sound scientific reason to avoid pizzas and parathas

Maida And Diabetes

by Dr CLA Rahiman

11 January, 2012

Countercurrents.org

Maida is made from wheat flour after removing the fiber rich bran. Then it is bleached with the chemical alloxan to make it white and fine. This chemical is toxic to Pancreas in our body. Pancreas is responsible for regulation of glucose and sugar in our body and blood. Pancreas is producing insulin in our body. Actually Insulin is responsible for the control of blood sugar. Once Pancreas is damaged, one will become diabetic. Pancreas can be damaged in many ways. Our genes and heredity also have a role in making Pancreas susceptible to injury by noxious agents. Maida or white wheat flour is used in many food stuffs world wide. The big corporate lobby world wide has succeeded in hiding the harmful effect of Maida and disseminating the information. The food industry was able to prevent any research to rule out the causation of DIABETES by Maida. The incidence of diabetes mellitus is increasing worldwide and India and Kerala is going to get the number one place in this regard. May be our food habits, especially using Maida in most of the food intake, may be responsible for this. Research involving randomized control trial is needed in this regard to prove that Maida can cause Diabetes.

SINCE MAIDA CONTAINS THE POISON ALLOXAN WHICH CAN DAMAGE THE PANCREAS, IT IS BETTER TO AVOID MAIDA. JUST AS CIGARETTES CAN CAUSE LUNG CANCER AND MANY OTHER HEALTH HAZARDS, MAIDA MAY BE ONE OF THE LEADING CAUSES OF DIABETES, THE EMERGING DISEASE OF MODERN LIFE STYLE.

Scientists have known of the alloxan-diabetes connection for years; in fact, researchers who are studying diabetes commonly use the chemical to induce the disorder in lab animals. In the research sense, giving alloxan to an animal is similar to injecting that animal with a deadly virus, as both alloxan and the virus are being used specifically to cause illness. Every day, consumers ingest foods made with alloxan-contaminated flour. Would they just as willingly consume foods tainted with a deadly virus? Unless they had a death wish, they probably would not. Unfortunately, most consumers are unaware of alloxan and its potentially fatal link to diabetes because these facts are not well publicized by the food industry.

However, even though the toxic effect of alloxan is common scientific knowledge in the research community, the FDA still allows companies to use it when processing foods we ingest.

The FDA and the white flour industry could counter-argue that, if alloxan were to cause diabetes, a higher proportion of Americans would be diabetic. After all, more consumers consume white flour on a regular basis than are actually diabetic. This point is valid, but it does not disprove the alloxan-diabetes connection. While alloxan is one cause of adult-onset type 2 diabetes, it is of course not the only cause. Current theory suggests a hereditary beta-cell predisposition to injury coupled with some defect in tissue regeneration capacity may be a key cause. For alloxan to cause injury to an individual's beta cells, the individual must have the genetic susceptibility to injury. This is similar to the connection between high-cholesterol foods and heart disease and cigarette smoking and lung cancer. Eating high-cholesterol foods causes heart disease, especially in people who have family histories of heart disease. Similarly cigarette causes lung cancer in genetically susceptible individuals. The link between alloxan and diabetes is as clear and solid as the link between cholesterol and heart disease and cigarette smoking and lung cancer.

It all comes down to asking if putting yourself at risk for diabetic coma, blindness, limb amputation and death is worth eating white bread. If you're willing to risk your quality of life and your life itself, then go ahead and eat all the foods made with white flour you want. However, if you want to stop poisoning yourself with alloxan, a known toxic chemical, then make a few simple dietary changes. Eat groceries made with whole-grain wheat flour, not processed white flour.

Dr Chemnad Laciath Abdul Rahiman is a physician in govt hospital in Kuwait

http://countercurrents.org/rahiman110112.htm

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