Starch is an edible polymer derived from a plant basis. It is commonly used in the food industry.
Starch is a carbohydrate that can easily be modified either physically or chemically, making it a very versatile source. It is coming from a low-cost source making starch one of the most used ingredients in food preparation.
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Corn, potato, rice, and tapioca are some available sources of commercially produced starches in the market.
These starches are gluten-free 🗗, which can benefit people with allergies to gluten.
Are Starches Really Good For You?
When you consume starches, it digests rapidly and absorbs as glucose. It leads to a glycemic response that triggers insulin secretion and specific tissue uptake of glucose. That can result in hypoglycemia.
There is concern that such rapidly digested starches may contribute to chronic disease in people. Because of this problem, resistant starches 🗗 have been the focus of growing research.
Resistant Starch, The Better Choice?
Resistant starch defines: “a portion of starch that cannot be digested by amylases in the small intestine and passes to the colon to be fermented by microbiota.”
Ongoing research has provided evidence of the health benefits of resistant starches 🗗. Research shows promising and intriguing results in colon cancer, diabetes, and obesity.
Our Articles About Starches
Starch In Food
Starch, especially cornstarch, is the most abundant and cheapest carbohydrate commercially available.
Starches are often used to thicken and stabilize foods such as gravies, sauces, and pie fillings.
Read more about starch in food in our article: What Is Starch & What Foods Can I Find It In?
Or you might want to check out what kind of benefits starches have that has been backed by research: Starch: 3 Research-Backed Benefits