Rice starch: benefit and harm, scope

Starch is common in every kitchen. But along with the usual wheat, corn and potato composition, another kind of it can be used.It's about rice starch.

Wheat fruits are known to contain up to ¾ starch. But in the rice grain its amount is much larger - sometimes it reaches 86%. This substance is one of the key types of carbohydrates in plant foods. If some conditions are violated, starch poisoning may occur. Plants use this substance to provide a reproduction cycle.

Raw starch very well seeps through the mucous membrane. Because the intestinal wall, he overcomes rapidly. As a result, the imbalance of microflora is disturbed, and the insoluble in the blood molecules become toxic to the body. In any case, raw starch is desirable to remove from the diet, simply by exposing the vegetable food to heat treatment. Otherwise, you may encounter:

• fibromyalgia;
• diabetes mellitus;
• Alzheimer's disease;
• depressive conditions;
• Parkinson's disease;
• gout;
• imbalance of substances in the blood;
• severe oncology.

Some researchers believe that there is a danger for the nervous system. They note that excessive warming intensity, on the contrary, leads to the appearance of toxic acrylamide. The same substance is also a powerful carcinogen. But to the end this question has not yet been investigated, and there is an opinion that the danger of acrylamide is exaggerated. In the meantime, consumers need only to maintain an accurate balance so that the heat treatment is carried out, but without overheating and in a short time.

If people still know something about the properties of this product, then they are least aware of its receipt, and the time has come to solve this problem. To make rice starch, cereal needs:

• crush;
• soak;
• process some sulphurous acid.

Starch rice can be stored for very long. Due to its attractive appearance, it becomes the optimal choice for decorating confectionery products. With this product, you can reproduce sensations, usually created by fat, cream and milk. At the same time, fat reduction is achieved with a consistently pleasant surface texture. This technique can give equally good results not only in the hands of professionals, but also at home.

How rice starch is used is determined by the variety of the original product. Some types of starch help replace gelatin. Such a substance is needed to make puddings and white sauces, milk derivatives. But it is also in demand in cosmetology and in the perfume industry. The starch mass absorbs sweat and sebum, reliably covering the epidermis from destructive factors. Rice starch can also be a valuable help during bathing. It relieves irritation and refreshes the skin. Such protection is most natural and does not give negative effects.

But in the culinary and perfume industry, only a small part of the starch produced from rice is consumed. Much more of it is needed when receiving paper and cardboard, in the manufacture of medicines and building materials.

People often ask if rice starch can be added to the diet of young children. The answer is in the affirmative: this substance is needed when mashing vegetables and fruits, making it a dish thicker. The complete absence of additional taste eliminates the situation when children would refuse food. Starch is usually used at 4 months and later when the digestive system allows the substance to break down to form glucose.

To eliminate the negative consequences, you need:

• consume less flour;
• cook rice starch and dishes based on it only after processing on low heat;
• use only first-class varieties of cereal;
• chew food more actively, so that splitting begins even when in contact with saliva;
• combine starch-rich foods with foods that are rich in enzymes;
• Do not get carried away with excessive doses of the product.

To reduce the concentration of starch in rice helps its main property - solubility in water. To free the cereal from it to the maximum extent, it is necessary to wash the product several times. In this case, the washing is carried out until the water ceases to be painted in a white tone. You also need to choose options for cereals: white rice contains 78% starch, and whole rice contains 3% less. But in rice flour the concentration of polysaccharide reaches 79%.

See below for an example of a starch based face mask.