Eating cornstarch can not only make you sick, but it can also indicate underlying health problems , such as certain mineral deficiencies or metabolic disorders like gestational diabetes. Therefore, intense and repeated cravings for uncooked cornstarch can be a red flag or warning sign to consult a healthcare professional to rule out any physical or behavioral disorders.
Cornstarch is derived from the endosperm found in the kernels of corn . It is used in cooking as a thickening agent for sauces, creams, and desserts, and in some cases, as a substitute for talcum powder . Although its typical culinary use shows no toxic effects, frequent and direct consumption by the spoonful , or a compulsive craving for dried cornstarch, can be associated with various mineral deficiencies and disordered eating habits.
What is pica and why might it be related to cornstarch?
Pregnant women may experience cravings for indigestible or unusual foods due to a mineral deficiency or a lack of nutrients like zinc or iron , which is relatively common during pregnancy. This intense and persistent craving for non-food substances or materials is called pica . Although it is primarily associated with children eating dirt or paper, it can also occur in adults, for example, with cravings for raw cornstarch , ice, chalk, or clay.
Pica symptoms manifest as a craving to eat substances such as hair, ice, sand, paint, dirt, plaster, soap, or clay , as well as large quantities of cornstarch. A single craving is not enough for a formal diagnosis: clinical criteria require a recurring pattern for at least a month and verification that the behavior is not part of accepted cultural practices or better explained by another mental illness.
People with pica often have mineral deficiencies , which are detected in frequent blood tests to check iron and zinc levels —the most common deficiencies associated with the condition. Your healthcare provider should also evaluate for lead poisoning or other infections , as soil, old paint, or objects ingested while eating soil or paint fragments may be contaminated.
Treatment for pica and compulsive cravings for cornstarch focuses on replenishing deficient nutrients (iron, zinc, or other micronutrients), addressing underlying health issues such as high-risk pregnancy or digestive disorders, and modifying behaviors through psychological or behavioral therapy. In some specific cases, medication is prescribed to manage anxiety or treat associated illnesses.
On the internet, you can find videos and channels dedicated to eating cornstarch (for example, baked cornstarch or toasted cornstarch in crispy blocks) that present this practice as something appealing or pleasurable. Although it may seem like a harmless fad, it's important to remember that normalizing the consumption of large quantities of dried cornstarch can mask or exacerbate pica, contribute to unbalanced diets , and worsen metabolic disorders in susceptible individuals.
Image: MF
Cornflour, corn starch and metabolic health
Cornstarch , also known as cornflour , belongs to the cereal group. From a nutritional standpoint, it is a refined carbohydrate that is easily digestible and provides quick energy , but it has a poor profile of protein, fiber, vitamins, and minerals when consumed in large quantities and on its own.
Corn starch and refined corn flour are processed in a way that removes many of the nutrients present in the whole grain. Furthermore, they are digested very quickly, causing a sharp rise in blood glucose levels . In fact, the glycemic index of corn starch is very high, even higher than that of table sugar, meaning it can cause glucose spikes and, if consumed excessively, increase the risk of obesity, insulin resistance, and type 2 diabetes in predisposed individuals.
While its moderate presence in the diet shouldn't be cause for alarm, this corn derivative isn't known for its nutritional value : it's primarily a source of calories from carbohydrates, with little fiber and few micronutrients . A large serving of pure cornstarch can provide a significant amount of practically empty calories. Furthermore, it has astringent properties , so people prone to constipation should moderate their intake.
Modified cornstarch is also used in the processed food industry as a thickening and gelling agent. This starch undergoes physical or chemical processes that alter its structure to improve its stability, but without adding nutritional value. Although it is not considered toxic in typical amounts, a diet high in products containing it can increase the intake of refined sugars and starches and displace options richer in fiber and nutrients.
Another relevant derivative is maltodextrin , which is obtained by hydrolyzing corn starch. This ingredient has the same number of calories per gram as sugar and is rapidly absorbed, also raising blood glucose levels. It appears as just another ingredient on many labels, but it acts as a hidden added sugar and should be taken into account if you are trying to manage your weight, control diabetes, or follow a diet with fewer ultra-processed foods.
