Natural Supplements for a Healthy Body – Part 3

At Turiya Wellness Center, we had 3 day wellness workshops from July 28-30, 2017. The topic on day 1 was Natural Supplements for a Healthy Body. The lecture was delivered by Dr.Sanjay, MBBS MDRD, Assistant Professor at the Department of Radiodiagnosis, K R Hospital, Mysore medical college and research Institute. We are sharing here the highlights from the talk as written down by one of the participants – Mrs.Geetha Naresh.

The third part of this 3 part blog is about daily recommendations for diet, nutrition and detox.

Recommended Daily Essentials (Golden Supplements)

• Soak 2 to 4 Almonds, 2-4 Raisins, and 1 Dried Fig in a glass of water overnight. Almond helps in strengthening the body, and in building immunity. Raisins help improve prostrate health, strengthen the muscles, and relieve arthritic and rheumatic pain. Fig (Anjeer) helps increase hemoglobin levels and is recommended for anemia.
• First thing in the morning consume the soaked almonds (after removing the skin) and raisins. Do not throw away the soaking water. See below for how to use it.

Recommended Daily Detox (Detox Drink)

• Take a pinch of turmeric, pepper powder (those with stomach related or allergy issues avoid pepper) Amla Powder or syrup, or a squeeze of lemon juice, Ashwagandha powder, Triphala powder, Basil seeds and honey and mix well with the left over soaking water and drink every day on empty stomach.
• Ensure honey is organic honey which is sold as wild honey in Organic Stores. Do not refrigerate it.
• Pinch of pepper powder helps in absorption of turmeric in the system.
• Honey and Amla act as anti oxidants.
• Triphala cleanses your stomach
• Ashwagandha is a rejuvenator and gives pain relief.
• Ensure all products are paraben/chemical free
• Turmeric helps patients with Alzheimers

Dhatu also carries SUPER GREEN CAPSULES. This contains Wheat grass, Spirulina, Barley Grass, Stevia, and Moringa. It comes in a box of 100 capsules and one Capsule a day for 100 days in a year is highly recommended.

Daily Dietary Recommendation

• Golden Supplements (Badam, Raisins and Fig soaked over night)
• Detox Drink
• Multi-vitamin Capsule
• Supergreen Capsule (once a day for 1oo days)
• Vitamin D Sachet once a week for 4 weeks
• One fruit a day – seasonal fruits
• Carrots once a week
• Leafy Greens once a week
• Flax seeds (not recommended for people with high cholesterol)
• Citrus Fruits : once a week
• Along with the above replace Sugar and Salt as explained above and ensure oil used for cooking and frying as recommended in Part 1.
• Avoid Polished rice and use Red Rice, Brown Rice, un polished rice, Rajamudi rice .
• Avoid Wheat available in the form of Maida and try and use from wheat wheat, It is not suited for South Indians for daily consumption.
• Millets may be used once or twice a week.
• Moringa leaves if available in natural form from the tree is highly recommended for consumption once a week.
• Avoid Meat and Meat products, Broiler Chicken, etc., as hormones are injected into the birds for weight and speedy growth and this in turn affects children and adults, and causes hormonal imbalance, muscle spasm, joint pain and over consumption causes Cancer, Gout, etc.

Disclaimer

• Each body is different and may react adversely at times. So it is highly advised that consultation with a qualified dietician or a General Physician is taken before starting on any of the above if you have any chronic illness or disease.
• Ensure the products are bought from a good Organic Store and check for labels such as GMP Certified, USDA or food certification.
• Dosage and Diets are recommended for Adults only and not suitable for children.
• No miracles can be expected in a week and it would take minimum 4 weeks or more to see the results/effect.
• Each body is different and so keep observing for any discomfort, allergy once you start your dietary change and discontinue or continue as per comfort.

