Wheat flour- Whether you are eating it or you are being eaten by it

Whether you are eating wheat flour or you are being eaten by wheat flour. This is the very tragic condition in the life 

It is the part of traditional cooking. In context of health, nutrition and use of wheat flour there are various factors which play a crucial role.

These factors are:

1) Types of Wheat flour

2) Process of grinding

3) wheat flour's shelf life

1) Types of  wheat flour: Usually two types of wheat flour are consumed. 

 a) white wheat flour 

 b) whole wheat flour

 

White flour is highly refined. In this type of flour grain is stripped of the bran and germ, keeping  only the starchy endosperm. Whereas whole-wheat flour contains all three parts of the grain — the bran, germ, and endosperm. Bran is the outer layer of wheat. It contains all sorts of vitamins and minerals that have been lost in white flour which contains only the starchy endosperm.

So choice of whole wheat flour is always good in terms of getting all the nutrients wheat have. Even whole wheat flour helps in bowel movement whereas white flour causes constipation and deficiency of required micronutrients.

2) Process of grinding: 

   

Grinding of wheat is done by atta chakki or in roller mills.

Chakki  Atta/  is milled with a stone ground process that grinds slowly and stays cool.There are several advantages to stone – ground wheat flour. Only whole grain stone-ground flour is sure to contain the grain components – endosperm, bran, and germ remain in their natural, original proportions. Chaakki Atta is more nutritious because it provide bromelain amino acids that provide a source to help build up muscle tissue and energy-boosting iron and magnesium.

The high speed rolling and hammering flour mills generates excess heat that hampers, burns  the nutrients of flour. The heat causes STARCH DAMAGE. It also results in considerable damage to the protein in comparison to other milling techniques.

When the stones grind slowly, the wheat germ is not exposed to excessive temperatures, germ oil is evenly distributed and as a result, rancidity does not develop as quickly as it would be it ground by steel roller-mills.

3) Wheat flour's shelf life:

Many factors influence flour’s shelf life, or the length of time it lasts before beginning to spoil.

Most flours stay fresh 1- 3 months at room temperature and upto 6 months in refrigerator.. However, the specific shelf life depends on the type of flour, its ingredients, and how you store it

Whole wheat flour has a shorter shelf-life than plain white flour. This is because of the way it is processed. 

While plain white flour contains only the starchy endosperm, whole wheat flour contains all parts of the grain. That is the bran, germ, and endosperm. The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage. This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor.

Whole flour wheat will loss it's life  if  package is left open to be contaminated by bacteria that thrive in warm temperatures.

When flour goes rancid, its molecular structure changes — which may produce harmful compounds like mycotoxins which can trigger symptoms like vomiting and diarrhea. Even Mycotoxins are also linked to other serious illnesses, including cancer and liver disease, depending on the amount eaten and duration of exposure.

So having dish of wheat flour is good only when we consider all the factors which keep the flour with all its quality and nutrients. Otherwise inspite of providing food to you, you may make your health is  the food of your food.

Book a Training or a consultation with Prof. Dr. N.P. Singh on Marma and Vedic Therapy and Diet & Nutrition here -

drnpsingh92@gmail.com

Author:

PROF DR N.P. SINGH

B.H.M.S., M.A.App. Psych., C.Acu. ( CAT, Govt. of WB ), YN (Part-A, WBCYN)

Director: PARVATI VIDYAPEETH

(Accredited NIOS, Ministry of Education, Govt. of India, Affiliated to West Bengal Council of Yoga and Naturopathy, Dept. of AYUT, Govt. of West Bengal)

Attached as

RESOURCE PERSON: NIN, Dept. of AYUSH, Govt. of India

ASSESSOR: MES, Ministry of Labour & Employment, Govt. of India

EXAMINER: * Patanjali University * West Bengal Council of Yoga and Naturopathy

MEMBER( SYLLABUS COMMITTEE ):

West Bengal Council of Yoga and Naturopathy (Dept. of AYUSH, Govt. of West Bengal)

GENERAL SECRETARY: Akhil Bharatiya Prakritik Chikitsa Parishad

PRESIDENT: Indian Traditional Health Association

PRESIDENT: Indian Yoga Naturopathy Doctors Association

Author: Various books