Nutritional benefits and uses of cornstarch in cooking
Carbohydrates are the body's main source of energy and, according to international recommendations, should make up a significant percentage of daily intake . Cornstarch, when used appropriately in balanced recipes, helps provide energy for the brain and muscles, especially for people with high energy demands, such as athletes or those in certain stages of life.
Furthermore, cornstarch is naturally gluten-free , making it a useful ingredient for people with celiac disease or non-celiac gluten sensitivity, provided the product indicates there has been no cross-contamination. It is used to thicken sauces, juices, soups, and puddings , and also to create a crispier coating when mixed with flour in fried preparations.
In the kitchen, cornstarch is a very versatile flour used in:
- Infant feeding: atoles, baby bottles, baby food and compotes where it provides a soft texture and easy digestion.
- Pastry and bakerySoft breads, cakes, puddings, flans, custards, sponge cakes and pastry creams, improving the creamy and smooth texture.
- Savory cuisineHomemade ice creams, bright sauces, soups, stews and creams, as well as light batters for meat, chicken and fish.
You can read: Don't let gluten stop you: 4 recipes suitable for celiacs
Uses of cornstarch in personal care and home
Beyond the kitchen, cornstarch has numerous practical applications in the home and personal care . Its fine texture and ability to absorb moisture make it a simple and economical resource for various everyday situations.
- Skin care: it can be used as homemade talcum powder to relieve rashes, minor irritations, diaper rash, and sunburnprovided the skin is not seriously injured. Mixed with a little water, it can form a soothing paste.
- Fat and sweat control: applied in small amounts helps to absorb excess fat on very oily skin, already control unpleasant odors on feet or armpits, acting as a natural alternative to some deodorant powders.
- Cleaning and stainssprinkled on grease stains In fabrics, it helps absorb oil before washing. Mixed with other household ingredients, it can help with complex spots, like ink ones.
- Games and crafts: combined with water it can create a non-newtonian fluid very dense, with which children can safely experiment with textures if not ingested in excess, and can also be used to make modeling clay homemade.
Homemade tricks with cornstarch
- Greasy hairApplying a paste of cornstarch and water to the scalp for a moderate amount of time helps to absorb excess sebum before washing. Afterwards, rinse thoroughly with plenty of water to remove any residue.
- Rashes in babiesRubbing a little cornstarch on clean, dry skin before putting on the diaper can help. reduce moisture and chafingThis helps prevent minor irritations. If the skin is very red or has wounds, it is necessary to consult a pediatrician.
- Ink stainsMix cornstarch with milk until a thick paste forms, apply it to the affected area, let it dry and brush it off; this can help remove the stain before washing the garment normally.
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Starch, flour and types of resistant starch
FALSE . Although often used interchangeably, starch and flour are not exactly the same. Both are complex carbohydrates with similar uses and a very similar chemical composition, but starches are mainly obtained from cereals such as corn, rice, or wheat, while flours come from tubers such as potatoes or sweet potatoes. This difference in origin can influence the texture and some culinary uses.
TRUE . Not all starch is the same. Starch is made up of two types of glucose molecules: amylose and amylopectin . The ratio between these two determines the speed of digestion and the texture of food. Most starches are digested in the small intestine, transforming into glucose that passes into the bloodstream. However, there is a type of starch that is not completely digested : resistant starch , which reaches the colon almost intact and behaves similarly to fiber.
TRUE . Resistant starch acts as an analogue of soluble fiber . Because it is not broken down in the small intestine, it reaches the colon where it serves as food for the gut microbiota , promoting the growth of beneficial bacteria. This can contribute to increased satiety , slower gastric emptying , help moderate the glycemic index of meals, and support lower blood cholesterol levels as part of a healthy diet.
TRUE . Resistant starch has a marked prebiotic effect . When it ferments in the colon, bacteria produce short-chain fatty acids such as butyrate, which strengthen the intestinal barrier , reduce local inflammation , and may help protect against certain digestive tumors , especially when it is part of a diet rich in a variety of plant-based foods.