Natural Supplements for a Healthy Body – Part 2

At Turiya Wellness Center, we had 3 day wellness workshops from July 28-30, 2017. The topic on day 1 was Natural Supplements for a Healthy Body. The lecture was delivered by Dr.Sanjay, MBBS MDRD, Assistant Professor at the Department of Radiodiagnosis, K R Hospital, Mysore medical college and research Institute. We are sharing here the highlights from the talk as written down by one of the participants – Mrs.Geetha Naresh.

The second part of this 3 part blog is about important Vitamins needed for the body and how to make sure we get them.

Vitamin D

The best source of Vitamin D is the morning sunlight. Now we hear more and more Indians living even in South India having Vitamin D deficiency. Earlier it used to be a problem only for people living in cold climate, not having enough exposure to Sunlight. But now in most urban areas, our lifestyle involves being mostly indoors. We don’t make use of the morning sunlight which is natural, free and assured almost every. The blood test to test for Vitamin costs over Rs.1000/-, and most test results will show deficiency. However, the best ways to supplement this deficiency is free. Morning walk, basking in the morning sun, doing Yoga or Surya Namaskar in the morning – all outdoors – helps in eliminating this deficiency. For those with the excuse of time and space to spend time outdoors, there is an alternative available.

Vitamin D sachets which are available in most leading Medical or Organic Stores (60k or 60000 International Units or IU). Take one sachet of this and dissolve in one glass of water and consume once a week for 4 weeks and you will start noticing a stark difference in your energy levels. Anything in excess is toxic so just take it for four weeks @ once a week and this is enough for a whole year.

Vitamin A

Available in carrots and other green vegetables but mainly in Carrots. So include Carrots in your diet once or twice a week and you don’t have to take any artificial supplement.

Vitamin  B – B12

Available in plenty in green leafy vegetables, like spinach, palak, etc. Including in diet once or twice a week will give enough Vitamins B to B12.

However, ensure you wash the vegetables and greens thoroughly in boiled water, or organic liquid cleaner which helps in cleaning the vegetables and fruits thoroughly.

Vitamin C

This is also called a healing vitamin. Vitamin C helps revive/recover quickly from any injury, fracture, etc. While artificial supplements are available in all medical stores, we recommend taking lemon/lime juice, or any citrus fruits. Amla (gooseberry) if natural ones are available, it is recommended. However, it can be supplemented by consuming Amla Powder available in all leading Medical Stores or Organic Stores. Amla has Vitamin C and also is an anti oxidant. It is highly recommended for patients recovering from flu, viral infection, cough, cold, fracture, injury, etc., However people with gastritis and acidity problems need to check with their Physician before taking citrus fruits or Vitamin C supplements.

Vitamin E and K

For non vegetarians it is available in fish. Deep fried fish not recommended as Omega fatty acids are lost. While non-vegetarians can get artificial supplements in the form of fish oil or cod liver oil, for vegetarians it is available in the form of flax seeds which is a natural product.

Multivitamins

Supplement with multivitamin capsules. This covers 100 + vitamins A to K needed for adults.

Natural Supplements for a Healthy Body – Part 1

At Turiya Wellness Center, we had 3 day wellness workshops from July 28-30, 2017. The topic on day 1 was Natural Supplements for a Healthy Body. The lecture was delivered by Dr.Sanjay, MBBS MDRD, Assistant Professor at the Department of Radiodiagnosis, K R Hospital, Mysore medical college and research Institute. We are sharing here the highlights from the talk as written down by one of the participants – Mrs.Geetha Naresh.

The first part of this 3 part blog is about better, healthier alternatives to Sugar, Salt, and cooking oil.

SUGAR : Replace with Jaggery Powder or Honey.

PS: Diabetics need caution even in consuming alternatives to white sugar.

• Jaggery Powder can be used instead of Sugar in beverages like coffee, and also for making sweet dishes. Honey is a great alternative to sugar in Tea.
• White/yellow or light coloured Jaggery indicates the use of Sulphur or other preservatives and bleaching agents which is not good for human consumption. Jaggery should be dark brown in colour.
• White sugar has a very high glycemic index and can lead to obesity, joint pain, diabetes and other lifestyle related diseases.
• Natural sweeteners like Jaggery is rich in natural nutrients like vitamins and minerals that contribute to improved health.

