#millet polishing

[suchananewsblog]

Explained | How are nutrients in millets affected by processing and polishing?

The story to date: The U.N. Food and Agriculture Organisation (FAO) has declared 2023 to be the ‘International Year of Millets’, giving these crops a shot in the arm at the same time as international locations worldwide are seeking to them for his or her potential to develop in environmental situations that the local weather disaster is rendering extra widespread. Millets are rising in popularity…

[daphnefisherofficial]

bugna: TAKIPSILIM | destiny's twilight

CHAPTER ONE

Pairing: MCU Moon Knight System (Marc/Jake/Steven) x Avatar Fem!Reader

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CHAPTER ONE - SHADOWS OF THE PAST.

TWO MONTHS LATER…

The grandeur of your ancestral house in Guildford enveloped you as you strolled through its opulent corridors. Intricately carved wooden paneling adorned the walls, while rich crimson carpets absorbed the echo of your footsteps. The air is filled with the faint scent of polished wood and aged leather, exuding dignified timelessness.

Ascending the grand staircase, you run your hand along the mahogany handrail, feeling the smoothness of centuries of use. Reaching the landing on the second floor, a series of oil paintings greeted your vision. Painted by the likes of Van Gogh, Monet, Gauguin and Millet, each frame you passed through expressively telling stories of their lives’ hardships expressed through masterful strokes that evoked love, pain and unwavering resolve.

You finally reached a pair of imposing double doors, elaborately carved with intricate designs and gilded accents. Pushing them open, you step into your refuge within this grand manor. You took in the soft early afternoon light streaming through the lace curtains, the interior awash in soft, muted colors that evoke a sense of calm and serenity. The master bedroom itself bore an air of regal charm, with the walls adorned with exquisite silk wallpaper featuring delicate floral patterns. A four-poster bed draped in satin was situated at the very center, the bed linens made of the finest Egyptian cotton and the plump pillows neatly arranged in the head rest. 

Seating yourself at the foot of your bed, your eyes caught a familiar oil canvas painting facing your direction - a self portrait of you dressed in a filipiniana gown while holding a soft-feathered fan on your right hand. Brief images of the very day you were painted flashed through your mind, remembering your shy, palpable smile as you took a graceful, elegant pose towards the handsome yet unrecognizable painter as his right hand carefully glided his paintbrush across the canvas.

You’ve been having these recurring dreams again as of late. But you cannot figure out for the life of you who the mysterious subject of your night recollections is.

Mildly shaking your head, you made your way towards your antique writing desk situated near a large bay window, overlooking the well-manicured gardens outside. The scent of freshly picked flowers finally distracted you from your musings, mingling with the aroma of polished wood. Carefully arranged, your flower vase was strategically placed beside an assortment of your night study essentials -  an inkwell, quill pen, notepad, a hardbound copy of Atlas of Ancient Egpyt, and a work laptop with multiple tabs open. 

Against one wall, a towering bookshelf houses an impressive collection of leather-bound tomes, each one a testament to your intellectual pursuits. You returned the hardbound copy of Atlas of Ancient Egpyt to its previous resting place, vowing to return to it after your overseas assignment. That book was an essential to you since you work full time as a museum curator for the British Museum. Back then, that career path wasn’t meant for your gender in the olden age. But as the world changes with time and equality between sexes have been more embraced, you found yourself living your life long passion of promoting cultural heritage and ancestral discovery.

Typing away at your laptop, you’ve mostly dealt with a lot of email exchanges involving procurement and acquisition of artifacts, record keeping and liaising with Egyptologists for the upcoming Ennead exhibition you’re organizing. You have already let most of your recent business contacts know that you’re on overseas leave, advising everyone to liaise with your secretary, Aleah Santos, in your absence.

A gentle knock on your door pulls you out of your reverie, your eyes now diverted towards the bedroom entrance. A middle-aged British man stands in the doorway with an air of quiet dignity, his appearance a testament to his impeccable service and professionalism. His face exudes an air of experience and reserve, befitting his role as the trusted steward of the household. He wears a perfectly tailored, immaculately pressed charcoal-gray suit with a crisp white shirt and a silk tie, and his salt-and-pepper hair was meticulously combed and styled to maintain a polished appearance.

His striking deep, intelligent blue eyes observed you quietly, framed by well-defined eyebrows that conveyed a sense of attentiveness. He was holding in one hand a tray with a steaming cup of Earl Grey tea and a blueberry scone, and a neatly pressed and folded set of smart, business casual clothes in the other. The fabrics were chosen with care and tailored to perfection, a testament to the older man’s meticulous attention to detail.

“Bill, how lovely to see you this afternoon”, you smiled appreciatively before standing, slowly reaching for your wardrobe in his arms. “Thank you for bringing these”

"It's my pleasure, Lady Carter", Bill answered politely, his refined British accent adding to his aura of sophistication. William Jones, who you affectionately nicknamed “Bill”, is the latest addition in the long line of the Jones household who have served the Carter family for a very long time. As the new head of the family estate, the depth of his loyalty to you runs deep and unquestioned.

"I've taken the liberty of preparing your necessities for the trip”, Bill said with a warm smile as he followed you inside, placing the tray of refreshments on your desk. “You'll find your travel documents and essentials ready in your briefcase, and I’ve packed you a suitcase for the three-day trip”

“What would I ever do without you?” you chuckled playfully, grateful for his unwavering efficiency.

“Years of service have taught me well”, Bill chuckled softly. “Now, if I may, I’d like to go over your schedule for the week.”

“Go ahead, I’m all ears”, you nodded, finally taking your first sip of the afternoon tea prepared. It was nothing short of exquisite, the fragrant steam wafting up to greet your senses. “Impeccable brew as always, by the way”

"I’m glad you like the concoction, Milady”, Bill nodded before clearing his throat, proceeding to recite the details of your upcoming trip. “Your flight to Chicago is later this evening at 7PM, and I will be driving you to the airport three hours prior”

You nodded, mentally ticking off the items on your mental checklist, as he continued to consult his notes and brief you.

“Upon your arrival to the United States, a valet service will pick you up and take you to your hotel. I made reservations at the one within walking distance of the family court where your next interpreting assignment will be running for three days”

“That’s good to hear”, you nodded, taking a small bite of the scone. “Have my secretary check on the tour guide headcount at the British Museum and handle the recruitment interviews while I’m gone” 

“Understood”, Bill said curtly, finishing up writing on his notes. He gave a small bow before leaving the room. With his departure, you set to work on packing your travel essentials for your upcoming assignment. 

The routine of operating as a freelance interpreter was familiar, accepting potential clients needing your services regardless of location. You cater mostly to the Filipino community, as it helped you fulfill your duties as Mayari’s avatar - to oversee, guide and protect her travelers of the night. Of all the careers you dabbled in your long life on this earth, being an interpreter and a museum curator were one of the very few roles you’ve had that you took immense pride in. Both navigated the complexities of language and history, bridging the gap between cultures and individuals.

The next morning after your arrival in the United States, the Chicago sun greeted you as you stepped out of your hotel room and into the bustling city streets. The scent of freshly brewed coffee wafted from a nearby café, tempting you, but duty called.

You found yourself before the imposing building of the Chicago Family Court in Cook County. It was a massive edifice of imposing architecture, and its walls seemed to resonate with the stories of countless families and their struggles. On your way to the court registry, you navigated the maze of hallways with purposeful steps. The walls were painted in muted tones, and the faint hum of conversation filled the air. Lawyers in tailored suits, stern-faced judges, and anxious family members all found their places. The court clerk finally checked you in after having you sign the log book, advising you of your assigned courtroom for your scheduled appointment.

You walked into the assigned courtroom, the polished wood of the benches and the imposing judge's bench before you. The judge’s gaze met yours as you approached the witness stand, acknowledging your presence as he had you sworn in. He instructed you to raise your right hand as you recited your oath, a solemn promise to faithfully and impartially interpret the proceedings for those who needed it. 

“Thank you, Interpreter”, the judge nodded, your duty now officially recognized. “Please introduce yourself to the courtroom for the record”

“Yes, Your Honor”, you greeted in a clear, unwavering voice. “Good morning. My name is Mira Batala-Carter, and I will be serving as the Tagalog/Filipino interpreter for the witness in the stand”

The court proceedings began, and your voice filled the room as you translated the witness's testimony. You moved seamlessly between languages, ensuring that justice prevailed, one word at a time. The judge and attorneys watched you closely, appreciating your precision and dedication.

After the session concluded, you extended a hand to the witness, a kind-hearted woman who had been through a trying experience. She thanked you for your services, her eyes conveying a profound gratitude that words could not fully capture. As she left your presence, you muttered a silent prayer to your patron goddess, fulfilling your role as her avatar as you invoked a simple protection spell.

