Caution, Starch

Many people ask what foods should be consumed and what foods should be avoided. In previous articles, we dealt with sugar and sugar substitutes. However, sugar belongs to a large family of foods called carbohydrates. One type of carbohydrate is starch. It is found in many foods such as wheat, barley, rice, buckwheat, corn, legumes, potatoes, and sweet potatoes. The widespread use of starchy foods arises from the need to feed a growing human population. The food industry develops various foods from starches, ranging from cakes to various sweets and snacks that appeal to the eye and taste. We often don't resist the temptation and feed ourselves with increasing amounts of starches and sugars.

We need to be aware of the advantages and disadvantages of starches. Firstly, some starches have an acidic reaction due to their high phosphorus and low calcium content, so excessive consumption might lead to calcium being released from the bones and teeth into the blood, thereby causing tooth decay and calcium loss.

Secondly, starches tend to become sticky, and indeed there is industrial use of various flours for adhesion purposes. Within the digestive system, a sticky substance may form that can contribute to constipation. Moreover, overeating starchy food causes a rapid increase in blood sugar levels in many people, and often a rapid drop, which can lead to terrible weakness andbehavioral and hyperactivity problems. Additionally, the visually appealing forms of starches prompt us to consume more than we need. The result is various damages like obesity, which itself leads to many risks such as diabetes, high blood pressure, vascular problems and others. Therefore, it is advisable to avoid overconsumption of starches, especially industrially processed ones, because in addition to starch, they include many flavorings, colors, preservatives, salts, and sugars, which certainly add to the cumulative damage.

It is preferable to consume starches that have been processed at home through simple procedures and, as much as possible, in their natural and simple flavor, such as sweet potatoes and potatoes. They are best eaten when baked. Among starch grains, it is recommended to prefer cornmeal, oats (quaker), buckwheat, brown rice, and whole wheat. These grains contain many minerals that nourish and strengthen the nervous system, such as magnesium. They also contain dietary fibers that aid digestion.