Corn starch is one of the most popular nutritional supplements often found on the daily menu. And in order to use starch only with benefit, it is important to know the details of its composition and especially the effects on the human body.
How the composition and benefits of corn starch are interconnected
Corn starch is a white (sometimes with a yellowish tinge) powder, this is the result of multi-stage processing of corn grains. And the resulting product is significantly different from corn grits (just crushed grains) in composition and nutritional quality.
In general, starch is initially formed in corn as a result of photosynthesis; it serves as a means of energy storage in the plant. Being absorbed by animals or humans, starch breaks down to carbon dioxide and water, during which it releases energy stunningly important for the functioning of a living creature.
So, it is fair to classify starch as a valuable food product, especially if we add that its useful qualities are not limited to it.
In the home kitchen and in the food industry, starch has the widest application, with its help they change the texture and texture of products, it is an excellent thickener that dissolves equally well in hot and cold environments. Yogurts, sauces, creams, pastries, soups, jelly, sausages, baked goods, batter and much more - starch is needed everywhere.
Of course, part of the consumed volume falls on potato starch, but corn is gradually replacing it in recent years.
Rice starch is also known, and then, to a lesser extent, starch from wheat, cassava and a number of other plants.
Corn starch is usually classified into two types:
· Regular, the technology of which was mentioned above;
· Modified, the production of which is supplemented by processing methods designed to change its characteristics to the needs of various industries (including food) industry. For example, it can be completely cleaned of odor, have a different color, not swell in water, etc. Such starch has nothing to do with the acclaimed GMOs, since the changes affect the finished product, and not its genes.
Also, it is divided into grades - first and highest. There is also amylopectin starch (from waxy corn). But their differences are more important for the production of something, and not for a general assessment of the benefits of corn starch.
Corn starch contains a small (almost neglected) amount of protein, fat and grit.
But the main thing is that almost 85% of starch consists of slow carbohydrates of particular value - the body needs a lot of time to assimilate them, which means that extra pounds will not rush to appear and blood sugar will not jump.
Moreover, scientists have found that starch helps lower blood glucose levels, and this makes corn starch important in nutrition for type 2 diabetes and for diseases of the cardiovascular system.
The energy value of corn starch is approximately 340 kcal per 100 g.
The norm, fully affecting the body with useful properties and not causing harm, is considered about 300 g of corn starch per day for an adult, healthy person. But, it is important to note that calculating the starch content in the menu is rather troublesome, especially since most manufacturers are more likely to indicate the exact amount of proteins, carbohydrates and fats, but not this substance.
The mineral constituents in starch are represented by sodium, iron, magnesium, manganese, selenium, zinc and copper.
The complete absence of gluten classifies starch as a high-value dietary product, which is allowed, among other things, for a number of serious health disorders.
Despite the fact that starch, in principle, does not create a big burden on digestion, if its diet is high - it is better to use more foods rich in vitamin B - it contributes to its better absorption.
What diseases is corn starch useful for?
Being a mild diuretic, starch can be useful in the treatment of kidney disease, as a choleretic agent in pancreatitis, liver and gall bladder diseases.
The ability of starch to maintain normal blood sugar levels is important in diabetes.
When weight loss is much lower than normal, caused by a tiring disease for the body, starvation or anorexia, starch is useful in accelerating weight gain, provided that you use large quantities of products containing it.
The unique benefits of saturating corn starch with energy encompasses the body completely, including nerve cell nutrition, so eating with it can be recommended for treating nervous disorders.
How else is the benefits of corn starch
The systematic use of corn starch even in small quantities can support the body in resisting inflammatory diseases, strengthen the immune system and speed up metabolism.
Moreover, the latter is accompanied by the property of starch as an adsorbent to remove toxins, toxins and salts of heavy metals, but it is known that it is the “pollution” of the body that violates and inhibits metabolic processes like nothing else.
If corn starch is present on the table in large quantities, for example, baked goods and jelly are often served with it, then you can count on other beneficial effects:
· Normalization of cholesterol;
· Reduction of edema, moreover, caused by a variety of reasons, for example, a violation of the water-salt balance, varicose veins, wearing uncomfortable shoes.
For those who adhere to a strict diet, the special benefit of starch is that it is able to reduce appetite and prolong the feeling of satiety.
What is the harm of corn starch
Unfortunately, although corn starch is significantly different from the grains of the plant itself, with an allergy to corn, you have to refuse it.
With excessive consumption, the positive quality of corn starch - an acceleration of metabolism, can be replaced by negative consequences in the form of a slowdown in metabolism in general, and also lead to disruption of water metabolism, up to dehydration.
Corn starch will definitely harm people with high blood coagulation, since it can further enhance this feature.
Be sure to abandon starch for serious disorders in the digestive tract, for example, with exacerbation of gastritis, and for periods when the state of health is almost normal, so that there is no harm from corn starch, the use of products containing it is simply minimized.
It is also recommended to reduce the rate of its use by two to three times - up to 100-150 g per day for diabetes and pancreatitis - there will be no obvious harm from corn starch in these diseases, but still it is not easily absorbed and there’s nothing to create excessive load on the pancreas.
