Maida: All-Purpose Flour-a Slow Poison

Due to working late at night, many of people wake up only after 8 in the morning.After that, in a hurry to go to the office, many people quickly eat bread / biscuits with milk or tea.

Because who has enough time to make breakfast? Many people eat brown bread or nutritious biscuits as a healthy food option. Nowadays, there are many nutritious biscuits available in the market.Apart from brown bread and multigrain bread, there is also bread that enhances immunity.

In today’s fast-paced world, people do not have time to cook at home focus on eating many ready-to-eat foods available in the market. The common ingredient in all these foods is all purpose flour.From the kitchen to the hotel, flour is used in many dishes. 

All purpose flour is a wheat flour made by removing the husk. All the bran in the wheat is removed. Since all the minerals and vitamins containing part is removed, the remaining part is of no use.In addition, many chemicals are used to make the flour look white.

 If you look at the composition of wheat grains, you will notice that these grains have 3 parts. The outermost part is bran. This bran contains the highest amount of fiber.This is the hardest part and contains a lot of vitamins and minerals.

The middle and largest part of the endosperm is the carbohydrates. It also contains some amount of protein. This area is deficient in vitamins, proteins and fiber. After this, the innermost part of the bud, the germ, is used for regeneration. It contains some amount of vitamins, minerals and proteins.

When this grain of wheat is ground with all these three parts, it is called wheat flour. But when only certain part of wheat is taken and grounded along with addition of some chemicals, it makes the white colored all purpose flour. 

Only the middle part of the endosperm is used in making flour except germs and bran. It is separated and finely ground. Initially, the powder is yellow in color.

However, in order to give it a white color, benzoyl peroxide, chlorine dioxide, calcium peroxide, nitrogen dioxide, potassium bromate, etc. are added. alloxane is also added to soften it.Many preservatives are also added to make it last longer.

In this process many nutrients like calcium, phosphorus, iron, magnesium, B and other vitamins etc. in the original wheat grains are destroyed.

Flour made in this way contains only a large amount of carbohydrates and provides only calories to the body. Many foods are included in our daily diets which are made from white flour. It does not immediately affect the body.But gradually it affects different organs of the body. It has the same effect as slow poison.

As a result, the body does not get any kind of nutrition but only keeps on gaining weight.

Foods made from all purpose flour are soft so they don’t need to be chewed too often. Therefore, the right amount of saliva is not mixed in the food. As a result, many a times it remains indigested in the intestines.

Also, due to lack of fiber and indigestion, it can lead to acidity, indigestion, gases and constipation.  As it is sticky, it often sticks to the intestines. This often makes the stool hard. 

and various vitamins and nutrients are not absorbed in the body and as a result its adverse effects are seen on the body. In addition, since it provides only calories, it increases the level of triglycerides in the blood.

This increased cholesterol further leads to obesity, diabetes, high blood pressure, and heart disease. In the process of making flour, the protein in wheat is removed. This makes the flour acidic.

which causes the calcium in the bones to be absorbed and alternatively the bones become brittle. This further increases the chances of developing arthritis or other types of joint disease.

The chemical alloxan used to make flour destroys the insulin-secreting cells in the pancreas, increasing the risk of diabetes.As the glycemic index of flour is high, it is actually like a poison for diabetic patients and even those who do not have diabetes are many times more likely to get diabetes.

Also, due to low insulin levels, sugar is converted into a large amount of fat. The result is obesity, heart disease, etc. Lack of fiber and increased fat increase the incidence of gallstones

Lack of vitamins, proteins, and fiber can lead to many diseases, from vitiligo, conjunctivitis, Alzheimer’s, to cancer. Lack of time due to job, some women often give noodles, biscuits, cakes to their children and children also eat these foods with gusto.

But because of this, incidence of obesity in children, asthma,  recurrent common cold, etc., along with digestive disorders like worms, constipation, etc.increases. According to a research, frequent consumption of flour lowers the immune system and increases the chances of various diseases. Also benzoyl peroxide, potassium bromate etc. used in flour making are carcinogenic.

Flour is the main ingredient in bread, biscuits, cakes, naans, noodles, pasta, nankatai, khari, toast, patties, shankarpali, rumaliroti, samosa, kachori, various types of parathas or puranpoli. What is special is that in all of them, from the elites of the society to the working class, various foods of flour are eaten with relish.