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Healing Effects of Ethnic Food

In the Indian Diets, Cereals are staple food. In the initial days, more of millets and less of cereals were consumed. Millets were consumed more in the rural areas and virtually considered to be the poor manís food. Due to advancement in technology and cultural changes, we have shifted to the consumption of rice and wheat. Both these cereals have a high glycemic index. Higher consumption without spending the accrued carbohydrates would lead to obesity, diabetics and hyper tension as they have a high glycemic index. The prevalence of Diabetics, due to the changes in life style, has been on the increase and India is considered to be the capital for not only for diabetics but also for life style disease in the world. The millets are having low glycemic index from 25-58 compared to rice and wheat which have GI from 77 to 87. Millets would address the above said problems besides many life style diseases.


Advantages with Millets

  • Millets have more fibre, protein, vitamins and minerals than Rice and Wheat and Gluten Ėfree too.
  • They have lower Glycemic index, and make you feel full for long.
  • Millets are easy to cook.
  • They are eco friendly as they require 1/10th, of the water required for paddy and less fertilizer and plant protection chemicals.
  • Millets (Ragi, Varagu, Samai, Thenai and Kudiraivali) are purely cultivated in rain fed condition and virtually free of all these chemicals and safe for consumption.
  • Millet is very easy to digest
  • Millet based foods are high in fibre content which helps in proper bowel moment and has a positive influence on the digestion process from start to finish
  • Glycemic index of millet

  • Glycemic index, (GI) provides a measure of how quickly blood sugar levels (i.e., levels of glucose in the blood) rise after eating a particular type of food.
  • This is in a scale of 1-100. The higher the figure, larger the sugar quantity and vice-versa.
  • Recipes of Millets

  • Varagu, Samai and Kudiraivali suitable for Idlies and Dosa making.
  • Kudiraivali and Cumbu are ideal for curd rice.
  • Varagu is highly suitable for making variety rice like Vegetable briyani, Puliotharai, lemon rice, Sambar sadham and Pongal varieties.
  • These millets are also suitable for making snacks like Murukku, Karasevu, Seedai, Ribbon pagoda etc.
  • Other soft and easily digestible recipes like Porridge, (Koolu), Kali, idiyappam, puttu and Adai can be made from millets.

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