Ditch maida, eat healthy- The New Indian Express

Categorical Information Service

BENGALURU: The vacation season is correct across the nook and with it comes a bonanza of tasty treats similar to rose cookies, desserts, pies, breads, and so on. Whereas this can be a pleasant time of the 12 months with everybody desirous to indulge, we should additionally maintain our dietary consumption in thoughts.

Maida consumption is more and more rising in our every day lives. Maida is consumed within the type of breads, parathas, samosas, pizza, burgers, bakery gadgets, and so forth, and any vacation season entails loads of delicacies.

A majority of those dishes are made with maida as a base. It is usually often known as refined flour, and is a finer sort of wheat flour ready from a bit of the wheat grain. Wheat is milled to take away the germ and bran, leaving simply the endosperm, which produces white flour.

It’s then completely floor and bleached, giving maida its attribute white color. Maida could cause digestion troubles, diabetes, cardiac issues, impairs bone density, causes continual inflation, weight problems, and lots of different issues in your physique. Listed below are some options you should utilize: 

Almond flour: That is an ultra-low-carb flour which works properly. Resulting from its wealthy nutty flavour, it’s usually utilized in keto sweets and is the most well-liked flour. Its dietary profile shortly makes it a favorite amongst keto dieters. As a result of almond flour is excessive in fats, you’ll be able to cut back the quantity 
of butter or different fats sources in your recipe.

Coconut flour: It’s low carb, gluten-free, and this vegan flour is straightforward to make at dwelling, which can be good in your pockets! This high-protein flour could also be used to make cookies, breads, desserts, and pancakes. As a result of it’s gluten-free, you will want to make use of eggs or extra baking powder to present it construction.

Buckwheat flour: That is excessive in antioxidants and an excellent supply of fibre. It’s broadly accessible on-line and in native grocery outlets, and known as gluten-free flour or Kuttu atta. It could be used to create something, from pancakes and desserts to pizza bases and bread.

Tapioca flour: Tapioca is a starch comprised of the cassava root. Tapioca flour is commonly utilized in gluten-free baking along with being a improbable thickening agent. It may be used to provide crisp pizza and gluten-free doughnuts. 

Quinoa flour: Quinoa is likely one of the most protein-dense plant meals. Quinoa flour is gluten-free, has a low glycaemic index, and is excessive in antioxidants, making it one of many costlier choices. It may be discovered at high-end grocery outlets or on-line. It has an excellent flavour and a pleasant texture, making it a superb baking ingredient.

Ragi flour: Ragi or finger millets accommodates iron, protein, calcium, antioxidants, and dietary fibre and can be gluten-free and simple to digest. It’s now getting used for rather more than simply rotis, idlis, and dosas. It can be used for cookies and biscuits to desserts and sourdough. Whereas it is usually excessive in glycemic index, it may be used on account of its good fiber content material.

Banana flour: It’s a gluten-free flour that’s changing into more and more widespread. It has a powdery texture and is broadly used as a thickener. Because of this, it really works properly in milkshakes and smoothies. This flour provides a faint banana flavour and is great for baking banana bread, muffins, or cupcakes.

Soy flour: It’s excessive in a number of important nutritional vitamins, protein, calcium, manganese, iron, folate, and zinc. A number of the dishes which will be made with this are dosae, paratha, cake, muthia, dal dhokli, and pancakes.

(The author is chief nutritionist, Aster RV Hospital)