Why is maida unhealthy. ..... why...if you are confused as to why daliya is better than maida ....read on
Wheat and its products
Milling and grinding the whole wheat grain provides different grades of flours to be used in cooking.
Whole-wheat when processed gives broken-wheat (dalia)It is made by milling wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining.
Futher processing gives Semolina (rawa). Semolina is a very gritty, coarse type of flour, usually made from purified wheat middlings of durum wheat and still further the whole wheat grain when ground with the skin and germ yields brownish flour called atta or whole wheat flour.
The same when refined further or ground without the skin yields whiter flour called maida i.e refined flour the most starchy and nutrition-less product of the wholegrain.
Hence it is very clear broken wheat is more nutritious and maida is least nutritious,hence avoid products made with maida like white bread, cakes, biscuits, various pastries, fast food like samosa, naan.
Go whole grain eat healthy be healthy.
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