Fact or Myth: Is Arrowroot Healthier than Cornstarch?

This is FACT.

Cornstarch is derived from corn, which in and of itself isn’t particularly problematic, but ever since GMOs arrived, corn has been compromised. Most of the cornstarch used today is of the GMO-variety, and while you can find non-GMO cornstarch, it’s typically very costly.

Arrowroot, on the other hand, is a healthier thickening agent that can be used in place of cornstarch, genetically engineered flour, and rice. Arrowroot is safe and side effect free, has no odor or flavor so it mixes well with other foods, and it’s easy on your digestive system.

Cornstarch vs. Arrowroot 

Fresh harvested organic arrowroot tubers.

Even cornstarch that’s free of GMOs undergoes a rigorous extraction method. In order to turn cornstarch into usable power, food makers use high heat and chemicals.

Arrowroot is extracted from plants using far gentler methods. The plants are steeped in hot water, and then the tubers are peeled. After being mashed into a pulp, the plant is washed to separate the pulp from the starch.

Arrowroot can be used to thicken stews, stir fries, and sauces, to make gluten-free bread, and to bind meatloaf and veggie burgers.

Health Benefits of Arrowroot

Arrowroot is rich in the following nutrients:

  • B vitamins
  • Pyridoxine
  • Thiamin
  • Niacin
  • Iron
  • Copper
  • Magnesium
  • Manganese
  • Zinc
  • Phosphorous

And it’s gluten free, making it the perfect thickening agent for individuals with gluten sensitivity. Nutritionists note that arrowroot can help improve digestion, balance pH, maintain a healthy weight, lower cholesterol, prevent birth defects, and promote heart health.

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