A few decades ago, Refined Flour was the new ‘Blue.’ People’s approach to refine whole-grain flour by straining germ and bran led to the production of the so-called expensive “White Flour.”
The relatively short life of the white flour was the result of varying milling techniques to acquire further refined flour. Further researches and realizations also revealed that eliminating bran and germ through refining grain may help extend the grain’s shelf-life. The notion of “rich-food” turned into “affordable food for masses.”
Consumption of refined flour will generally result in:
- High blood sugar and insulin further leading to metabolic dysfunctioning
Whole grain is usually an amalgamation of Bran, Germ, and Endosperm. Refined flour is derived from grain which undergoes numerous processing stages to eliminate the bran and germ components, setting aside starchy endosperm. Which is ground into flour.
The high starch and low fibre content boost blood sugar levels if consumed in high proportion. The presence of hyperglycemic and hyperinsulinemic fluctuates blood sugar levels which in future can be a root cause of type 2 diabetes and cardiovascular illnesses.
- Refined flour won’t deliver healthy nutrients and is packed with certain unfavourable preservatives.
In worst cases; when flour is refined and processed it defeats elementary dietary fibres, Vitamin B & E, iron, and magnesium. Don’t fall prey to slogans which claims “swadh bhi, sehat bhi, no chemicals added, etc.”
Minerals and vitamins added during the refining process is still the same refined carbohydrate that will indirectly play with your blood sugar. Man-made chemical compounds additionally make the situation, even more, worse by transforming whole-grain flour into homogenous white flour through:
- Potassium bromate
- Chlorine gas
- Benzoyl peroxide
Often termed as “staple diet;” refined flour in our kitchens is similar to “enjoying poor health.”
