Why is corn starch needed? Description of corn starch, its benefits and harm to the body

Cornstarch has long been included in modern life and human diet. And although it is inferior to potato in popularity in cooking, the nutritional and natural value of corn is considered higher. The absence of gluten allows it to be safely attributed to dietary products, and the variety of uses makes cornstarch an excellent helper in the kitchen. However, few people think that this powder can benefit the body not only from the inside, but also from the outside. The main thing is to clearly understand in which case starch will be useful, and to whom it will only harm.

What is cornstarch

Corn starch is a dense to the touch powder. The process of obtaining starch is called saccharification and occurs under the action of enzymes or mineral acids. Corn kernels are first soaked in dilute sulfuric acid and then crushed to isolate the germ. Further grinding and processing of the embryo makes it possible to obtain starchy milk, which is driven through special centrifuges. The output is a powder - this is cornstarch.

It differs from potato in color, and in touch, and in usefulness. It is especially well suited for baking, preparing thick sauces and even baby food. Biscuit dough with the addition of a crumbly product is soft and airy.

Corn starch and corn flour are different products, although flour does contain some starch. First of all, the difference lies in the method of manufacture: to obtain cornmeal, the grains do not need to be subjected to any other processing other than grinding. Due to this, all the original plant components are preserved in the flour, and due to the peculiarities of production, on the contrary, the composition of starch contains much less insoluble protein and fiber.

Composition of the product

Corn starch is a low protein but high carbohydrate (83.5 g) grain product. It also contains some vitamins and macronutrients.

Table: chemical constituents

The calorie content of corn starch is higher than that of potato starch, and is 343 kcal per 100 g.

Beneficial features

Moderate consumption of starch in the composition of dishes and pastries has a beneficial effect on the body:

supports immune processes;
strengthens muscle tissue;
prevents the development of inflammatory diseases;
strengthens and supports the nervous system, participating in the restoration of the structure of nerve cells;
reduces puffiness regardless of localization;
favorably affects the state of cell membranes, which positively affects the cardiovascular system;
has a slight choleretic effect;
can act as an adsorbent, removing toxins from the body.

Contraindications

The main factor for not eating cornstarch is individual intolerance.

It is also worth refraining from using the product for food in the presence of:

gastritis, heartburn and other problems of the gastrointestinal tract;
obesity;
thrombophlebitis and increased blood clotting.

Individual intolerance to starch components can provoke asthma attacks or an allergic reaction in the form of itching, hives, severe redness and peeling in a person.

Many products contain modified corn starch, according to their list of ingredients. In fact, it is a starch that has undergone additional special processing. Currently, the negative effect of modified starch on the body has not been proven. Although studies unequivocally confirming that the modified product is harmless have not been conducted.

Where is the product used

Primarily corn starch is used in cooking and the food industry. It is added to dough and confectionery. In addition, it can be part of semi-finished products, canned food (both fish and meat), sauces and mayonnaise. Sometimes the product can be found in the composition of pasta and pasta, as well as in chocolate products.

In the pharmaceutical industry, corn starch is added as an excipient to some medicines. In addition, it is used to stabilize vitamins, as it is not affected by pathogenic bacteria.

In the cosmetic industry, starch is included in various products for oily and combination skin, since it absorbs excess sebum well, has nourishing, regulating and protective properties.

In home cosmetology, corn starch is no less popular than in mass production. Due to the pronounced lifting effect, starch is called a substitute for Botox and is added to anti-aging face masks.

Rules of use

The daily norm for a healthy adult is 330 g. Of course, it is quite difficult to calculate the exact amount of starch that comes with food, but, subject to the rules and diet, it is unlikely to exceed this daily norm. Nevertheless, with confectionery you need to be careful and not abuse it. As for other products, including pasta and pasta, you can not limit yourself (again, within reasonable limits).

Pregnant

It is believed that corn and its derivatives help women during pregnancy to more easily endure toxicosis and even reduce its manifestations. However, cornstarch is a rather difficult product to digest, so you should not get carried away with it. During pregnancy, doctors recommend giving preference to herbal products in their original form. Simply put, it is better to saturate the body with starch by eating corn on the cob.

