ANN/THE STATESMAN – Traditionally, the food people eat and the diet they follow were very much influenced by the surrounding culture and resources available. But with technological change and industrial growth, there have been changes to the way people live and the food consumed.
This led to the discovery of different dietary habits that would better suit the changes in one’s life.
There is an incredible resurgence of some of the forgotten grains, that we now call alternative grains. They hold key to a healthier life and are being used in a variety of foods and snacks.
Alternative grains refer to a variety of grains that are non-conventional as opposed to grains such as wheat, rice and corn. They are increasingly popular with those looking to diversify their food choices or people with specific dietary needs as they differ in flavour, texture and nutritional benefits.
Organisations like the United Nations have brought these nutrient-packed grains into the spotlight, rekindling their rich cultural heritage and highlighting their versatility in the culinary world. To enable you to explore the myriad of benefits that these grains offer, and discover how they can contribute to a healthier life, Raju Bhupati, founder of Troo Good, India’s largest millet-based snacking company, has put together a list of five options you can easily try-out:
MILLET
Millet is an extremely versatile grain that can be found in a variety of popular quick-bite options, ranging from chikki and energy bars to puffs and cakes.
They are gluten-free and contain vital nutrients essential for healthy body functioning and fighting disorders such as diabetes and celiac disease.
Although the use of millet in the processed food market is still in its early stages, many companies have realised the potential of including wonder grain in their product lineups.
Millet products have traditionally been associated with being a niche, premium product.
However, as more brands adopt the use of millet and the technology of processing them becomes more efficient, they will undoubtedly emerge as a force to be reckoned with in the mass market for snacks and quick bites.
CHIA SEEDS
Nutrient-rich, tiny black seeds derived from the Salvia Hispanica plant, chia seeds are native to Central and South America.
Despite their small size, they pack a powerful nutritional punch. chia seeds are a great source of fibre, protein, healthy fats, and essential minerals like calcium, magnesium, and phosphorus.
Their health benefits include aiding digestion, promoting heart health, and stabilising blood sugar levels. When soaked in liquid, chia seeds form a gel-like consistency, making them a popular addition to smoothies, puddings, and overnight oats.
They can also be sprinkled on top of yogurt, salads, or used as an egg substitute in vegan baking. The versatility of chia seeds makes them an excellent choice for those seeking to incorporate a healthy boost into their daily diet.
AMARANTH
Amaranth, is the seed of a family of plants that bear the same name. They are high in protein and free of gluten. The grain’s parent plant consists of properties that are similar to spinach.
Amaranth is mainly used to produce flour and flakes and has a mild, nutty, and malty flavour. It consists of adequate quantities of Vitamins A and C, as well as essential minerals.
Amaranth can typically be consumed in the form of muesli, granola bars, cookies, and much more.
OATS
One of the better-known alternative grains that are available in the market, oats are a popular breakfast dish in many parts of the world.
Many types of dishes can be concocted from oats, some of the popular ones being cookies, muffins, and porridge, among others. Prebiotic fibres like the soluble fibre beta-glucan are also abundant in oats, which serve as a fuel supply for the good bacteria in our gut, promoting their growth and activity while displacing undesirable, harmful microbes.
BARLEY
Barley is a popular alternative grain used to craft a wide range of food products, such as cereals, soups and bread.
Pearl barley is the most widely accessible type of barley while pot barley is the healthiest, due to the way it is processed for consumption.
The soluble fibre beta-glucan, which is found in barley, affects energy metabolism by subtly reducing hunger and enhancing insulin sensitivity.
However, barley does contain limited amounts of gluten, making it inadvisable for people that are gluten-intolerant.
As more and more people increasingly embrace the trend of alternative grains, it’s time for you to join the movement towards a nourishing and sustainable lifestyle.
Incorporating the unique flavours and adaptability of these superfoods into your daily meals allows you to make a conscious choice that aligns with health and nutrition.
Harnessing the relatively unrealised potential of alternative grains for food security, nutrition, and sustainable agriculture can help enhance not just ourselves, but the environment around us.