“Patnubayan mo ang guhit ng kanyang kapalaran, aking diwatang Mayari”

Guide the lines of her fate, my goddess Mayari.

As the proceedings unfolded over the next three days, you found yourself immersed in the world of legal battles, translating the words and emotions of those caught in the intricate web of the justice system. It was a demanding role, one that required not just linguistic proficiency, but also an acute understanding of human nature and the ability to convey the nuances of speech. Legal jargon and emotional testimonies flowed through you, and you remained resolute in your duty as an interpreter.

You arrived early on the last day of your interpreting assignment, finally giving in to your caffeine cravings as you clutch a cup of steaming coffee to ward off the chilly Chicago morning. You took a seat in the hallway, waiting outside the assigned courtroom. As you sipped your cappuccino and glanced around, your eyes landed on a man slouched on one of the benches, clearly taking a nap. 

His face stirred a memory, one that danced tantalizingly out of reach. Yet you couldn't quite place where you had seen him before. He had a rugged handsomeness, an aura of enigmatic mystery that drew you in. 

The man's companion, a woman of Arabic-Egyptian descent with a cascade of curly, dark hair, approached him, carrying a steaming cup of coffee. She leaned down, her concern etched on her face as she gently nudged him awake. She whispered something to him, and he stirred, blinking his eyes open.

Your heart clenched as you witnessed the tenderness in their interaction. The way their eyes met with shared history and unspoken understanding prompted a deluge of memories to flood your mind, unbidden and unexpected.

Like ghosts from the past, you heard sounds of laughter and shared secrets echoing inside your head. Your lips trembled as they seemingly remembered the tenderness of breathless kisses stolen beneath the moonlit sky. The details eluded you, but the emotions were vivid—joy, love, and a sense of belonging. 

But as swiftly as those memories resurfaced, they slipped away like sand through your fingers, leaving you with an ache of longing and confusion.

Who was this man, and why did his presence stir such deep-seated emotions within you?

Before you could delve further into your thoughts, a call from Bill interrupted your reverie. You reached for your phone, the jarring ringtone pulling you back to reality.

"Lady Carter," Bill's voice came through the receiver, crisp and professional. "I have an important update from Miss Santos. We are still missing one more tour guide from the total headcount you require for the upcoming exhibition"

“Copy that”, you nodded. “Please have her finalize the applicants I’ll need to interview on Saturday”

As you hung up the phone, a court clerk emerged to announce that the morning proceedings will now begin. Finishing the rest of your coffee, you threw the empty cup at the nearby bin before entering the courtroom once more to complete the final leg of your interpreting assignment. 

Unbeknownst to you, Mayari, the patron goddess of the moon, quietly observed from a distance as her ethereal, astral form shimmered from afar. Her eyes, filled with a sorrow you had never seen before, remained fixed on you as she recalled the most grievous of her sins—removing your image of Darius Carter and your memories of the events that had bound you to Khonshu's avatar, Moon Knight. She had acted with what she believed was your best interest at heart, but now, as she watched the remnants of your forgotten past resurface, doubt crept into her heart.

Mayari was determined to see her decision through to the end, to protect you from the darkness that lurked in the shadows. Yet, as she gazed upon the unfolding drama, the lines between right and wrong blurred, and the weight of her choices pressed upon her.

“Mr and Mrs Spector, please come to the front”

END OF CHAPTER ONE.

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[timetraveltasting]

NANBAN RYŌRI & NAMASU NO BU (SHOGUN MEAL, 17th c.)

Having recently returned from my first ever trip to Japan, I was super excited to try my hand at this next Tasting History recipe: Nanban Ryōri and Namasu No Bu, elements that, together, make up an example of a Shogun meal from the 17th century. The recipe for Nanban Ryōri comes from The Southern Barbarians' Cookbook, which was a cookbook written in the 17th century (or earlier) in Japan to describe Portuguese and Spanish dishes which were entering Japanese cuisine at that time, making it unique among premodern culinary writings in Japan. "Nanban" culture entered Japan along with Christianity before enforcement of the national seclusion policy of the Tokugawa Shogunate in the early 17th century, and at this time, many quintessentially Portuguese dishes and foods became part of Japanese dishes and food culture (tempura also stems from this influence!). This shogun meal includes two different preparations of white rice, one plain and one seasoned with a mixture of Japanese and European flavors, like dashi and cloves, showing how ingredients from both Japanese and European food cultures were used together to form a complete meal. The typical meal for a shogun or samurai wasn’t much different from what everyone else ate. There was usually soup, fish, and pickled vegetables. The rice you ate would depend on your class: polished (white) rice for the elite, brown rice for the wealthy, and millet for everyone else. The quality of some of the ingredients could vary depending on your status, but the basic components were the same. See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

As usual, I halved the recipe. Because I couldn't find gobo (burdock root) in any grocery stores near me, I omitted it entirely. The rest I sourced at my local Asian supermarket. I made a couple other small changes to the ingredients, like using powdered ginger instead of minced ginger, and using saffron to colour the stock instead of the dried gardenia fruits, since I also couldn't find those anywhere. For the bowl of white rice to accompany the dish, I used the same Baldo rice from the Acem Pilavi recipe last week. If you're wondering what I seasoned this rice with, it is my newly-discovered favourite Japanese seasoning, which I brought back from our trip to Japan: Yukari (shiso rice seasoning). Not sure if it is historically of the time, but it is so tasty!

First, for the namasu dish: I started off by chopping the daikon into strips and dissolving the sugar into the rice vinegar. I heated the vinegar and sugar up on the stove and added in the kombu, the dried, salted seaweed rehydrating nicely. My scatter-brained self having already somehow missed several of the instructions (salting the daikon and squeezing out its juices, namely), I strained the rice vinegar into a container and added the daikon strips. They were just submerged, as planned. At this point, I realized my mistakes, so I haphazardly scattered a pinch of salt on top of the submerged daikon in an effort to fix things. I tossed it in the fridge to chill, and I re-read the instructions once more. It was then I found out I was meant to chill the pickled mixture for 24 hours. It was already approaching dinner time, and I was not going to wait until tomorrow to make this meal, so I accepted that my pickled daikon might only get four hours to marinate. Always pre-read the recipe - my lesson to take away!

Next, for the nanban ryōri: I dissolved the dashi powder into a pot of water, then added two large chicken legs. I brought it up to a boil, then turned the heat down so that it was just lightly simmering. I skimmed the foam off as it arose, and simmered it for 2.5 hours, which gave me time to cook the Baldo rice, prepare the polished rice (washing and mixing it with ginger, garlic, pepper, clove, and green onion), and chop the pickled daikon (not the one I made, but the store-bought one). When the chicken and broth had finished cooking and simmering, I removed the chicken onto a cutting board and strained the broth, just with a normal strainer since I don't have a cheesecloth. I then added some saffron powder to 'yellow' the broth. I didn't bother letting it steep for 30 minutes, because I think the saffron dissolved pretty quickly. I added the polished rice to a pot and then added all of the broth, which was a little more than Max suggested, but I figured I could always cook it a little longer if needed. I closed the lid and let it steam for 20 minutes, stirring occasionally, then took it off the heat to steam 10 more minutes. During this time, removed the chicken bones and sliced the meat - it was perfectly tender and completely cooked through. It basically fell off the bone! I also used this time to take the vinegared daikon out of the fridge and remove the daikon from the vinegar. Once the rice was finished cooking, I began plating everything. This took awhile, because I had my heart set on using our new Japanese crockery and chopsticks! I seasoned the Baldo rice with the yukari seasoning, arranged the chicken on top of the yellow rice, chopped a few green onions to put on top, and shook a few black sesame seeds on the chicken. For a garnish on top of the namasu, I put a little of the kombu seaweed. Altogether, the meal looked wonderful plated up - I could easily see this being served in Japan!

My experience tasting it:

My chopsticks reached first for the namasu, the daikon strips. I was worried they hadn't had long enough to marinate in the vinegar, but, boy, was I wrong. They were pretty sour, and just a tiny bit salty. If anything, I think they might have sat in the vinegar too long! I was glad I hadn't let them sit in there for 24 hours; I think that would be overkill. Despite the sourness, they did taste alright, though. Next, in order to compare, I tried the store-bought pickled daikon, the yellow-ish one. This one tasted much sweeter, definitely more palatable and to my liking. One thing I love about daikon is the satisfying crunch! Finally, I decided to dig into the star of the show, the nanban ryōri: the chicken was super tender, both the white and red meat, and went with the rice beneath it really well! The green onion and black sesame seeds added a nice extra flavour. I must say, however, the rice did taste strongly of saffron, and I think I may have altered the dish too much in the direction of European flavours instead of the Eastern flavours the dried gardenia fruits may have added. The rice somehow tasted almost medieval European - which I don't think is how this dish is meant to taste according to the recipe and how Max described it. Still, it was yummy, and my husband and I ate all of it. Lastly, I had some of the Baldo rice with the yukari seasoning. The seasoning added a lovely saltiness to the rice - can't go wrong with yukari, in my opinion! Overall, I was happy with how the meal tasted, and so was my husband. I will say that the nanban ryōri did not taste very Japanese, especially in terms of flavours, but I suppose that makes sense, seeing as this dish is specifically showing how to make recipes brought by the Portuguese. The daikon, in both forms, was delicate in texture and strong in flavour, and went nicely with the Baldo rice as a side. Of course, the preparation and cook time for this shogun meal was very long, and while we enjoyed eating this meal, I wouldn't say it is so tasty that it is worth the long cook time. As a result, I probably will not make it again, but I will definitely buy that pickled daikon again! I really look forward to try making more Japanese recipes going forward, provided I can source the right ingredients. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Kombu

Dashi

Dried Gardenia Fruit

Nanban Ryōri original recipe (17th c.)

