My family is from rajasthan, my grandmother always says their family used to eat wheat only during festivals and summer most of the time they eat Bajra, jwar and besan alone or mix with wheat.
My family is also from Rajasthan, and after learning about millets, we have adopted or you can say revived this diet in our family, tho we live in a city, but my father somehow managed to get it from farmers from Rajasthan, who were old family friends
Our family to was saying the same, from South Indian, rice was rare option and will be prepared during special occasions. Rest of the time it is Ragi, fox tail,... Etc
My Grandfather was born in 1935, I asked him what he used to eat during childhood and he told they were eating barley and jowar, wheat was luxury at that time they used to eat it very occasionally.
What a joy to go back to 12 th std botany with C3 and C4 pathway. Reminded me that C4 pathway was our board exam essay question way back in 2009. But only today I understood the significance of this pathway and adaptability of plants. If only our education system includes such application oriented curriculum to make it more interesting as well as useful! Thank you for this informative video sir
I’m from rural Bengaluru 💛❤ Ragi for dinner Jowar / bajra for breakfast & lunch These food habits has helped in improving my health a lot. People are running behind oats, quinoa, amaranthus ignoring our own MILLETS & unnecessarily paying extra😂. 💚Millets & legumes are far better than any other FAD DIETS❌
@@TwisterMS ❤well, then Himalayan people should choose it, as it more local to them. As a South Indian ragi, jowar, bajra is more abundant here… so I choose this, thereby reducing carbon emissions from transport
@krishashok the British actually marketed so well against millet that even all these years later my elders all the way back in a different colony in Africa will never consume millet saying this is "bird food." The only time they do consume it is during thaipoosam cavadee when they roast it and mix it with ghee and honey and squeeze it in hand to make a little snack served after the prayers.
Wow .. all my childhood and throughout adulthood I always thought Millet (Bajra) was bird food and only bought it for pets.. only recently did I started exploring its use in modern food ..
In the 1960s we did not have the tech or resources to make high yield varieties of these grains. Wheat and rice hybrids were introduced from overseas. It was a point of crisis.
Those pushing for it had crypto background, who always beleive anything indian is bad and hate everything indian. They will only rename some for their own advantage and make it as if its a new research from their godfather west
I have been eating millet rice instead of rice this past year. Much easier to cook and my hba1c levels are so much better. I am trying out kodo millet, little millet, foxtail millet and others.
No (or limited) sugar/maida/rice/wheat/potato, intermittent fasting and taking 20-30 minutes of walks after lunch brought down my hba1c from 6.6 to 5.8 without any medication. I took millet rice, millet idlis/dosas, besan based snacks, lots of vegetables and also increased my protein intake.
Most of it should be thrown away. You can use it to thicken a gravy if you want since it also contains fair bit of starch. Also contains anti nutrients so shouldn't be overused
A completely good and accurant video from the beginning to the end. This should be pushed to reach more people so that they realize that the british made rice and wheat our staple and not our ancestors. They were forced.
i have eaten millet roti a few times. for nutituon yes it may have been better. but for taste wheat roti is much better. could you eat millet roti everyday given the option you could eat wheat roti as well?
@@StarnikBayley Roti itself is a food designed to be durable and not necessarily to create a tasty food item. It is definitely tasty though. Naturally, the body gets more interested towards a food item that it has digested before than a new one for regular consumption because it knows how to digest it and has all the chemistry ready and on call for it's smooth and complete metabolism / digestion. We must not forget that today's wheat is GMO. Meaning, the taste of the wheat roti in question is not completly natural. I recommend that you do a little study / experiment by eating millets cooked in any method in your diet for atleast a year, which familiarizes millet to your entire body (every cell) and becomes chemically prepared for it in every way to completely metabolize it throughout the body. Then on a particular day, sit and eat millet roti and wheat roti. Even if the wheat roti is tastier, you would definitely lean to consuming millet roti more regularly or as a staple than the wheat one because by this time, your body would know that it's the right choice and you would be able to eat it everyday.
@@StarnikBayley I would definitely choose millet roti ( I think bajra is the best in taste so far. It is high in fat content.) over wheat roti because I can see the difference the millet roti makes on overall body climate over the wheat one. However, we are not supposed to eat any roti everyday as part of the main source of our nutrition or the main meal, as it is a food item suited for travel due to it's long life / durability. We are supposed to make rotis crispy, with minimal water content. You should look up lapsi and ship biscuits. Roti is a similar concept. It's supposed to be hydrated at the time of eating. Millet rotis, when hydrated with any runny curry or sambar like dish will give many different flavours depending on the grain used. You wouldn't ever miss the many millet rotis for the wheat roti.
@@StarnikBayley I would also like to make you aware about how our brain releases more happy chemicals for high caloric foods. Krish ashok mentioned it in one of his videos. Our body might even choose sugar over rice. We are supposed to evade this phenomenon by our memory and intelligence, atleast in this scientific age of advanced human beings.
