Starch is a high polymer of glucose, colorless and odorless, and is a transparent liquid after heating. Although it is colorless and tasteless, it occupies an important position in cooking seasoning. It is inseparable from starch in regulating juice and thickening. In other techniques of cooking, such as hanging paste, sizing, and powdering also play an important role. The molecular formula is (C6H10O5)n, and the hydrolysis to the disaccharide stage is maltose, and the chemical formula is (C12H22O11). After complete hydrolysis, glucose is obtained, and the chemical formula is (C6H12O6).
Protein is the material basis of life, and there is no life without protein. It is closely linked to life and various forms of life activities. Protein is involved in every cell and all important components in the body. Protein accounts for 16% to 20% of the body's weight, that is, a 60kg adult has about 9.6~12kg of protein in the body. There are many kinds of proteins in the human body, and their properties and functions are different. However, they are composed of more than 20 kinds of amino acids in different proportions, and are continuously metabolized and renewed in the body.
Not eating starch and protein separately will lose weight, eating sugar (starch) will increase the body's blood sugar, blood sugar will increase the body's insulin level to inhibit hyperglycemia, and insulin's method of inhibiting high blood sugar is to put Excess energy in the body is converted to glycerol or protein stored in the body. To put it simply, if you eat a single protein or fat, you won't be fat or you can lose weight. Eating starch or starch fat protein alone will make you fat. This method of eating only protein and fat and not eating starch as early as possible has been studied in Europe and America for decades, and the Atkins recipe in Europe and America has become a very popular weight loss model.