SALT : Replace with Sea Salt, Rock Salt, Himalayan Pink Salt

PS: People with Hypertension or High BP, should consume salts with more caution.

• Use only a pinch of even these unprocessed culinary salts
• Do not use Processed Salts with high sodium content, or with added Iodine (though people living is the Eastern Part of India may have iodine deficiency). Added Iodine causes Thyroid issues.
• Even salt marketed as Low Sodium Salt is to be avoided.
• Use Natural Rock Salt/Sea Salt/Himalayan Salt

 

OIL : For cooking use oils that have high smoke point

It is interesting that Olive oil that is not native to India is being imported here, while Virgin coconut oil, that is native to India is being imported by western countries.

In India oil is used mostly for cooking, so oil is heated before being consumed. Olive Oil which has a low smoke point is not suitable for Indian cooking, and not ideal for our climate. Oil in general should be used in limited quantity.

VIRGIN COCONUT OIL : has a higher smoke point and also has many health benefits. However, it is not suitable for deep frying, re-heating, or over heating as that can lead to free radicals, which in turn increases Cholesterol levels, leave fatty deposits in joints, and lead to premature aging. So coconut oil is best suited for seasoning or in salads. Always try to use cold-pressed virgin coconut oil.

RICE BRAN OIL :  has a high smoke point and hence can be used for deep frying. At the same time it is advisable to use it sparingly, as when any food is deep fried, it loses lot of its nutritional value, and also can lead to health issues.

GHEE (COW’S MILK recommended) : While Ghee is very good and highly recommended even in Ayurveda, it should also be used in moderation as required by the body. Always go for Indian breed cow (Desi Cow) ghee that is certified by FSSAI/ISP/Agmark, as opposed to commercial ghee that could have oils or vegetable/animal fats mixed in. Also it cannot be ascertained to be from Cows. The Milk might be from Cows, Buffalo, Goat and other animals, mixed together. Ghee should also not be heated repeatedly and used.

Fermentation Method of Cooking Brown Rice

Brown rice is rich in fiber. It is a good source of manganese, magnesium and Vitamin B6. It is good for heart, helpful in weight management, and is effective in managing other lifestyle diseases like diabetes. Like any other whole grains, brown rice contains anti-nutrients and is rich in Phytic acid (phytates) – about 1.6% dry weight.

Direct boiling or pressure cooking of brown rice may take a longer time to cook and without much reduction in phytate content. The minerals in the brown rice thus cooked will not be bioavailable and is not much useful to the body. Soaking the rice for long hours will not reduce phytate content significantly.

There are two methods which can be employed to eliminate the phytic acid in brown rice:

1. Soaking and Fermentation
2. Germinating the brown rice or also known as GBR / GABA Rice

Soaking and Fermentation Method:

Method I:

The below method is a traditional Chinese method taken from a blog Stephen Guyenet blog(1)

1. Soak brown rice in dechlorinated water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid (should keep for a long time in the fridge). Discard the rest of the soaking liquid; cook the rice in fresh water.
2. The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.
3. Repeat the cycle. The process will gradually improve until 96% or more of the phytic acid is degraded at 24 hours.

Method II:

A study(2) compared the different brown rice wet processes (soaking, steeping and fermentation) to see which method is most effective. Fermentation was clearly the most effective process with phytic acid reduction up to 95%. Steeping of intact grains, as a first step of germination, was not significantly effective, only a reduction of 14–28% was obtained. During fermentation, as well as germination, decrease of phytic acid progressed with time. This will not only remove the phytate content from the brown rice significantly but also increases the other nutrients like vitamins B and C.

1. Soak brown rice overnight and wet grind it into batter consistency. This batter is kept aside for fermentation for 24 hours. The batter can be used to make delicious pancakes.

