Roller flour milling is that factory process which separates wheat into maida, atta, suji and bran by breaking and sifting it. But I see it differently now—it is a machine making the grain too fine, removing the fibre that once kept our blood sugar steady. After my diabetes came, I only use the whole kumbalam, stone-ground where I can see the bran mixed in. This modern separation, it gives us shiny white maida, but it takes away the goodness.
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