Two types of starch - long straight chain amylose - difficult to digest and forms purple black iodine complexes at the chain junctions.
Many branched starch - amylopectin fohas many small lengths of straight chain connected together. The branch points make the light brown complexes - but they obviously can still form some black ones on the straights.
What does it mean?
It seems we can digest amylopectin more quickly and more easily ourselves so there is less food for Kp. This starch is similar to our body's own starch-as-energy-storage-food called glycogen.

If it goes black then toss it - if it only goes brown be wary and LSD.

Ted


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