During lactation

Corn starch will be useful not only for a woman, but also for a baby. During this period, it is desirable to reduce, and it is better to completely abandon semi-finished products, canned food and store baking, because. they can use modified starch. It should be noted that modified starch itself is not considered harmful, but during breastfeeding it is still better to avoid products with it. But you can eat corn porridge, the main thing is that the baby does not have allergies.

children

Corn starch can often be found in the composition of baby food: mixtures, purees, jelly, etc. It is quite safe for children. The exception is individual intolerance. If there is no allergy, then such complementary foods can be started from three months. The only thing you need to follow is the daily norm, which for a child (depending on age) is a maximum of 150 g.

Due to the fact that starch absorbs moisture, it can be used instead of talc in baby powders.

When losing weight (including on the Dukan diet)

The absence of gluten in cornstarch makes it possible to classify it as a product that is allowed for consumption by those who seek to lose weight. It is important to remember that the benefit to the body directly depends on compliance with the dosage. So, a small amount of starch that enters the body with food can cleanse toxins and toxins, speed up metabolic processes. Conversely, uncontrolled and excessive use causes a lack of fluid, slowing down the metabolic process.

As a source of useful slow carbohydrates, cornstarch is allowed for people who are losing weight on the Dukan diet. Starting from the second stage, the daily recommended rate is 20 g per day.

Corn starch for some diseases

The use of starch from corn cobs is not prohibited, but even desirable for diseases:

kidneys;
heart and blood vessels;
gallbladder;
organs of the reproductive system.

It is included in the process of stabilizing the body with hypertension, anemia and large swelling.

In addition to individual intolerance and allergies to corn, people with a tendency to form blood clots, digestive problems, heartburn, and overweight should not take starch.

pancreatitis

The pancreas is an extremely sensitive organ, therefore, in case of inflammation, one should be extremely careful about the products that make up the daily diet. Cornstarch is not prohibited in pancreatitis, but the individual reaction of the body is very important. In addition, food containing corn starch is difficult to digest, which can adversely affect the state of the pancreas. The best solution would be to reduce the consumption of starchy foods, without excluding them from the diet completely. 100-150 g of cornstarch will be enough per day.

Gastritis

Gastritis is a contraindication to the use of starch from corn. During an exacerbation of the disease, starchy foods should be completely excluded from the diet, and during remission, try to minimize the consumption of such foods.

Diabetes

For people with diabetes, corn starch is not contraindicated, as it belongs to slow carbohydrates that are allowed to be eaten in moderation. A moderate amount for diabetics is no more than 150 g of starch per day. The main thing is to evaluate the composition of a product in the complex. So, confectionery and chocolate, which contain starch, are prohibited for diabetics due to their sugar content.

Application in traditional medicine

In some cases, the use of starch internally or externally can speed up the healing process.

From burns

Without a doubt, serious burns need to be treated with serious medications, but first-degree burns, characterized by redness of the skin and the appearance of a slight swelling, will be helped by corn starch. It also helps with sunburn. In order to prepare a healing ointment, the starch is slightly diluted with water at room temperature to the consistency of sour cream. This mass is applied to the burn and left for 2 hours. You can apply a compress on top: cover the skin with ointment with a film, put a cloth on top and fix with a plaster. If necessary, the procedure is repeated the next day. With the help of starch, burnt places will heal twice as fast.

bedsores

Corn starch has the ability to heal weeping skin lesions. To do this, the powder is applied to the skin and left for several hours. It is recommended to carry out this procedure daily until healing.

Starch can also help treat wet eczema. But do not expect an instant result: daily treatment of eczema with dry starch will only slightly speed up the healing process.

Cholecystitis

By itself, starch, of course, is not able to get rid of cholecystitis, but in combination with other means, it allows you to speed up the healing process. The recipe is pretty simple:

1/2 tsp starch;
1/2 st. a little warm boiled water.