(Recipe: Fermented Brown Rice Dosa Recipe replace millet with brown rice).

Method III:

Interestingly there exists an traditional Indian method of cooking brown rice (or white rice) which offers immense benefits. The method was given out by Mr. Murulidhar Kontum (3) (Advisor for S-VYASA, Advisor for Vishwa Mangala Gou Gram Yatra, Bengaluru) and is produced below:

“First cook your rice with enough excess water, so that when water remaining after cooking is drained off, any excess starch is removed with it. Instead of throwing this valuable starch solution down the drain, it is used constructively: half is offered to animals and plants, while the other half is inoculated with buttermilk and a pinch of fenugreek seeds – apparently because the strain of yeast that grows on fenugreek seeds is of particular value – and fermented overnight. The following day it is added to the pot in which the day’s rice is being cooked” and the cycle continues…

The above method offers following benefits:

1. Removal of excess water from the cooking rice (all the ancient Indian texts related to rice cooking recommends this method) results in less calorific rice
2. Valuable probiotics and yeast is added to the rice
3. May result in significant reduction in phytates
4. Rice cooked in above method is very valuable for people suffering from Arthritis and Musculoskeletal disorders

References

1. http://wholehealthsource.blogspot.in/2009/04/new-way- to-soak- brown-rice.html

2. Liang, J., Han, B.Z., Nout, M.R. and Hamer, R.J., 2008. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 110(4), pp.821-828.

3. Kontum, M. (2010). A traditional way of rice preparation with particular benefits for Arthritis and musculo-skeletal disorders. Journal of Ayurveda and Integrative Medicine, 1(4), 241–242. http://doi.org/10.4103/0975-9476.74421

Germinated Brown Rice (GBR, GABA Rice), How and Why?

In recent years, India has been called the Diabetes capital of the world. Polished white rice which has a high glycemic index has been blamed among other foods, and Diabetes affected people are eliminating it from their diets. However, shifting to mainly wheat has also been problematic for people with Gluten sensitivity/intolerance. So whole grains like Brown rice, which is rich in fiber is being adopted by more people. Brown rice is also a good source of manganese, magnesium and Vitamin B6. It is good for the heart, helpful in weight management, and is effective in managing lifestyle diseases. However, as we have seen in the blog on anti-nutrients, Brown rice is also rich in Phytic acid.

What is GBR?

GBR is simply brown rice which is sprouted (or germinated).

Many don’t know that brown rice can be sprouted. We all know that whole grains/pulses (unpolished or unprocessed) are beneficial for our health due to the higher nutritional value when compared with processed or polished grains. Whole grains and pulses when sprouted has additional health benefits.

Proper preparation of whole grains prior to cooking is an important process to get the maximum health benefit out of them. Here we will discuss the benefits of sprouting brown rice as a preparation prior to cooking to reduce the effects of anti-nutrients.

How to make GBR?

To make GBR, simply soak brown rice for 6 – 8 hours and drain the water. Tie the soaked brown rice in a breathable cotton cloth or place in a sprouter. Brown rice will germinate after 12 – 18 hours.

Nutritional  benefits of GBR

GBR is much better option when compared to brown rice. GBR helps reduce high blood sugar, boosts the immune system, lowers blood pressure, inhibits the development of cancer cells and assists the treatment of anxiety disorders(1).

GBR is a natural functional food because

1. It is easily digested and absorbed by the body.
2. Nutrients such as GABA (Gamma-aminobutyric acid), ferulic acid, protein, Vitamin E, dietary fiber, Niacin, magnesium, B Vitamins, total antioxidant activity are increased multifold in GBR when compared to brown rice(2).
3. GBR contains less calories and sugar when compared to milled rice.

As discussed earlier, during germination, decrease of phytic acid progresses with time. Though there will still be some phytic acid left even after germination, there is phenomenal positive changes in the bioactive compounds which confers host of benefits. Further dried GBR offers an excellent appearance, improved shelf life with more sweetness, excellent taste with better texture. It cooks easier when compared to brown rice.

