Natural, refined and modified starch
Natural starch is present in many plants, including edible. This substance is synthesized by the action of light and is deposited in the organs that give life to future generations, for example, seeds or tubers. Starch consists of carbon, which is extracted by the plant from the carbon dioxide elements of water and air. Other elements it lacks, so after combustion, it does not leave even ashes.
Man gets natural starches by eating plants. In the digestive tract under the action of hydrolysis of the substance is converted into glucose, which is absorbed by the body, giving it the necessary energy. That's why the lack of starch may lead to the loss of strength.
Refined starch is a white powder that has no smell and pronounced taste. It is produced industrially from plants and used as food additive for cooking of various dishes.
There is also a modified starch, which is a refined product with various additives. It is often used in industry for preparation of various sauces, margarine, or canned meat.
Despite its frightening name, this product has nothing to do with GMOs, as genetically modified starch could not be in principle – this substance is just not within the DNA of plants.
Foods rich in starch
Natural starch can be obtained by consumption of potatoes and other root vegetables. High its content in crops: rice, buckwheat, corn, wheat, barley. Rich in starch and legumes, for example beans, lentils, beans, chickpeas, or peas. This substance is present in chestnuts, bananas, breadfruit, acorns.
In such products, the starch is particularly healthy, as it is digested by the body not immediately, but gradually. Thus, it is not particularly affects weight and improves blood sugar levels.
Starch is found in many ready food products: baked goods, cereals, bread, pasta and jelly. Almost always there is a certain amount of starch in ketchup, mayonnaise and other sauces purchased in the store. That's the kind of starch it is better to avoid, especially for those who are watching their figure. It is very quickly digested by the body, which adversely affects the shape and health in General.
Advice 2: What is gluten and in what products it contains
Gluten (from Latin "glue") together with vegetable fibrin and gluten is group of proteins protein part of all cereal. When watered, this element is virtually tasteless, elastic, homogeneous and very sticky gray mass. In modern food production this substance is used almost everywhere. This is due to the low cost and easy process of extraction from grain of gluten, which is a plus for Industrialists.
As a food additive, gluten has many functions. It is used as a natural preservative, increasing the elasticity of bakery products and also as a wonderful thickener, which at the same time gives the product a uniform and delicate texture.
Here is the basic list of products that may contain this "grass glue":
- A variety of breads and a selection of pastries (the pizza refers to the same group).
Group of pasta.
- Cakes and various pastry products.
Dishes from the category of fast food.
- Quick Breakfast (cereal, cereal, cereal, chopsticks, etc.).
- Meats (including ham).
Retail crab sticks.
Favorite harmful snack - chips.
- Products for quick use (noodles, soups).
- Soy products.
- A mixture of spices and bouillon cubes.
Products of mass consumption (mayonnaise, ketchup, mustard).
- Semi-manufactured goods.
- Dairy products (e.g. yogurt).
- Vegetables and berries in frozen form.
- Nutritious infant formula.
- Some dietary supplements and vitamins.
To recognize the presence of this sticky substance in the purchased product, it is necessary to examine its composition. Very often, this component is hidden under such names as textured proteins, modified starch, protein mass, potato food starch and some other similar names.
Contrary to popular belief, for a healthy person, gluten is completely harmless. To cause significant damage to health it can only those people who have a severe congenital disease, a gluten intolerance. Such violations are statistically present in 1% of the population of the entire planet.
Gluten – is a natural product, which is the inherent nature of all cereal grains. Do not be afraid of consumption, unless there is a justifiable reason.