Starch is mixed in water, and then the resulting drink should be drunk 20 minutes before meals. This drink is taken 3 times a day for a week.

Corn starch in cosmetology

The use of corn starch in home cosmetology has long been known, but the real peak of popularity has come relatively recently due to the availability and low price of the product. Products based on this powder will be useful for both aging and young skin.

Starch itself is not an allergenic product; additional components added to the masks can cause a negative reaction. Therefore, the choice of active ingredients in the preparation of home cosmetics should be treated with special attention.

Masks based on corn starch have a rejuvenating and tightening effect, relieve wrinkles. They are actively used as part of anti-aging facial skin care.

inflammatory processes;
major abrasions, cuts and wounds.

Mask for oily problem skin

Corn starch contains choline, a substance that can normalize the functioning of the sebaceous glands. Regular use of starch masks in the care of oily skin allows you to reduce pores, moisturize the skin, and remove oily sheen.

For such a mask you will need:

2 tbsp. l. crushed oatmeal;
1 raw egg white.

To grind oatmeal, you can use a coffee grinder or blender, the smaller the particles, the better. Beat the egg white, but not much, and then add the rest of the ingredients to it. The mass is thoroughly mixed until homogeneous.

The mask is applied to a previously cleansed face and aged for 30 minutes. Wash off with warm water. The procedure is carried out 1 time per week, and with increased fat content, you can use it 2 times a week.

In the presence of acne, 5 drops of tea tree essential oil, known for its anti-inflammatory and drying effect, can be added to the mask.

Lifting face mask

The mask with the addition of cornstarch perfectly smooths fine wrinkles, tightens the oval of the face, gives the skin elasticity, and also has a slight whitening effect.

For cooking you will need:

2 tbsp. l. starch;
1 raw egg white;
2 tsp kefir.

All ingredients are thoroughly mixed. The mask is applied to previously cleansed skin. The action time is 30 minutes, then the face is washed with warm water. It is enough to use the product once a week.

Botox mask

The mask visually smoothes the skin and, with regular use, can significantly reduce age-related facial wrinkles. It is worth noting that this mask may not be suitable for owners of oily skin, since it contains fatty vegetable oil.

Required Ingredients:

2 tbsp. l. corn starch;
1/2 ripe tomato;
1/2 st. l. olive oil.

First you need to peel the tomato from the skin. To do this, a ripe vegetable is dipped in boiling water for a few seconds, and then in ice water. The peeled tomato is mashed with a blender or mortar. The resulting mass is mixed with starch, and then oil is added. The mask is applied to a cleansed face, left for 15-20 minutes. Wash off with warm water.

The composition of smoothing masks based on corn starch is selected according to skin type. To care for oily skin, kefir or sour cream is added to the mask. If the skin is dry and wrinkles are pronounced, you should choose cream or fatty vegetable oil.

To achieve the maximum visible result, the procedure should be carried out at least 2 times a week for two months.

Video: starch and kefir facelift mask

Mask for nourishing and soft hair

In home cosmetology, cornstarch is used not only for facial care, it has a beneficial effect on the hair, moisturizing and making it soft. The use of starch-based products allows you to cope with brittle hair and prevent the appearance of split ends.

For cooking you will need:

300 g cream with a fat content of 10%;
3 art. l. corn starch.

Starch is diluted in cream to the consistency of a hair balm. The mixture is applied to washed wet curls, put on a shower cap and warm the head with a towel. The mask is kept for 30 minutes, after which the hair is washed with warm water. The optimal frequency of application is 1 time per week as needed.

In the past, starch was widely used as a dry shampoo. The powder was applied to dry hair, the scalp was massaged, and the remains were combed out with a comb.

Compress for bruises

Another wonderful and useful property of corn starch is its ability to dissolve hematomas. To prepare such a compress, take 2 tbsp. l. powder and 1 tbsp. l. warm water, mix thoroughly and apply to bruises or bruises. A compress of soft fabric and cellophane is applied on top, held for 4 hours. This procedure should be carried out daily. As with burns, starch can speed healing.

