Why you must eat super grain ragi

By Vijayawada TownHub 6:05:00 am Health

This farmer's food is now a health hero. Find out why you must romance it too!
Traditional foods are making a comeback and how! This month, the spotlight is on Ragi: The humble millet that makes a "super cereal", is a very good substitute to canned baby food, helps in weight loss as well as controls diabetes, obesity and digestive problems. Plus, it's cheap and won't burn a hole in your pocket unlike the exotic varieties taking up shelf space in upscale health food stores.
What makes it different?
Ragi helps you lose weight. Its high fibre content makes it heart healthy, and a great food for diabetics. It is gluten-free and a great substitute for those with lactose (milk) intolerance. Plus, ragi is rich in calcium, making it a sensible choice for your children and you. 'Regular intake of ragi helps in bone development of children and bone maintenance in adults and elderly people. In fact, 100gm of ragi gives 344mg of calcium,' says Ritika Samaddar, a Delhi-based dietician. This means reduced risk of bone loss leading to conditions like osteoporosis and other bone issues. Just boil ragi powder in water, cool, and add it to milkshakes, buttermilk, or lassi. Ragi is also a good source of iron compared to other cereals. 'Ragi develops vitamin C in the process of sprouting, therefore, the iron in ragi is easily absorbed,' Samaddar adds.
Ragi is a gluten-free grain which makes it a great option for those with celiac disease or gluten intolerance.
What is Celiac disease?
It is an autoimmune disorder in which having gluten - the wheat protein (found in wheat, rye, barley, sooji) leads to damage in the small intestine; symptoms vary from digestive issues, fatigue, weight loss and constipation to severe depression and even seizures. Weight-loss cereal
It busts flab!
Ragi contains the amino acid tryptophan that reduces those mid-day food cravings and keeps your weight in check. It is also digested slowly, which gives the feeling of fullness and helps you control overeating. So add powdered ragi to your dosa batter, rotis, cookies, biscuits, porridge and even laddoos. The healthy grain can be added to cakes and muffins as well. Here's a simple and delicious recipe for you.
RAGI JAGGERY COOKIE
Half cup ragi flour; Half cup multigrain flour; Half cup powdered jaggery; 100 gm butter; 1tsp baking powder; 2tbsp milk, for dough
Mix ragi flour, multigrain flour and baking powder together. Add softened butter; mix well to get a crumbly texture. Add jaggery and milk; mix well. Roll the dough and refrigerate for 30 minutes. Divide into small balls; flatten using your palm and make them into round cookie shapes. Preheat oven to 180 degree C and place cookies on a baking tray lined with aluminium foil. Bake for 20 minutes. Cool and store in an airtight container. Stays fresh for around 15 to 20 days.

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