Is Resistant Tapioca Starch The Next Superfood?
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by a.valuntukeviciute
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Farmers eating lunch outdoors / Photo by Renestevenphotos on Canva
Tapioca starch is extracted from cassava root by washing and peeling the root, grating it into a pulp, and then separating the starch from the pulp by washing and straining it. The starch settles at the bottom of the container and is further dried and processed into different forms for commercial use.
Tapioca is a staple food in many parts of the world, and the starch extracted from it is widely used in food processing. However, in recent years, a new form of tapioca starch has been gaining popularity in health communities – resistant tapioca starch.
So, what exactly is resistant tapioca starch, and why is it being hailed as the next superfood?
Resistant starch has the potential to become the next hot nutrition trend.
This Is How Resistant Tapioca Starch Powers Our Inner Engines
Resistant tapioca starch is a type of starch that is not fully digested in the small intestine and instead passes to the large intestine, where it acts as a prebiotic. This means it feeds the good bacteria in our gut, which can have numerous health benefits, including:
- improved digestion,
- better immune function,
- reduced risk of certain diseases, such as colon cancer
- improved glycemic control in diabetics,
- Gluten-free, making it a good choice for those with gluten sensitivities or celiac disease.
Tapioca starch extracted from cassava root / Photo by Aamulya on Getty Images
The Origin and Worldwide Interest of Resistant Tapioca Starch
Resistant tapioca starch wasn’t always a sought-after health food. In ancient times, people used cassava root as a survival crop in areas with poor soil conditions and harsh weather because it has a high tolerance level for drought, high temperatures, and low soil fertility.
Additionally, cassava roots have a deep rooting system that allows them to access water and nutrients from deeper soil layers. Furthermore, cassava can tolerate acidic soil, a common characteristic of poor soil conditions. As a result, cassava is a resilient crop that can thrive in challenging environments where other crops may struggle to survive.
However, inhabitants who lived near the Amazon River in South America discovered this plant’s nutritious and versatile nature. They first used it as a starch source by grating the root and squeezing out the liquid, which could then be dried or roasted to create cassava flour. This flour could then be used to make various dishes, like bread, cakes, and porridge.
The indigenous people of the Amazon also used to make alcoholic beverages. They fermented the starchy liquid from the grated cassava root and turned it into a potent brew. This drink was used in rituals, ceremonies and as a way to socialize with others in the community.
During our evolutionary journey, our cooking methods steadily got longer. Sadly, this resulted in tapioca starch being less heat-resistant. And guess what? You eat empty calories and get a surge in blood sugar levels.
Fortunately, thanks to technological advances and modern research, laboratory scientists have worked tirelessly to develop a resistant tapioca starch that fills us up and provides essential nutrients even when cooked at high temperatures.
Cooking food with resistant tapioca starch / Photo by akaratwimages on Canva
The Versatility of resistant Tapioca Starch
As the prebiotic properties of resistant tapioca starch became more widely known, companies began adding it to various products such as baked goods, noodles, meat products, dairy products, snacks, cereals, and beverages.
The prebiotic from resistant tapioca starch will remain intact even when you cook or bake something with this ingredient because it is more heat resistant and can withstand higher temperatures than regular tapioca starch. It is frequently used as a thickening agent in sauces, gravies, smoothies, and soups because it provides a smooth and creamy texture even after prolonged cooking.
The beauty of resistant starch is that it doesn’t break down into glucose. It isn’t broken down at all in the body, but instead becomes food for the gut.
Resistant Tapioca starch: The superfood worth chew-sing
Move over kale and quinoa, there’s a new superfood in town and it’s resistant tapioca starch! This magical starch is not only gluten-free, but it also feeds the good bacteria in our gut for improved digestion and a reduced risk of colon cancer. It’s like a party in your intestines!
Not to mention, it’s derived from cassava root, which is a super resilient crop that can survive even the harshest conditions. So not only is this superfood good for you, but it’s a survivor too. Plus, it’s versatile! You can use it to make bread, cakes, and even alcoholic beverages. Talk about a cocktail that packs a punch! So, forget about the boring old starches and get ready to add some resistant tapioca starch to your menu. Your gut bacteria will thank you!
As with any dietary supplement or new food item, it’s important to do your research and talk to a healthcare professional before adding resistant tapioca starch to your diet. But with its impressive health benefits and increasing availability, it’s worth exploring as a potential superfood.
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