Corn starch, despite its benefits and macronutrient-rich composition, still has one significant drawback. With frequent and excessive consumption, it is converted into fat and provokes rapid weight gain. Depending on age, weight and health status, the optimal daily intake for a healthy adult should be no more than 300 g. At the same time, there are almost no restrictions for use in home cosmetology, and the result will be no worse than salon care.

Some plants in their tubers and grains contain a complex carbohydrate, which is a white powder - starch, which is digested very quickly and then converted into glucose, the main source of energy. Starchy plants include potatoes, rice, corn, cereals and cereals. In some countries, starch is made from barley, rye, peas, tropical fruits, and sweet potatoes.

Potato starch in cooking

Starch has a high nutritional value and fast digestibility, and its ability to form a viscous mass is used to make sauces and jelly.

Kissels are usually made from fruits, berries, vegetables and cereals, although there are recipes for nut, pea, tea and chocolate drinks. Starch is diluted in cold water, broth or juice, and only then added to jelly, while it should be remembered that starch cannot be boiled, since it immediately loses its viscosity.

For sauces, starch can be diluted not only in water, but also in oil, and in some recipes it is fried with oil in a pan and then diluted with liquid.

From Chinese cuisine, a tradition has come to us to bread meat, fish, vegetables, meatballs, cheesecakes in starch mixed with spices - it gives a pleasant taste, a thin crispy crust and preserves the juiciness of the product. Starch is added to desserts and pastries because it perfectly absorbs moisture and gives the biscuit lightness, friability and airiness. There is one more subtlety - if starch is added to the dough, it should be kneaded only with dairy products, and since starch gives baked goods an inexpressive taste, do not forget about spices.

Why do we need corn and rice starch

Corn and rice starch do not contain gluten, so they are actively used in dietary and clinical nutrition. Sauces, syrups, puddings, jellies, mashed soups and jelly are prepared from cornstarch. Baking from corn starch turns out to be tender, fragrant and crumbly, distinguished by a special taste, beautiful color and golden brown. This flour makes excellent muffins, casseroles, tortillas, muffins, pancakes and pancakes, and at the same time the products are devoid of the traditional mealy taste.

Rice starch is used as a thickener for white sauces, for baking pies, buns, cakes, casseroles, mousses, and for breading.

What can replace starch?

Since starch acts as a thickener, it can be replaced with any product that has similar properties. In cooking, such products are buckwheat, rye, flaxseed flour, gelatin, agar-agar, semolina, coconut flakes. In some cases, starch is replaced by eggs - 2 tbsp. l. corn or potato starch correspond to one egg. In cutlets, grated raw potatoes can be used as a thickener, and starch in jelly can hardly be replaced, although some recipes use oatmeal or flaxseed for viscosity.

In the production of sweets, confectionery, ice cream, canned food and sausages, starch is also used. This unique product contains so many vitamins, minerals and trace elements that you don't have to worry about oversaturation of food products with starch. Thanks to starch, dishes become healthy, satisfying and beautiful ...

Corn starch is a white, but not transparent powder (see photo). The taste and aroma of the product has much in common with corn. The distinctive features of this starch include the ability to rapidly increase in size even in cool water. Starch is used in the meat and dairy, baking and confectionery industries. Vinegar and many alcoholic beverages are prepared from cornstarch.

To obtain starch, corn kernels are placed in a solution of sulfurous acid, and then crushed and the germ is isolated. After that, the resulting cereal is crushed again, which makes it possible to obtain starchy milk. Starch and insoluble protein are separated in specialized centrifuges. To get ready-made starch, the powder should be thoroughly washed and dried.

How to choose and store?

When choosing cornstarch, look at its consistency, it should not contain lumps, etc. The packaging must be complete and preferably transparent so that you can appreciate the type of starch. Cornstarch should be stored in a tightly closed container, as it loses its thickening ability when exposed to air.