Sourced from Nanban Ryōrisho (The Southern Barbarian’s Cookbook) (17th c.).

Nanban Ryōri Boil a chicken to make a broth. Color the stock with gardenia. Add black pepper, a bit of clove, ginger, garlic, and green onion to well-polished rice. Cook this in the stock. Place pieces of the chicken over the rice.  

Modern Recipe

Based on the recipe from Nanban Ryōrisho (The Southern Barbarian’s Cookbook) (17th c.) and Max Miller’s version in his Tasting History video.

Ingredients:

Namasu no Bu (Lightly Pickled Vegetables)

1 1/2 cups (350 ml) rice vinegar

1/3 cup (65 g) sugar

Small piece of kombu* (dried seaweed)

1 large daikon (Japanese radish)

2 pieces of gobo (burdock root)

2 teaspoons salt

Nanban Ryōri (Chicken with Seasoned Rice)

2 tablespoons dashi powder**

3 quarts (3 L) cold water

2 lbs (1 kg) mixed chicken pieces with bones, or a whole chicken cut up

4 dried gardenia fruits***

1 1/2 cups (300 g) Japanese white rice, or other short grain rice

A large pinch of black pepper

A regular pinch of ground clove

1/2 teaspoon minced garlic

1/2 teaspoon minced ginger

2 teaspoons chopped green onion

Chopped green onion, for garnish

Black sesame seeds, for garnish

Cooked plain white rice, for serving

Pickled daikon, for serving

*Kombu is dried seaweed with tons of umami. It has a natural, white, salty powder on it, which is where most of the flavour is, so don't wash it off.

**Dashi is an umami-rich soup stock that is a staple in Japanese cooking. It's usually made with kombu (dried kelp) and katsuobushi (dried bonito flakes). You can make your own, or you can buy dashi powder or packets (like dashi tea bags) that you prepare with water.

***These dried fruits come from a type of gardenia that is native to Southern China. It's used to dye all kinds of things yellow, like food, clothes, and paper.

Method:

For the namasu: Mix the vinegar and sugar in a pot. Add the kombu and heat to a gentle boil, making sure all the sugar dissolves. Take it off the heat and let it cool completely.

Peel the daikon and gobo. Chop both into thin sticks, about 2 inches long.

Mix the daikon and gobo in a bowl and sprinkle them with the salt and toss to make sure the salt is evenly distributed. Let it rest for 5 minutes.

After the 5 minutes, squeeze out as much liquid as you can from the vegetables. Take the kombu out of the vinegar (save it for later), and pour the vinegar over the daikon and gobo. Ideally, you want the vegetables to be completely submerged. You can make it in a dish, but an easy way to do this is to put everything in a plastic bag and squeeze out the air. Either way, let it sit in the fridge for about 24 hours.

For the nanban ryōri: Stir the dashi powder into the water in a large pot. Add the chicken to the dashi and water and set the pot over medium-high heat. Bring it to a boil and skim off any foam and scum from the surface. Reduce the heat to low and simmer for 30 to 40 minutes, or until the meat is cooked through. If you’re using chicken breast, keep an eye on it and take it out once it’s cooked, but leave the rest of the pieces that have bones in there.

Continue to simmer for another 2 hours. It should reduce to about 1 liter of liquid. Once it’s reduced, take it off the heat and strain it through some cheesecloth.

Break up the dried gardenia fruits and put them in the strained broth. Steep for 30 minutes, then strain them out. The broth should be a nice yellow.

Rinse the rice well, until the water is clear. Mix the pepper, clove, garlic, ginger, and green onion with the rice in a pot or rice cooker. Add 1 1/2 cups (350 ml) of the broth to the rice. Cook in a rice cooker or simmer it on the stove, covered, for 20 minutes, then turn the heat off and leave the lid on to let it steam for another 10 minutes.

After the rice has cooked, dish it up onto a plate. Slice some of the chicken and arrange it on top. Garnish with chopped green onion and black sesame seeds. Put some of the namasu into a small bowl. Chop up the kombu that you saved from the vinegar and put a little on top of the namasu for garnish.

Serve the dishes forth with a bowl of white rice and some sliced pickled daikon.

[snehasingh797]

Unpolished Millets are whole grains that retain their natural bran, germ, and endosperm layers, preserving essential nutrients and fiber. This minimal processing ensures that the grains maintain their nutritional integrity, offering a rich source of vitamins, minerals, and antioxidants. In contrast, polished millets undergo refining processes that remove these vital components, leading to a significant reduction in their nutritional value. Incorporating Unpolished Millets into your diet can provide numerous health benefits, including improved digestion, better blood sugar control, and enhanced heart health.

Check:- Unpolished Millets

[erasventures]

Why Millets are the Future of Healthy Eating

In today’s fast-paced world, where junk food and unhealthy habits dominate, people are increasingly seeking healthier, sustainable alternatives to traditional diets. Enter millets—a humble grain that has been consumed in India for centuries but is now making a global comeback. From managing chronic illnesses to promoting overall well-being, millets are more than just food; they are a lifestyle revolution.

Brands like Eras Foods, one of the best healthy food brands in Kerala, are leading the charge in making this ancient superfood accessible to modern consumers. So, why are millets considered the future of healthy eating? Let’s dive in.

What Are Millets?

Millets are small-seeded grains that have been a dietary staple in India for thousands of years. Known for their adaptability to harsh climates, they are divided into major and minor millets:

Major Millets: Sorghum (jowar), Pearl Millet (bajra), Finger Millet (ragi)

Minor Millets: Foxtail, Kodo, Little Millet, Barnyard Millet

Historically, millets were cultivated as a subsistence crop, especially in southern and central India. However, with the rising awareness of their health benefits, millets have become a modern-day superfood, replacing less nutritious staples like polished rice.

Nutritional Benefits of Millets

Millets are nutritional powerhouses loaded with:

Complex Carbohydrates: Ideal for sustained energy release

Dietary Fiber: Promotes digestion and aids in weight loss

Protein: Essential for muscle repair and growth

Micronutrients: Rich in iron, calcium, magnesium, and B vitamins

When compared to rice and wheat, millets are lower in calories but higher in essential nutrients, making them a smarter choice for health-conscious individuals.

Millets for Diabetes Management

One of the most significant benefits of millets is their ability to regulate blood sugar levels. With a low glycemic index, millets release glucose slowly into the bloodstream, preventing sugar spikes. For diabetics, this can mean fewer fluctuations in blood sugar levels, improving overall health.

Several studies have highlighted how regular millet consumption can lower HbA1c levels, a marker of long-term glucose control. If you or a loved one is dealing with diabetes, incorporating millets into your diet is a step towards better health.

Millets and Heart Health

Heart disease is one of the leading causes of death globally, and dietary changes can play a pivotal role in prevention. Millets, rich in magnesium and potassium, help relax blood vessels and regulate blood pressure.

Moreover, their high fiber content helps reduce bad cholesterol (LDL) while increasing good cholesterol (HDL), improving overall cardiovascular health. A simple shift to millet-based meals can significantly lower your risk of heart disease.

Benefits for Digestive Health

Struggling with digestive issues like constipation or bloating? Millets are here to save the day! Their high fiber content ensures smooth digestion by promoting healthy gut bacteria. They also act as a prebiotic, which means they feed the good bacteria in your gut, improving overall digestive health.

For those prone to acidity or indigestion, millet porridge can be a soothing and nutritious remedy.

Why Millets Are Perfect for Modern Lifestyles

In today’s busy world, we need foods that are quick to cook, versatile, and healthy—and millets tick all these boxes. Whether you’re looking to shed a few pounds, stay energetic, or simply eat clean, millets are a perfect addition to your diet.

From breakfast dishes like millet pancakes to hearty dinners like millet pulao, these grains can fit into any cuisine, making them the ideal choice for people of all ages.

