Maida is basically made from wheat, but much more refine than that of atta. We use it for many purposes, primarily without knowing the health implications. Experts admit that maida gives better texture and taste to your food. But, is food just about your taste? or s it for your health?
What will happen if you add maida (refined flour) to your diet everyday? Results of using it in your diet is not sudden.
Maida flour has various side effects and disadvantages. Using it over a long period of time will have its consequence on our body system. It is a refined wheat flour from which fiber has been eliminated. No only this, it is further bleached with benzoyl peroxide, which gives the flour a pure white color and smooth texture. Benzoyl peroxide is banned in China and the European Union, but is still used in other countries.
Maida is a slow poison. First direct effect of maida is that it spikes up your sugar levels because it has very high glycemic index. To match up with the sugar spike, pancreas has to over work to release insulin in sufficient quantity to match up with sugar. Once in a while pancreas can manage but if you are using maida frequently then the insulin production will gradually reduce, finally making you a diabetic.
When blood sugar spikes, glucose builds up in the blood like so many standby passengers on a flight. When glucose loiters in the blood, it gets into trouble by attaching itself to nearby proteins. The result is a chemical reaction called glycation, a pro-inflammatory process that plays a role in a host of inflammatory diseases from cataracts to arthritis to heart disease.