What are the benefits and drawbacks of eating stewed starch (mendui)?

Benefits of eating stewed starch generally include providing energy, soft and glutinous texture that is easy to chew, unique flavor enhancing appetite, flexible pairing for nutritional complementation, and simple preparation and convenience for consumption; drawbacks usually include high fat content, high starch content leading to rapid blood sugar rise, limited nutrition prone to imbalance, overconsumption causing bloating, and some cooking methods involving high salt levels. Detailed analysis is as follows:

I. Benefits

1. Provides energy: Mashed starch dishes are primarily made from starch, which breaks down into carbohydrates, quickly replenishing energy—ideal after physical exertion or when feeling hungry.

2. Soft, glutinous, and easy to chew: The dish has a soft, sticky, and smooth texture requiring minimal chewing, making it suitable for the elderly, children, and individuals with weak chewing ability, thus reducing digestive strain.

3. Unique flavor enhances appetite: When served with condiments such as minced garlic and sesame sauce, the rich flavor can improve poor appetite and enhance the overall eating experience.

4. Flexible pairing enables nutritional balance: It can be cooked together with vegetables or meat, supplementing protein and dietary fiber, thereby achieving nutritional complementarity.

5. Simple to prepare and convenient to eat: It can be prepared in advance and requires only quick frying or stir-frying before serving, making it ideal for fast meals during busy schedules.

II. Drawbacks

1. High fat content: Cooking often requires substantial oil; long-term excessive consumption may lead to elevated fat intake and increased cardiovascular burden.

2. High starch content leads to rapid blood sugar spikes: With a high glycemic index, it may exacerbate blood sugar fluctuations in individuals with diabetes or elevated blood glucose levels.

3. Limited nutrition prone to imbalance: Naturally low in protein and vitamins, prolonged exclusive consumption may lead to nutritional deficiencies.

4. Overconsumption may cause bloating: Starch can ferment in the gut and produce gas; excessive intake may lead to abdominal bloating, particularly noticeable in individuals with sensitive digestion.

5. Some preparation methods involve high salt content: Excessive salt is sometimes used during cooking; long-term consumption may result in excessive sodium intake, increasing kidney workload.

In daily consumption, portion control is essential. Use less oil and salt during cooking, and pair with vegetables and protein sources. Individuals with diabetes, hyperlipidemia, or digestive sensitivities should exercise caution and reduce consumption frequency. Choose products from reputable sources or make them at home to ensure food safety and hygiene.