Maida, also known as refined flour, is one of the main ingredients of most Indian snacks. It is the finest variety of wheat flour used to make pizza base, noodles, bread, bhature, samosa and many more snack items. Despite being a variety of wheat flour, maida is never recommended as it has a harmful impact on our health. However, we all have consumed maida and keep on doing it on some other occasion. Scroll down to read some of the interesting facts about maida that will blow your mind.
Here are the interesting facts about maida aka refined flour:
Maida does not have any nutritional value but it does have plenty of calories which according to the National Library of Medicine can lead to adverse health outcomes such as increased risk of cardiovascular disease, type 2 diabetes and obesity. Despite being made from wheat grain that contains high amounts of many nutrients, such as vitamins, iron, phosphorus, magnesium, fibre, selenium, and manganese, maida has no nutritional value. This is because the process of making maida removes all the nutrients.
Maida, also called refined flour, is devoid of all the nutrients yet it is rich in alloxan, a compound that induces diabetes. Several researches suggest that refined flour has a high glycemic index that releases sugar in the blood leading to insulin spikes. Regular consumption of maida can lead to type 2 diabetes.
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Maida is made from the starchy white part of the wheat grain called endosperm. The bran is separated from the germ and endosperm and then the refined part is passed through a sieve of 80 mesh per inch. Wheat contains yellowish pigments but maida is white this is because it undergoes bleaching.
Maida is also termed as ‘glue of the gut’ as it has no fibre content and slows down the overall digestive system leading to congestion, obesity and constipation.
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Maida cannot keep you full for longer. It stimulates hunger and compels you to eat more. Additionally, it has a high carbohydrate content which increases the secretion of insulin leading to weight gain and obesity.
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