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Which Vegetables Contain Harmful Starch
Which Vegetables Contain Harmful Starch

Video: Which Vegetables Contain Harmful Starch

Video: Starchy vs. Non-Starchy Vegetables | Brenner FIT 2022, December
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There is an opinion that vegetables are a healthy product by default, but among their variety there are real enemies of proper nutrition and a good figure. For example, vegetables that are high in starch. Starch is a polysaccharide, and when digested, it turns into glucose, which, in large quantities, is known to lead to weight gain and a host of health problems. The largest percentage of starch content is characteristic of root crops and large grains, which accumulate nutrients to continue growth and provide a "food supply" to the plant embryo.

The most starchy vegetable is potatoes; starch can account for up to 25% of the total tuber mass. In addition to potatoes, starchy vegetables include corn, carrots, beets, zucchini, celery root, pumpkin, Jerusalem artichoke, radish and radish. With cauliflower, the situation is ambiguous: the percentage of starch content in it is quite high, but due to two types of fiber and a rich mineral composition and low calorie content, it will not harm the body (we wrote about the beneficial properties of cauliflower here).

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Why are starchy vegetables dangerous to the body?

An excess of starch in the body is fraught with many dangers. First, starch is converted into glucose and poses a serious risk of weight gain - the body cannot cope with this amount of sugar and stores it in fat stores. Second, starch significantly increases blood insulin levels. In turn, increased insulin contributes to the development of serious diseases and hormonal disruption. In addition, excessive consumption of starch can cause problems with the gastrointestinal tract and skin.

In any case, it is not necessary to completely abandon starchy vegetables, it is just worth reconsidering the frequency of their use. Pair them with plenty of green, non-starchy vegetables and leafy greens, but avoid combining them with proteins. Make it a rule: one meal - one starchy vegetable, you should not mix them. In general, high-starch vegetables should not be eaten more than 2-3 times a week and are kept within your daily calorie intake.

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