In my clinical practice, I often encounter patients with poor chewing ability or digestive issues. For them, I recommend a specific food—lotus root starch.
Made from processed lotus root, lotus root powder is nutrient-rich with high carbohydrate content. It's easily digested and absorbed, making it especially suitable for those with poor chewing/swallowing ability or weak gastrointestinal function. With a glycemic index of just 32.6—lower than many whole grains—it minimally impacts blood sugar levels, allowing diabetics to consume it safely.
Some find lotus root starch tricky to prepare. Here's a handy tip: Start by slowly dissolving a small amount in cool boiled water until smooth. Then gradually add boiling water or hot milk while stirring continuously to prevent lumps. Adjust thickness by varying the liquid amount. For added flavor, mix in honey, osmanthus flowers, fermented rice wine, chopped nuts, or raisins—delicious and nutritious.
Lotus root starch can also be mixed with wheat flour to steam buns. Research by the Shandong Academy of Agricultural Sciences found that buns made with a specific ratio of lotus root starch and wheat flour have a pure aroma, are soft and delicious, and have a glycemic index 30.6% lower than regular buns.
It's important to note that many lotus root starch products on the market today contain excessively high levels of sucrose. Some even include added tapioca starch and artificial flavorings, masking the natural, delicate aroma of lotus root starch. When selecting products, carefully check the ingredient list and opt for pure lotus root starch whenever possible.