India’s leading weight loss dietician Avni Kaul Explains Why food made with flour or maida is harmful to our body
Maida (refined flour) is a popular, convenient, and tasty ingredient found in various dishes worldwide. Indians adore Maida for its versatility in creating scrumptious dishes like fluffy naan, crunchy samosas, and luscious sweets, making it an integral part of their culinary culture. While flour has been a staple of human diets for millennia, the refining process strips away essential nutrients, leaving behind a seemingly innocuous white powder, often nicknamed ‘White Poison’. Let’s find out a few reasons to avoid this much-loved ingredient from India’s eminent dietician Avni Kaul.
What are the factors that make maida not health-friendly?
Dietician Avni Kaul cites certain factors that make maida unfriendly for your health. Some of them are:
Loss of Vital Nutrients
Refined flour is produced by milling grains, a process that eliminates the endosperm of the wheat from the germ and bran which aids in digestion. Unfortunately, this results in the loss of vital nutrients, such as fiber, vitamins, and minerals (iron, magnesium, phosphorus, manganese, and selenium). Whole grains, in their natural state, are abundant in nutrients that promote a healthy body and mind. In contrast, maida offers only empty calories, lacking the nourishment required for a balanced diet.
High Glycemic Index
Refined flour has a high glycemic index (GI), which means that it causes rapid spikes in blood sugar levels when consumed. Frequent consumption of high.......
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