Potato starch - the benefits and harm to the body

Starch has the appearance of a powder, which is characterized by white, sometimes yellow color. It has no characteristic pronounced taste and smell. The material for its production are potato tubers. It is represented by one of the possible forms of carbohydrate substances that may exist in nature. The product has viscous properties that have found their application in various areas of human activity, including such as medicine, food industry, cosmetology.

Varietal affiliation

The main document according to which certain requirements are imposed on starch is GOST. The scope of this document is production when mechanical processing of potatoes is used. In accordance with this, there is a division by variety:

Extra
If we consider such a starch without the use of third-party tools, we can note the presence of granules in it. Their quantity should not exceed 60 pieces per square decimeter. If starch in this class is used for medical purposes, then the indicator should be reduced to 40 grains.

Top grade
The difference is in the number of starch grains per 1 dm2. They are much more here - 280 pcs.

First grade
It has a grit index of 700.

All of these types of food uses, where they act as a thickener and filler. Dietary supplements may be present in the starch, which have the appearance of modified forms. They are officially allowed to apply in food production.

Second grade
Indicators associated with grain for this type are not standardized. It is used for technical purposes and industrial processing. In terms of technical characteristics, there are two important points:

  1. Viscosity, which has a starch paste. It is determined by combining starch with water and thermal effects on the resulting composition.
  2. White color. This indicator is important for the textile, printing industry.

In Russia, the starch was introduced by Peter I. At first, the use concerned only potato starch. Then they learned how to get it from rice, corn, and other crops.

Chemical composition

Starch refers to polysaccharides. The composition includes amylopectin and amylose. The composition is also represented by various minerals, vitamin substances, dietary fibers. Representatives of the protein and fatty substances are in the smallest amounts. The product contains only 313 kcal per 100 grams. The viscosity of the starch solution is due to the fact that it contains high concentrations of phosphates.

Starch undergoes hydrolysis processes, but the process will proceed only at high temperature and under the action of acid. Starch powder when added to it has the ability to form a paste. Cold water for starch, like alcohol, is not a solvent.

From starch, glucose is produced - the source of energy.

Starch benefit

The body easily absorbs starch. This is explained by the fact that it, like many other natural products, consists of long natural carbohydrate chains. However, it is not fully digested. Part of the product remains unchanged. Thus, starch is resistant to enzymatic activity. This part of the product is called resistant starch. His work in the digestive tract takes the form of soluble fiber. It is associated with a positive effect on the body.

Under its influence low molecular cholesterol decreases, sugar decreases, insulin hormone sensitivity increases. In some products it is contained simultaneously in two fractions. An example is a banana. When it is immature, it is dominated by a resistant type. But when it ripens, the amount of part of the starch with a light character of assimilation increases.

If the starch is heated, it increases the portion bound by ordinary starch. When cooled, the proportion of resistant starch increases. The starch-related portion of the starch passes through all parts of the digestive tract unhindered, reaching the small intestine. However, it does not undergo any changes. Getting into the colon, it becomes an excellent nutrient medium for a huge number of bacteria.

This creates a lot of by-products, including butyrate, which is essential for feeding the cellular structures of the colon. If there is a lack of it, then there is a mass of problems on the part of the large intestine, up to the development of colitis and the occurrence of ulcers. Butyric acid helps to balance the pH level of the colon. In addition, the absorption of minerals is improved, and toxins are less absorbed into the blood. Resistant starch is an excellent prophylactic, preventing the occurrence of Crohn's disease, eliminates constipation and diarrhea.

No need to convince anyone that products with high starch content must necessarily be included in the daily diet. This is an axiom. Starch has one "magical" property. If breakfast was consumed with food rich in starch, then even after lunch there will be no increase in blood sugar. This is a good enough measure to prevent an increase in plasma glucose, which is useful for diabetics.

Of course, everyone is distinguished by a strong personality in the perception of insulin. But, if you daily add to your diet food rich in starch, then in a month the rate of perception of this hormone may increase by 30-50%.

Starch with a small use of it has a pronounced feeling of satiety. Therefore, it is recommended to use those who are on a diet for weight loss.

Harm Starch

Being a natural product, it has the very minimum of contraindications for use. But they should not be abused by those who are prone to constipation. This is due to the fact that the product has a fixing effect.

It is not recommended to use starchy food before going to bed. It is better to combine with vegetables. In this way, unpleasant manifestations on the part of the digestive tract can be avoided.

Natural starch in general does not cause any harm to the body. Harmful are its modified forms. Certain harm may be caused by violation of the cooking technology of culinary dishes. The use of modified starch can lead to thinning of the vascular wall. This is most relevant for the vascular apparatus of the organ of vision.

If it is excessively consumed starch that has undergone heat treatment, this will determine the possibility of the appearance of malignant neoplasms.

The use of starch in medicine

  1. It is included as a filler in the composition of medicines. If there are problems with digestion, then when taken orally, it will act as a coating agent. For ulcerative processes in the stomach, starch jelly is consumed.
  2. Internal starch leads to an acceleration of metabolic processes and lower blood pressure.
  3. Starch is used in various dosage forms for external and internal use. If starch is poured onto a small wound surface, the blood will stop almost instantly. When applying a bandage, this will happen no earlier than in 6-8 minutes. It is noted that the starch does not cause an allergic reaction at all. In addition, after the wound heals, there is no scar left.
  4. If the baby has diathesis, then starch can be used as an anti-inflammatory property.

The use of starch in cosmetology

According to cosmetologists, in the competition with Botox to eliminate wrinkles, starch occupies a higher position. Women at home use different variations of starch masks. Their composition depends on the type of skin.

Of course, the benefits of starch as a natural product are beyond doubt. However, they should not be abused. All good things should be in moderation. Do not forget that even though they are minimal, there are still restrictions on the use of starch.

Watch the video: Weird Carbs: Your Body & Resistant Starch (September 2019).