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Millets Types and Name in Different Languages

By Richmillet Nagaragu, in Foxtail Millet,

Korralu are rich in Iron and these millets are completely pest-free. Tenai (Tamil) doesn't need any insecticides but it acts as a natural pesticide to store delicate pulses such as green gram. They also control your cholesterol levels and blood sugar & increase HDL cholesterol (which is good cholesterol). Korralu is good for treating epilepsy. Ragi is one of the most popular millets in the world, especially in South India and is also called as Keppai in tamil. It's rich in various minerals such as Calcium, Iron and many more. Ragi is a very good source for you protein too. Ragi is in the top in its list for antioxidant activity. It also contains some Essential Amino Acids (EAA) needed for your body to function well. Make kichidi with arikelu (also called varagu in tamil) or make payasam with samalu (samai in tamil ) and eat it as your breakfast. They   are very high in fiber and lot of other vitamins which are absent in rice or wheat. We get around 8% of fiber in arikelu but in rice it is around 0.2%.

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Magic seeds

By Richmillet Nagaraju , in Flax Seeds,

They say Flaxseeds are good for pregnancy as it is the richest source of Omega-3 or ALA (Alpha-linolenic Acid). But it has other benefits also which are known to mankind since ages. Ask your grandmother and she will list out a hundred benefits related to flax seeds. Commonly known as Alsi in Hindi, and north western parts of India, it is also sometimes called Linseed. Among its many benefits, one prominent use of flax seeds is treating knee pain. Also most joint pains. We all know that flax seeds will reduce arthritis pain if consumed daily. The dosage is generally one to two tablespoons per day. And to get it’s utmost benefit, flax seeds must be ground into powder. This way it retains most of its goodness. People who complain of joint pains during the onset of winter season and find that this pain lasts throughout the chill, can get rid of the pain if they start having flax seed powder every morning during breakfast. The anti-inflammatory benefits of flax seeds not only reduce but completely cures the pains. The patients of arthritis also find remarkable change in their pain levels after using flax seeds for some time. Certain things are to be kept on mind before grinding the flax seeds into a powder. The first step is to roast the flax seeds for a few minutes till it starts crackling. Then letting it cool for a while before grinding into fine powder. To retain the content for longer period of time it should be filled in airtight container and kept in the refrigerator.

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Multigrain for Would-be-Mom & Baby

By Richmillet Nagaraju , in Multigrain,

Are you pregnant? Worried about the correct daily diet? Driving yourself mad about food safety? Are you forced to eat foodstuff that you usually hate? As it is, worrying is not going to do you any good in fact it is not advised to take worries seriously during this time. Multigrain Atta as many would suggest, even the health books are teeming with praises for Multigrain blended powder, is one of the nourishing food that is good for you and the growing baby inside you. It is one food that you make your daily diet ingredient and be sorted. Consumed in any form be it a plain chapatti or baked into bread, Multigrain atta is ever wholesome. A variety of grain combo makes this atta a multipurpose food for any pregnant lady. In fact for anyone who considers health their priority, it is THE food. It is not practicable for us to completely let go of wheat so the best alternative is to reduce its consumption. Instead of eating just wheat, it is highly recommended that you replace pure wheat with multigrain. Being indian and with wheat and rice as our staple diet since time immemorial, it is sometimes unthinkable to completely replace our daily roti from our meals. Wheat being a major part of our meals the second best alternative is to use Multigrain atta which not only lets us eat our daily rotis and chapattis but also lets us off the not so healthy reactions that arises out of the consumption of just wheat or atta.

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Good Wheat, Bad Wheat

By Richmillet Nagaraju , in Wheat,

Purely vegan, kosher, organic Whole Wheat, grown with herbicides is the basis of all kinds of wheat recipes like Indian chapatis, paranthas, naan, Whole Wheat double rotis, buns, bagels, loaves, sandwich slices, rolls, hamburger, biscuits and crackers, pretzels, pasta, macaroni, noodles, etc. Whole wheat is mostly ground and mashed traditionally with stones and in a more modern way, with milling machines. There are basically two types of wheat- unbleached and bleached. Why is bleaching done? This is to make wheat flour look more whiter so that bread and cake look more appetizing. Although bleaching is slowly losing its grip as buyers are preferring more of the natural off-white colored wheat flour. The difference between regular white wheat flour and Whole wheat flour is the lack of folic acid, niacin, iron, thiamin and riboflavin in the former. The normal wheat grain has three components: the germ, endosperm, and bran layer. The germ contains loads of vitamins and minerals, while the endosperm is packed with protein and carbohydrate. The bran layer (the rough stuff) is full of fiber. Whole wheat grain will have the bran, endosperm and germ all ground into flour thus retaining all the nutrients intact even in the flour form. But this inclusion of bran, endosperm and germ made the flour last less as these constituents will start to lose its freshness and rot soon. This short shelf life of Whole wheat flour which is approximately six to nine months was the reason why white flour came into prominence. Millers would separate the germ and bran from the endosperm or kernel of Whole wheat grain. The whole process is done with sifting of the crushed wheat grain in which the fluffy powdery part is separated from the heavy browner part. The result is the white flour left behind deprived of nearly eighty percent of fiber and most of the nutrients.

