1. What is gluten?
    Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.), as well as products derived from these grains (such as breads and malts). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties,which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. Wheat, barley, rye and oat prolamins are respectively known as gliadins, hordeins, secalins and avenins; these protein classes are often collectively referred to as gluten.Wheat glutelins are called glutenin. True gluten is limited to the grains listed above. The storage proteins in maize and rice are sometimes called glutens, but they differ from true gluten. Bread produced from wheat grains contains gluten In a small part of the general human population, gluten can trigger adverse autoimmune reactions responsible for a broad spectrum of gluten-related disorders, including coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis. People with these conditions often practice gluten-free diets. The occurrence of oat avenin toxicity depends on the oat cultivar consumed, because the immunoreactivities of toxic prolamins are different among oat varieties.Also, many oat products are cross-contaminated with other gluten-containing cereals
  2. How does Ragi Help Fight Sugar?

    Finger Millet or ragi is generally cultivated in drier regions of Asia and Africa. Ragi has its own prominent tatse and is majorly used in South Indian and Ethopian Dishes. It is abundant source of proteins, calcium, iron, minerals and fibres. It is rich in mono saturated fat. It is gluten free and easier to digest. It contains less fat. Ragi is said to be one of the most nutritious cereal.
    The phytochemicals ragi contains help in controlling blood sugar levels which thus controls diabetes to an extent. Fibre rich food helps control diabetes and Ragi is richer in fibre as compared to rice and wheat. Also a study conducted in 2000 gave results that finger millet has lesser glycemic content that helps control blood sugar. It contains lesser starch.

  3. What are the health Benifits of Ragi over wheat?
    Celiac disease (CD) is a chronic, multiple-organ autoimmune disorder primarily affecting the small intestine caused by the ingestion of wheat, barley, rye, oats, and derivatives, that appears in genetically predisposed people of all ages. CD is not only a gastrointestinal disease, because it may involve several organs and cause an extensive variety of non-gastrointestinal symptoms, and most importantly, it may be apparently asymptomatic. Many asymptomatic people actually are not, but have become accustomed to living with a chronic bad health status as if it were normal, and they are able to recognize that they actually had symptoms related to celiac disease after starting the gluten-free diet and improvement is evident, in contrast to the situation prior to the diet. Added difficulties for diagnosis are the fact that serological markers (anti-tissue transglutaminase [TG2]) are not always present and many people may have minor mucosal lesions, without atrophy of the intestinal villi. CD affects approximately 1–2% of the general population,but most cases remain unrecognized, undiagnosed and untreated, and at risk for serious long-term health complications. People may suffer severe disease symptoms and be subjected to extensive investigations for many years, before a proper diagnosis is achieved. Untreated CD may cause malabsorption, reduced quality of life, iron deficiency, osteoporosis, an increased risk of intestinal lymphomas, and greater mortality. CD is associated with some other autoimmune diseases, such as diabetes mellitus type 1, thyroiditis, gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more. CD with "classic symptoms", which include gastrointestinal manifestations such as chronic diarrhea and abdominal distention, malabsorption, loss of appetite, and impaired growth, is currently the least common presentation form of the disease and affects predominantly small children generally younger than two years of age. CD with "non-classic symptoms" is the most common clinical type and occurs in older children (over 2 years old), adolescents, and adults. It is characterized by milder or even absent gastrointestinal symptoms and a wide spectrum of non-intestinal manifestations that can involve any organ of the body, and very frequently may be completely asymptomatic both in children (at least in 43% of the cases and adults. Non-celiac gluten sensitivity Main article: Non-celiac gluten sensitivity Non-celiac gluten sensitivity (NCGS) is described as a condition of multiple symptoms that improves when switching to a gluten-free diet, after celiac disease and wheat allergy are excluded. Recognized since 2010, it is included among gluten-related disorders, but its pathogenesis is not yet well understood. NCGS is the most common syndrome of gluten intolerance, with a prevalence estimated to be 6-10%.NCGS is becoming a more common diagnosis, but its true prevalence is difficult to determine because many people self-diagnose and start the gluten-free diet, without having previously tested for celiac disease or doctor's recommendations. People with NCGS remain habitually in a "no man's land", without being recognized by the specialists and lacking the adequate medical care and treatment. Most of these people have a long history of health complaints and unsuccessful consultations with numerous physicians, and this is the reason why the majority of them end up resorting to a gluten-free diet and a self-diagnosis of gluten sensitivity. People with NCGS may develop gastrointestinal symptoms, which resemble those of irritable bowel syndrome or wheat allergy, or a wide variety of non-gastrointestinal symptoms, such as headache, chronic fatigue, fibromyalgia, atopic diseases, allergies, neurological diseases, or psychiatric disorders, among others. Besides gluten, additional components present in wheat, rye, barley, oats, and their derivatives, including other proteins called ATIs and short-chain carbohydrates known as FODMAPs, may cause NCGS symptoms. The effects of FODMAPs are only limited to gastrointestinal mild discomfort. Wheat allergy Main article: Wheat allergy People can also experience adverse effects of wheat as result of a wheat allergy. As with most allergies, a wheat allergy causes the immune system to abnormally respond to a component of wheat that it treats as a threatening foreign body. This immune response is often time-limited and does not cause lasting harm to body tissues. Wheat allergy and celiac disease are different disorders. Gastrointestinal symptoms of wheat allergy are similar to those of celiac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. An allergic reaction to wheat has a fast onset (from minutes to hours) after the consumption of food containing wheat and could include anaphylaxis. Gluten ataxia File:Gluten ataxia eng.ogv A male with gluten ataxia: previous situation and evolution after three months of gluten-free diet Gluten ataxia is an autoimmune disease triggered by the ingestion of gluten. With gluten ataxia, damage takes place in the cerebellum, the balance center of the brain that controls coordination and complex movements like walking, speaking and swallowing, with loss of Purkinje cells. People with gluten ataxia usually present gait abnormality or incoordination and tremor of the upper limbs. Gaze-evoked nystagmus and other ocular signs of cerebellar dysfunction are common. Myoclonus, palatal tremor, and opsoclonus-myoclonus may also appear. Early diagnosis and treatment with a gluten-free diet can improve ataxia and prevent its progression. The effectiveness of the treatment depends on the elapsed time from the onset of the ataxia until diagnosis, because the death of neurons in the cerebellum as a result of gluten exposure is irreversible. Gluten ataxia accounts for 40% of ataxias of unknown origin and 15% of all ataxias. Less than 10% of people with gluten ataxia present any gastrointestinal symptom, yet about 40% have intestinal damage.