Beneficial features

The benefits of corn starch are used in the production of various products that help to cope with skin problems. The product activates the process of muscle tissue formation. Starch also improves the activity of nerve cells. Corn starch acts on the body as a choleretic and diuretic. Another product has the ability to reduce appetite and increase the secretion of bile. With regular use in limited quantities, you can notice a significant reduction in the amount of "bad" cholesterol. In addition, cornstarch has the ability to reduce sugar, which will be beneficial for people with diabetes.

Use in cooking

Cornstarch can be used similarly to the potato version. It is included in the recipe for various sauces and puddings. Creams and fillings are prepared on its basis for numerous pastries.

How to make cornstarch at home?

To properly dilute corn starch, it is recommended to combine 1 teaspoon of the product and 1 tbsp. a spoonful of cold water. The resulting mixture must be well beaten and at the end of cooking, combine with 1 tbsp. hot water. Stirring all the time, wait until it thickens, and then leave for another 1 minute. on fire to get rid of the starchy taste. From the proportions described above, you can prepare a small portion (about 1 tablespoon) of sauce or soup. You can change the quantity according to your preference.

Harm of corn starch and contraindications

Harm corn starch can bring to people with the presence of individual intolerance to the product. It is not recommended to consume foods with starch during problems with the gastrointestinal tract, for example, with gastritis and heartburn. Due to the high calorie content, it is worth controlling the amount of starch consumed by obese people. Abuse of the product can lead to metabolic disorders. Avoid foods with cornstarch for people who are prone to increased blood clotting.

September 15, 2018

Among us, perhaps, there are many lovers of boiled or canned dessert corn. Corn starch is produced from dried grains using a special technology. The benefits and harms of such a product are of interest to many ordinary people, since starch is used not only in the food industry, but also in alternative medicine and cosmetology.

The production of corn starch takes place according to a certain technology. Germs are removed from the grains of the culture, which are softened to obtain the so-called milk. Then it is dried and crushed.

In the form of a white powder with a viscous consistency, we are used to buying corn starch. The benefits and harms for children and adults of such an offal have recently attracted unprecedented interest. After all, starch is used not only as a thickening agent for the preparation of sauces or fruit and berry jelly. Today, corn starch has gained enormous popularity in the cosmetology field, and folk healers have paid close attention to it.

Why is corn starch so valuable? The benefits and harms to the body of this offal are directly related to the chemical composition, and it can be safely called multifaceted.

Component composition:

ash;
filtered water;
potassium;
magnesium;
vitamin B4;
calcium;
ferrum;
phosphorus;
manganese;
sodium;
essential amino acids;
omega 6;
mono- and polyunsaturated acids.

As you can see, the composition of a product such as cornstarch is quite rich and varied. As for the nutritional value, it is relatively high. In 100 g of starch, there are about 382 kilocalories. True, no one eats offal in such an amount. By adding literally a couple of spoons to the sauce or jelly, the calorie content will be much lower and will in no way affect body weight.

The benefits and harms of corn starch for humans

Not only in its pure form, corn starch can be eaten. This powder is added to various foods. Most often, corn offal is added to the grocery basket of people with diabetes.

The active ingredients contained in corn powder have a beneficial effect on the human body as a whole. In addition, starch helps control blood sugar levels as well as the need for insulin.

Beneficial features:

prevention of infectious diseases and inflammatory processes;
strengthening the immune system;
promoting muscle building;
sedative effect on the body;
protection of nerve cells;
fight against depression.

Folk healers noted for themselves the healing properties of corn starch. On its basis, many miraculous remedies are prepared, which are used in the treatment of ailments of the organs of the reproductive, urinary, cardiovascular systems.

Let's look at the ingredients again. Cornstarch is fortified with iron. Accordingly, its use contributes to an increase in hemoglobin levels, the prevention of anemia and anemia.

On a note! Starch is made from the germ of corn kernels and has a beneficial effect on the functioning of the digestive tract. In this regard, such an offal can be added to dietary dishes.

removal of accumulated toxins and slags from the body;
increased appetite;
promoting weight loss;
lowering bad cholesterol levels;
improvement of blood clotting;
stabilization of the state of blood vessels;
treatment of dermatological ailments.

