I know high fructose corn syrup is extremely concentrated in sugar and causes insulin spikes making one more prone to hunger/consuming more calories… what about corn starch?
I see this in a lot of foods and in Asian cuisine it’s used as a thickener in a lot of sauces.
Via the blog
Modified cornstarch is basically an inexpensive way to keep tabs on moisture levels in a variety of foods.
It is mainly used as a gelling agent, as well as to ensure correct textures in foods that are frozen and then microwaved.
You will also generally spot it in fat-free (or reduced fat) dairy products as a thickening agent.
From a nutritional standpoint, it is harmless and, really, a “non issue.”