Due to their cooling properties, ragi, jowar, barnyard millet, and barley are particularly well-suited for summer consumption.
Can You Mix Different Types Of Flour?
Switching flour means that an individual shouldn’t consume only wheat flour daily. Switching to a different type of flour can significantly improve digestion and keep your gut healthy. The next question would be, why?
Gut Microbes
When we keep changing grains, fibre, and vitamin B12, many nutrients differ for each grain. Also, various gut microbes enhance the growth of good bacteria in the gut when the grains are being used regularly.
Wholewheat Flour
When there is diversity, the body can absorb better. Most people use wheat flour, which was initially heavy, oily, sweet and cooling. It is better to choose whole wheat or multigrain flour, as it contains more nutrients and dietary fibre.
Safe Multigrain Options
50% whole wheat, barley, brown rice, maze and flax seeds, and gram flour (the rest, combined 50%). It can be a combination of all these grains or any two of these, too. Additionally, flour made from millet, such as Ragi, jowar, and Bajra, is a healthier alternative. They can be used in various forms, including whole grains or flour for making roti or dosa.
Millet Flour
In Karnataka, the dish is called Ambli, and in Tamil Nadu, it is Koozh. These are all made using millet flour, soaked overnight in 2 parts water and then two more cups of water in the morning, and cooked to form the gruel. It is allowed to cool down, then buttermilk is added and kept for fermentation. This is suitable for all ages.
Conclusion: Always consult with your doctor or a healthcare professional before making significant dietary changes for weight loss. They can provide personalized guidance based on your medical history and current health status.
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