Importance of GABA

When brown rice is germinated, the most significant increase in the nutrient was observed in GABA levels. GABA, a neurotransmitter is naturally found in human brain and spinal cord which helps in preventing insomnia, depression and headaches. A study(3) showed that intake of GABA suppressed blood pressure and improved sleeplessness. A study(4) done on mice suggested that the antidepressant like effects produced in the mice were due to GABA. Its main benefits are listed below:

1. Promotes fat loss by the stimulation of the production of human growth hormones
2. Increases the sleep cycle giving deeper rest
3. Boosts the immune system
4. Lowers Blood Pressure
5. Assists the treatment of anxiety disorders
6. Possible preventive effects on Alzheimer’s disease or other cerebral related disorders such as amnesia and dementia.

It has long been thought that GABA is unable to cross the blood–brain barrier, but the recent studies suggest otherwise. There is evidence of presence of GABA transporter in blood-brain barrier(5). One more study(6) suggest that the beneficial effects of GABA taken through oral supplements may be through indirect channels like Enteric Nervous System. In addition, there are hundreds of online consumers who claim the beneficial effects of GABA supplements. In any case, GBR is abundant with GABA and other nutrients, and is a natural functional food which offers many benefits.

Ready-to-cook GBR can also be bought from Dhatu Organics

References

1. Patil, S. B., & Khan, M. K. (2011). Germinated brown rice as a value added rice product: A review. Journal of Food Science and Technology, 48(6), 661–667. http://doi.org/10.1007/s13197-011- 0232-4

2. Imam, M. U., Azmi, N. H., Bhanger, M. I., Ismail, N., & Ismail, M. (2012). Antidiabetic Properties of Germinated Brown Rice: A Systematic Review. Evidence-Based Complementary and Alternative Medicine : eCAM, 2012, 816501. http://doi.org/10.1155/2012/816501

3. Okada, T., Sugishita, T., Murakami, T., Murai, H., Saikusa, T., Horino, T., Onoda, A., Kajimoto, O., Takahashi, R. and Takahashi, T., 2000. Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. JOURNAL-JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, 47(8), pp.596-603.

4. Mamiya, T., Kise, M., Morikawa, K., Aoto, H., Ukai, M. and Noda, Y., 2007. Effects of pre-germinated brown rice on depression-like behavior in mice. Pharmacology Biochemistry and Behavior, 86(1), pp.62-67.

5. Takanaga H, Ohtsuki S, Hosoya Ki, Terasaki T. GAT2/BGT-1 as a system responsible for the transport of gamma-aminobutyric acid at the mouse blood-brain barrier. J Cereb Blood Flow Metab. 2001 Oct;21(10):1232-9. PubMed PMID: 11598501.

6. Boonstra, E., de Kleijn, R., Colzato, L. S., Alkemade, A., Forstmann, B. U., & Nieuwenhuis, S. (2015). Neurotransmitters as food supplements: the effects of GABA on brain and behavior. Frontiers in Psychology, 6, 1520. http://doi.org/10.3389/fpsyg.2015.01520

Anti-Nutrients in Whole Grains – And how to neutralize them?

Awareness is growing that processed and polished grains have been stripped of most of their nutrients and fiber. What is left is mostly starch. This starch is broken down by the body into simple carbohydrates which results in blood sugar spike. These blood sugar roller coaster rides have been linked to several lifestyle disorders like Diabetes and Obesity. People are hence shifting from polished white rice to whole grains like Brown Rice, Red Rice and Millets.

Polished White Rice with the bran and germ missing. Brown rice with bran and germ.

 

The Anti-nutrient problem

Whole grains are basically seeds. In order to protect itself from pests and predators until it is ready to germinate, seeds have an in-built defense mechanism in the form of anti-nutrients. Anti-nutrients are natural compounds found in different foods, which interfere with the absorption of nutrients like vitamins and minerals. They can also inhibit digestive enzymes which are key to proper digestion.

