Living and Thriving Gluten Free

Healthy & Gluten Free


Corn starch in the US is the starch extracted from the corn grain. Some other countries, when using the term corn starch, will actually mean ground corn flour.

Corn starch is commonly used as a thickener and a filler in prepared foods.

If you use organic corn starch, as a thickener, it could be considered a real food. There are other starches that can be used, that will have a lower allergy rate, and lower digestive problems associated with them. As well, alternate thickening methods can be used instead of adding starch, such as cooking to reduce liquid. If you are going to use corn starch, it must be organic.

If it is being used like wheat flour would be, it likely is not considered a real food. All grain flours should be used in very small quantities, if at all.

If it's being used as a replacement of more expensive ingredients, such as meat, it is being used in a dishonest way. It may not be legally dishonest, but people are more than likely not fully aware when it's used in this way. They may get the impression it's in a food product to make it better, but when used like this, its sole purpose is to reduce the costs of the manufacturer.

Corn starch box
Image by: Scott McLeod
Most corn today is GMO. The information continues to grow that GMOs are not healthy for humans. Both because of the internal changes that have been done to the plants, as well as the residues of the chemicals used on the plants, such as glyphosate, that remains in the final product.

Even non-GMO corn is commonly sprayed with glyphosate, thus the chemical residues even on these products is extremely high.

Corn starch, like other cereals, are converted during digestion into sugar. They may be slower to convert to sugar than pure sugar would be, but it still all gets converted to sugar. After it has been converted to sugar, it then converts to fat cells. If you have any weight issues at all, then adding extra sugar in any form is not a good idea, and can never contribute to weight or sugar management.

85% of the population has insulin resistance. This means that you get sugar spikes in your blood, because your insulin is not being produced fast enough, and in high enough amounts to deal with the sugar, and convert it to fat. This is very bad. This is why people become diabetic.

Some people are using the Glycemic Index as a guide in helping them with carbs. However, for all diabetics and anyone else who is on the path (unknowingly) to diabetes, will have what's called a poor Second Phase Insulin Response. Thus, for over half or more of the population, the Glycemic Index will not work.

If you are taking in too many carbs, then your body's insulin will very likely at some point quit working properly. The science of the body, and all its intricate workings are still not understood by science, so no one at this point can tell you what the safe level is. Unfortunately, for most people, the first time they start to get an education on this topic is when it's too late, and they have already started getting some serious health complications from this problem.

There are some serious contradictions within the medical community about grains in general, including corn.

With all this to take into account, eating corn starch, or most cereals in general, should be significantly reduced or fully eliminated.

Modified corn starch

The starch is modified to behave differently than non-modified starch, such as being more heat stable or altering the texture.

Two types of ground corn on an antique wooden cutting board
Image by: Pixabay
Modified starches are most commonly created by acid treating them. The acids used are all very harsh, some being very toxic.

Modified starches have been created partly to act as a "clean label" replacement for MSG. Certain forms contain MSG, and some forms mix with other ingredients in the product, or with substances in the human body, to create MSG. Since it is almost impossible to know which chemicals have been used to make the modified starch, or what exact form it takes, all modified starches should be avoided. They have a history of contributing to serious digestive and other serious and life threatening health problems.

Citations - References - Resources

Diabetes Update
Truth in Labeling
Save Institute - Save Our Bones
Betrayal Autoimmune Solutions Summit
Overcoming Hashimoto's Summit
FREE Guide to get you started
10 Steps to Healthy Gluten Free Eating
The free 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to healthy gluten free living.
Your information is never given to anyone

Comments (0)

Rated 0 out of 5 based on 0 voters
There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest.
Rate this post:
0 Characters
Attachments (0 / 3)
Share Your Location