Sustainability Factor of Millets

Did you know that millets are one of the most eco-friendly crops? They require significantly less water and can grow in poor soil conditions, making them a sustainable alternative to rice and wheat.

At a time when climate change is a pressing issue, promoting millet farming can reduce the strain on natural resources while ensuring food security for future generations.

Popular Healthy Food Brands in Kerala

If you’re looking for the best millets in Kerala, you can’t go wrong with Eras Foods. Known for their high-quality organic products, Eras Foods is committed to promoting sustainable and healthy eating habits.

They offer a wide range of millet-based products, ensuring you get both variety and nutrition in every bite.

Millets are more than just a healthy alternative; they are a path to a better future—for both individuals and the planet. With brands like Eras Foods paving the way, incorporating millets into your daily diet has never been easier. Start small, experiment with recipes, and witness the remarkable benefits this superfood can bring to your life.

FAQs

Why are millets considered superfoods?Millets are packed with essential nutrients, high in fiber, and have a low glycemic index, making them perfect for managing health conditions and overall well-being.

Can millets help with weight loss?Yes, millets are low in calories and high in fiber, keeping you full for longer and aiding weight loss.

What makes Eras Foods different from other brands?Eras Foods focuses on organic, high-quality millets sourced sustainably, ensuring maximum health benefits.

Are millets suitable for children?Absolutely! Millets are nutritious and easy to digest, making them an excellent choice for growing kids.

How can I ensure I’m buying the best organic millets?Always opt for trusted brands like Eras Foods and check for organic certifications on the packaging.

[stillalive19567]

Have you ever seen a demon cry? | Lisa x Female Reader | Chapter 9

In shock, I reread the title of chapter three, "Of Non Mortuus." The files. Those were the words describing Cassandra Millet's status in her file.

Through the walls, I hear the clock chime a muffled twelve thirty. I gaze around the room, clutching the book to my chest.

I have to find a way out. It seems I have two options: go back through the pantry, or go up. Out of curiosity, I climb up to the second floor.

It opens into my grandfather's dressing closet. I push through his suits until I hear the hangers jangle together. Clasping them still, I freeze, waiting for him to burst into the closet, take the book, and punish me. But nothing happens.

Carefully stepping over his shoes, horns, and polish, I slip out the door and into his room. His bed is empty.

He must still be downstairs, I think, in the Smoking Parlor or the study, where he often has a nightcap. I let out a sigh of relief and escape into the hallway, running down the corridor to the east wing.

When I get back to my room, I shut the door behind me, turn on the bedside lamp, and sink to the ground.

Seventh Meditation is a small leather-bound book with unevenly cut pages that have been faded yellow by the sun.

It leaves a dusty residue on my fingers. I open it, excitement stirring within me. The pages are so stiff I worry they will fall out if I turn them too quickly. Carefully, I flip to the first section and begin to read.

I. OF DEATH AND THE SOUL

In these meditations, I will attempt to consider the idea of the Dead as Undead. Matters of the Body and Soul are ones that our faithful institutions of government and justice would like to keep hidden. Therefore, in accordance with the idea that knowledge should be accessible to all men, I will divulge in these writings the little-known facts about Life and Death.

I skimmed until I reached the following text:

Humans are made of two things—a Body and a Soul. Upon death, a person's body dies, after which point his soul is "cleansed" and reborn into a new person. This is why some moments feel as though we've lived them twice; why a person can often have the same essence as someone who died decades before.

The text is peppered with diagrams and sketches—one of the human body; another of the cross-section of a human head, inside of which is a drawing of a homunculus. 

This, presumably, is the soul. I skip forward to the next section.

II. OF THE DEATH OF CHILDREN

The matter of Children is one that particularly troubles adults. All adults follow the rules stipulated in Part I of this Meditation. However, there is one exception. 

When a child dies, his Soul leaves his body. Yet, in opposition to our customary education of the biological processes of Life and Death, the child does not die. Instead of "dying," as adult bodies do, the child's body lies dormant for nine days. 

On the tenth day it rises again without a soul. The child then wanders the world, searching for it. It is my supposition that this is nature's way of giving youth a second chance at life. They are what we call Non Mortuus, or the Undead.

Non Mortuus. That is the word on Cassandra's file. Does that mean she is Undead? I scan the page. Beside the text are more sketches, this time of children lying in a field. It looks like they are sleeping, though after reading the text, I know that they are dead. I flip forward.

III. OF NON MORTUUS

The Undead have no Souls. They cannot be killed by normal means, for they are already dead. Although they are still children, and appear harmless, this is a falsehood. The Undead have no human instincts. They do not eat, they do not sleep, they do not feel.

With time, their bodies decay, and they must constantly seek ways to preserve themselves before their bodies die again and return to the earth. 

The observed characteristics of the Undead are those often associated with other dead creatures. Skin that is cold to the touch. A stiffness of the limbs. Breath that contains no human warmth.

They have also been identified to have incredible healing powers, their wounds closing as quickly as they are broken. Fluency in Latin and Latinate tongues.

 A lack of complete sensation and emotion. Yet most notably, they are known to reanimate into the best versions of themselves. Stronger than their human form, or more intelligent, or more beautiful.

Thus, their existence is a tortured and miserable one. They have but one purpose— to seek and obtain their missing Soul.

 They have twenty-one years to find it, twenty-one being the number demarcating the transformation from child to adult.

If by their twenty-first year they do not find their soul, they begin to decompose at an accelerated rate until their bodies are completely destroyed. This, I have observed to be a particularly painful process.

However, if they do find the person with their Soul, they reclaim it through the pressing together of mouths, otherwise known as Basium Mortis. 

Through this act the Undead becomes human again, and lives a natural life. The victim dies from a failure of the heart, their corpse aged and withered without its soul.

I reread the last sentence. It describes my parents. Benjamin Gallow. And most likely all of the people who had died of heart attacks at Gottfried. This is the Curse. The Undead.

The danger of the Undead lies in this method, for they are also able to take Souls that are not theirs. This temporarily reverses the decaying process; however, it also results in the death of the other. 

The problem for humans lies in the dire handicap that we are unable to distinguish between the living and the Undead. In my logic, it would thus seem that humans are doomed to fall under the mercy of these unkillable, soulless creatures...

Basium Mortis. The cause of death in Benjamin's file. Did he die because someone took his soul? I turn the page. The pictures are disturbing.

 They show children sucking the souls out of other children. Their faces look hungry and bestial, driven by animal cravings.

IV. OF BURIAL RITUALS

Ancient civilizations discovered a way to prevent children from turning into the Undead. Before this period, burial rituals were not yet in existence. 

The dead were left to nature, which was the fate that all of Earth's creatures met when they died. The Egyptians were among the first to discover that by mummifying their dead and encasing them in pyramids, the children wouldn't rise again.

Later civilizations found that there were three things the Undead could not withstand without decaying: fire, geometric golden ratios, and the underground. 

Since then, each society has discovered new ways of preventing the Undead from rising: by fire—funeral pyres and cremation; by golden ratio—coffins and pyramids; and by the underground—burials and catacombs. Each of these rituals was created for one sole purpose—to let our children rest.

Over time and transgression, the rituals became so ingrained in society that people forgot why they were performed. Soon, everyone—including adults—was buried or cremated, and no one remembered that children could rise from the dead.

To illustrate the burial rituals, Descartes had drawn diagrams of each tradition, with steps next to it. One was a six-sided coffin, around which Descartes noted how it had to be made of hard wood, nailed shut, and buried no less than six feet beneath the earth.

I skim through the next few pages, examining the diagrams and rules of the pyramids, of mummification and embalmment.

In the margins are all kinds of notes about the kind of gauze that had to be used, the number of layers the mummy had to be wrapped in, and the design of the maze within the pyramids and their geometric orientation.

They were all familiar to me from History class, as mummies were of particular interest to Professor Bliss, though I had never considered their purpose.

The next drawing is of a body with coins on its eyes, resting on a funeral pyre. The use of coins, Descartes explains, was a discovery of the Greeks, and were given to the dead so they could pay the boatman on the river Styx to take them to Hades.

Below it is a picture of a child with cloth stuffed in his mouth. I stare at it, unable to believe what I am seeing. My parents couldn't have been Undead; they were adults. So why would they have died that way? And what did their deaths have to do with any of this?

V. OF LATIN AND ITS EXTINCTION

Latin is the language the Undead speak. In ancient times, before the founding of the Roman Empire, before people discovered burial rituals, Latin was only spoken by children. It was the one way to tell who was Undead and who was alive.

In Roman mythology, two children were the original founders of Rome. Their names were Romulus and Remus, and they were brothers. 

While this is a commonly accepted myth among educated society, what most are not aware of is that Romulus and Remus were Undead, having both drowned in the River Tiber before rising again.