Every product, like a coin, has two sides. Cornstarch is no exception. If you purchase a low-quality by-product, which was made from the grains of a crop treated with pesticides, there will certainly not be any benefit from consuming such a starch.

List of contraindications:

obesity of any degree;
increased blood clotting;
thrombophlebitis;
gastritis;
dysfunction of the digestive tract;
heartburn.

As practice shows, with individual intolerance, corn starch can cause an allergic reaction. In some cases, a person develops symptoms of bronchial asthma.

Recipe piggy bank

Today, corn starch is very popular among folk healers. On its basis, drugs are made, the action of which is aimed at combating various ailments and pathological conditions. Consider the most popular recipes.

Recipe #1

Cornstarch, due to its unique composition, has a beneficial effect on the functioning of the gastrointestinal tract. It can help cure diarrhea.

Ingredients:

corn starch - 1 table. a spoon;
iodine - a few drops;
filtered water - 100 ml.

Preparation and application:

Bring filtered water to a boil.
Add corn starch to boiling water, stir well until the offal is completely dissolved.
Add a few drops of iodine and use in its pure form. As a rule, one serving of such a drink is enough to eliminate unpleasant symptoms.

Recipe #2

Alternative medicine advocates also use cornstarch topically as a remedy for bruises and bruises. Literally a couple of tablespoons of this offal is mixed with water to get a porridge-like consistency. The preparation is applied to the sore spot and left to dry completely. During the day, the procedure should be repeated every three hours.

How much does corn starch cost (average price per 1 kg.)?

Moscow and Moscow region

Corn starch- it is a white, not very transparent paste with a low degree of viscosity. The smell and taste of starch are characteristic of the grain. As a result of drying, it becomes a free-flowing substance, a white powder with a subtle yellow tint. As for its chemical composition, corn starch is characterized by an excessively low content of substances such as protein and ash. The main properties of corn starch can be called an increased ability to swell even in cold water. Interestingly enough, compared to the original product, the swollen starch does not change at the chemical level.

Many are interested in the question of how corn starch is extracted. The essence of the process is as follows: in corn grain, starch is interconnected with the help of proteins, for the dissolution of which corn is soaked in a solution of sulfurous acid. After that, the grain is crushed, and the germ is released. Then the cereal is further crushed, during which starch milk is released. Interestingly, the starch is separated from the insoluble protein in huge centrifuges, and then it is thoroughly washed and dried to obtain a dry food product. The calorie content of corn starch is slightly higher and amounts to 343 kcal per 100 grams.

In the food industry, corn starch is used in the meat and dairy and bakery industries, in the production of ketchup and mayonnaise. Housewives add this product in the manufacture of various sauces and puddings, as well as fillings for pies. In cases where the effect of gluten needs to be weakened, giving special tenderness and greater softness to the finished product, this powder is just in time. In the confectionery industry, in the manufacture of soft sweets, overdried starch is indispensable, since it has a low moisture content.

The benefits of cornstarch

The benefits of corn starch can be traced not only in cooking, but also in the field of medicine. It is an important ingredient in the manufacture of powders, ointments, potions, cosmetic powders, various pastes and products used to treat skin diseases.

In addition, eating foods with a low content of this bulk substance can have a positive effect on human health. The benefits of corn starch are due to the ability to activate the formation of muscle mass and nourish nerve cells.

Harm of cornstarch

The harm of corn starch can be traced in the presence of individual intolerance to the original product, that is, corn, but this is extremely rare. It manifests itself in the form of allergic reactions, asthma and skin rashes.

Calorie content of cornstarch 343 kcal

Energy value of corn starch (Ratio of proteins, fats, carbohydrates - bzhu):

: 1 g (~4 kcal)
: 0.6 g (~5 kcal)
: 83.5 g (~334 kcal)

Energy ratio (b|g|y): 1%|2%|97%