FALSE . It's not difficult to obtain resistant starch from your daily diet. There are several types:
- El Type 1 It appears in pseudocereals such as Quinoa, whole grains like brown rice, in seeds and in vegetables like beans, when their physical structure protects the starch granules from digestion.
- El Type 2 It is found naturally in green bananas, raw potatoes, some legumes and in the amylose-rich cornwhere the granule structure hinders the action of digestive enzymes.
- El Type 3 It is formed when Starchy foods are cooked and then cooledsuch as potatoes, rice, pasta, or oats. When these foods are stored in the refrigerator for a period of time, some of the starch is reorganized into a form that is more resistant to digestion. They can then be eaten cold or reheated at a moderate temperature.
- El Type 4 is a artificially modified starch through industrial processes. Although it has some resistance to digestion, does not share all the benefits of natural resistant starches.
- The Type 5 are generated when combine starch with fatsTheir effects on health are still being investigated, but they also seem to show some resistance to digestion.
TRUE . Starch, especially in its modified form, is used in the food industry to reduce costs and add bulk to many products. It acts as a thickener, gelling agent, binder, or stabilizer , and is common in inexpensive cold cuts, sausages, cured meats, pastry fillings, sauces, and baked goods. In these cases, part of the product that appears to be "meat" or "filling" may actually be a mixture of starch and additives with little nutritional value.
FALSE . Resistant starch is not suitable for everyone. Those who suffer from bacterial overgrowth in the small or large intestine, such as patients with SIBO or other gut microbiota disorders, may experience a worsening of their symptoms by consuming large amounts of resistant starch-rich foods, as these promote fermentation in inappropriate areas of the gut.
TRUE . Starch can be considered a "hidden sugar" in many foods. It is naturally present in rice, potatoes, pasta, and bread, but it is also added to processed products such as sausages, cold cuts, sweet fillings, pastries, sauces, crab sticks, cookies, and prepared soups. When corn starch is hydrolyzed, compounds such as maltodextrin are obtained , which behave in the body like rapidly absorbed sugars, contributing to glucose spikes and excess calories if consumed regularly.
Corn, cornstarch and other derivatives in the current diet
Whole corn is a cereal with an interesting nutritional profile: it provides fiber, vitamins, minerals, and antioxidants . Consumed as cooked corn on the cob, low-fat homemade popcorn, or frozen kernels, it can contribute to digestive health , cardiovascular health , and the supply of micronutrients such as magnesium, phosphorus, potassium, B vitamins, and carotenoid compounds beneficial for the eyes and skin.
However, much of the corn consumed in modern diets comes in the form of highly processed products : refined corn oil, corn starch, highly refined corn flour, and high-fructose corn syrup, among others. High and frequent consumption of these products has been linked to hypertension , hyperglycemia , obesity , fatty liver disease , and an increased risk of metabolic and cardiovascular diseases . In comparison, whole grain corn is digested more slowly and has a more moderate impact on blood glucose levels.
Furthermore, a significant portion of corn production is used for animal feed . Regular consumption of meat from cattle fed large quantities of corn can result in fattier meat with a less favorable fatty acid profile than that from cattle primarily grass-fed, which also impacts the overall diet of the population.
In countries with high corn availability, corn derivatives appear in a wide range of ultra-processed foods : salad dressings, sweet and savory crackers, commercial sauces, mayonnaise, candies, breakfast cereals, commercial breads, pancake mixes, and baby food. Within this context, corn starch and its modified forms are common ingredients, which explains why some people may ingest high amounts of cornflour without realizing it.
Understanding these differences helps put cornstarch in its proper place: as a useful ingredient in small quantities for cooking and thickening, but one that shouldn't become the main focus of your diet or be consumed compulsively. When the craving for cornstarch is intense, frequent, or occurs in large quantities, it may be a sign that something isn't right nutritionally, metabolically, or emotionally, and it's advisable to seek guidance from healthcare professionals.