Corn Flour : Benefits, Side Effects And Alternatives

One of the most often used components in both the culinary industry and most homes is Cornflour. When you consider cooking thick gravies and soups, it springs to mind. Due to its adhesive qualities, it is used in several industries, including the health and bioplastics sectors. However, using Cornflour often might be harmful to your health.

How Does Cornflour Work?

The endosperm of corn kernels is used to make a fine powder known as Cornflour.

It is used as a dairy replacement in the food processing sector. Due to its crisp texture, it is frequently used to cover fried meals.

Food Composition of Cornflour

Since most nutrients are lost during the processing of maize kernels to generate Cornflour, Cornflour does not have a very good nutritional profile. One hundred grams of Cornflour include the following nutrients.

Nutrient	Amount
Energy	381 kcal
Protein	0.26 g
Total Fat	0.05 g
Carbohydrates	91.3 g

Less iron, selenium, calcium, magnesium, manganese, sodium, phosphorus, potassium, and vitamins are found in Cornflour. Cornflour used in excess might have negative consequences. They were covered in the part after that.

Benefits of Cornflour

1. Natural Gluten-Free Corn

Corn is a naturally gluten-free food. Cornflour is also free of gluten since no other ingredients are used in its production. It could be useful when making meals for those with gluten allergies.

2. Might Help Lower Sugar Levels

High glycemic index carbohydrates may be found in Cornflour. For those with low blood sugar, these could be beneficial. The carbohydrates could assist maintain low sugar levels.

Can Cornflour Assist in Weight Loss?

Cornflour does not seem to be helpful in terms of weight loss. Only those carbohydrates that are digested slowly have the potential to aid in weight loss. Cornflour, particularly when ingested in large quantities, has been linked to an increased risk of weight gain over the long term.

Even while Cornflour may be a useful ingredient for thickening broths or soups, you should try to avoid using it too often or in excessive amounts.

Is there a safe upper limit to the amount of cornflour one should consume?

Cornflour may improve the flavour of an otherwise bland cup of soup, but the cornflour industry should be ashamed of the numerous health risks it poses.

If you want your soup to taste good and have the right consistency, you need to include Cornflour/cornstarch in the recipe. If you don't, your soup won't be the best tonic for your health. Yes, it is very necessary to improve the flavour of soups and a variety of other dishes. If it is not ingested in the appropriate proportion, however, some experts in the field of public health believe that this so-called tastemaker may do more harm than good.

Side effects of cornflour

Four alarming things may happen to you if you consume an excessive amount of corn flour.

1. Consuming an excessive amount of foods containing cornflour may cause a rise in blood sugar levels

Cornflour, in the opinion of many medical professionals, should be avoided by those who have type 2 diabetes.

Your blood sugar might become unstable when you consume cornflour. It contains a substantial quantity of carbs and has a high glycemic index (GI). In addition to this, it has a lower fibre content, which helps to delay the rate at which sugar is absorbed into circulation. Therefore, it would be wise to steer clear of Cornflour.

Cornflour is strong in carbohydrates and has a high glycemic index, which measures how much a meal impacts your blood sugar levels.

2. If you consume Cornflour regularly, you may experience weight gain

Do you want to lose some of that extra fat? If you are interested in finding better methods to combat the bulge, you should steer clear of putting cornflour in any soups or other food items that you prepare. It causes weight gain because of the abundance of carbs and calories it contains.

3. Consuming a diet that is too high in corn flour may put your heart at risk

If you are someone who consumes an excessive amount of cornflour, you need to STOP doing so as soon as possible. Have you been informed? Cornflour might put a strain on your heart if you consume excessive amounts of it. Cornflour is problematic because it lacks fibre, as was previously indicated, and this deficiency is a source of worry.

Because it does not include any necessary nutrients, corn flour might harm one's overall health. It should come as no surprise that consuming more fibre may assist in reducing the amount of cholesterol found in one's body. Therefore, consuming an excessive amount of cornflour, which is also referred to as LDL cholesterol, may lead to an increase in a person's total cholesterol levels. At a later point in time, a person will be at a greater risk of developing atherosclerosis. Consuming a lot of cornflour may lead to increased inflammation in the body, which can lead to cardiac problems. Before including cornflour in your diet, you should always seek the advice of a professional first.

