Starch

In TICM we categorise food by its energetic essence. The effect that the food has on the body as well as its temperature, actions and flavour. In Western culture, food is broken down by its basic nutrients like carbohydrates, proteins, fats, vitamins and fibre.

Carbohydrates can be divided into three main categories: sugar, fibre and starch. Starches are the most consumed type of carbohydrate, that produces energy for most like those coming from grains and root vegetables. Starches are classified as complex carbohydrates which are viewed as healthier options. Wholefood starches gradually release sugar into the Blood, rather than causing Blood sugar levels to spike rapidly (https://www.ncbi.nlm.nih.gov/books/NBK218559/). It is best to avoid Blood sugar spikes because you often are left feeling tired, ravenous, and craving more high carbohydrate foods. Other than being a good source of energy, starches can be a rich source of nutrients. They contain fibre, calcium, iron and B vitamins. Rice for example is the most commonly consumed staple item in the world. Though initially quite high in starch, it contains less when cooked, because starch molecules absorb water and break down during the cooking process. Potatoes do not contain as much starch as flours, baked goods or cereals, but they do contain more starch than other vegetables. Just like all foods, eating refined starches and processed foods is unhealthy. When you focus on whole foods like whole grains, rice, and potatoes you are eating natural food that provides you with sustainable and consistent energy. We have made food so incredibly complicated because there's so much junk out there. If you are focusing on losing weight, do avoid all processed starches and continue to eat whole foods, just decrease your portions of particularly starchy foods. Starchy foods are a good source of energy and the main source of a range of nutrients in our food. As well as starch, they contain fibre, calcium, iron, and B vitamins. Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat.