What are the advantages of storing starch instead of sugar?

Answer 1

A molecule of starch is made up of thousands of individual sugar (glucose) molecules. A sugar molecule is usually either a monosaccharide (a single molecule), or a disaccharide (two molecules chemically bonded).

Answer 2

Starch breaks down entirely to the simple sugar glucose. Glucose is the single main energy source of the brain and the muscles. It is easily digested and absorbed,, and it is the sole focus of feedback in the production of insulin; other simple sugars, including fructose, do not play into this feedback loop, which means that they get bypassed in the carbohydrate appetite loop and thus do not contribute to satiation, thereby engendering overconsumption. Fructose like glucose is also a simple sugar, but unlike glucose it cannot be used directly by any of our cells for energy until it is first converted to glucose in the liver. While the liver is up to this task in normal situations, excessive calories consumed in this manner are the ones most likely to wind up as adipose fat tissue - So basically starch, being 100% glucose at bottom, is good and fructose, from whatever source (since a molecule is a molecule) is more-or-less the opposite. What we commonly call sugar (that is table sugar, or sucrose) is a di-saccharide which is exactly one half glucose and one half fructose, the two components into which it is ultimately broken down. Once it is thus split, the two portions carry on with their separate dances, which means that the glucose part does its good ready-energy/insulin-feedbacking thing while the fructose part goes straight to the liver and completely misses the whole insulin show. So sucrose is neither all good or all bad, but exactly in between - half good, half bad. Fructose isn't really all that evil either, unless too much is consumed, but unfortunately eating a lot of sugar (or high fructose corn syup, which is even slightly worse) is very easy to do and that means winding up with way too much fructose. The naturally occuring sugars in fruits are typically a roughly equal mix of pure glucose, pure fructose, and sucrose, so all in all they have about the same pros and cons as consuming pure sucrose, considered purely as carbohydrate. However, they are more than redeemed by also being excellent sources of fiber, vitamins, minerals, and antioxidiants. So you should definitely eat fruit in addition to starches, but you would do well to get majority of your carbohydrates come in the form of glucose, meaning, for the most part, starch - bread, pasta, oats, corn, rice, potatoes, etc. And beer.

Answer 3

A starch is a complex sugar, like glucose and others.

Answer 4

there is no starch in comon table sugar although starch is a simpler form of sugar

Answer 5

one advantage is that starch is not soluble in water. There are likely others.

Answer 6

Sugar is made of glucose, which is the simpler, broken down molecules from starch. Starch is usually found in foods with a high carbohydrate AND fiber content.

Answer 7

Sugar is water soluble and starch isn't, therefore, starch is easier to store. It will not accidentally melt away.