Your first question would be - What is corn starch / flour?
Corn is one of the most popular cereal grains in the world. It is the starch derived from the corn grain. The starch is obtained from the endosperm of the kernel .White corn meal , as it is a starch has a high carbohydrate content with limited protein and fat. It contain only a small amount of some essential minerals including phosphorus , calcium, iron, magnesium, potassium etc.
How it is made?
To get to the endosperm the kernels are processed . So all the outside shells are removed. The endosperms are ground up into the fine white gritty powder which we call as corn starch or corn flour.
What nutrition does it provide?
It is especially a highly processed carbohydrate. It packs about 30 calories per tablespoon. There is no protein, fat, vitamins, minerals or fiber etc in it.
Is corn starch unhealthy?
Corn starch does not add any sort of nutritional value to foods other than calories and also it is highly processed food. I consider healthy foods to be those that give me good stuff like fiber, protein, vitamins and minerals.
In general I think avoiding corn starch in large quantities or in processed foods might be a good idea because it is calorically dense, however I might not be so quick to rule out trying a new recipe if it only calls for a tablespoon or two, now I know that what it is. Corn flour is healthiest only when you consume it in moderation along with nutrient dense foods.
Is it good in hypoglycemia?
Corn starch is more than just a thickening agent for your gravy or fruit pie. Although the soft powder made from the kernel of the corn is not a rich source of vitamins and minerals, it may help boost calories for those who need it . Moreover , It acts as a source of energy and prevents low blood sugar in people with nocturnal hypoglycemia. It is a calorie booster.
Is it good for wheat allergy persons?
Unlike flour made from wheat grains, corn meal does not contain gluten so it makes for a safe cooking ingredient for those suffering from coeliac disease or gluten intolerance.
Dr.Suman Setia (BAMS DNHE PGDHHM)
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