You can put them together without conflict.

1. Edible sago starch is made from the core or soft core of palm trees (Metroxylon sp) through mechanical processing, soaking, precipitation and drying. The most traditional one is Starch extracted from the pith of the sago palm and processed by hand.

2. Produced in the Malay Archipelago, sago with pure white color is called Zhenzhu Sago. It is white, smooth and waxy, and rich in nutrients. It can be consumed by the general population. It is suitable for people with weak constitution, those recovering from postpartum illness, indigestion, fatigue, lung qi deficiency, tuberculosis, constipation and cough, and those with diabetes should not eat.