Before the founding of Rome, knowledge of the existence of the Undead was not prevalent. Romulus and Remus gained followers by displaying their incredible abilities in large public gatherings. 

People were awed at their inhuman healing powers, their inability to be killed by normal means, and their advanced rhetoric and linguistic skills, and believed the children to be sent from the gods to found their city.

However, they quarreled over who would be king. Romulus slew Remus by burying him alive. As the first king of Rome, Romulus instituted Latin as the primary language, teaching it not only to children, but to adults of the upper class who were involved in governmental matters.

Eventually the clergy adopted Latin. Since Latin came so naturally to the Undead, they believed it had to be a language sent from the gods. 

Meanwhile, Romulus was trying to find his lost soul, and worried that the other Undead in Rome would accidentally take it. He thus instituted burial rituals and funeral pyres to rid the city of the Undead.

With the spread of Protestantism and the reform of the Catholic Church, Latin slowly died out, replaced by the Romance languages. Many people forgot about the Undead and, consequently, the origins of Latin. 

Thus, it came as a surprise when an entire language ceased to exist. Of course, one realizes that a language can only become extinct when the people who speak it have been exterminated.

Romulus and Remus. The first things that come to mind when I hear those names aren't children, but cats. Siamese cats. The ones roaming about the headmistress's office.

It can't be a coincidence. The rest sounds vaguely familiar from Latin class, but I hadn't paid enough attention to fully comprehend what Professor Lumbar meant. Still, Latin isn't my concern.

Cassandra is Undead. Benjamin's soul is taken. Then Cassandra is somehow killed again. Buried. And the school's administration knows about it and is covering it up. Why?

Dustin knocks on my door, the sound echoing softly in the quiet of my room. "Miss Kim," he says with forced cheerfulness, his voice tinged with concern. "Breakfast."

I lie still, unmoving. My parents are gone, and the weight of their absence presses heavily on my chest. My grandfather's secretive tendencies, his hidden room filled with ominous books about the walking dead, only add to my unease.

I feel drained, as if just the thought of getting up would turn me into one of those lifeless creatures from his forbidden library.

"I don't feel well," I manage to say weakly, my voice barely audible as I turn away from the door.

"Miss Kim," Dustin persists, knocking again with a gentler touch this time. "Are you quite all right?"

"No," I reply, my tone firmer, though still filled with weariness. "Please go away."

There's a pause, a silence that stretches uncomfortably before I hear the faint, muffled sounds of Dustin's retreating footsteps down the stairs. 

Moments later, another knock breaks the quietude of my room. This time, there's no waiting for my response. The door opens quietly, and my grandfather appears, concern etched deeply into his weathered face.

"Dustin told me you weren't feeling well," he says softly, cautiously approaching my bed. He set a glass of orange juice down on my bedside table, the condensation dripping slowly down its sides. "I've brought you some juice."

"Please go away," I manage to whisper, my voice trembling with emotion, the heaviness of grief weighing down every syllable.

There's a long silence, filled only with the quiet sounds of the room—the ticking of the clock on the wall, the distant murmur of voices from downstairs. 

I hear the faint rustle as my grandfather bends over to pick up Seventh Meditation, which I had absentmindedly left on the bedside table.

He sits gently on the edge of the bed, his presence both comforting and imposing. He places his hand on my ankle beneath the blankets, the warmth of his touch seeping through the layers. His scent, a mixture of cigars and old leather, envelopes me. "Death is nothing to be afraid of."

"It's not death I'm afraid of."

"Then what is it?" His voice remains calm, patient, inviting me to share my burden.

"Life," I confess quietly, the weight of my words heavy with sorrow and fear. The thought of navigating life without my parents, of facing the unknown future, feels almost unbearable.

"I haven't been honest with you, Y/n," he says gently, his voice carrying a mix of regret and determination. "But if you'll get dressed and come downstairs, I'll explain everything over breakfast."

I blink back tears, struggling to process his admission and the flood of emotions it stirs within me. He waits patiently, giving me a moment to compose myself, but I remain silent, unable to find the words to respond.

Finally, he stands up, his movements deliberate yet tinged with disappointment. The soft click of the door shutting behind him echoes in the quiet room, leaving me alone with my thoughts and the unsettling weight of his unspoken truths.

[organicproducts-world]

Discover the Health Benefits of KP e-Mart’s Organic Products

In a world where health and sustainability are paramount, KP e-Mart takes pride in offering an extensive range of organic products. With a commitment to quality and the wellbeing of its customers, KP e-Mart's organic selection promises authenticity, nutrition, and delicious flavors. Let’s explore the highlights of these premium organic products that can enrich your daily meals and elevate your health.

Organic Ghee: Pure Goodness

KP e-Mart’s organic ghee is made from grass-fed cows, ensuring it is rich in nutrients and free from artificial additives. A versatile cooking ingredient, organic ghee enhances the flavor of dishes and offers numerous health benefits, such as improved digestion and boosted immunity.

Fresh Organic Almonds: Nature’s Superfood

Packed with protein, healthy fats, and essential vitamins, fresh organic almonds from KP e-Mart are perfect for snacking, baking, or adding to smoothies. Sourced sustainably, these almonds retain their natural goodness, making them a wholesome addition to your diet.

Organic Coconut Oil: The All-Rounder

Organic coconut oil is a must-have in every kitchen. Ideal for cooking, skincare, and haircare, this oil is rich in healthy fats that support heart health and metabolism. KP e-Mart’s organic coconut oil is cold-pressed to retain its natural flavor and nutritional value.

Organic Rice: A Staple of Health

KP e-Mart’s organic rice is free from harmful pesticides and chemicals. Whether you prefer fluffy white rice or nutrient-rich organic brown rice, this staple food is perfect for a variety of dishes, from curries to stir-fries.

Organic Chana Dal: A Protein-Packed Delight

High in protein and fiber, organic chana dal is a versatile legume that can be used in soups, stews, and Indian curries. KP e-Mart’s chana dal is naturally grown, ensuring both quality and taste.

Organic Peanut: Crunchy and Nutritious

For a dose of plant-based protein and healthy fats, look no further than KP e-Mart’s organic peanuts. Perfect as a snack or an ingredient in recipes, these peanuts are grown without synthetic chemicals or pesticides.

Best Organic Mustard Oil: Pure and Flavorful

Enhance your cooking with KP e-Mart’s best organic mustard oil. Known for its pungent flavor and numerous health benefits, this oil is an excellent choice for sautéing, pickling, and even massages.

Unpolished Kodo Millet: A Wholesome Grain

Rich in fiber, iron, and calcium, unpolished kodo millet is a nutritious alternative to traditional grains. KP e-Mart ensures that their millet retains all its natural nutrients by avoiding polishing and chemical treatments.

Organic Jowar Flour and Organic Bajra: Traditional and Nutritious

KP e-Mart’s organic jowar flour and organic bajra (pearl millet) are excellent choices for those seeking gluten-free options. These flours are rich in fiber, protein, and essential minerals, making them ideal for breads, rotis, and pancakes.

Organic Cashew and Organic Almonds: A Healthy Duo

Both organic cashews and organic almonds are nutrient powerhouses. KP e-Mart offers these nuts in their purest form, ensuring you get the maximum health benefits with every bite.

Organic Salt: The Essential Mineral

Add natural flavor to your meals with KP e-Mart’s organic salt. Free from artificial additives, it’s a healthier alternative to refined salt, perfect for enhancing the taste of your dishes.

Organic Peanut Butter: A Nutty Indulgence

Made from premium-quality peanuts, KP e-Mart’s organic peanut butter is a creamy delight that’s free from artificial sugars and hydrogenated oils. It’s perfect for spreading on toast, adding to smoothies, or simply enjoying by the spoonful.

Organic Tur Dal and Organic Wheat Flour: Essentials for Every Kitchen

KP e-Mart’s organic tur dal is a staple for Indian households, packed with protein and essential nutrients. Pair it with organic wheat flour to make wholesome chapatis and parathas for a balanced meal.

Organic Ragi: The Super Grain

Organic ragi, also known as finger millet, is a nutrient-rich grain perfect for porridge, pancakes, and baked goods. It’s particularly beneficial for bone health due to its high calcium content.

Organic Jaggery Powder: A Sweet Alternative

Replace refined sugar with KP e-Mart’s organic jaggery powder. Its natural sweetness and trace minerals make it a healthier choice for desserts, teas, and traditional recipes.

Why Choose KP e-Mart?

Certified Organic: All products are certified organic, ensuring they are free from synthetic chemicals and pesticides.

Sustainability: KP e-Mart is committed to sustainable farming practices and supporting local farmers.

Uncompromised Quality: Every product undergoes stringent quality checks to meet high standards.

