Tuesday, 31 May 2011
Maida flour has become part and parcel of bakery industry. All
the delicious stuffs, bread everything is made up of Maida flour. Maida flour
is prepared from wheat by removing the proteins, roughage or dietary fiber
substances. The wheat which is separated from proteins and roughage is bleached
using benzoic peroxide and it will be softened by mixing a chemical called
aloxanes, making maida flour to contain many chemical components. Maida flour
was banned in many countries but because of political lobby and other things
ban was taken back and maida is available in every country serving people with
delicious bakery items. At least few of you might remember in earlier days
maida mixed with hot water being used as gum to stick wall posters. May be this
is the reason to name Maida as all purpose flour!
Recent research has also shown that using Maida increases the
chances of human beings becoming diabetic. The chemical aloxanes used in maida
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'n destroy the beta cells of pancreas which produce insulin to lower sugar levels in human bejkjkjkjkjings. Not only maida all the flour which is available in market will have aloxanes mixing which gives softness to the flour and taste to the tongue. You may also observe that the flour you get by wheat or rice or any pulses will not be as soft as that of maida.
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'n destroy the beta cells of pancreas which produce insulin to lower sugar levels in human bejkjkjkjkjings. Not only maida all the flour which is available in market will have aloxanes mixing which gives softness to the flour and taste to the tongue. You may also observe that the flour you get by wheat or rice or any pulses will not be as soft as that of maida.
Problem is not only with maida, in bakery industry along with
maida chemical preservatives, essence, taste makers and artificial colors will
be added to make bakery items tasty. These chemicals also have adverse effects
and cause many problems in human beings ranging from constipation to all higher
diseases. Avoid substances which contain maida as the major content. A balanced
diet with knowledge of food what we eat can make us live longer happily and
healthy.
Reference:
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White death on your
(platehttp://expressbuzz.com/lifestyle/white-death-on-your-plate/332206.html)
After a usual dreary day
of work in Kerala, people flock around little wooden carts by the
roadside, where the tasty aroma of red meat and freshly-made parotta would be
wafting about in the air. The Kerala style parotta is a thick piece of wheat
flour (maida) mixed with edible oil, mildly roasted on the pan. But it seems
that the days of this delicacy are getting numbered, as hotel owners and
customers are starting to realise its health hazards.
“Eatables made of maida
appeal to our taste buds, but they don’t go well with our health system. Apart
from parotta there are many other eatables in the list of staple food, which is
made of maida and often fried. All these should be avoided,” says K Chandran,
who owns a restaurant at Perambra in Kozhikode.
Wheat flour, a finely
milled and refined wheat, is yellowish in colour, but it is bleached with
Benzoyl Peroxide to make it white, after which it is packed off as maida. The
mixture is banned in the European Union. Studies have shown that consumption of
this type of maida leads to diabetes. “After eating maida, people become
prone to kidney stone and heart-related diseases,” says Dr Maya, Assistant
Professor of the microbiology department at the Kozhikode Medical College.
Different associations
and groups have emerged in the whole of the Malabar region to propagate the
dangers of parotta.
“We are planning to
spread the campaign to the national level in our next phase,” says
Krishnakumar, who is one of the organisers of Maidavarjana Samithi which had
spearheaded the campaign in Palakkad district. “Booklet with translation on the
harmful effects of consuming maida will be printed and supplied. Mass awareness
campaigns will be organised.”
As the campaign
gains momentum, a large section of hotel owners are also worried that one of
their most popular dishes would be knocked off the menu. “We would lose a major
chunk of revenue,” says Praveen, a Kozhikode restaurant owner. “We acknowledge
the health issues, but we also require an alternative that comes cheap, and is
feasible for us to serve at minimal rates.”
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