Now we have a fentanyl crisis. And tea has been a life long beverage for me. We were raised on Wonder bread. No fibre, little nutrition, lots of starch. Thank you for your work!
I use ragi for idli/ dosa and also for making laddoo along with jaggery,peanuts, dried coconut, sesame, flax and other nuts. Also i make bread with bajra/ jowar flour along with wheat flour for binding.These are a few of my favourite things🎶 😊...I wish millets were distributed via the ration shops. Especially here in south it's rice rice and only rice !!!😊
5:01 this small differentiation in addressing people who consume animal protein as "regular" creates a huge impact. ❤ The problem with calling someone non-vegetarian is that the "Non" in non-vegetarian implies an aberration from vegetarianism. Consequently, posing meat-eating as a taboo and moreover being vegetarian is supreme ( which isn't actually). Note: if you trace the diet choices of humans all the way back then every one of us were regular eaters 😅. Therefore being a vegetarian is in fact an aberration from being a regular eater 😂.
Millets should be soaked overnight 6 to 8 hours, If we want to digest it easily. Otherwise it can create stomach issues. Pls soak it 8 hour's overnight to enjoy more fibrous dishes as per Dr. Khader Vali (Millet Man of India)
I tried जोवर roti instead of wheat and my weight and cholesterol decreased considerably.Thank you very much for bringing up these facts. One curiosity: can Millet be cultivated in rice fields after rice is harvested? Please share more detail about millets. Thank you once again!
yes british did all Kris mentioned but... Wheat & Rice became widespread across the India only after the Green Revolution, govt started distributing wheat & rice at mass scale through the ration system...
Rice cultivation has significantly contributed to the depletion of groundwater resources in northern India, particularly in states such as Punjab, Haryana, and Uttar Pradesh. The substantial water demands of paddy farming have precipitated a marked decline in the region's water table. Experts caution that if current practices persist, portions of northern India may face desertification by 2050, a situation further exacerbated by unsustainable water usage and climate change. It is imperative to engage people who can enhance the public's understanding of nutrition and facilitate a transition away from consumption patterns that are detrimental to both the nation and the environment. It is concerning that certain segments of the younger generation are not familiar with millets and other foods that promote both health and sustainability, indicating a deficiency in dietary diversity. The prevalent emphasis on foods such as chicken and rice is environmentally unsustainable, necessitating educational and policy measures to address this issue.
Super video. Thanks for highlighting the wonderful benefits both for humans and the environment. Your scientific research and sincere effort behind each video always is highly commendable. Also on a funny side today we Indians on the top in practically all developed countries. Guess our genes are millet like. Can survive and prosper anywhere.
We in south of Karnataka eat ragi mudde atleast 2 times a day, and in north of Karnataka same with Jowar Roti, Proud that our state is not ruined by grains like wheat and rice 💛❤️
In our native place they always eat jowar, bajra bhakris as staple food daily. But when we go there they insist on making wheat rotis. They consider jowar, bajra as low rank food. Unfortunately, they make kids eat wheat roti instead of jowar, bajra bhakris. I would like to add to this excellent video a few points - Bajra is hard to digest and may not suit everyone. Bajra flour can become bitter in taste if stored for long time. If its kept in fridge it stays good for longer time. Adding hot water to the flours help in making bhakris(rotis). Also fresher the flour the better. Thank you KrisAshok.🙏
I am from Jaunpur , UP, my father told me everyday in his childhood he ate Roti made of Corn flour, Barley flour,Bajara flour or Jowar Flour and only when guest came they made wheat flour rotis.
Agreed millets are great however the cost is more than staple diets ,nowadays urban and online have marketed it and the cost is up like anything,whereas many people find normal staple food is going up,and taste also made rice and wheat more than millets.
I am from karnataka My grand father used to say, The rice was only used during some festival seasons Every day they used to consume millets, Dont know but still, Ragi is used in my state
Brilliant summary. To the point. Best advocacy for millets. Back in the 70s, here in Msia we as kids didnt like the finger millet coz it had no taste except as steamed cake ie "puttu" when eaten with local banana variety for breakfast in the weekends.
I want you cover the cooking fats and oils by sub region.. ghee was widely used but some regions also used Mustard Oil for deep frying.. I assume they are genetic evolved to digest these better
@@krishashokAcharya Prashant is the most aggressive proponent of Veganism he sometimes even publically embarasses the questioners if they question his stand lol.
I was talking to my sister on how South Asian have all but abandonded other grains for Rice and Wheat when this video popped up. We need to to revert to our ancestral dietary habits which would better suit our genetic makeup. This means going back to the ethnic cuisine and following it.. my premise is people of South Indian and Bengali ancestry metabloise Rice better than wheat eating North Indians
We followed millets 100% rule for one and a half years. I starved if didn’t get millets around but I didn’t eat wheat or rice. What were the results? I put on a lot of weight, fatigue, scanty periods in 30s, pcod and more problems. I got back to normal and body couldn’t digest the food that it was easily digested before. I had high vata which was not there before. After resolving it through ayurveda, I was healthy again. For those, who try to eat millets full time, I don’t recommend it.
