Why should you de-starch vegetables?
Vegetables rich in starch and sugar are usually low in protein, which when cooked at high temperature create a toxic substance, acrylamide, which hampers brain health. High starch content also increases sugar levels that may lead to the potential development of diabetes, obesity and other health hazards. While some carbohydrates are used by the body, the unused ones are stored as fat. Therefore, it is imperative to de-starch these foods so that you can consume these foods without having to think of any repercussions.
The same method should be followed for de-starching legumes, grains and pasta. These simple and traditional methods not only help in reducing the starch content, but also make them healthier for eating such foods on a daily basis. Go ahead and enjoy your share of de-starched vegetables and rice.