Multi grain Flour (Multigrain Atta):

Multi grain Flour (Multigrain Atta):

1,200.00

Multi-grain flours are described as a mix of ten flours. Experts and nutritionists encourage people to give them a try every once in a while to offer some variety to the system, reset it and supply it with the goodness of multiple grains. However, the question remains, if multi-grain flours should be used for a longer period of time, or should you just tease you palate a little with it and then go back to being a loyalist of the good ol’ wheat flour?

First thing first, multi-grain flours can never actually harm the body unless you are allergic to any of the flours included in the mix. In fact, their consumption gives your digestive system a boost. When we got in touch with experts, a mix of opinions flew on either side. According to Dr. farooq , Consultant Nutritionist, Karachi, “Though multi-grain flours are always an excellent dietary option. I suggest that after you have had your time with the multi-grain option, try flours in isolation. It is interesting for the palate and excellent for digestion.”

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Description

Like most other, rests heavily on the usage of flours. One of the staple food items in most PAKISTAN households is the chappati. While many start their day with wholesome and filling parathas or chillasrotis make customary appearance in the lunch boxes and the dinner table of an average people. Multi grain  has enjoyed quite a lot of attention on the pakistani plate. Everyday staples or occasional delicacies rustled with the help of gehu atta are considered wholesome, nutritious and loaded with gut-benefiting fibre. Despite the availability of plethora of grains and millets in the Pakistani market, the importance of wheat has remained undisputed, especially in the Northern belt of the country.

It is only now that food enthusiasts are turning their attention to the mind boggling variety of grains and millets, experimenting with them like never before. The concept of multigrain flours has thus evolved. Bajrajowarmakka and ragiamong other flours have long existed in the culinary repertoire of Pkistan. As more and more people are becoming aware of the importance of including different grains in their regular diet, the cult of using alternative flour options or even a mix of different flours are becoming popular.

amaranth flour

Multi-grain flours are described as a mix of ten flours. Experts and nutritionists encourage people to give them a try every once in a while to offer some variety to the system, reset it and supply it with the goodness of multiple grains. However, the question remains, if multi-grain flours should be used for a longer period of time, or should you just tease you palate a little with it and then go back to being a loyalist of the good ol’ wheat flour?

First thing first, multi-grain flours can never actually harm the body unless you are allergic to any of the flours included in the mix. In fact, their consumption gives your digestive system a boost. When we got in touch with experts, a mix of opinions flew on either side. According to Dr. farooq , Consultant Nutritionist, Karachi, “Though multi-grain flours are always an excellent dietary option. I suggest that after you have had your time with the multi-grain option, try flours in isolation. It is interesting for the palate and excellent for digestion.”

flours 625

Types of flour

Adding seasonal specialties to your diet is always a good idea. For example, jowar is essentially a summer grain while bajra is available freshly during winters. Taking similar grains during their respective season and using their flour will give greater benefits. “Using multi-grain flours will certainly give the best of all worlds, but when you switch from wheat to ragi, for example, you are going gluten-free and the effect it will have on your health will be much more pronounced over switching from wheat to multi-grain flour,” he added.

“Multi-grain flours provide a blend of nutrients in each grain. Try blending together ragi(high in calcium), jowar (loaded with iron and fibre), bajra (great for summers, packed with fibre) and buckwheat (enriched with rutin which is excellent for blood pressure management). Blending grains is a good idea to get a variety of nutrients in your diet and to achieve weight loss as well,” shared , a renowned Health Practitioner, Nutritionist and certified Macrobiotic Health Coach.
There you have it, although the brilliance of multi-grain flours is undisputed, when pitted against indigenous flours in isolation, it may get shy of few benefits. All-in-all, one of the important lessons learnt in the process is to not have a self-limiting diet. Variety is good and it could possibly be the key to good health.

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