@@Lucifer0007 That's expected. They would like to hide their sinister moves from the younger generations X-D. But funny thing is its not taught in Indian curriculum either (as far as I remember). How the British destroyed our other industries in India is also barely mentioned.
@Lucifer0007 For B.Pharm we studied about opium in 70s. But I have seen people were given to conume opium for asthma. Govt give small portion, big enough to old kajal daba , monthly. Patients used take a size of 2 mustard together at night , so that no wheezing and cough at night
Good info on millets, as a 'superfood' esp for those with metabolic disorders like diabetes. Wish Govt promoted millet cultivation more, rather than rice in Punjab etc. India is already being considered the "diabetes capital' of the world, so Govt should focus on millets over rice n wheat. In recent years, many health conscious folks like me have moved from rice to millets with great benefits.
British colonialism had precisely nothing to do with the consumption of millets, which was commonplace in the 1950s and 1960s, when I was a kid. The green revolution, however, in which IARI scientists introduced high yield strains for rice (such as IR-8) and for wheat, displaced a lot of commonplace cuisines among the poor. I know it's the fashion nowadays to blame the Brits for everything wrong in India, but in this case, the historical evidence of a concerted and malign effort by the authorities (rather than pragmatic considerations of what was available in bulk in non-famine areas) is pretty thin. Other than that, a very informative video! Thanks!
I'm facing gut inflammatory condition, like colitis and IBS-C, and i've replaced wheat (cause it increases inflammation) with millets. Millets are really tasty, easy to digest, and fulfilling ❤
Up until 5:29, this video is practically a millet infomercial-marketing teams at millet brands are probably already drafting their next big campaign around it! 😅
Yes, although it's best not to consider things like millet biscuits to be "healthy". They are still biscuits and often feature more fat to make them more palatable
In Kerala wheat was not used 6 decades back. At the time of war my mom made chapati and cried and refused eat. We had ragi. It was made as a porridge in cow milk and used eat. We made puttu also. Then people strated to move out and food changed in studied in Manipal in late 70s. No chapati. Only pooris once in a week . Hotel also served local food. Now Kerala people eat maximum all purpose flour. Even fish was used regularly. But meat once in a while. Telengana jowar roti is very common
I love watching your videos. Thank you for all your hard work. Can I request you to make video on “dairy products are not good for diabetic people” This is latest conversation everyone is speaking about.
I mix 1kg packets of each of jowar, bajra & ragi with a 5kg pack of atta. Rotis work quite well. Even (leavened) breads work ok with a 1:1 blend of this mix with maida. You mentioned in that whole millet grains can substitute rice completely ot partially for idli/dosa. Do toasted millet grains work? Also in a separate but related context, would soya grains (untoasted/toasted) work in idli/dosa batter to substitute for urad (completely/partially)?
Its not recommended to mix millet together as every single millet has its own situations in digestion and gut feeling and the season so eat it single in your week or months routine
Eat Millets like Barnyard, Kodo, Foxtail, Little, Bajra, Jowar, Ragi, etc. The digestion is so good. No sticky stool so intestines get cleared very well since high fiber. The stomach stays light and you feel energetic.
Could you make a video on " how adding ash gourd/ bottle gourd/ coconut/ banana stem/ cucumber pulp instead of water for dosa fermentation make a difference (nutrition wise or any other)"
Chefs need to do something about the recipe problem, maybe high end restaurants should try making millet dishes on their menu. At home people will try to replace millet in wheat/rice dishes and it will not taste that good. Making food with millets is a lost art.
Whole wheat requires far more processing steps than millet and rice. Imagine you are working 9 hour shifts and taking care of two toddlers. You can just put rice in a cooker. Or you could soak millets and then put it in a cooker. Wheat, mix and knead, roll it out, fold it, flatten it and then cool it. And you have to do it individually, especially if one person eats more than one roti/pori/paratha. That's a lot of time and effort. And if you don't think so, then you are probably the one of the people who forces a woman to do it even if she has a 9 hour per day job herself. That is the major issue with whole wheat in several households. Simply not worth the effort for a slight increase in nutrition compared to rice. And millets are healthier anyway.
@@MahiMahi-yu5jo There are several layers of issues in your comment 1. It's does not explain how millets are healthier than whole wheat at all or how wheat is associated with diabetes as is claimed at 10:00. I wasn't talking about convenience. 2. It is not a "slight" increase in nutrition. White rice is a refined carb. Refined carbs are associated with an increase of diabetes risk. Opposite of what whole wheat aka whole carbs do. 3. I'm not sure what the weird accusatory undertones are about. I have kneaded bread and made rotis myself for several months this year. The hard part was kneading after that I just batch cooked chapatis for the day. 4. The solution to mothers overworked in kitchen isn't(primarily) making their work less taxing. It is having the men/husbands do their fare share in chores, like kneading the dough at least for example. 5. The inconvenience may not be of relevance in households which have a cook.
