Other carbohydrate foods also contain amylopectin, but not the same kind of amylopectin as wheat. The branching structure of amylopectin varies depending on its source.3 Amylopectin from legumes, so-called amylopectin C, is the least digestible—hence the schoolkid’s chant, “Beans, beans, they’re good for your heart, the more you eat ’em, the more you. . . .” Undigested amylopectin makes its way to the colon, whereupon the symbiotic bacteria happily dwelling there feast on the undigested starches and generate gases such as nitrogen and hydrogen, making the sugars unavailable for you to digest.
