Health benefits of jowar
The humble ancient grain, Jowar (Sorghum), which
has been known to man since 3000 BC, it rapidly gaining importance for its
nutritional and health benefits. Nutritionist Neelanjana Singh, Heinz Nutri
Life Clinic, Delhi shares with us, the health benefits of jowar.
Belonging to the millet family, the use of this grain was restricted to animal feed. However, recent research has revealed that this grain has unique health benefits for humans.
When compared to rice and wheat, Sorghum has a higher content of calcium. Besides calcium, it also packed with iron, protein and fibre.
The latest revelations in connection with this grain point to cardiac benefits.
This benefit accrues from the presence of antioxidants in fairly large amounts. These antioxidants present in Sorghum are polyphenolic compounds.
In addition to the antoxidants, the presence of sorghum wax, contributes to the cardiac benefit that this millet provides. The wax in this grain contains policosanols , which help in lowering cholesterol levels.
The rising incidence of Celiac disease has also led to new interest in this grain. Newer hybrid variety of this grain is being used to produce gluten free foods for such patients.
Sorghum does not contain gluten, which also happens to be the component responsible for the viscosity and elasticity of the dough. Thus, in the absence of gluten, when making food items from Sorghum flour, a batter of this flour is prepared. The batter of the flour goes into making bread, pizza base, pancakes and rotis.
Health food stores today stock the grain Sorghum as broken grain that can be made as porridges, either sweet or savoury, as one desires. The relatively bland flour made from Sorghum is also being added to other cereal flours to improve the overall nutritive value.
The superiority of this grain is not just from the point of view of well-being but also from the environmental perspective. The drought resistant nature of this grain along with its ability to produce a good yield with limited water supply is the need of the hour.
Source: www.timesofindia.com
10.07.2015
How much do you need vitamin
supplementation?
In some cases, vitamin/mineral supplements or
fortified foods may be useful for providing nutrients that may otherwise be
eaten in less than recommended amounts.
But in some cases, supplements and fortified foods may actually cause you to exceed safe levels of intake of nutrients.
Based on findings in the USA, it has been determined that people over age 50 should consume vitamin B12 in its crystalline form, that is, from fortified foods (like some fortified breakfast cereals) or as a supplement.
Older adults often have a reduced ability to absorb vitamin B12 from foods. However, crystalline vitamin B12, the type of vitamin B12 used in supplements and in fortified foods, is much more easily absorbed.
Women of childbearing age who may become pregnant and adolescent females should eat foods that are a source of heme-iron (such as meats) and/or they should eat iron-rich plant foods (like dal, rajma or spinach) or iron-fortified foods along with a source of vitamin C.
It is important to note that vitamin/mineral supplements are not a replacement for a healthful diet. Remember that in addition to vitamins and minerals, foods also contain hundreds of naturally occurring substances that can help protect your health.
There are a few questions that the USFDA recommends you ask yourself before you take a vitamin/mineral supplement:
-Do you eat fewer than 2 meals per day?
-Is your diet restricted? That is, do you not eat meat, or
milk or milk products, or eat fewer than 5 servings of fruits and vegetables
per day?
-Do you eat alone most of the time?
-Without wanting to, have you lost or gained more than 10
pounds in the last 6 months?
-Do you take 3 or more prescription or over-the-counter
medicines a day?
-Do you have 3 or more drinks of alcohol a day?
Source: www.timesofindia.com
10.07.2015
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