Why should you eat organic non-GM foods?

What is a GM? GMs, or “genetically modified,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. Are GM…

Why is wheat bad for you?

Historically, wheat is not bad for you. But since the 1980s, the new forms of wheat that have been genetically modified cause inflammation in our bodies, our guts to leak and trigger the increase in autoimmune diseases. The vast majority of individuals who are sensitive to wheat do not exhibit any intestinal problems. Yet when they cut…

Gluten and it’s ill effects

Gluten is a protein composite found in grains. Wheat is the most well-known gluten source, but you can also find it in rye, barley and few grains. Gluten is made up of two proteins: gliadin and glutenin. Gliadin is the one that is the trouble maker. Gluten proteins play a key role in determining the…

Millet Lemon Rice

    Millet lemon rice is easy to cook, light, nutritious and healthy for your body. Millet lemon rice can be made using any millet. It is gluten free, diabetic and vegan friendly. Course – breakfast, lunch Servings – 4 people Ingredients: Millet (Foxtail/Kodo/Barnyard/Little) – 1 cup Channa dal – 2 cups Urad dal – 2…

Millet Bisibelebath

Bisibelebath is a traditional recipe from Mysore. It translates to ‘hot lentil rice’ in Kannada. “Forgotten Foods” bisibelebath can be made using any millet instead of rice. It is said that long before the advent of green revolution millets were used in most dishes where rice is used now. Course: Breakfast, lunch Ingredients: Millet (Foxtail/Proso/Barnyard/Kodo/Little)…

Millet Rotti

Millet Rottis can be made with any millet flour. It is a healthy main dish which can be had for lunch or dinner. Course – Main course Ingredients Kodo/Foxtail/Multi millet flour – 2 cups Water – 2 cups Salt – 1/2 spoon Oil – 1/2 spoon The quantity of Millet flour and water can be increased…

Kodo millet neer dosa

Kodo millet neer dosa is easy to make and tastes delicious. Course – Breakfast or Dinner Ingredients: Kodo millet flour – 1 cup Buttermilk – 2.5-3 cups Chopped Onions – 1/4 cup Coriander Cumin – pinch Salt – to taste Oil – 1/2 spoon per dosa Method of preparation Mix 1 cup of Kodo millet…

Foxtail Millet Soup

Foxtail millet soup is easy to prepare, delicious and you will really savour it during this chill weather. Of course it comes along with a list of health benefits including weight loss & diabetes control since it’s made of Foxtail millet. Ingredients (serves 8 people) Foxtail millet – 1/2 cup Moong Dal – 1/2 cup…

Corn Daliya/Rava Idly

Corn Daliya/Rava Idly is a healthy breakfast option. It is highly nutritious, rich in fibre, vitamins, minerals, non Acidic and 100% Gluten free food. Rava Idly is a speciality of the state of Karnataka. Corn Daliya/Rava is known as Mekke Jola in Kannada, Mokka Jonna in Telugu and Makka Cholam in Tamil. It is good…

Corn Daliya Upma — forgotten foods

http://www.startdesi.com Corn Daliya/Rava  is broken Corn Kernels. Corn Dalia has low cholesterol and sodium levels. It has a better dietary fibre when compared to rice. It is 100% Gluten free and rich in essential vitamins and minerals. It is good for Diabetes,Reduction of Cholestrol,Obesity & Constipation. It is a non Acidic Food. One may think…

How to choose Right Foods? – III

Why is it Important to consume Right Foods? Remember that food not only affects the body but your mind too. There are umpteen quotes in the scriptures of Upanishads and Ayurveda reinforcing this. For example, sage Uddalaka instructs his son Svetaketu as follows: “Food when consumed becomes threefold, the gross particles become excreta, the middling…

Millets in Ramayana ?? – forgotten foods

Millets or Siridhanyagalu is one of the oldest human foods and believed to be the first domesticated cereal grain. Though difficult to know exact origin, it’s widely accepted that millet was domesticated and cultivated simultaneously in Asia and Africa over 7000 years ago during the Neolithic Era, and then spread throughout the world as a…