Final Thoughts

Whether you’re looking to embrace a healthier lifestyle or explore the world of organic foods, KP e-Mart’s diverse product range has something for everyone. From the pure goodness of organic ghee to the nutrient-packed unpolished kodo millet, every product is crafted to deliver quality, taste, and health benefits. Visit KP e-Mart today and make the switch to organic living for a healthier, happier you.

[hillsnatural]

Nutritional powerhouses: Browntop Millet a hidden gem.

Traditional diets have included the less-known but quite nutritious grain known as brown top millet for millennia. Rising as a superfood with its rich nutritional profile and environmental sustainability is among the unpolished millet family, and browntop millet keeps its outer bran layer full of minerals, vitamins, and fibre. A flexible and nutritious choice, browntop millet stands out as customers move towards better and more sustainable food choices. 

Nutritional Highlights of Browntop Millet 

Celebrated for its rich nutritious value is brown top millet. Rich in dietary fibre, it supports digestive health and helps control blood sugar levels, which qualifies it for those trying to reduce weight or control diabetes. Stronger bones and improved cardiovascular health depend on the vital minerals magnesium, calcium, and phosphorous in abundance here. Because of its unpolished character, browntop millet keeps all its natural goodness, unlike polished grains undergoing nutrient-stripping procedures. This makes it an excellent substitute for refined grains in daily cuisine. These millet are highly packed with proteins and fibres, which are therefore suitable for kids.

Comparing Browntop Millet with Other Millets 

While other nutrient-dense grains like barnyard millet and foxtail millet have unique advantages, Browntop millet takes the front stage. Barnyard millet is a low glycaemic index grain high in fibres and perfect for regulating blood sugar. Additionally, a great source of Iron, it helps avoid anaemia. On the other hand, since foxtail millet is high in protein, vegetarians and others trying to increase muscular health turn to the first grain. Furthermore, heavy in antioxidants, foxtail millet helps fight free radicals and lower the risk of chronic diseases. 

Health Benefits of Unpolished Millets 

Browntop millet's classification as unpolished millet is one of the main reasons for its increasing appeal. Unpolished millets keep their outer layer, which is high in dietary fibre and important micronutrients, unlike polished grains. This makes them very helpful for preserving a good weight, enhancing digestion, and reducing cholesterol. 

Culinary Applications of Browntop Millet 

The mild, nutty taste and adaptability of brown top millet make it a great addition to many recipes. Recipes include pilafs, salads, and stir-fries, which call for rice or quinoa, which can be substituted. It is also an excellent choice for classic cuisine, such as oatmeal, khichdi, and dosa. Using browntop millet flour in breads, cookies, and muffins, baking aficionados will have nutrient-dense substitutes for traditional baked products. In mixed-grain meals, pairing browntop millet with other unpolished millets, such as barnyard or foxtail, improves taste and nutritional value. 

Environmental Impact and Sustainability 

Along with being a nutritional powerhouse, brown top millet is a sustainable crop. It requires little water and fertilisers and thrives in desert and semi-arid areas. Its short growth cycle and resistance to poor soil conditions make it perfect for sustainable farming methods. Moreover, growing browntop millet supports biodiversity and lowers the environmental impact of agriculture, therefore complementing worldwide initiatives to address climate change. They are perfect choice for healthy Choice for Modern Lifestyle.  As knowledge of unpolished millets spreads, browntop millet will become a mainstay in kitchens.

[naturestrunk01]

Top 10 Health Benefits of Millets: Why incorporate them in your Diet?

“Do you know one addition to your diet can change your health?”

As people become more health-conscious, everyone needs something like the ideal food for their diet. There are the millets - ancient grains that have been used for centuries in India and are witnessing a resurgent return into Indian cuisine for obvious reasons. They are nutritious, suitable for any meal, and have numerous health benefits. They're a powerhouse addition to any diet. And now let's talk about why these humble grains deserve a spot on your plate!

1. High Content of Dietary Fibers: Helps Digestion and Keeps Full for Longer Period

Millets are abounding in high natural dietary fiber, making it a boon for digestion. Dietary fiber is renowned for keeping the gut healthy; they regulate bowel movements besides preventing blooding. You stay full for a longer time and this is good for weight control.

2. Low Glycemic Index(GI): Suitable for Blood Sugar Control

Unlike other polished grains, millets have a low glycemic index since they do not raise blood sugar all of a sudden. Thus, for diabetics, millets have proven a good option when looking for natural management of blood sugar levels. Millets provide steady, slow energy release, and sustain you around the clock.

3. Contains Antioxidants: Increase Immunity and Hydration for Glowing Skin

Millets are loaded with antioxidants (cancer prevention agents), like phenolic-acids and flavonoids, which can protect your body from oxidative stress. Antioxidants enhance your immunity strength, even reduce the risks of chronic diseases and improve your skin condition. Incorporate millets into your diet to give your body natural strength and resilience.

4. Gluten-Free: A perfect appropriate Choice for Gluten Sensitivity

Millets are an excellent substitute for Rice, Wheat and all those other gluten-containing grains for those with gluten sensitivity or celiac disease. So, they are like other grains in benefits but lack gluten, which means the possibility of healthy food without gassiness.

5. Contains Essential Nutrients: Supports Overall Health

These tiny super-grains are also packed with minerals such as magnesium, potassium, and zinc which help from heart health and nerve action to bone strength and healthy metabolism. A bowl of millets every day can simply be your way of meeting your daily nutritional requirements.

6. Good Source of Plant Based Protein: To repair Muscles and Tissues

Millets are a great source of plant-based proteins; therefore these tiny grains are great for vegetarians and vegans and support the strengthening of muscles as well as the repair of tissues. So a diet rich in Super grains can meet your protein requirement organically.

7. Naturally Alkaline - Helps Detoxify the Body

Millets are alkaline, and this helps to neutralize the pH factor in the human body and detoxify the system naturally. An alkaline diet is sure to reduce inflammation, thereby seeing good health in all aspects, right from the well-being of the kidneys to reducing acid reflux symptoms.

8. Heart Health Support- Cholesterol Reduction

Millets (Siridhanyalu) contain phyto-chemicals that slow down the increase of bad cholesterol in the blood. These Super-grains also contains good fats that help decrease bad cholesterol-LDL and increase good cholesterol-HDL. This heart-friendly cereal may add up to prevent cardiovascular diseases if included as part of a balanced diet.

9. Good for Weight Management - Low in Calorie and Filling

Unpolished Raw Millets are low in calories and rich in complex carbohydrates, therefore an ideal food for the weight watchers. As they keep you satisfied for a longer time, millets can avoid overeating thus helping you in calorie intake without jeopardizing nutrition.

10. Energy Boosters - Perfect for Athletic Lifestyle

Millets are a good source of iron, magnesium, and B vitamins, so you'll get all-natural energy throughout the day. Millets are apt for athletes and children and for others who are actively involved in life. It will enhance endurance and prevent drops in energy levels, mainly if work or study sessions last long.

Conclusion: Take the First Step with Millets!

Ready to introduce millets into your diet? Millets can be added to everything from breakfast porridges to snacks and main meals like Pulao and Khichdi. Start small, with a step as simple as changing the rice used in your next Pulao to foxtail millet or trying the Ragi Dosa for your breakfast. This is a tiny step toward a healthier life and better living.

Bring millets back to your table today! Make the smart choice.

[unpopradicalism]

酉 is the chinese character utilized for the tenth Earthly Branch of Bazi: Yǒu - The Rooster. It represents a wine vessel or a vase used in making and storing fermented millet alcoholic drink. The reason is that the Yǒu month is the month of harvest, and the Yǒu hours are those of aperitif time and afterwork parties. Yǒu/Rooster individuals adore to be acclaimed for their accomplishments as well as bragging about all the things and work they have done. But that's because they are perfectionists, meticulous and hardworking intelligent people who like flawless results. Roosters have high standards for themselves, and the fact is, even higher standards for the people around them. To say they are a bit judgemental is an understatement. Roosters do tend to crave the spotligth, and really thrive on attention. They are very careful about appearances, and so they are always well groomed in styles that flatter their body types. Roosters make sure you always notice them. The element associated with Yǒu/Rooster is Xin, that is Yin (female) Metal. It’s an extremely feminine element, a precious metal, elegant, finely worked and highly polished. But beware, beneath the brilliance of jewelry and the glamour, a razor-sharp blade - without mentioning a sharp tongue - may be hidden...

[eatthegood]

Healthy Indian food for weight loss

When it comes to healthy eating for weight loss, Indian cuisine offers a treasure trove of ingredients and cooking methods that can support your goals. Indian food is not just about rich curries and creamy sauces; it includes a range of healthy, low-calorie, and nutrient-dense options rooted in Ayurveda and regional traditions. Let’s explore various aspects of healthy Indian food that can aid in weight loss, along with some practical tips and popular recipes to get started.

