22 Jun
Health Blog

Whole grain diet – make a switch

Before we proceed further, let’s have an idea what whole grain is? Any grain is mainly sub-categorized into two groups – whole grain and refined grain. Whole grain preserves all three parts called:

Bran: Outer shell of grain which is packed with fiber, antioxidants and numerous minerals.

Endosperm: After that comes this second or middle layer which generally contains carbs.

Germ: Innermost layer provides plenty of vitamins, protein and plant compounds.

Whereas, refined flours are mostly stripped off germ and bran, leaving only the endosperm to achieve finest texture, color and extra life of flour. Once you develop the habit of consuming whole grain in your dietary, you will find them full of nutrients, nice texture and most importantly the flavor which circulate energy in your body.

Americans health and human services department had issued a dietary guideline in 2005 to include at least three servings of whole grain a day. (Source: Everyday Health.com)

Adding more whole grain over refined flour in your life is a smart choice indeed. It not only fill you up with vitamins and fibers but also satisfy your taste buds without any guilt. Through this blog I intend to take you on a culinary journey with lot more health benefits, enjoying more delicacies to binge on.

Cast a look why one should switch to whole grain flour instead of refined flour while having pastas, breads, buns and tortillas etc.

  1. More fibers and nutrients: Being a part of this journey from beginning you must be acquainted with the higher nutrition value of whole grain. They are particularly high in vitamin B, zinc, iron, magnesium, proteins and antioxidants and fibers while refined flours are deprived of them.
  2. Weight loss: if you are desperate to shed some extra pounds, sticking to whole grain diet is a right decision. Whole grain indulgence is very much useful in losing weight owing to high fibers which make you feel full and consequently prevent overeating.
  3. Reducing the risk of multiple disease: Incorporating WHOLE GRAIN into your diet keeps you healthy for a long. Whole grain may help to decrease the risk of following diseases:
  4. Heart risk and stroke: observational studies have proven that eating whole grain regularly reduces the risk of heart disease and stroke, which is one of the leading cause of deaths worldwide. A review of 10 studies found that three, 1-ounce (28 gram) serving of whole grain daily may lower heart disease by 22%. Find the blog to help lowering the risk of heart ailments with whole grain flour on our website greenfuturemill.com .
  5. Type2 diabetes: Intake of whole grain flour (at least 2 servings a day) than refined flour proves a great help in preventing type diabetes.
  6. Rectify digestive disorders like constipation because a rich amount of fibers are present in whole grain which are otherwise removed from refined flour.
  7. Pacifying chronic inflammation: Inflammation can be the root cause of many chronic diseases. Fibers in whole grains like brown rice, oatmeal etc.

I think, the above reasons are good enough to encourage you to make the switch, only thing required here is “willingness to change”. To evolve this habit in your daily dietary in an easier and happier way, Greenfuture private limited has taken up the front by introducing its magical table top household flour mills with the pedestal of 12”x12” in numerous beautiful models. These domestic atta chakkis have become an essential gadget in your kitchen to accompany you in serving health, freshness and hygiene without any extra effort or tiring you. These plug and play grinding machines are completely user friendly with unprecedented life and value for money. These atta chakkis use unique grinding process through CERAMIC CORUNDUM, especially designed to maintain the high nutrition value.

Greenfuture domestic flour mills provide you the opportunity to experiment with different grains like, wheat, black gram, corn, millet, barley, buckwheat, rice etc. and spices/pulses with the least quantity you wish to. Now defining the texture or fineness of milling ingredient is possible by moving the lever from 1 to 9. So no more worries to involve the word ‘healthy’ in your life. Go ahead…..for any assistance regarding this we are just a click (www.greenfuturemill.com) or a call (9810558695) away.

Don’t focus on how much you eat, focus on what you eat!!!!!

 

20 Feb
Uncategorized

Gluten and its relationship with domestic attachakki

What is Gluten?

Glu-ten is derived from “Glue” like property of wet dough. Frequently found in wheat and other grains like Rye and Barley, gluten has two proteins called gluten-in and gliadin, which are exceedingly harmful to an Individual prone to Celiac disease. When wheat flour is mixed with water, the gluten proteins form a sticky network that is glue-like and makes the dough elastic and gives rise to bread. 

In short, gluten is a family of proteins found in products like Wheat, Rye, and Barley.

Facts about Gluten-free food:

Individuals prone to Celiac disease (Common symptoms are digestive discomfort, constipation, tiredness, headache, depression, and weight loss) should avoid Gluten-free food as protein content in Wheat/Rye/Barley causes intestinal problems. In research conducted by NCBI, it was found that 1% of people of the northern part and 0.1% of people of the southern part of India had Celiac disease and were recommended a gluten-free diet.

To the ones who didn’t qualify the Celiac disease test, but had symptoms of celiac disease, were put on a gluten-free diet to be monitored regularly for their health condition and were termed as “Non-celiac” or with “gluten sensitivity.”

Importance of domestic attachakki:

Domestic attachakki is a flour machine used to cereals for all flour purposes. The whole grain flour made domestic atta chakki is packed with proteins, fiber, antioxidants, minerals, and vitamins, which can help control cholesterol, lower blood pressure, and increase energy levels.

For an extensive population, the presence or absence of gluten in your diet is not directly related to your health benefits. What’s important is to have a balanced diet – full of fruits, vegetables, and whole grains regularly. A change in lifestyle is paramount than making a shift to gluten-free food without consultation. One such lifestyle change can also be to consider a domestic attachakki to grind fresh flour for all purposes. Choosing products, which are free of circumvent and are conservative and bidding farewell to an enormous amount of bread, pasta, desserts, and cookies can help you get-in-shape in minimal time with long-term benefits.