@@MahiMahi-yu5jo Okay, I think I have finally understood it. I think he means that the switch from millets caused famines which made us genetically more prone to type 2 as a population.
My family is from rajasthan, my grandmother always says their family used to eat wheat only during festivals and summer most of the time they eat Bajra, jwar and besan alone or mix with wheat.
Ah!
@@krishashok we still do.
My father and his friend were talking about the same thing yesterday
My family is also from Rajasthan, and after learning about millets, we have adopted or you can say revived this diet in our family, tho we live in a city, but my father somehow managed to get it from farmers from Rajasthan, who were old family friends
Our family to was saying the same, from South Indian, rice was rare option and will be prepared during special occasions. Rest of the time it is
Ragi, fox tail,... Etc
You've really outdone yourself with this episode.
Thank you
You have a POOR intonation. Your falling intonation at the end of the sentences is too early and not discernable.
@@SivaKumar-dw3zf Ok!
@@krishashoki thought you were gonna say Ah!
My Grandfather was born in 1935, I asked him what he used to eat during childhood and he told they were eating barley and jowar, wheat was luxury at that time they used to eat it very occasionally.
Ah!
What a joy to go back to 12 th std botany with C3 and C4 pathway. Reminded me that C4 pathway was our board exam essay question way back in 2009. But only today I understood the significance of this pathway and adaptability of plants. If only our education system includes such application oriented curriculum to make it more interesting as well as useful! Thank you for this informative video sir
Thank you
And now it is part of 11th botany. Biology students find it much easier to understand topics related to food n health 😅
I’m from rural Bengaluru 💛❤
Ragi for dinner
Jowar / bajra for breakfast & lunch
These food habits has helped in improving my health a lot.
People are running behind oats, quinoa, amaranthus ignoring our own MILLETS & unnecessarily paying extra😂.
💚Millets & legumes are far better than any other FAD DIETS❌
Absolutely, ragi ambli is my favourite 🤩
Amaranthas or Cholai is a Indian grain and grows aplenty in Himalyas
@@TwisterMS ❤well, then Himalayan people should choose it, as it more local to them.
As a South Indian ragi, jowar, bajra is more abundant here… so I choose this, thereby reducing carbon emissions from transport
yes bro... ragi dosa and sajja sprouts... enough...
@@maheswarayadav 🌾💚🇮🇳 Millets recipes that I regularly eat.
💜CALCIUM rich RAGI🌾
Ragi dosa
Ragi idli
Ragi Mudde
Ragi noodles (shavige)
Ragi upma
Ragi ganji (porridge, malt)
Ragi biscuits
Ragi rotti (roti)
🩵 IRON rich BAJRA (sajje, pearl millet)🌾
Bajra roti
Bajra khichadi
Bajra Upma
Bajra rice
Bajra dosa
💛 protein rich JOWAR (SORGUM, JOLA)🌾
jowar roti
Jowar Upma
Jowar khichadi
💜🩵💛 mix flour of millets ragi, bajra, jowar
Millet Malt / porridge
Millet dosa
Millet biscuits
@krishashok the British actually marketed so well against millet that even all these years later my elders all the way back in a different colony in Africa will never consume millet saying this is "bird food."
The only time they do consume it is during thaipoosam cavadee when they roast it and mix it with ghee and honey and squeeze it in hand to make a little snack served after the prayers.
Wow!
Wow .. all my childhood and throughout adulthood I always thought Millet (Bajra) was bird food and only bought it for pets.. only recently did I started exploring its use in modern food ..
🏆🌾🌾Millets are by default “ORGANIC”
because they are naturally resistant to pest & diseases
why in green revolution our local millets were not re-introduced when millets are so healthy and easy to grow and it was in our culture before
In the 1960s we did not have the tech or resources to make high yield varieties of these grains. Wheat and rice hybrids were introduced from overseas. It was a point of crisis.
Thanks for clarifying. Million follar question for all of us scientific Indians😊@@krishashok
Thanks for asking this on behalf of all Science stidents of India
Those pushing for it had crypto background, who always beleive anything indian is bad and hate everything indian. They will only rename some for their own advantage and make it as if its a new research from their godfather west
@krishashok thanks for this clarification, now it makes more sense
I teach Botany in college and today I delivered a lecture on the C4 and CAM cycle 😊 what a coincidence!
Plz share any video or ppt relating
Absolutely love the content you put up! Total respect 🙏
Thank you!
I have been eating millet rice instead of rice this past year. Much easier to cook and my hba1c levels are so much better. I am trying out kodo millet, little millet, foxtail millet and others.
