Starch is the major component of our foods. It is particular high in plant foods such as potato and foods derived from flour, such as pasta, bread and other baked products. Starch is made in plants from sugars coming from photosynthesis in plant leaves. Sugar molecules are bound together in starch, and when starch is eaten, the sugars are again released by the action of enzymes in digestion. After a meal containing starch, the sugars move into the blood thereby increasing the bloods content of sugar. The speed of release of sugar from starch in digestion is important for a healthy blood sugar level. Many starch sources release sugars too quickly, and that makes blood sugars levels increase fast to an unhealthy level. On the long term, frequent increase of blood sugars to high levels may lead to type-2 diabetes. Research shows that HIAMBA® flour has a potential to prevent such fast release of sugar from starch.