The most commonly found anti-nutrient in whole grain cereals is Phytic acid. Phytic acid will bind with minerals found in food like iron, calcium, magnesium, phosphorus, zinc, copper etc., making a large percentage of it useless for the body. Another problem of Phytic acid is that it neutralizes digestive enzymes that are essential for breaking down carbohydrates and proteins.

So in essence, consuming nutrient rich whole grains which contain Phytic acid is as good as consuming processed food with all its nutrients stripped. The body is not able to enjoy the benefits from the nutrients.

How to reduce/remove Anti-nutrients

Thankfully it is possible to reduce or remove the effects of anti-nutrients through traditional methods of cooking like roasting, soaking, sprouting and fermenting. Roasting results in least removal of anti-nutrients, while fermentation offers the maximum removal.

Sprouted Finger Millet (Ragi) Grains

Dosas (Indian Pancake) is a great example where the anti-nutrient problem was addressed by traditional cooking technique of fermentation. Check here for a Millet Dosa Recipe

Finger Millet (Ragi) flour can be replaced with Sprouted Finger Millet (Ragi) flour to further reduce anti-nutrients. Instead of using flour, whole grains like millets and rice can be soaked and ground into batter as well.

In addition to reducing the effects of anti-nutrients, sprouting and fermenting adds a host of other benefits either in the form of increased and simplified nutrients that are easy for the body to use, or by introducing probiotics which are very beneficial for gut health.

Siddha – the ancient healer

The India Government identified five limbs of Indian traditional healing systems abbreviated as AYUSH (Ayurveda, Yoga, Unani, Siddha, and Homeopath).

Siddha medicine system, originated several thousand years ago in the area that is now the state of Tamil Nadu, in India. It is practiced as a holistic system of treatment and is an integral part of the culture of society. There is now a lack of popular awareness about the various traditional healing systems, the way it works, and the best option to choose for the condition at hand.

Initiatives are being taken in pockets to revive the Siddha system of healing. J. Jayalalitha, the late Chief Minister of Tamil Nadu, had launched in August this year, a scheme to distribute popular Siddha herbs such as Curry leaf powder, Gooseberry, Pomegranate, to pregnant women in the state.

According to T.V.Sambasivam Pillai, in his book Introduction to Siddha medicine, the world ‘siddha’ comes from the word ‘siddhi’ which means ‘an object to be attained’. In Tamil, Siddhar is the one who has attained siddhi and Agasthiya, a foremost Siddhar, is believed to have founded and professed the philosophy of Siddha medicine, and is known as the father of Siddha Medicine.

Very much like Ayurveda, according to the tenets of Siddha, the human body as well as food and drugs, are the replica of the universe. The constituents of the Earth are the same as the constituents of every living organism, including humans, and are same as the constituents of the food we eat or the medicines we take.

With the five elements of Earth, Water, Fire, Air and Ether making up everything we know, Siddha medicines too draws strength from these elements. The proportion of these elements vary in each medicinal preparation, which in turn varies their actions and therapeutic results.

According to Siddha, other than the tridoshas of Vata, Pitha and Kapha, there are seven basic tissues and 96 thathvas, that make up our body. The food or the building block converts into tridoshas, tissues and waste. And any disturbance to the delicate balance of tridoshas is considered as an illness.

Siddha medicine considers food as medicine, however a corresponding change in lifestyle, which includes meditation, practice of yoga, pranayama, is necessary to achieve holistic and lasting improvement.

While the basic philosophy sounds very similar to that of Ayurveda, medicines used in Siddha is what sets it apart. The system is unique and rich in ingredients utilizing everything from herbs, metals and minerals among others.

