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Greater Noida Locals Contract Food Poisoning From Kuttu Flour, Here's Why

Over 70 residents in Supertech Ecovillage-3, Royal Court Society and Himalaya Pride Society, Greater Noida have contracted <span><a href="https://www.healthandme.com/health/food-poisoning">food poisoning</a></span> after they consumed a specific batch of buckwheat (kuttu) flour during <span>Mahashivratri</span> this weekend. 

The widespread outbreak has caused panic and triggered a police investigation. As a result, officials sealed Prashant General Store, a retail shop in Royal Court Society and HD Spices, a primary warehouse in Chipiyana Buzurg village suspected of selling the spoiled batch.

Moreover, four people including the warehouse owner have now been detained by the Bisrakh police. Assistant Commissioner of Food, Noida, Sarvesh Kumar said lab tests are yet to confirm whether the infection was due to bacterial contamination, fungal toxins or adulteration.

This incident adds to a troubling trend of food and water contamination in the area, a topic that has recently reached discussions in Parliament. Improper storage allows toxic molds like aflatoxins to grow, triggering rapid-onset vomiting and dehydration, especially on the empty stomachs of fasters.

This "<span>Buckwheat flour</span> poisoning" occurs because the flour's high natural oil content makes it highly perishable; when stored in humid or warm conditions, these oils oxidize, creating a breeding ground for toxic molds and bacteria.

<h2>Why Is Buckwheat (Kuttu) Flour Harmful For Your Health?</h2>

Despite its reputation as a "pure" fasting food, buckwheat flour carries a hidden risk: its high natural oil content. Unlike refined grains, these healthy fats are highly unstable; when exposed to heat or moisture, they oxidize and turn rancid.

This transformation from a nutrient-dense staple to a source of food poisoning commonly occurs when households treat it like a non-perishable grocery item rather than the sensitive, short-lived ingredient it actually is.

The real danger of buckwheat flour lies in storage. Because buckwheat flour is used sporadically, it often sits in pantries in unsealed packets, warm cupboards or humid environments for months and becomes a silent breeding ground for dangerous molds and bacteria over time

The degradation is often hard to spot; a faint bitter aroma or slightly clumpy texture can easily be hidden by the strong spices and oils used in traditional fasting recipes.

Along with this, expired or damp buckwheat flour can harbor aflatoxins and other toxic compounds beneath the surface. Once ingested, these irritants attack the stomach lining, triggering a rapid physical "rejection," usually within just a few hours.

<h2>What Is Buckwheat-Caused Food Poisoning?</h2>If you suspect someone has consumed contaminated buckwheat flour, these are the primary symptoms to watch for: 

<ul><li>Intense Nausea and Vomiting: Usually the first sign, as the body tries to expel the toxins.</li><li>Acute Abdominal Pain: Sharp cramps or bloating in the stomach area.</li><li>Fever and Chills: A sudden rise in body temperature as the immune system reacts.</li><li>Diarrhea (Loose Motions): Frequent and watery stools.</li><li>Extreme Weakness: Feeling dizzy, shaky, or completely drained of energy.</li><li>Dehydration: Dry mouth and reduced urination due to fluid loss.</li></ul>These symptoms typically appear within one to six hours after the meal 

<h2>How To Safely Store Your Flour</h2><ul><li><strong>Buy Small, Buy Fresh:</strong> Purchase only the amount needed for the current fasting period. Avoid bulk buying buckwheat flour to store for the next season.</li><li><strong>Check the Date:</strong> Always look for the manufacturing date. If it’s more than two months old, it may already be turning rancid.</li><li><strong>Airtight &amp; Cool:</strong> Transfer the flour to an airtight glass or metal container immediately. Store it in a cool, dry place, or better yet, refrigerate it to slow the oxidation of its natural oils.</li><li><strong>The "Sensory" Test</strong>: Before cooking, smell the flour. If it has a bitter, soapy, or musty aroma, throw it away. Fresh buckwheat flour should have a mild, nutty scent.</li><li><strong>Keep it Dry</strong>: Ensure your hands and measuring cups are completely dry before touching the flour, as moisture triggers fungal growth.</li><li><strong>Don't Mix Batches:</strong> Never mix new flour with old leftovers from a previous fast.</li></ul>

While anyone can get food poisoning, women, children and the elderly are at the highest risk. The practice of fasting can actually make the illness more dangerous. On an empty stomach, even a small amount of mold or bacteria can trigger an explosive physical response.