Great to hear
No (or limited) sugar/maida/rice/wheat/potato, intermittent fasting and taking 20-30 minutes of walks after lunch brought down my hba1c from 6.6 to 5.8 without any medication. I took millet rice, millet idlis/dosas, besan based snacks, lots of vegetables and also increased my protein intake.
We soak pulses to remove the phytic acid from it. Should that water be used to cook the pulse or should it be thrown away?
Throw away… use fresh water for cooking
Throw away
Throw that water and wash well before cooking. To remove even more phytates cook whole lentils after they sprout 🌱.
Some Seed has toxic components in it we soak it to remove that actually don't use that water. 🤝👍
Most of it should be thrown away. You can use it to thicken a gravy if you want since it also contains fair bit of starch. Also contains anti nutrients so shouldn't be overused
My grandfather mentioned that during his childhood, the wealthy ate rice, while the poor relied on pearl millet, little millet, and foxtail millet.
True!!! Even my Patti used to say the same.
Indeed. Worldover, historically poor people’s food is now considered healthier - sourdough bread, millets etc
Now rich people crave for millets, poor people for rice.
Now it is opposite 😂
A completely good and accurant video from the beginning to the end.
This should be pushed to reach more people so that they realize that the british made rice and wheat our staple and not our ancestors. They were forced.
i have eaten millet roti a few times. for nutituon yes it may have been better. but for taste wheat roti is much better. could you eat millet roti everyday given the option you could eat wheat roti as well?
Indeed
@@StarnikBayley
Roti itself is a food designed to be durable and not necessarily to create a tasty food item. It is definitely tasty though.
Naturally, the body gets more interested towards a food item that it has digested before than a new one for regular consumption because it knows how to digest it and has all the chemistry ready and on call for it's smooth and complete metabolism / digestion.
We must not forget that today's wheat is GMO. Meaning, the taste of the wheat roti in question is not completly natural.
I recommend that you do a little study / experiment by eating millets cooked in any method in your diet for atleast a year, which familiarizes millet to your entire body (every cell) and becomes chemically prepared for it in every way to completely metabolize it throughout the body. Then on a particular day, sit and eat millet roti and wheat roti. Even if the wheat roti is tastier, you would definitely lean to consuming millet roti more regularly or as a staple than the wheat one because by this time, your body would know that it's the right choice and you would be able to eat it everyday.
@@StarnikBayley I would definitely choose millet roti ( I think bajra is the best in taste so far. It is high in fat content.) over wheat roti because I can see the difference the millet roti makes on overall body climate over the wheat one.
However, we are not supposed to eat any roti everyday as part of the main source of our nutrition or the main meal, as it is a food item suited for travel due to it's long life / durability.
We are supposed to make rotis crispy, with minimal water content. You should look up lapsi and ship biscuits. Roti is a similar concept. It's supposed to be hydrated at the time of eating.
Millet rotis, when hydrated with any runny curry or sambar like dish will give many different flavours depending on the grain used. You wouldn't ever miss the many millet rotis for the wheat roti.
@@StarnikBayley I would also like to make you aware about how our brain releases more happy chemicals for high caloric foods. Krish ashok mentioned it in one of his videos. Our body might even choose sugar over rice.
We are supposed to evade this phenomenon by our memory and intelligence, atleast in this scientific age of advanced human beings.
Intersting! Thank you so much for your efforts Ashok!!
Grateful
“…seafood and meat if you're regular “ 😆
Excellent! Excellent video! I hope the government is taking notes for their ‘decolonization project’.
Haha someone noticed it!!
Interesting information on millets. Thank you for also telling us how to cook them as well.👌👌
Krish, you are ñ always concise and to the point👍. Many thanks for the concise and comprehensive guide about millets.
Thank you so much for sharing the knowledge Mr Ashok.
You're welcome!
Now we have a fentanyl crisis. And tea has been a life long beverage for me. We were raised on Wonder bread. No fibre, little nutrition, lots of starch. Thank you for your work!
Very enriching and entertaining too, as always👏🏼👏🏼👏🏼
Thank you
Excellent video! So much to know. Well presented . Thank you
I really enjoy your anti-clickbaity style of videos on such topics. They really are a need of the hour.
Thank you!
Incredible knowledge brother..We are using Ragi,Jowar and Kodo millets in our diet along with rice and wheat.
Excellent clipping! Thanks!!
Superb! Thank you. 🎉
thank you!
I use ragi for idli/ dosa and also for making laddoo along with jaggery,peanuts, dried coconut, sesame, flax and other nuts. Also i make bread with bajra/ jowar flour along with wheat flour for binding.These are a few of my favourite things🎶 😊...I wish millets were distributed via the ration shops. Especially here in south it's rice rice and only rice !!!😊
Great video. Thank you.😊
Thank you!
I love how you included "dairy or eggs, if you're vegetarian"! at 4:59 Yasss, eggs are vegetarian.🙌🏻
Haha someone noticed!
