Cornstarch is a pure, refined carbohydrate derived exclusively from the endosperm of the corn kernel. It is commonly used in cooking as a thickening agent because it swells and forms a gel when heated. When consumed intentionally outside of its standard culinary role, the body reacts differently than with whole foods. This article examines the physiological and nutritional consequences of eating cornstarch, particularly in its raw form and in large quantities.
Nutritional Profile and Caloric Density
Cornstarch is essentially pure starch, a complex chain of glucose molecules. A single tablespoon contains approximately 30 calories, virtually 100% of which come from carbohydrates. This composition gives the substance a high caloric density for its volume.
Cornstarch is considered a source of “empty calories” because processing strips away nearly all protein, fat, fiber, vitamins, and minerals present in the original corn kernel. Rapid consumption leads to a quick breakdown into glucose in the digestive system. This rapid digestion can cause a significant spike in blood sugar levels, especially when consumed in large amounts without other nutrients to slow the process.
Immediate Digestive Effects of Raw Starch
The human body digests cooked starch much more efficiently than raw starch. Cooking causes starch granules to absorb water and swell, making them easier for digestive enzymes to access and break down. Raw cornstarch lacks this structural change and is more resistant to enzymes in the small intestine.
When large quantities of raw cornstarch are consumed, much of it may pass undigested into the large intestine. There, the complex carbohydrates are fermented by resident gut bacteria. This rapid bacterial fermentation produces excessive gas, leading to uncomfortable symptoms like bloating and flatulence.
Cornstarch contains almost no dietary fiber, which is necessary for adding bulk and facilitating regular bowel movements. The lack of fiber, combined with an undigested mass of starch moving through the colon, can slow intestinal transit. This can result in digestive discomfort and potentially lead to constipation or, in rare cases, an intestinal blockage.
Understanding the Craving: Amylophagia and Pica
The compulsive, chronic consumption of cornstarch falls under amylophagia, a specific form of the eating disorder Pica. Pica is characterized by the persistent craving and ingestion of non-food items or substances with no nutritional value. Cornstarch consumption is often driven by a strong desire for its dry, smooth, or crunchy texture.
Amylophagia is strongly associated with underlying nutritional deficiencies, particularly iron-deficiency anemia. Although cornstarch does not provide iron, the craving for starch is frequently a symptom of this deficiency. Zinc deficiency is another nutrient shortage linked to this craving.
Consuming large amounts of cornstarch can further complicate these deficiencies by displacing nutrient-dense foods. This means a person may be filling up on pure carbohydrates instead of foods rich in the iron or zinc their body needs. Individuals who experience a persistent craving for cornstarch should consult a healthcare professional to address any underlying nutritional deficiencies or health issues causing the compulsion.