What are the health risks of adding starch to food?

What are the health risks of adding starch to food?

The Power of Starch & Plant-Based Eating with Dr. John McDougall

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answers (2)

Answer 1
June, 2021

Increases the glycemic index, that is, the ability to increase blood glucose levels. But this can hardly be called harm. Among the digestive enzymes is the so-called amylase, which, quite simply, breaks down starch into glucose.

In general, eat in moderation and remember: poison differs from medicine only in dosage.

Answer 2
June, 2021

Yes, there is no harm. Starch is everywhere, it's just banal polysaccharides. In the human body, starch is hydrolyzed, and the result is glucose. There is starch in all cereals, in root crops, in fruits, another thing is that in different products starch has a different structure of polysaccharides, there is such a thing - amylose, so it is just not very digestible, unlike amylopectin, but both - components of starch. In order for the starch to be better absorbed, it must be subjected to heat treatment, and everything will be fine. Yes, about the horror stories about what, they say, some kind of artificial starch is being sold in stores, so this is a story, this is ordinary potato starch. It is cheaper to obtain starch from potatoes or rice than synthesized. In general, eat, and don't be afraid, well, just without fanaticism.

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