Is Maida Really Slow Poison?
Before we answer that question, let’s talk about the glycaemic index (GI). GI is basically a number associated with food that indicates its effect on blood glucose. A higher GI value means that the food releases glucose quickly into the blood, whereas a lower GI value means the food releases glucose more slowly.
What happens when glucose is released into the blood quickly? The pancreas has to respond with high insulin in order to help absorb the glucose. This, over a prolonged period of time, could result in inflammation, insulin resistance or even diabetes (type II). Also, when excess glucose is released in the blood immediately after a meal, the body stores the excess as fat. Hence, prolonged consumption of high GI food also results in obesity and heart disease.
No points for guessing that maida (refined flour) has a very high GI! While fruits, vegetables have a low GI value, wheat and brown rice have a medium GI. Consuming maida for a long time can cause a lot of damage to the body and lead to serious health problems.
Moreover, maida contains harmful chemicals which aren’t necessarily good for our health. These chemicals are added to flour in order to make it highly refined and add taste to it. Long term consumption of maida can cause the following problems –
Now you know the answer to the question, “Is maida really slow poison?”
Removing maida from our daily diet can help reduce blood sugar, manage weight and keep the body energized. But maida is not an easy substance to replace. It is a major ingredient in a lot of food items including bread, biscuits, pizzas, naan, etc. It is also used as a thickening agent in sauces, condiments and add-ons.
While it can be challenging to go on a maida-free diet, one can try other options like jowar, bajra, ragi, almond flour, coconut flour, etc. Buy whole wheat or multigrain bread, instead of white bread. Use biscuits with fibre, not plain maida ones. Be creative, be healthy!