Maida vs Whole Grains?

VERU Foods visual explainer 2 of 12 showing the three parts of a wheat grain—bran, endosperm and germ—and the nutrients found in each partVERU Foods visual explainer 3 of 12 showing how wheat is refined to make maida, with bran and germ mostly removed and the starchy endosperm remainingVERU Foods visual explainer 4 of 12 comparing whole wheat flour and maida, showing how refining removes much of the grain’s natural fibre and nutrientsVERU Foods visual explainer 5 of 12 showing why frequent consumption of refined maida may be problematic, including low fibre, rapid digestion and fewer naturally occurring nutrientsVERU Foods visual explainer 6 of 12 comparing refined maida with whole wheat flour, highlighting differences in fibre, nutrients and digestionVERU Foods visual explainer 7 of 12 busting common myths about maida and explaining facts about digestion, fibre, energy, weight and flour typesVERU Foods visual explainer 8 of 12 showing how to read food labels, identify refined flour and maida, check fibre and ingredients, and make informed food choicesVERU Foods visual explainer 9 of 12 comparing refined maida with whole grains, showing how whole grains retain bran, germ and endosperm along with more fibre and naturally occurring nutrientsVERU Foods visual explainer 10 of 12 showing simple swaps from maida-based biscuits, donuts, pizza bases and white bread to whole-wheat and multigrain alternativesVERU Foods visual explainer 11 of 12 showing the potential benefits of choosing whole grains over maida, including more fibre, better digestion, steadier energy and greater fullnessVERU Foods visual explainer 12 of 12 wrapping up the maida series with simple food choices, whole grains, real ingredients, more fibre and a healthier everyday approach

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