1. Understanding Indian Ingredients for Weight Loss

a. Fiber-Rich Foods: Fiber is essential for weight loss because it aids digestion, promotes satiety, and stabilizes blood sugar levels. Indian diets naturally contain high-fiber foods like lentils (dal), chickpeas, leafy greens, and vegetables like okra (bhindi), eggplant (baingan), and gourds.

b. Protein Sources: Protein is vital for muscle maintenance and helps reduce hunger cravings. Indian diets are rich in plant-based protein sources like lentils, chickpeas, kidney beans, and tofu. Paneer (Indian cottage cheese) is a good protein source, though it should be consumed in moderation due to its fat content. Non-vegetarians can benefit from lean meats like chicken and fish.

c. Whole Grains: Switching refined grains for whole grains helps with weight loss and provides essential nutrients. Traditional whole grains like brown rice, millets (such as bajra, jowar, and ragi), and quinoa are excellent choices, offering more fiber and nutrients than polished white rice or refined wheat.

d. Healthy Fats: Contrary to popular belief, fats are essential for weight loss as they provide long-lasting energy and keep you satiated. The trick is to choose healthy fats, such as those found in ghee (clarified butter) in small amounts, and cooking oils like coconut oil, mustard oil, and olive oil.

e. Spices and Herbs: Indian spices and herbs like turmeric, cumin, ginger, cinnamon, and fenugreek are not only flavor-enhancers but also have health benefits that can aid in weight loss. Turmeric, for example, has anti-inflammatory properties that may help reduce obesity-related inflammation, while cinnamon can help stabilize blood sugar levels.

2. Structuring a Weight-Loss-Friendly Indian Diet

a. Emphasis on Portion Control: Traditional Indian meals are often accompanied by a variety of sides, making portion control a bit challenging. To support weight loss, focus on filling half your plate with vegetables, a quarter with whole grains, and a quarter with lean protein.

b. Eating Pattern – Small, Frequent Meals: Eating smaller, balanced meals throughout the day helps regulate blood sugar levels and reduces cravings. Instead of three large meals, aim for five to six smaller meals, including snacks.

c. Balanced Macronutrients: Make sure each meal contains protein, healthy fats, and complex carbohydrates. A breakfast of oatmeal with nuts or a bowl of upma with vegetables provides a great balance of these macronutrients.

d. Hydration and Herbal Teas: Staying hydrated is crucial for weight loss. Herbal teas like green tea, ginger tea, and fennel tea can help with digestion, provide antioxidants, and may boost metabolism.

3. Sample Indian Meal Plan for Weight Loss

Breakfast Options:

Vegetable Poha: Made with flattened rice, loaded with vegetables, and flavored with turmeric and mustard seeds. This dish is low in calories, rich in fiber, and keeps you full.

Oats Upma: This twist on traditional upma uses oats instead of semolina and is packed with fiber and protein, making it a heart-healthy option for weight loss.

Besan Chilla: A savory pancake made from gram flour and vegetables, rich in protein and fiber.

Ragi Porridge: Ragi (finger millet) is gluten-free, rich in calcium, and has a low glycemic index, making it a great choice for those watching their weight.

Lunch Options:

Bajra Roti with Dal and Salad: Bajra (pearl millet) roti is high in fiber and pairs well with protein-rich dal and a side of fresh salad for a balanced meal.

Vegetable Curry with Brown Rice: Opt for a light vegetable curry made with minimal oil, combined with brown rice for a wholesome, low-calorie lunch.

Khichdi with Moong Dal and Vegetables: A simple dish of rice and moong dal with vegetables. Moong dal is easily digestible and rich in protein, making it ideal for weight loss.

Paneer Tikka with Salad: Grilled paneer marinated with spices and served with a side of fresh salad provides a protein-packed lunch option.

Dinner Options:

Grilled Fish with Stir-Fried Vegetables: Fish like salmon or mackerel are rich in omega-3 fatty acids and protein, while the stir-fried vegetables add fiber and antioxidants.

Vegetable Soup with Multigrain Bread: A light vegetable soup made with carrots, spinach, and tomatoes can be paired with a slice of multigrain bread.

Moong Dal Cheela with Green Chutney: This savory pancake is made from ground green moong dal and pairs well with mint chutney, offering a low-calorie, high-protein dinner.

Palak (Spinach) and Corn Curry with Quinoa: Spinach is nutrient-dense and low in calories. Paired with quinoa, this meal provides a good balance of protein and fiber.

Snack Options:

Roasted Chana (Chickpeas): High in protein and fiber, roasted chana makes for a crunchy and satisfying snack.

Fruits with Nuts: A small serving of apples, berries, or oranges with a handful of almonds or walnuts makes for a nutrient-rich snack.

Greek Yogurt with Chia Seeds: Greek yogurt is high in protein and probiotics, which support gut health. Adding chia seeds boosts the fiber content.

Vegetable Sticks with Hummus: Fresh carrot, cucumber, and bell pepper sticks with a small portion of hummus provide a low-calorie, nutrient-dense snack.

4. Practical Tips for Incorporating Indian Foods into a Weight-Loss Plan

Opt for Homemade Meals: Cooking at home gives you control over ingredients and portion sizes. Avoid heavy gravies made with cream or excess oil and opt for lighter, sautéed, steamed, or grilled options.

Be Mindful of Grains: Instead of piling up on rice or rotis, switch between different whole grains and limit portion sizes. Avoid refined grains like white rice and naan, which can spike blood sugar.

Use Low-Fat Cooking Methods: Choose methods like steaming, grilling, roasting, or boiling over deep frying. For instance, choose steamed idli over fried pakoras.

Limit Sugary Drinks and Desserts: Indian sweets are often calorie-dense. Instead, satisfy your sweet tooth with a small portion of fruit, dates, or homemade low-sugar desserts.

Spice It Up with Metabolism-Boosting Spices: Spices like turmeric, ginger, cinnamon, and black pepper not only add flavor but may also help increase metabolism and reduce inflammation.

5. Popular Weight-Loss Friendly Indian Recipes

1. Lauki (Bottle Gourd) Soup: This low-calorie, fiber-rich soup is filling and helps in digestion.

Ingredients:

1 cup chopped lauki (bottle gourd)

1 small onion, chopped

1 clove garlic

Salt and pepper to taste

Fresh coriander leaves

Method: Boil lauki and onion with garlic until soft, then blend. Season with salt, pepper, and garnish with coriander.

2. Tandoori Cauliflower: A healthy alternative to deep-fried snacks, tandoori cauliflower is marinated in yogurt and spices and then baked.

3. Sprouted Moong Salad: Sprouted moong beans are rich in protein and fiber, ideal for a quick snack.

Ingredients:

1 cup sprouted moong beans

Chopped cucumber, tomato, onion

Lemon juice, salt, and pepper to taste

Fresh coriander leaves

4. Methi (Fenugreek) Paratha with Curd: Methi paratha made with whole wheat flour and fresh fenugreek leaves provides fiber and essential vitamins.

6. Final Thoughts: Building a Sustainable Weight Loss Plan with Indian Foods

To maintain a healthy lifestyle and support weight loss with Indian cuisine, focus on creating balanced meals that incorporate fiber, lean protein, and healthy fats. Portion control, low-fat cooking methods, and including plenty of vegetables can make Indian food a fantastic choice for sustainable weight loss. By making small, consistent changes to how you prepare and choose your meals, Indian food can be a flavorful and effective path to your health goals.

[nature-s-trunk]

How to Identify Unpolished Millets

Unpolished millets are gaining popularity for their health benefits and nutritional value. Unlike polished millets, which have been stripped of their bran and germ, unpolished millets retain these nutritious layers. This makes them an excellent option for anyone aiming to enhance their diet. Here’s how you can identify unpolished millets easily.

 Appearance:

Unpolished millets have a more natural look compared to their polished counterparts. They often appear slightly dull or matte, with a rough texture. If you see a shiny surface, it’s likely polished. Look for grains that have varied colours and sizes, indicating minimal processing.

 Colour:

Different types of millets have distinct colours. For instance, foxtail millet is typically golden-yellow, while finger millet is a rich reddish-brown. Unpolished millets maintain their natural hues, while polished ones may appear more uniform and brighter.

 Smell:

Unpolished millets often have a nutty aroma, a sign of their natural oils being intact. If the millet has little to no smell, it may have undergone polishing, which can strip away these natural fragrances.

 Packaging:

Check the packaging carefully. Look for terms like "unpolished," "whole grain," or "organic." Some brands explicitly label their millets as unpolished. Avoid products that don’t specify the type, as they may be processed.

Cooking Test:

When cooked, unpolished millets tend to retain more texture and have a firmer bite compared to polished millets, which can become mushy. If you’re unsure, cook a small batch to see the difference in texture.

