about the glycemic index.

Potato starch particles are the safest because these are the largest – about 50 microns.

But dry starch particles of wheat and oats can range down to 2 microns in diameter.

But when they get wet, they all do swell considerably.

Starch is the reason seeds swell up before they germinate.

“Ingestion of 200g of wheat flakes or rolled oats by volunteers yielded about 60 starch granules in 10 ml of venous blood.”

And many different types of starch will do this…

Starch particles from oats, corn, and wheat can all be persorbed whole; you might even expect the same from fried rice.

Each starch particle has thousands of individual amylopectin molecules. 

These are polysaccharides similar enough to glycogen to perhaps take residence within the extracellular matrix.

Such things have been noted upon feeding tapioca starch to Macaca monkeys, where the starch had induced a form of “polysaccharide cardiomyopathy.”

“Bonnet Monkeys were maintained for up to 5 months on protein-deficient diets that contained tapioca starch as the source of carbohydrate. The animals developed mucopolysaccharidosis of blood vessels and cardiomyopathic changes in the heart…”

“These changes were similar to the mucoid vasculopathy and cardiomyopathy seen in Kerala where tapioca is consumed as a staple diet by a large proportion of the people.”

There are even histologists who suggest that it’s actually amylopectin, and not glycogen, that’s found in amyloid deposits:

Dr. Nancy Peress reports on a case of “severe weakness, sensory loss, and dementia” in a 47-year-old male.

She found inclusion bodies in the form of “spheroids” in his brain that stained dark with Lugol’s.

But it stained darker than glycogen does.

And amylopectin does in fact stain darker because it has longer branches (longer glucose side-chains). This has been well established.

Molecular studies indicate that it takes six glucose molecules chained together to bind one iodide ion.

This means the longer side-chains of amylopectin have a bit more iodide capacity.

“Furthermore, its iodine spectra peak of between 485 and 500 nm approaches the 525 nm peak of the amylopectin-like polysaccharide…’’

The total brain starch content was unusually high, roughly 20x higher than controls.

And perhaps the best indication that these really were amylopectin starch particles (besides their obvious spherical shape and staining) was that they had been digested by an enzyme combination specific only to amylopectin.

“The polysaccharide was resistant to enzymes that are capable of completely digesting normal glycogen. It was, however, digestible by the combination of alpha-amylase and alpha-1,6-glucosidase – a sequence that can digest plant amylopectin.”

So the brain inclusions found by Peress should rightly be considered a starch particle.

And she does essentially say as much – using the word amylopectin six times – but stops just short of proclaiming it.

Grains are a dietary staple of billions of people.

And both dementia and cereal sales are billion-dollar industries.

So how is this explained by the medical cartel?

The difference between glycogen (what is stored normally within the body) and amylopectin is only the degree of branching.

So they hypothesize a “branching enzyme deficiency.”

Seriously, they do. I couldn’t make this stuff up:

And yet it cannot be an enzyme deficiency in every case.

These are to be found in essentially all aged dogs who are fed starch.

That is likely because these animals are relatively lacking in amylase on account of being carnivores.

And furthermore, “glycogen storage diseases” are present in people who have 100% normal enzyme activities:

In this study, Doctor Yokoi had set out to define these starchy “Lafora bodies” biochemically.

And, like Dr. Peress, he found them to have the same absorption spectra as amylopectin.

He had even remarked on the longer side-chains, these being characteristic of amylopectin and not glycogen.

“The length of exterior glucose-chain of polyglucosan plays an important role in the color reaction in the presence of iodine, that is to say, the longer the exterior glucose-chain, the more blue the color becomes.”

But, even more importantly, every single brain-glucose-metabolizing enzyme fell within normal range.

This completely rules out any enzymatic disturbance in Lafora’s.

These inclusion bodies have all the defining characteristics of amylopectin, and that differentiates them from glycogen.

But they are still taught in medical schools simply as “less-branched glycogen.” Just with longer side-chains and color spectra identical to amylopectin.

Although it seems that some actually are genetic enzyme deficiencies, these would show up in childhood.

That’s nothing like the age-related, slow progression seen with amyloidosis and Lafora’s disease.

They even gave this polysaccharide a new name: polyglucosan.

“In a paper previously published, we described how Lafora bodies consist mainly of a polyglucosan, amylopectin-like substance.”

They had to give it a new name because it clearly wasn’t glycogen.

Yet, being indistinguishable from amylopectin, it doesn’t actually need a new name.

These amyloid deposits could very likely be a result of eating oats, toast, and cookies all the time.

You know, the stuff people with dementia tend to eat.

Starch particles have been shown to be persorbed whole and have even been detected in the cerebrospinal fluid.

“Janeway examined common enzymes related to glycogen metabolism in biopsy specimens from the liver and skeletal muscle of a case of Lafora disease and found all assays to be normal.”

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Matt Cook is editor-in-chief of Daily Medical Discoveries. Matt has been a full time health researcher for 26 years. ABC News interviewed Matt on sexual health issues not long ago. Matt is widely quoted on over 1,000,000 websites. He has over 300,000 daily newsletter readers. Daily Medical Discoveries finds hidden, buried or ignored medical studies through the lens of 100 years of proven science. Matt heads up the editorial team of scientists and health researchers. Each discovery is based upon primary studies from peer reviewed science sources following the Daily Medical Discoveries 7 Step Process to ensure accuracy.