The minerals, fiber, and nutritional components in whole grains with gluten proteins help maintain an excellent dietary life along with fruits and vegetables on a day-to-day basis. Wheat flour contains the maximum amount of gluten and wheat being a staple grain in India, the wheat flour should be made fresh with domestic atta chakki at home and be used at its peak.

Reduce fat and sugar content from your everyday life and snap to a healthier dietary lifestyle with the inclusion of whole grain flour recipes made with domestic attachakki to get rid of unwanted fat, which will help you get in shape and shed extra kilos expeditiously. Avoiding whole grains without being diagnosed for “celiac disease” or “gluten sensitivity” can lead to heart diseases in the long run as you are dodging a bunch of minerals, fiber, and nutrients required for the body.

The fresh flour made out of domestic atta chakki for home helps improve the lives of senior people at home and delicious dishes made out of fresh flour can get one inclined towards wheat and whole-grain products.

A life-changing Idea for a Whole-grain enthusiast:

Amidst growing popularity and cooking delicacies, choosing the flour for your roti’s, pizza bread, cakes, and desserts are getting tricky with multiple options of refined flour made readily available. Hence having a domestic attachakki to grind your flour for all purposes will keep your “flour” free of any preservatives because the refined flour goes through a refining process, and essential nutrients are shredded during the process. Hence investing in domestic attachakki that is trendy with tremendous benefits to suit your busy lifestyle and modern kitchen is a life-changing idea to stay healthier for a family put-together.

14 Feb
Whole Grain

Baking with freshly ground whole grain flour

If you have little kids at home you must definitely be loving to bake some delights for them.  Baking is better with freshly stone grounded whole grain flour both in terms of taste, aroma and nutrition.

Previously, consumption of baked goodies was considered unhealthy owing to higher carbs and calories in them. However this has changed now a days with people opting out of refined flour and sugar and choosing healthier alternatives like, whole wheat flour and jaggery as nutritious and tastier options.   

Now you can choose to freshly stone grind the grains of your choice with Hawos Flour mills right on your own kitchen slab and have an unending supply of healthy and unadulterated flour at your fingertips. Turning baking into a tastier and more importantly, a healthier indulgence

Now since you are aware of the enhanced taste, healthier option and prudence of freshly milled flour, let’s talk about how baking with freshly milled flour performs better than packed or stored flour.

  1. Stored flour get compacted and dense over time, while freshly milled flour is light and fluffy. All what you need is an adjustment in measurements depending on what are you baking. 
  2. With Hawos Flour mill you have the flexibility of adjusting the coarseness of the flour.
  3. One can grind exactly how much is required, for example if one needs 200gm of fresh flour, 200 gm of whole wheat berries can be milled. The weight remains constant while converting the grain to flour, but volume will change. In this way, one can be more informed about the measurements of ingredients accurately. Using fresh ingredient will consequently make baked goods fresh every time and conveniently at that.
  4. Wholesome nutrients in the freshly milled flour help in the proliferation of yeast, which make the fermentation faster.
  5. Freshly stone ground flour absorbs considerably more amount of water, which undoubtedly leads to addition its nutrition value.
  1. When baking a loaf the bread, it will have tighter crumb.

The stone ground method of milling can be used for all of baking needs with different grains. Choosing the particle size of the flour is one more convenience that comes with these mills.   

In a nutshell: Give a treat to your taste buds with delicious home baked cakes, breads and more in a healthify way with stone grinding Hawos Flour mills”.

“Eat Fresh, Live Longer”

31 Jan
Whole Grain

WHOLE GRAIN VALUE: 25% MORE PROTEIN THAN REFINED GRAIN

If you’re trying to eat more protein, you’re not alone. But if the only things that come to mind when you think “protein” are grilled meats and Greek yogurt, a simple swap for boosting your protein intake could be hiding right under your nose: just switch to whole grains! Most grains have about 25% more protein when eaten their whole form; whole wheat flour, for example, has 28% more protein than refined wheat flour.

Here’s some food for thought: Of the six foods below, which have the most protein?

3 GRAINS
3 NON – GRAINS

You might be surprised to learn that all six foods contain about 6 grams of protein each. Since a sedentary man needs about 56 grams of protein a day, and a sedentary woman about 46 grams a day, whole grains can make a significant contribution to your daily protein needs. 

hat’s good news, given that so many of us are looking for more protein. According to a 2014 Mintel report  titled “Protein Fever,” one-quarter of Americans said they were eating more protein than a year ago. In a 2015 analysis, NPD GROUP  said, “It’s protein’s time to shine” and went on to say that heightened interest in protein extends to all age groups.

In a late 2015 Forbes.com article, Phil Lempert predicted that, “In 2016 we will see new kinds of proteins that are more sustainable and affordable than animal sources. Algae, nuts, vegetables, yeast and even insects will be used as ingredients to up the protein punch.” And sure enough, a few manufacturers are responding by adding cricket flour to boost protein content. Or adding peanut flour to brands that never contained it before, to the consternation of some with peanut allergies. 

Given that companies are looking for a protein punch in every place imaginable, it is only a matter of time before manufacturers embrace the added value of whole grains, rather than trying to disassemble nature and put it back together again. Especially since whole grains also boast a host of other taste, environmental, and nutrition benefits.