Thanks to veganism
Awesome, almost every aspect was covered from nutrition to cooking and history.
5:01 this small differentiation in addressing people who consume animal protein as "regular" creates a huge impact. ❤
The problem with calling someone non-vegetarian is that the "Non" in non-vegetarian implies an aberration from vegetarianism. Consequently, posing meat-eating as a taboo and moreover being vegetarian is supreme ( which isn't actually).
Note: if you trace the diet choices of humans all the way back then every one of us were regular eaters 😅. Therefore being a vegetarian is in fact an aberration from being a regular eater 😂.
Hehe glad you noticed
Millets should be soaked overnight 6 to 8 hours, If we want to digest it easily. Otherwise it can create stomach issues. Pls soak it 8 hour's overnight to enjoy more fibrous dishes as per Dr. Khader Vali (Millet Man of India)
I tried जोवर roti instead of wheat and my weight and cholesterol decreased considerably.Thank you very much for bringing up these facts. One curiosity: can Millet be cultivated in rice fields after rice is harvested? Please share more detail about millets. Thank you once again!
Great video, many thanks
thank you!
Super useful video as always @krishashok 👌
Thank you!
This is the kind of content we want to see from you Krishna
Excellent video and informative lecture on millets!
13:50 Special emphasis needed for this point.
Never ever do a 100% shift to any new diet.
Exactly
Very good information sir. I have shared this on Facebook and WhatsApp groups
Kudos for this amazing content ❤
thank you!
yes british did all Kris mentioned but... Wheat & Rice became widespread across the India only after the Green Revolution, govt started distributing wheat & rice at mass scale through the ration system...
They didn't have choice..
Rice cultivation has significantly contributed to the depletion of groundwater resources in northern India, particularly in states such as Punjab, Haryana, and Uttar Pradesh. The substantial water demands of paddy farming have precipitated a marked decline in the region's water table. Experts caution that if current practices persist, portions of northern India may face desertification by 2050, a situation further exacerbated by unsustainable water usage and climate change. It is imperative to engage people who can enhance the public's understanding of nutrition and facilitate a transition away from consumption patterns that are detrimental to both the nation and the environment. It is concerning that certain segments of the younger generation are not familiar with millets and other foods that promote both health and sustainability, indicating a deficiency in dietary diversity. The prevalent emphasis on foods such as chicken and rice is environmentally unsustainable, necessitating educational and policy measures to address this issue.
Indeed
Super video. Thanks for highlighting the wonderful benefits both for humans and the environment. Your scientific research and sincere effort behind each video always is highly commendable. Also on a funny side today we Indians on the top in practically all developed countries. Guess our genes are millet like. Can survive and prosper anywhere.
Thank you so much!
Thank you for watching!
We've switched to a mixed millets flour to make bhakris. We use as many as 5 millets like jowar, nachni, etc etc
Wonderful analysis...didnt know the british side to our staple diet change!!..as always informative & interesting talk
We in south of Karnataka eat ragi mudde atleast 2 times a day, and in north of Karnataka same with Jowar Roti, Proud that our state is not ruined by grains like wheat and rice 💛❤️
Proud of it, migrant tamilians, andra, mallu people rueing our food culture in bengaluru
Thank you for the helpful information and beneficial
thank you!
In our native place they always eat jowar, bajra bhakris as staple food daily. But when we go there they insist on making wheat rotis. They consider jowar, bajra as low rank food. Unfortunately, they make kids eat wheat roti instead of jowar, bajra bhakris.
I would like to add to this excellent video a few points - Bajra is hard to digest and may not suit everyone. Bajra flour can become bitter in taste if stored for long time. If its kept in fridge it stays good for longer time. Adding hot water to the flours help in making bhakris(rotis). Also fresher the flour the better.
Thank you KrisAshok.🙏
I am from Jaunpur , UP, my father told me everyday in his childhood he ate Roti made of Corn flour, Barley flour,Bajara flour or Jowar Flour and only when guest came they made wheat flour rotis.
Ah!
Agreed millets are great however the cost is more than staple diets ,nowadays urban and online have marketed it and the cost is up like anything,whereas many people find normal staple food is going up,and taste also made rice and wheat more than millets.
You doing awesome job sir.... keep educating 🙏
I am from karnataka
My grand father used to say,
The rice was only used during some festival seasons
Every day they used to consume millets,
Dont know but still,
Ragi is used in my state
Brilliant summary. To the point. Best advocacy for millets. Back in the 70s, here in Msia we as kids didnt like the finger millet coz it had no taste except as steamed cake ie "puttu" when eaten with local banana variety for breakfast in the weekends.
Ah!
This video is overdue. Thanks for making it
thank you!
I want you cover the cooking fats and oils by sub region.. ghee was widely used but some regions also used Mustard Oil for deep frying.. I assume they are genetic evolved to digest these better
Very little genetic component to tolerance for various kinds of fats! Most fats are made from the same building blocks, just in different proportions
Brilliant talk as usual. More scientific studies required.