  4. How does Grinding grain slowly help?
    It helps to get creamy and taste rich flour or atta. Also the slow grinding helps to grind the grain at low temperatures and thus help preserve its nutritional value
  5. What is LDL and HDL?
    LDL is Bad Cholesterol. LDL causes the progression of atherosclerosis and blocks the artery lumen. Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.[1] These groups, from least dense, compared to surrounding water (largest particles) to most dense (smallest particles), are chylomicrons (aka ULDL by the overall density naming convention), very low-density lipoprotein (VLDL), intermediate-density lipoprotein (IDL), low-density lipoprotein and high-density lipoprotein (HDL). LDL delivers fat molecules to the cells and can drive the progression of atherosclerosis if they become oxidized within the walls of arteries. LDL stands for low-density lipoproteins. It is called the "bad" cholesterol because a high LDL level leads to a buildup of cholesterol in your arteries. HDL stands for high-density lipoproteins. It is called the "good" cholesterol because it carries cholesterol from other parts of your body back to your liver. BAD LDL Levels LDL cholesterol levels should be less than 100 mg/dL. Levels of 100 to 129 mg/dL are acceptable for people with no health issues but may be of more concern for those with heart disease or heart disease risk factors. A reading of 130 to 159 mg/dL is borderline high and 160 to 189 mg/dL is high.
  6. How to Lower your Bad Cholestrol (LDL) with help of good eating habbits.
    A. Reduce saturated fats. Saturated fats, found primarily in red meat and full-fat dairy products, raise your total cholesterol. Decreasing your consumption of saturated fats can reduce your low-density lipoprotein (LDL) cholesterol — the "bad" cholesterol. B. Eliminate trans fats. Trans fats, sometimes listed on food labels as "partially hydrogenated vegetable oil," are often used in margarines and store-bought cookies, crackers and cakes. Trans fats raise overall cholesterol levels. The Food and Drug Administration has banned the use of partially hydrogenated vegetable oils by Jan. 1, 2021. C. Eat foods rich in omega-3 fatty acids. Omega-3 fatty acids don't affect LDL cholesterol. But they have other heart-healthy benefits, including reducing blood pressure. Foods with omega-3 fatty acids include salmon, mackerel, herring, walnuts and flaxseeds. D. Increase soluble fiber. Soluble fiber can reduce the absorption of cholesterol into your bloodstream. Soluble fiber is found in such foods as oatmeal, kidney beans, Brussels sprouts, apples and pears. E. Add whey protein. Whey protein, which is found in dairy products, may account for many of the health benefits attributed to dairy. Studies have shown that whey protein given as a supplement lowers both LDL cholesterol and total cholesterol as well as blood pressure.
  7. What is ideal LDL HDL Ratio?
    An optimal level of non-HDL cholesterol is less than 130 milligrams per deciliter (mg/dL), or 3.37 millimoles per liter (mmol/L). Higher numbers mean a higher risk of heart disease. To calculate your cholesterol ratio, divide your total cholesterol number by your HDL cholesterol number.
  8. What is good LDL cholestrol level
    LDL cholesterol levels should be less than 100 mg/dL. Levels of 100 to 129 mg/dL are acceptable for people with no health issues but may be of more concern for those with heart disease or heart disease risk factors. A reading of 130 to 159 mg/dL is borderline high and 160 to 189 mg/dL is high.
  9. What makes Rajgira the best fasting grain
    Rajgira (Amaranth) or Ramdana, as it is popularly known in Northern India is a power house of nutrients. This grainmigrated to India from America, and became an important part of our fasting ritual. Rajgira is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too. Women are the ones who fast and they do so for the good of the family, to ward off bad times and difficulties. So they are blamed for what happens and what could happen too - as long as it is bad. If it's good, then by god, it must be a man's work. I mean, what about events brought on by the stupidity of some men? So, no.... fasting is just not up my street. Especially when it has been scientifically proven that in rural areas around Pune, women have a significantly lower body weight than men. This is to the detriment of their health and usually occurs because they fast, too stringently and too often
  10. How is Rock Salt rich in minerals
    The crystals of Himalayan salt are in their purest forms because the area where they are seen as not only one of the richest salt areas in the world but also they are believed to be composed of remnants of the original primal sea. This rock salt is formed with an overlying pressure, lying under about 5,000 feet of Himalayan ranges. The rock salt crystals hence formed, are the purest with all the natural minerals remaining intact.
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    We do offer home delivery when purchased over certain amount. Please do call us to know if you are entitled for free home delivery
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