For example, nearly 25 varieties of water soluble alkalis and salts, which are inorganic in nature, are used in the making of the medicines. These are called Uppu. About 64 types of minerals – classified as the ones that vaporize in fire – are also utilized. Even metals or alloys such as gold, silver, copper, tin, lead and iron are purified to be added in the medicines. Extracts from conch and corals too are used. However, Mercury, its alloys and Sulphur are the most significant ingredients in Siddha medicine.

The most distinctive feature of Siddha medicine is known as Kayakarpam, which when followed rightly, is the first line of defense against diseases, which is to say is a known immunity booster and also a definitive process to slow aging. Kayakarpam is a unique combination of Karpaviztham (medicines), Karpayogam (lifestyle) and Muppu (universal salts).

Siddha medicine can be effectively used to treat any illness and is proven to heal skin problems, respiratory/ pulmonary diseases, diabetes, hypertension, arthritis, gastroenterology-related diseases and fevers.

For appointments in Mysore to consult a senior Siddha doctor and healer, please contact Turiya by Dhatu @ +91-9108046072 , wellness@dhatuorganics.com

Living Foods – Miracle of sprouting

Research on the health benefits of consuming sprouted whole grains reveal amazing life enhancing properties. Here is an attempt unravel the miracle of sprouting

What are Whole Grains?

Grains or “seeds” are storehouse of vitamins, minerals, enzymes and essential fatty acids as well as the greatest source of proteins.

 

 

Does Grinding and Milling affect nutritional value?

Cold-Milling whole grains merely grinds the storage cell. No matter how fine or coarse the grind, it remains in the dried seed state. Grinding or milling a whole grain does not change its properties.

 

What happens when a grain sprouts?

When sprouting, a seed unfolds and starts to multiply and develop its nutrients in order to provide nourishment for the the maturing vegetable.

The metabolic activity of resting dry seeds increases as soon as they are hydrated during soaking. During germination nutrients are enzymatically broken down and simplified: protein into amino acids, fats into essential fatty acids, starches into sugars. Minerals chelate or combine with protein in a way that increases their utilization. Since no external nutrients are added, only water and oxygen are consumed by the sprouting seeds to enable these complex biochemical changes. Proteins, vitamins, enzymes, minerals, fiber and trace minerals multiplies during germination process.

Does drying the sprouted grain affect nutritional value?

Drying does not affect the superior nutritional value accumulated from germination but
helps in increasing the shelf life.

 

Why choose sprouted grains?

Sprouting changes dormant seeds into a living food. It’s nutritional qualities are now readily bioavailable when we eat sprouted grain or the flour. The changes that occur during sprouting increase nutrition, improve digestion and assimilation. This is the reason sprouts are considered predigested food.

Living foods are one of the best foods to combat lifestyle diseases. The increased nutritional component of these foods fights Cancer, Diabetes, Blood Pressure and Neurological Disorders.

Dhatu Living Foods

Remembering Baapu at Dhatu

We had a heartwarming event at Turiya by Dhatu in Mysore, remembering the Mahatma for Gandhi Jayanthi.

We had an exhibition of rare photographs of the mahatma

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An exhibition of the foods Gandhi ji recommends in his works on the topics ‘Key to Health’, ‘Moral basis of Vegetarianism’ and ‘Diet and Diet Reforms’:

A cooking demonstration and talk on diet recommended by Baapu

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An art competition for kids on the topics of “If we followed in Gandhi’s footsteps”. It was inspiring to see the vision of Gnadhi’s words take shape in the children’s minds and get expression as art!

After two hours of painting, the children and parents enjoyed special millet delicacies like Raagi (Finger Millet) Laddoo, Bajra (Pearl Millet) Laddoo, and Baragu (Proso Millet) Bisi Bele Bath

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We had a certificate and prize distribution ceremony to all the kids and winners. Smt. Leelavathi S. Rao, author of the kannada children’s book “Kiriyarige Hiriyara Kathegalu” chaired the event.

We thank all those who joined in these events and helped us remember that “The greatness of the man was his Simplicity”. I hope we all aspire to walk in Gandhi’s footsteps in whatever way we feel most inspired!