Starch is a white powder, sometimes has a yellowish tint. This product is widely used in cooking due to its beneficial properties.
Starch belongs to the group of complex carbohydrates that are fairly well absorbed by the human body. This component is found in legumes, cereals, vegetables, fruits, nuts. The most common types are potato, corn, wheat, rice, rye, barley, oat, pea, bean starch and others.
When interacting with water, starch particles stick together, which leads to the formation of a colloidal solution. Therefore, it is often used for the preparation of some culinary dishes as a thickener: jelly, gravy, sauce, mayonnaise, pasta, pudding. To make the dough crisp, it is necessary to replace some of the flour with potato starch, which will improve the structure of the finished baked goods.
What is starch useful for? First of all, its use leads to a decrease in blood cholesterol, which is associated with its anti-sclerotic properties. Potassium in potatoes helps speed up the healing and recovery process in people with kidney disease.
With frequent alcohol poisoning, starch is also useful, as it removes excess water. Due to this, the hangover syndrome passes faster, sobering sets in.
Traditional medicine recipes, which include starch, have found their application as a treatment for gastric ulcer or duodenal ulcer. The action is based on the anti-inflammatory and enveloping properties of the product. For example, to treat stomach ailments, it is recommended to consume raw potato juice immediately before meals. With regular use in food, riboflavin synthesis is activated.
The synthesis of riboflavin or vitamin B2 leads to the normalization of metabolic processes and the restoration of proper digestion
It should be noted that the high starch content in foods leads to the development of cancer.
Oncology occurs when foods containing starch are subjected to a heat process
It is not natural starch that is harmful to the body, but the refined group, which is obtained under industrial conditions. Such products increase the level of inulin, which causes the development of atherosclerosis, pathologies of the eyeballs, and hormonal disruptions.