An older medical term for an excess of starch or starch-derived material in the blood, rarely used in modern practice. The concept dates from an era when the products of carbohydrate digestion were less precisely distinguished, and clinicians used it loosely for conditions involving abnormal carbohydrate handling. Today, physicians measure blood glucose, glycogen storage disorders, and specific enzyme deficiencies with far greater precision, so the vague notion of starch in the blood has fallen away. Its survival in dictionaries is mainly historical, illustrating how medical vocabulary evolves as biochemistry clarifies what older terms could only gesture at. Modern readers encountering it should translate it mentally into disorders of carbohydrate metabolism rather than taking the literal image of starch circulating in blood.