Eating Right

Phytates

Phytates in Grains: Why is it important?

Phytic acid, or phytate, is a compound in plants crucial for storing phosphorus, essential for seed growth. However, in humans, it binds to minerals, reducing absorption and potentially causing deficiencies. Dietary strategies like sprouting can lower phytate levels, enhancing nutrient bioavailability. Phytate also exhibits antioxidant properties, potential anti-cancer effects, and benefits gut health, warranting further research into its complex role in human health.

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All about Sprouting! How & Why?

The sprouting of grains involves soaking seeds until they germinate, enhancing their nutritional value through increased bioavailability of vitamins, minerals, antioxidants, and enzymes, while also reducing anti-nutrients. This process leads to grains with higher digestibility, nutrient content, and health benefits. Consuming sprouted grains as flours can improve nutrient absorption, digestive health, and may contribute to better management of blood sugar and weight. Sprouted flours are valued in baking for their improved taste and nutritional profile, despite being more costly than regular flours.

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Ragi

Benefits of Sprouted Ragi Flour – A Nutrient-Dense Flour

Finger millet, or ragi, is a highly nutritious grain grown in India. It's rich in protein, calcium, and fiber, making it beneficial for children, pregnant women, and patients. Sprouting ragi enhances its nutritional value and digestibility, making it suitable for various dishes like baking, smoothies, porridge, and healthy snacks.

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Sprouted Peanut

Why Sprouted Peanut Butter? 7 Compelling Reasons

Sprouted peanut butter from Dhatu offers enhanced health benefits over traditional varieties. Its sprouting process increases nutrient absorption, improves digestibility, and activates beneficial enzymes. It may reduce allergenic potential and have better antioxidant presence, with potential glycemic advantages. It's nutrient-rich but should be tried cautiously by those with peanut allergies. Germination also alters peanut composition, increasing Fe, Ca, Mg, while reducing sugars and fats.

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