Expert shares 5 common mistakes you might be making while preparing rotis

One of the staples in our diet is a wheat roti or phulka consumed in every household. However, there's a growing trend towards multigrain rotis, incorporating a blend of various flours.

Dietitian Lavleen Kaur, however, suggests steering clear of multigrain rotis for the sake of optimal digestion. Kaur emphasizes the importance of focusing on one type of flour at a time, whether it's wheat, millet, or any other grain.

She points out that nature has provided each grain with its unique set of benefits and suggests enjoying them individually. This could mean incorporating jowar, ragi, or sticking to only wheat flour.

There are several reasons behind Kaur's advice:

Nutrient Absorption: Too much fiber from multi-grains can potentially impede the absorption of vital nutrients like iron.

Enzyme Synergy: Each grain boasts its own distinct set of enzymes. Consuming them separately can lead to smoother digestion.

Chronic Gut Issues: Individuals dealing with chronic gut conditions such as IBD/IBS are advised to avoid multigrains due to potential complications.

Natural Design: Kaur argues that grains were naturally designed to be consumed individually, and processed combinations might not be as beneficial.

Specific Benefits: Different grains offer specific nutrients. For instance, ragi is rich in calcium, bajra provides iron, and jowar is a good source of phosphorus. These benefits are best utilized when grains are consumed individually, as an excessive mix can potentially disrupt the digestive process.

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