Does Digestion Change With Wheat Flour? A Dietitian Offers Nutritious Substitutes for Atta in Your Diet

Healthy Atta Substitutes: We imply that a person shouldn’t be eating exclusively wheat flour on a daily basis when we talk about flour swapping. It may be wheat one day, barley the next, maize the following, and so on. Making the switch to a new kind of flour may significantly enhance digestion and maintain intestinal health. Why would that be the next question to ask? In addition to fiber and vitamin B12, there are several other nutrients that vary depending on the grain when we switch them around. Additionally, a diversity of gut microorganisms exist, and often switching up the grains promotes the development of beneficial bacteria in the stomach.

The Yogic Nutritionist and Classical Hatha Yoga Instructor, Shlloka Joshii, described how atta impacts our digestion and nutritious wheat substitutes that improve digestion and other body processes.

How Does Atta Impact How We Digestion?
The body is better equipped to absorb when there is variety. The majority of people consume flour manufactured from wheat, which was formerly heavy, greasy, and had a cooling, sweet flavor. Wheat has, nevertheless, undergone significant modification to facilitate cultivation and increase yields owing to demand and financial gain. This new form of wheat feels sticky and heavy in the stomach, like to chewing gum, and is difficult to digest.

This modified wheat contains gluten, which is difficult to digest and may cause sensitivity. Because of the refining process, this hybridization has produced wheat that is no longer healthy or fortifying and has high amounts of gluten, which may cause issues for many people, even those who are not gluten-sensitive.

Healthy Substitutes for Atta
NIMHANS and ICMR estimate that 10% of Indians are now gluten-insensitive. It is preferable to use whole wheat or multigrain flour since it has a higher nutritional value and dietary fiber. But while making decisions, it’s important to take your gut health into account. Secure blends of grains: half whole wheat, half barley, half brown rice, half gram flour with flax and maze seeds, and half mixed gram flour. Any two of these grains or a mixture of all of them, may be used.

Furthermore, ragi, jowar, and bajra flour—made from millet—are healthier substitutes. Millets are simpler to digest since they are gluten-free, high in nutrients, and have more fiber than wheat. They are also more delicious and satisfy your hunger for longer. Millets are a staple in many regions of the nation and are not readily adjusted. They may be used as whole grains or flour to make dosas or roti, among other things.

Using millets to make flour requires not combining them with wheat or rice flour since millets are low in glycemic index and gluten-free. Making fermented gruels, like Ambli in Karnataka or Koozh in Tamil Nadu, is an intriguing way to eat millet. Because of this fermentation process, millets are better for digestion and nutritional absorption for people of all ages. The dish is known as Ambli in Karnataka, Koozh in Tamil Nadu, Raab in Rajasthan, and Pej in Odisha.

Recipe: To make all of them, millet flour is soaked in two parts water for the whole night, and then two cups additional water is added in the morning and boiled to produce gruel. After letting it cool, buttermilk is added and left to ferment for a half-day before serving. This technique is good for all ages, increases the nutrients’ bioavailability, and facilitates the simple digestion of millet. Because they are cooling foods, ragi, jowar, barnyard millet, and barley are especially good to eat in the heat.

We imply that a person shouldn’t be eating exclusively wheat flour on a daily basis when we talk about flour swapping. It may be wheat one day, barley the next, maize the following, and so on. Making the switch to a new kind of flour may significantly enhance digestion and maintain intestinal health. Why would that be the next question to ask? In addition to fiber and vitamin B12, there are several other nutrients that vary depending on the grain when we switch them around. Additionally, a diversity of gut microorganisms exist, and often switching up the grains promotes the development of beneficial bacteria in the stomach.

The Yogic Nutritionist and Classical Hatha Yoga Instructor, Shlloka Joshii, described how atta impacts our digestion and nutritious wheat substitutes that improve digestion and other body processes.

How Does Atta Impact How We Digestion?
The body is better equipped to absorb when there is variety. The majority of people consume flour manufactured from wheat, which was formerly heavy, greasy, and had a cooling, sweet flavor. Wheat has, nevertheless, undergone significant modification to facilitate cultivation and increase yields owing to demand and financial gain. This new form of wheat feels sticky and heavy in the stomach, like to chewing gum, and is difficult to digest.

This modified wheat contains gluten, which is difficult to digest and may cause sensitivity. Because of the refining process, this hybridization has produced wheat that is no longer healthy or fortifying and has high amounts of gluten, which may cause issues for many people, even those who are not gluten-sensitive.

Healthy Substitutes for Atta
NIMHANS and ICMR estimate that 10% of Indians are now gluten-insensitive. It is preferable to use whole wheat or multigrain flour since it has a higher nutritional value and dietary fiber. But while making decisions, it’s important to take your gut health into account. Secure blends of grains: half whole wheat, half barley, half brown rice, half gram flour with flax and maze seeds, and half mixed gram flour. Any two of these grains or a mixture of all of them, may be used.

Furthermore, ragi, jowar, and bajra flour—made from millet—are healthier substitutes. Millets are simpler to digest since they are gluten-free, high in nutrients, and have more fiber than wheat. They are also more delicious and satisfy your hunger for longer. Millets are a staple in many regions of the nation and are not readily adjusted. They may be used as whole grains or flour to make dosas or roti, among other things.

Using millets to make flour requires not combining them with wheat or rice flour since millets are low in glycemic index and gluten-free. Making fermented gruels, like Ambli in Karnataka or Koozh in Tamil Nadu, is an intriguing way to eat millet. Because of this fermentation process, millets are better for digestion and nutritional absorption for people of all ages. The dish is known as Ambli in Karnataka, Koozh in Tamil Nadu, Raab in Rajasthan, and Pej in Odisha.

Recipe: To make all of them, millet flour is soaked in two parts water for the whole night, and then two cups additional water is added in the morning and boiled to produce gruel. After letting it cool, buttermilk is added and left to ferment for a half-day before serving. This technique is good for all ages, increases the nutrients’ bioavailability, and facilitates the simple digestion of millet. Because they are cooling foods, ragi, jowar, barnyard millet, and barley are especially good to eat in the heat.