Great video...On a lighter note.. I did not know that those who are not vegan or vegetarian are called regulars 😄
Haha I’m a strong proponent of not describing the majority’s dietary choices in terms of what the minority does not eat
Exactly!😅
@@krishashokAcharya Prashant is the most aggressive proponent of Veganism he sometimes even publically embarasses the questioners if they question his stand lol.
@@riteshudaybhagwatdude he literally guilt trip his followers to be vegan :)
amazing video , probably the best video on food nutrition i watched till date
Thank you!
It has been over a year since I have started to have millets regularly now all the carbs I consume are from millets, and I am in love with it.
I do like to be a member of this channel. I am joining on a basic plan for now let's see Ashok do present consistently.
Amazing video
Love your insights about nutrition it is very scientific without any cultural bias
We need more episodes like this. Please take a look at reviving coloured rice in india, an article by sanjeev sanyal and srishti chauhan.
Since you mentioned xanthangum. Please do a video about what it is
Will do!
I was talking to my sister on how South Asian have all but abandonded other grains for Rice and Wheat when this video popped up. We need to to revert to our ancestral dietary habits which would better suit our genetic makeup. This means going back to the ethnic cuisine and following it.. my premise is people of South Indian and Bengali ancestry metabloise Rice better than wheat eating North Indians
Indeed
We followed millets 100% rule for one and a half years. I starved if didn’t get millets around but I didn’t eat wheat or rice.
What were the results? I put on a lot of weight, fatigue, scanty periods in 30s, pcod and more problems.
I got back to normal and body couldn’t digest the food that it was easily digested before.
I had high vata which was not there before. After resolving it through ayurveda, I was healthy again.
For those, who try to eat millets full time, I don’t recommend it.
KRISH SIR... A video on DEBUNKING DIFFERENT FOOD COMBINATIONS
As a Kannadiga, I am disappointed, since you didn't mention about Ragi Mudde...
My grand parents ate a lot ragi and within two generations we lost that.
Ah!
I think Opium wars should have their own chapter in history as well as economics books in schools.
Indeed
'Own chapter'? Its not even mentioned once in the British education curriculum.
@@Lucifer0007 That's expected. They would like to hide their sinister moves from the younger generations X-D. But funny thing is its not taught in Indian curriculum either (as far as I remember). How the British destroyed our other industries in India is also barely mentioned.
@Lucifer0007 For B.Pharm we studied about opium in 70s. But I have seen people were given to conume opium for asthma. Govt give small portion, big enough to old kajal daba , monthly. Patients used take a size of 2 mustard together at night , so that no wheezing and cough at night
They are still going on, but now the stuff is more advanced like meth, coke and pØrn
your first video, that I really liked due to thorough research and facts.
Glad you enjoyed it!
Thank you. Your videos are always comprehensive and based on science.
Can you add some negatives about millets? None at all?
Difficult to digest for some is one
Knowledgeable. Thanks
Good info on millets, as a 'superfood' esp for those with metabolic disorders like diabetes. Wish Govt promoted millet cultivation more, rather than rice in Punjab etc. India is already being considered the "diabetes capital' of the world, so Govt should focus on millets over rice n wheat. In recent years, many health conscious folks like me have moved from rice to millets with great benefits.
Very very well explained.
Bajra is part of my daily diet , thanks I am born in kathiawar.
Great!
British colonialism had precisely nothing to do with the consumption of millets, which was commonplace in the 1950s and 1960s, when I was a kid. The green revolution, however, in which IARI scientists introduced high yield strains for rice (such as IR-8) and for wheat, displaced a lot of commonplace cuisines among the poor. I know it's the fashion nowadays to blame the Brits for everything wrong in India, but in this case, the historical evidence of a concerted and malign effort by the authorities (rather than pragmatic considerations of what was available in bulk in non-famine areas) is pretty thin. Other than that, a very informative video! Thanks!
Some stupids still blame British and mugals😂😂
Well said.
Fantastic information. Thank you!!!!
Thank you!
I've liked the video even before starting it.. which tells you exactly how much I like and trust this amazing individual's content 😅
Thanks for your trust!
I'm facing gut inflammatory condition, like colitis and IBS-C, and i've replaced wheat (cause it increases inflammation) with millets. Millets are really tasty, easy to digest, and fulfilling ❤
The millet man of india. Dr Khader vali.
Up until 5:29, this video is practically a millet infomercial-marketing teams at millet brands are probably already drafting their next big campaign around it! 😅
I wait a long way to see this type video view about dry land crops cultivation
Thank you!
One can even make biscuits cakes from millets.