4. Another adverse health effect produced by cornflour is elevated blood pressure

Corn flour may improve the flavour of food, but consuming excessive amounts of it is unhealthy for you. When consumed in significant amounts, it is associated with an increased risk of developing hypertension. Therefore, use caution!

5 Better Cornflour Alternatives

A few healthier alternatives to Cornflour as a thickening agent include:

1. Powdered Arrowroot

Arrowroot powder is the most often used Cornflour replacement. It has healing powers. It includes dietary fibre, which helps to soothe the stomach and promote digestion. It also contains minerals like folate, potassium, and calcium, which may benefit one's general health.

2. Wheat Flour for All Purposes (Unrefined)

Carbohydrates and nutrients such as protein, calcium, nitrogen, iron, magnesium, phosphorus, and potassium are abundant in all-purpose wheat flour. Wheat flour also contains vitamins including folate, riboflavin, thiamin, and niacin, which are necessary for numerous metabolic activities.

For example, folate is a critical vitamin that aids in the formation of genetic material and cell reproduction. It is also necessary for the correct development and growth of foetuses during pregnancy. As a result, it benefits both the mother and the baby's health.

3. Sorghum Flour

Sorghum flour, which is higher in protein than Cornflour, is another excellent replacement. It also contains antioxidants, which are necessary for combating oxidative stress in the body's cells, tissues, and organs. Other minerals found in sorghum flour include iron, magnesium, phosphorus, and potassium. It also contains vitamins C and B6, as well as thiamin, pantothenic acid, niacin, and riboflavin. Magnesium is an essential element for calcium absorption by cells.

4. Tapioca Flour

Tapioca or cassava root flour is a great substitute for Cornflour. Tapioca contains carbs (about. 88.7 g per 100 g of tapioca), nutrients, and a trace of dietary fibre (0.9 g per 100 g of tapioca).

Furthermore, tapioca flour contains critical elements such as calcium (20 mg), iron (1.58 mg), potassium (11 mg), phosphorus, zinc, and selenium (in minimal quantities), making it a healthy addition to the diet.

5. Rice Flour

In many Asian nations, rice flour is used as a replacement for Cornflour. Rice, in addition to being a staple in many cultures, has a variety of critical elements.

White rice flour, unenriched, contains phosphorus (94 mg), potassium (75 mg), magnesium (22.9 mg), and calcium (6 mg). It also contains riboflavin, vitamins B1, B3, B6, B9, and B12.

Riboflavin is required for the body's production of red blood cells as well as the release of energy from proteins. It also functions as an antioxidant in the immune system, assisting in the reduction of oxidative stress on cells.

Take Away

Cornflour is a thickening ingredient that is often used to enhance the texture of a variety of foods, including sweets, sauces, and marinades.

Each serving has a high carbohydrate content and a high-calorie count, but it is deficient in other vital elements such as fibre, protein, vitamins, and minerals.

Consuming large quantities consistently may cause a rise in your blood sugar levels and be linked to negative effects on the health of your heart.

However, if it is consumed in moderation and is enjoyed with a wide range of other nutrient-dense foods, it may be included in a diet that is both nutritious and well-balanced.

Frequently Asked Questions:

1. What is corn flour called in Hindi?

Corn flour in Hindi is called Makke Ka Atta.

2. Are corn starch and corn flour the same?

While Cornflour is a fine, white powder formed from the starchy portion of a corn kernel, corn flour is a yellow powder created from finely crushed, dried maize.

3. What is the healthiest type of flour?

Coconut flour
Almond flour
Quinoa flour
Buckwheat flour
Whole wheat flour

References:

Stefan W. Horstmann, Kieran M. Lynch, and Elke K. Arendt, Apr 2017, Starch Characteristics Linked to Gluten-Free Products
Erik E. J. G. Aller,1,†* Itziar Abete,2,† Arne Astrup,3 J. Alfredo Martinez,2 and Marleen A. van Baak, Mar 2011, Starches, Sugars and Obesity
Cornflour