We are accustomed to the talk surrounding the harm of starch. In this regard, we begin to bypass the products that contain this component. Have you ever had the thought that scares us so much? Let’s talk more about this component. Also, if there is any reason to be afraid or whether to give it a green light.
Types of starch
It should be said that starch is the most common carbohydrate that is consumed with food. There are several types of starches that have different effects on our bodies. Some are quickly broken down, digested in the small intestine, and glucose is rapidly absorbed into the blood.
There is also resistant starch, which, on the contrary, slowly splits in the body and reaches the large intestine. This is where such starch is an excellent source of food for bacteria. It is because of this starch that a person feels satiated after consumption. Only here the consumption of foods with high starch content affects the pancreas and insulin levels, which become slightly lower.
Therefore, if we eat foods with such starch there is no guarantee that insulin in the blood will be normal. This means that the body begins to accumulate less fat. If a person eats foods that have a very high glycemic index or foods that contain easily digestible starch.
Therefore, the body begins to produce more insulin in order to reduce the sugar content in the blood. Only a few people know that it is a resistant starch that is beneficial to human health. It improves insulin sensitivity, sugar levels, and what exactly resistant starch is beneficial to human health. Cholesterol becomes lower, and also appetite becomes moderate.
Resistant starch is divided into four types:
The first is found in cereals, legumes, and seeds.
The second – in raw potatoes, green bananas.
The third is contained in chilled rice and potatoes.
The fourth, resulting from a chemical reaction.
But some types of starch can be found in one product. So, in overripe bananas, useful starch turns into ordinary. And the amount of this substance in the product depends on the method of its preparation.
And where is the high dose of starch? Large amounts of resistant starch are found in beans and lentils and whole grains. Potatoes are also products that everyone knows about and that they are rich in starch. Many fruits and vegetables have a small amount of starch. The main thing is that you understand that everything has its own measure because first and foremost starch is carbohydrates.
By the way, a little about potatoes. The amount of useful starch depends directly on how you cook the food. If you cook potatoes, and it cools down, the amount of starch is doubled. Products that are rich in starch should not be cooked but fried. Because a chemical substance, acrylamide, begins to form. This substance may be harmful to humans. Starchy foods are best combined with raw vegetables.
Therefore, we can conclude that we should not be afraid of starch. We just need to choose the right one, which depends on the products!