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Bajra, jowar,   sama, varagu,   ragi –  some of these traditional millet names are already familiar to you. Many of you have eaten dishes cooked with them without knowing the different types and names of millet. Each millet has its own strengths, Some like  finger millet ( ragi ), are high in calcium , others, like sorghum ( jowar ) are imbued with potassium and phosphorus power. Still skeptical about introducing them into your diet? Allow us to bust some commonly held myths about them: Cooking  with millet is difficult The main deterrent to cooking millet is not its ease, or lack thereof, but ignorance about its usage. Earlier we bemoaned the lack of recipes, but today that’s no longer an issue.  The easiest way to cook millet is to take your regular  every day recipe, and just substitute millet for rice and other grains. Which means you can use millet to make  upma ,  rotis , use it instead of rice, couscous or quinoa, add it...

Like it or not, the daily movement of our bowels is far more central to our weight control, our well-being, and in fact, to our very existence, than we realize. There’s a reason why the ‘throne’, as it is sometimes referred to, is the most important seat in our homes. So what does that have to do with the fibre in our diet? There’s a direct correlation, as you will see. Fibre acts like a natural broom that sweeps the colon clean, and fights the buildup of toxins and bad bacteria which are the root cause of any number of diseases and chronic health conditions. So what exactly  is  fibre? Fibre, or rather, dietary fibre, refers to the indigestible parts of plant-based fibre rich foods – the hull, the skin, etc. It is also known as roughage or bulk. Unlike other carbs, fibre does not get broken down into sugar, but passes through the intestines relatively intact. On its journey down though, fiber does a lot of work.   Fact: Fibre is a mix of soluble and insoluble ...