5 Reasons Why Maida Is Bad For You

A significant portion of Indian snacks and processed foods contain Maida / Indian All Purpose flour. It is a common ingredient in items like naan, roti, samosas, bread, biscuits, cakes, pastries, and many other baked goods.

Maida also known as refined wheat flour or all-purpose flour is a highly used ingredient in baking and in the production of snacks, and other processed foods. It is made by finely milling the wheat which eventually removes the bran and germ of the wheat. Maida became popular in India during the period of World War II, due to the food shortage. The wastes of wheat and flour from cassava tubes were used for the production of Maida. 

Throughout World War II maida became a saviour hence it was easily available to any other food that was available during that time.

Let’s talk about the facts now!

Maida is obtained from wheat grains after the bran and germ are separated. The wheat endosperm (the part of wheat that remains after the bran and germ are separated) is ground into a fine powder and is bleached. 

To make it more white, Maida is bleached with chemicals such as Benzoyl Peroxide. Benzoyl peroxide is a popular hair dye and is commonly used in skin treatments as acne cream. And to make the Maida flour more soft, a chemical called “Alloxan” is used. This chemical is known to induce diabetes mellitus and is toxic to the kidney and liver. 

Whole wheat flour vs. refined wheat flour/ Maida

Though refined wheat flour is derived from whole wheat, it does not contain the benefits that whole wheat contains. 

During processing, the fiber content of wheat, the vitamins present in wheat such as Vitamin B1, B5, B12, Folate, and Riboflavin, these natural vitamins get destroyed. And since the fiber also gets destroyed, refined flour makes it hard for the digestive system to digest eventually causing constipation. 

Whole wheat flour aids in weight loss as they have unsaturated fatty acids, and they are also rich in amino acids. 

That’s not it about Maida!

Here are the 5 reasons why Maida is called White Poison and why it should be avoided.

  • Digestive problems
  • Maida has zero fiber, and it is called the glue of the gut. And there is a high chance that they can cause intestinal discomfort. Maida also slows the digestive system leading to constipation, obesity, and bloating. 

  • Increase in blood sugar levels
  • Maida has a high glycaemic index while whole wheat flour is low in glycaemic index. It is not a suitable choice for not just diabetic patients but also for pre-diabetic people. And regular consumption of maida can lead to Type-2 diabetes. 

  • Weight gain and obesity
  • Due to its lack of essential nutrients and high-calorie content, maida contributes to weight gain and obesity when consumed regularly. Its low fiber content fails to provide satiety, often leading to overeating and unhealthy weight accumulation.

  • Lack of essential nutrients
  • Maida lacks essential nutrients present in whole wheat flour, such as fiber, vitamins (B1, B5, B12, Folate, and Riboflavin), and minerals. The refining process strips away these vital nutrients, leaving behind a substance devoid of the nutritional benefits crucial for maintaining overall health.

  • Increased risk of chronic diseases
  • The absence of vital nutrients in maida not only leads to weight gain but also increases the risk of various chronic diseases. A diet high in maida-based products is associated with conditions such as cardiovascular diseases, hypertension, and metabolic syndrome.

    At Sweet Karam Coffee, we do not use Maida for our products, and we prioritize the use of wholesome ingredients that are not only delicious but also nutritious. Our commitment to health and quality is what sets us apart.

    Indulge in our maida-free offerings and savor the goodness of natural, unrefined ingredients that are better for you and your family. Order now.

    Related Articles

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Please note, comments must be approved before they are published