By keeping these tips in mind, you can easily identify unpolished millets online and make a healthier choice for your meals. Incorporating these grains into your diet can boost your nutrition while adding delightful Flavors and textures.

[andavarlatheworks]

बाजरे की भूसी निकालने की मशीन|Millet Polisher|Andavar|+91 89255 02800

[nyxknocks]

Before I get into this I just wanna preface this by saying that early on in the film (roughly 20 or so minutes) I realized this is essentially the plot of A Bug's Life and I can't separate the two now. ok thank you that's all.

I feel like a huge aspect of this movie is lost to me with my very surface level knowledge of samurai/ronin history, so there are so many things throughout the film that I feel were probably important but meant little to me because I was just sitting there like :D? Like the scene at the beginning with the samurai during the thief in the hut bit? With the shaved head? There was a weird procession following him and it felt like he was going to die. Still confused about that.

It's fascinating seeing the hierarchy of people with the bandits/samurai/farmers. The farmers are at the bottom of this system despite being the one's who provide sustenance to the bandits who raid them, but they are treated as inferior by both the bandits and the samurai who are there to help them out. They are ridiculed and mocked seemingly throughout the whole film--especially with Kikuchiyo, though that's more to do with his past. Even still, with the relationship that develops between Shino and Katsushiro, who's relationship would never be accepted because of their class differences. Obviously as time goes on the villagers and the samurai begin to trust one another and grow, but that sense of class differences never leaves. Even at the end, there seems to be a clear distinction between the samurai and villagers despite them fighting on the same level. At the end, it's transactional.

The scene with the wife during the samurai raid mirrors back to Rashomon, I believe. She has been taken and violated and unable to face her husband or risk his scorn, she opts instead to run back into a burning building and end her life. It's a heartbreaking reminder of how of little import woman were outside of their virtue. Extremely frustrating to witness. It's even solidified even more when Shino's father finds out about her tryst with Katsushiro and beats her. Even in times of strife, women are still just a commodity. This is not surprising given the time period this takes place in as well as the fact that Kikuchiyo is a womanizer. Shino does, however, get a bit of her agency back by turning away from Katsushiro at the end. Deciding her own fate: be it her not having true feelings for him or realizing they wont work out and instead choosing to move on instead of throwing her life away to pine. I believe more so the latter rather than the former.

Katsushiro is the most interesting to me because he goes through the most change, in my opinion. In the beginning he's this polished young rich boy. He's seen with flowers--typically more feminine leaning rather than masculine--and he's often forced to be on the sidelines or run errands. He doesn't fit into the traditional hypermasculine role until basically the end. He becomes a man/"true samurai" when he sleeps with Shino. And then again, when he kills his first man.

Food is the motivator for everyone in this film. The villagers because their crop is being stolen out from under them and also they are, you know, poor. The bandits because, well, they're bandits and why work a field when they can steal someone else's hard work instead. The samurai that end up helping out are one's who can afford to have the dings to their "honor" because they are getting paid in food. Throughout you are repeatedly shown them working barley fields, or people only eating millet. The time you start to see a shift I felt in the samurai's relationships with the villagers is when Kikuchiyo(?) offered the white rice to the children. Food is survival, especially in this era. While the bandits are clearly villains, there is no doubt about it, food is partially what motivates them (I feel) to continue with raiding--especially because they waited for a bigger harvest. No one wants to go hungry. It's terrifying, to starve.

It's hard to put this movie into a box for me. Obviously, it's one of the greatest and most influential films for a reason. And it is good, especially for its time. You can see where so many modern day tropes and styles are based off of this. It's wholly impressive. It, however, did not grab me the way I was expecting it to. Probably because from the jump all I could think about was:

The cinematography was beautiful, I will say. And you can tell how much effort and money went into this film. The scale of this movie is leagues beyond the one's we've seen so far. Also, I love when movies use real practical effects instead of CGI, so that's a huge bonus about older/black and white films. It always feels more real, more immersive. The scene when the bandits finally start coming and burn the outskirt buildings especially stands out to me because that's when you start to realize how dire this situation actually is. Yeah, it sucked before with the looming dread and fear of being raided, but now you have tangible proof of atrocities that are going to happen and its sobering. No more dicking around. Even Kikuchiyo seemingly straightens out when he rescues the baby and, crying over it, says "this is me. this baby is me." For me, this movie really didn't start getting good until around that part.

Call me heartless, but I was indifferent towards the beginning. Despite the time spent with the characters, I wasn't drawn to any of them. Maybe Katsushiro, because he's endearing and I loved the ~mise en scene~ of him laying in the flower fields. I love soft imagery with the typical masculine roles. Katsushiro felt like someone who wanted to be apart of a set box and was forced to be apart of that set box because of birth, but was more suited to a different light. This is realized, again, when he's in the field later on with Shino and she calls him a coward and to "act like a samurai" (I guess her way of trying to push him into ravishing her? I'm unclear of the motive. I suppose you could say it is easier for her to stomach her feelings if it was forced upon her rather than with the knowledge they can't remain together due to their class status). I don't know. I see the appeal, but I think I was expecting this movie to grab me so much more--emotionally wise, I mean--that I feel somewhat robbed that it didn't.

The slide transitions always make me happy as a Star Wars fan, so that's nice to see. Every character is so expressive all throughout that it's honestly impressive. They all felt like theater/stage actors rather than film actors because of how much emotion was shown. The faces of the villagers at the beginning--the fear and worry. The weathered and aged and slumping stature of the village elders. Everyone felt surprisingly visceral and tangible, which they obviously are because they are real people, but its something I find that lacks in more modern films. Everyone now is too perfect, even the one's who are supposed to be grizzled and ancient. The foley work was also really good, with a few exceptions where the sounds didn't totally line up correctly (when a horse was running, and towards the end when a bandit was slapping/stabbing? someone). The foley work did excellent immersing you even further, especially in the burning scene when you could hear the flames eating away at the huts (though that could've just been the actual fire rather than foley but I digress). I'm a sucker for immersive audio.

Kikuchiyo with a gun:

Shout out to my man Kikuchiyo for being ass out until the end. Respect.

[maltextract123]

RAGI MALT GRAIN - GRAIN THAT MAKES YOU STRONG

Ragi, also known as Finger Millet, is a widely used staple food in India. It has high fibre content and is rich in calcium which is why it is known as Wonder Grain as it provides many health benefits. Even in scorching heat, ragi keep your body cool. Unlike other cereals, ragi need not to be polished making it healthier to consume. Mahalaxmi Malt extract provides the best quality of Ragi Malt Grain, Malt Based Food, Barley Malt Extract, Barley Malt Powder and malted milk food in India.

Health Benefits of Ragi Malt:

1 - Rich Source of Minerals

Ragi is a rich source of minerals. Rich content of calcium, potassium, phosphorus and iron are found in ragi. Calcium is an essential in maintaining bone health and density and the amount of calcium present in ragi is much more than that available in other cereals.

2- Controls Diabetes

Polyphenols and dietary fibre present in Ragi helps control diabetes. Consuming ragi regularly reduces the level of blood sugar and stabilises the sugar level in your body.

3- Has Anticancer Properties

Finger Millet has rich anticancer properties which prevents excessive oxidation which might otherwise lead to cancer because of cell damage.

4- Has Antimicrobial Properties

Ragi has also proven to be helpful in fighting against various bacterias which can cause food poisoning and typhoid like fever.

5- Rich Source of Protein

The content of protein in Ragi is somehow equal to that of rice. Eleusinian has a lot of biological value and is one of the major protein content that is found in ragi which helps prevent malnutrition and is considered to be a healthy source of protein for vegetarians.

6- Has Anti Ageing Properties

Ragi is known to be the natural skincare agent because of the availability of Methionine and Lysine. The antioxidants present in ragi fight stress and protect the skin from dullness, rashes and wrinkles. Also, Vitamin E present in ragi lubricates the skin and forms a protective layer which makes the skin glow.

7- Increases Production of Mothers Milk

Ragi is a must for lactating women as it increases the haemoglobin level in the body which increases the production of milk in the women's body.

8- Helps in Weight Loss

The fibre content present in ragi makes your stomach feel full for long and stops you from having unwanted and unhealthy cravings.

For more information about: Malt Extract Please visit at https://www.mahalaxmimaltextract.com/

[bemillety]

Multi Millet Dosa (Instant Mix)

Boost your health with our Multi Millet Dosa!🌾✨

Compared to polished rice mix, our Multi Millet Dosa Instant mix, which is made from unpolished millets and is a low-glycemic meal, is a nutritious powerhouse.

Enjoy the benefits of millet food products that are high in fiber, calcium, and micronutrients, and gluten-free. Take the plunge, and with each mouthful, fuel your body.

Order Online: www.bemillety.com

Contact No.: 096381 70270