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Multi Benefits Of Multigrains

By Richmillet Nagaraju , in Multigrain,

When we say Multigrain, it is not just more than one grain in the flour content, in fact it is a combination of five to six grains or sometimes even more. Mostly what we get in market in a multigrain packet is just some flour with another added grain like barley or maize. A little effort on the buyer’s part is required to go through the main ingredients listed in the packet and make sure of the ingredients and their nutrition claims. An essential thing to note is that a flour with a Multigrain label mentions ‘Whole’ grains so as to make it more healthy than just any ‘Single Whole Grain’ flour. As we all know, whole grain itself is beneficial for health so a ‘Multigrain’ flour would logically be multiple times beneficial. Another must check in the ingredients’ list is the percentage of ‘Whole’ grain in it. Always go for the ‘100%’ claims in packages so that you are sure all grains are ‘Whole’ grains in the mixture. Sometimes companies do not mention the quantity or percentage of the added grains in the Multigrain packet, so it is difficult to know how much of each grain or in what proportion the flours contain. A trick to know the main ingredients is to check the names of the topmost grains which will give a fair idea of which grains are majorly used in the flour. Mostly all Multigrain flours will have wheat as its main ingredient. Apart from whole wheat- millets, maize, barley, buckwheat, flax seeds, rice, corn, rye, oats and even pulses are other common components found in multigrain flours. Not all components are used in every Multigrain flour. In a particular Multigrain product mostly a combination is used which may have more than two to about six components.

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Little Millet is Not that Little

By Richmillet Nagaraju , in Little Millet,

Comparatively smaller in size than the other seven Millets, Little Millet or Kutki, as it is known in Hindi, is the traditional crop of Karnataka. It is known as Same in Kannada.  A reliable cash crop that can be grown in any adverse climatic condition is known for its Millety virtues common and unique to its sister crops.
Are you gluten intolerant? Little Millet is what you are missing in your diet. No more wheat. Just stick to Little Millet.

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The Ancient Godly Millet

By Richmillet Nagaraju , in Barnyard Millet,

Barnyard Millet pongal, Barnyard Millet upma, Barnyard Millet Dosai, Barnyard Millet rice idli, Barnyard Millet adai, Barnyard Millet curd rice, Barnyard Millet Neeragaaram, Samak / Swang / Barnyard Millet Pulav, etc. A regular diet of Barnyard Millet reduces and eradicates the risks of Diabetes and controls obesity as it has lowest carbohydrates content and energy values.

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The Humble Millet That Toppled Rice

By Richmillet Nagaraju , in Kodo Millet,

Kodo Millet or paspalum scrobiculatum as it is known scientifically, has been grown in India since 3000 years. It is a minor grain crop in India and most important in the Deccan plateau. This Indigenous cereal of India is grown in Uttar Pradesh in the north and Kerala and Tamilnadu in the south. Other indian states include Gujarat, Maharashtra, Madhya Pradesh, Andhra Pradesh, Odisha and Bihar. It has many medicinal properties which is helpful in diabetes and rheumatism. A study done currently proves that  the aqueous and ethanolic extracts of this grain produced a dose-dependent fall in fasting blood glucose (FBG) and a significant increase in serum insulin level. This research has been able to identify five anti-diabetic compounds — quercetin (the major one), ferulic acid, p-hydroxybenzoic acid, vanillic acid and syringic acid — from Kodo Millet and one chemical (quercetin) that prevents obesity. Apart from this the presence of phospholipids, fibre contents and low oil content makes this grain a true nutraceutical. Kodo Millet which is extremely drought and salt resistant and can be grown in gravelly and rocky soils should be encouraged for cultivation.

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