New -delhi, October 7 (IANS). Flour, which has become the most important ingredient of almost every fast food and bakery today, is gradually a slow poison for our health. The taste of pizza, burger, bread, rusks, samosa or kachori may be tempting, but the flour it uses to make it is very harmful to our body. In Ayurveda, it is considered Agni Mandya, that is, an element that weakens the digestive force, while modern medical science calls it a quiet killer. Flour is made by separating the bran and germ of wheat grains and leaving only the starch. In this process, vitamins, minerals and fiber are completely destroyed. Not only that, to improve its color and texture, bleaches such as benzoyl peroxide and chlorine gas are added, which are extremely dangerous chemicals for health. Flour has harmful effects on the body in many ways. First of all, it is heavy on the digestive system. After reaching the intestines, it forms a glue -like layer, causing problems such as constipation, gas and acid. The glycemic index is very high because it increases blood sugar immediately and is harmful to diabetic patients. The consumption of refined flour continuously increases body fat, especially around the stomach and middle, leading to obesity and metabolic disorders. In addition, it increases the risk of heart disease by increasing bad cholesterol and triglycerides. There is no nutrient or fiber in flour. It only gives calories, which gradually weakens the immunity of the body. According to Ayurveda, flour is loud and acidic, which slows down the digestive fire and produces toxic elements in the body. This increases Kapha Dosha, leading to diseases such as obesity, diabetes and joint pain. Modern research also confirms this view. In a study conducted in 2010, it was found that people who ate of refined flour every day had a 30% higher risk of heart disease. For this reason, the World Health Organization and the Indian Council of Medical Research advised to avoid excessive consumption of refined carbohydrates. Instead of flour, it is more advantageous to adopt alternatives such as whole wheat flour, multigrain flour, barley, oats, gram and wheat flour, because they are rich in fiber, protein and minerals. —Is Pim/ABM
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