Starch, the benefit and harm of which, is of interest to many - a saturated carbohydrate that fills the human body with energy. However, it is necessary to understand that uncontrolled use of this product, can provoke health problems.
The Benefits and Harms of Starch for the Body
The use of starch for the body is due to its antiulcer action, which is proved by Polish scientists. Since ancient times, this product is used as an enveloping agent for diseases of the gastrointestinal tract. Also, starch is an excellent tool that can reduce cholesterol .
With allergies, the benefits of starch are noted by taking starch baths. To get rid of hypertension, it is necessary to take 15 grams of starch diluted in 1/2 cup of warm water for 2 weeks. You can cure the burn by sprinkling this place with starch, mixed in equal proportions with baking soda. Starch promotes an excellent increase in immunity and disposal of various kinds of inflammation and growth of pathogenic cells.
The starch solution will help to cope with the hangover, bringing to life a person after the abuse of alcoholic beverages - he, thanks to the potassium contained in the starch, will absorb the remains of the breakdown of alcohol and remove them from the body along with excess fluid. In addition, starch is useful in the presence of renal failure and severe swelling.
The use and harm of starch for a person due to its low calorie content, but rather high nutritional qualities, is not neglected by nutritionists. Food containing polysaccharide gives the effect of "filling the stomach" without increasing weight. Therefore, the benefit of starch for the figure is beyond doubt. The main thing is not to allow the combination of starch and proteins, otherwise you can provoke the opposite effect.
In cooking, starch is very popular in the preparation of jellies, puddings, sauces, soups, gravies, creams, desserts, dragees, etc., and in the industry - paper, glue and textiles.
The greatest danger to health is the application of potato flour in its pure form, which is obtained by separating from the products of a part of natural starch. Vegetables containing starch are washed, cleaned and ground to a mushy state and sulfur dioxide is added, which will help the powder to remain white. On special equipment, this gruel is run through the filter and defoaming unit, then it is welded for a long time, after which it is subjected to the refining process - the solution is freed from the potato juice. With the help of concentrated alkali and hypochlorous acid salt HClO, the solution is cleaned. Industrial processing of starch-containing products is an extraction.
Sulfur dioxide (E220) is a very toxic preservative, often used in the food industry for processing. With a significant increase in the amount of this toxin in the body, it can lead to a runny nose, laryngeal diseases, hoarseness, nausea and vomiting, speech disorder, pulmonary edema and suffocation.
Products containing
The benefit and harm of potato starch for an organism depends only on how correctly its dosage is selected when it is included in the diet. The use of refined potato powder in cooking should be as neat and in accordance with proportions. When purchasing starch, it is important to pay attention to the availability of all stamps and certification, as well as the shelf life.