Furthermore, fasting usually involves lower water intake; once vomiting or diarrhea begins, the body loses its remaining fluid reserves instantly, leading to rapid, severe dehydration.

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kuttu flour

buckwheat flour

Food Poisoning

Greater Noida kuttu flour

Mahashivratri

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Over 70 residents in Supertech Ecovillage-3, Royal Court Society and Himalaya Pride Society, Greater Noida have contracted food poisoning after they consumed a specific batch of buckwheat (kuttu) flour during Mahashivratri this weekend. The widespread outbreak has caused panic and triggered a police investigation. As a result, officials sealed Prashant General Store, a retail shop in Royal Court Society and HD Spices, a primary warehouse in Chipiyana Buzurg village suspected of selling the spoiled batch.Moreover, four people including the warehouse owner have now been detained by the Bisrakh police. Assistant Commissioner of Food, Noida, Sarvesh Kumar said lab tests are yet to confirm whether the infection was due to bacterial contamination, fungal toxins or adulteration.This incident adds to a troubling trend of food and water contamination in the area, a topic that has recently reached discussions in Parliament. Improper storage allows toxic molds like aflatoxins to grow, triggering rapid-onset vomiting and dehydration, especially on the empty stomachs of fasters.This "Buckwheat flour poisoning" occurs because the flour's high natural oil content makes it highly perishable; when stored in humid or warm conditions, these oils oxidize, creating a breeding ground for toxic molds and bacteria.Why Is Buckwheat (Kuttu) Flour Harmful For Your Health?Despite its reputation as a "pure" fasting food, buckwheat flour carries a hidden risk: its high natural oil content. Unlike refined grains, these healthy fats are highly unstable; when exposed to heat or moisture, they oxidize and turn rancid.This transformation from a nutrient-dense staple to a source of food poisoning commonly occurs when households treat it like a non-perishable grocery item rather than the sensitive, short-lived ingredient it actually is.The real danger of buckwheat flour lies in storage. Because buckwheat flour is used sporadically, it often sits in pantries in unsealed packets, warm cupboards or humid environments for months and becomes a silent breeding ground for dangerous molds and bacteria over timeThe degradation is often hard to spot; a faint bitter aroma or slightly clumpy texture can easily be hidden by the strong spices and oils used in traditional fasting recipes. Along with this, expired or damp buckwheat flour can harbor aflatoxins and other toxic compounds beneath the surface. Once ingested, these irritants attack the stomach lining, triggering a rapid physical "rejection," usually within just a few hours.What Is Buckwheat-Caused Food Poisoning?If you suspect someone has consumed contaminated buckwheat flour, these are the primary symptoms to watch for: Intense Nausea and Vomiting: Usually the first sign, as the body tries to expel the toxins.Acute Abdominal Pain: Sharp cramps or bloating in the stomach area.Fever and Chills: A sudden rise in body temperature as the immune system reacts.Diarrhea (Loose Motions): Frequent and watery stools.Extreme Weakness: Feeling dizzy, shaky, or completely drained of energy.Dehydration: Dry mouth and reduced urination due to fluid loss.These symptoms typically appear within one to six hours after the meal How To Safely Store Your FlourBuy Small, Buy Fresh: Purchase only the amount needed for the current fasting period. Avoid bulk buying buckwheat flour to store for the next season.Check the Date: Always look for the manufacturing date. If it’s more than two months old, it may already be turning rancid.Airtight & Cool: Transfer the flour to an airtight glass or metal container immediately. Store it in a cool, dry place, or better yet, refrigerate it to slow the oxidation of its natural oils.The "Sensory" Test: Before cooking, smell the flour. If it has a bitter, soapy, or musty aroma, throw it away. Fresh buckwheat flour should have a mild, nutty scent.Keep it Dry: Ensure your hands and measuring cups are completely dry before touching the flour, as moisture triggers fungal growth.Don't Mix Batches: Never mix new flour with old leftovers from a previous fast.Who Is At The Highest Risk?While anyone can get food poisoning, women, children and the elderly are at the highest risk. The practice of fasting can actually make the illness more dangerous. On an empty stomach, even a small amount of mold or bacteria can trigger an explosive physical response.Furthermore, fasting usually involves lower water intake; once vomiting or diarrhea begins, the body loses its remaining fluid reserves instantly, leading to rapid, severe dehydration.