There are many pan cakes or roti or dhapate and not to forget Ragi mudde
Yes, although it's best not to consider things like millet biscuits to be "healthy". They are still biscuits and often feature more fat to make them more palatable
In Kerala wheat was not used 6 decades back. At the time of war my mom made chapati and cried and refused eat. We had ragi. It was made as a porridge in cow milk and used eat. We made puttu also. Then people strated to move out and food changed in studied in Manipal in late 70s. No chapati. Only pooris once in a week . Hotel also served local food. Now Kerala people eat maximum all purpose flour. Even fish was used regularly. But meat once in a while. Telengana jowar roti is very common
I love watching your videos. Thank you for all your hard work. Can I request you to make video on “dairy products are not good for diabetic people”
This is latest conversation everyone is speaking about.
🌾💚🇮🇳 Millets recipes that I regularly eat.
💜CALCIUM rich RAGI🌾
Ragi dosa
Ragi idli
Ragi Mudde
Ragi noodles (shavige)
Ragi upma
Ragi ganji (porridge, malt)
Ragi biscuits
Ragi rotti (roti)
🩵 IRON rich BAJRA (sajje, pearl millet)🌾
Bajra roti
Bajra khichadi
Bajra Upma
Bajra rice
Bajra dosa
💛 protein rich JOWAR (SORGUM, JOLA)🌾
jowar roti
Jowar Upma
Jowar khichadi
💜🩵💛 mix flour of millets ragi, bajra, jowar
Millet Malt / porridge
Millet dosa
Millet biscuits
Excellent
Such is the way of mankind. Not all civilizations affect other cultures in a positive manner. And yet, we persevere!!!
Indeed
I mix 1kg packets of each of jowar, bajra & ragi with a 5kg pack of atta. Rotis work quite well. Even (leavened) breads work ok with a 1:1 blend of this mix with maida.
You mentioned in that whole millet grains can substitute rice completely ot partially for idli/dosa. Do toasted millet grains work? Also in a separate but related context, would soya grains (untoasted/toasted) work in idli/dosa batter to substitute for urad (completely/partially)?
Its not recommended to mix millet together as every single millet has its own situations in digestion and gut feeling and the season so eat it single in your week or months routine
Eat Millets like Barnyard, Kodo, Foxtail, Little, Bajra, Jowar, Ragi, etc. The digestion is so good. No sticky stool so intestines get cleared very well since high fiber. The stomach stays light and you feel energetic.
My favourite topic till now
✅🔥Eat more millets & legumes…
Reduce intake of rice & wheat..
This is good for ur health & good for water resources
Reduce Intake of water .. ??
@@Happy_World_1 wheat**
This is by far the best Indian TH-cam Channel
I knew about millets ....got to know little more
@4:30 Is it amylose the easily digestible part of grain starches.
Could you make a video on " how adding ash gourd/ bottle gourd/ coconut/ banana stem/ cucumber pulp instead of water for dosa fermentation make a difference (nutrition wise or any other)"
Chefs need to do something about the recipe problem, maybe high end restaurants should try making millet dishes on their menu. At home people will try to replace millet in wheat/rice dishes and it will not taste that good. Making food with millets is a lost art.
Indeed
10:00 I understand white rice being unhealthy, but what's wrong with whole wheat? All whole grains are healthy and lower diabetes risk right
Whole wheat requires far more processing steps than millet and rice.
Imagine you are working 9 hour shifts and taking care of two toddlers. You can just put rice in a cooker. Or you could soak millets and then put it in a cooker.
Wheat, mix and knead, roll it out, fold it, flatten it and then cool it. And you have to do it individually, especially if one person eats more than one roti/pori/paratha. That's a lot of time and effort.
And if you don't think so, then you are probably the one of the people who forces a woman to do it even if she has a 9 hour per day job herself.
That is the major issue with whole wheat in several households. Simply not worth the effort for a slight increase in nutrition compared to rice. And millets are healthier anyway.
@@MahiMahi-yu5jo There are several layers of issues in your comment
1. It's does not explain how millets are healthier than whole wheat at all or how wheat is associated with diabetes as is claimed at 10:00. I wasn't talking about convenience.
2. It is not a "slight" increase in nutrition. White rice is a refined carb. Refined carbs are associated with an increase of diabetes risk. Opposite of what whole wheat aka whole carbs do.
3. I'm not sure what the weird accusatory undertones are about. I have kneaded bread and made rotis myself for several months this year. The hard part was kneading after that I just batch cooked chapatis for the day.
4. The solution to mothers overworked in kitchen isn't(primarily) making their work less taxing. It is having the men/husbands do their fare share in chores, like kneading the dough at least for example.
5. The inconvenience may not be of relevance in households which have a cook.
@@MahiMahi-yu5jo Okay, I think I have finally understood it. I think he means that the switch from millets caused famines which made us genetically more prone to type 2 as a population.
thank you. i will be a member of your channel
Thank you for the support
" Ambali " is also one of the best options to use millets ( other than ragi , bajari , jwari ) in your daily diet
Indeed
Millets,legumes,lentils and diary make a meal complete.