Potato Starch: Benefit or Harm?

Starch is a loose powder (white or yellowish shade), which is obtained from potatoes. It is referred to complex carbohydrates, present in various vegetables and fruits, cereals and legumes. In the stomach, the substance is converted into glucose, which is the source of energy. In addition, potato starch often acts as a paste. Therefore, it is indispensable in the preparation of various sauces, kissels and gravies. Also this product is used for baking. In particular, it can partially replace flour. It gives the products from the dough a friability.

Potato Starch: Benefits

First of all it is worth noting that this product reduces the level of cholesterol. Thus, it has anti-sclerotic properties. In addition, potato starch contains a lot of potassium. This micronutrient is necessary for those who are struggling with kidney diseases. Also, starch helps to remove excess fluid from the body.

Traditional medicine considers starch to be a good antiulcer. After all, it has anti-inflammatory and enveloping properties. After numerous studies it was proved that the described product can activate the synthesis of vitamin B2 (riboflavin). This substance is necessary for the normalization of metabolism and good digestion.

Potato starch: harm

Harmful are considered refined starches, obtained in the process of industrial production (refer to the usual white powder). In the process of digestion, they increase the level of insulin, which subsequently leads to atherosclerosis, various hormonal disorders and pathologies of the eyeball. But remember that the damage to starch will affect only if the content of this powder is high in products that are subject to heat treatment. Sometimes it even contributes to the development of cancer. After all, when high-temperature processing in starch, a poisonous substance is formed. Fans of chips and fried potatoes must remember this.

Modified starch

Studying the composition of a product, you can find a component such as "modified starch." If we talk about ordinary starch, then it is familiar to everyone, but what is meant by the obscure specification "modified"? How harmful is this food supplement? Where to buy starch, which will be safe for health?

Modified starch, as a result of a whole cycle of changes, acquires the ability to retain moisture. Namely, this allows to obtain the product of the necessary consistency and improves the properties of starch as a thickener. At the same time, the modification of the product does not affect its gene structure. At the moment, Russia uses about two dozen types of modified starches. They are separated by the method of preparation: bleached, thermally treated, oxidized, etc. But it is worth noting that, according to observations of Moscow doctors, children actively using products with the addition of modified starch, the threat of pancreatic disease increases.