REASONS TO LOVE DXN MADHURAM MILLET COOKIES REASONS

REASONS TO LOVE DXN MADHURAM MILLET COOKIES

REASONS 1. BASED ON MILLETS PEARL MILLET (HINDI: BAJRA, TAMIL: KAMBU, TELUGU: GANTILU, KANNADA: SAJJE) CONTAINS NEARLY 3. 8 TIMES MINERALS AND NEARLY 6. 5 TIMES FIBER AND NEARLY 24 TIMES IRON THAN RICE. CONTAINS NEARLY 5. 2 TIMES FIBER AND NEARLY 3 TIMES IRON THAN WHEAT. CONTAINS THE MAXIMUM AMOUNT OF IRON CONTENT AMONG THE MILLETS.

REASONS 2. ONLY WHOLE GRAINS USED. WHOLE WHEAT GRAIN IS POWER PACKED WITH NUTRIENTS. ITS IT INCREASES THE FEELING OF SATIATION THEREBY REDUCING HUNGER PANGS AND UNNECESSARY EATING. WHOLE WHEAT IS FIBER RICH AND SO IT HELPS WITH EASY EXCRETION OF STOOL, RELIEVING CONSTIPATION. SINCE IT STABILIZES BLOOD GLUCOSE LEVELS, IT’S A WISE CHOICE FOR DIABETES.

WHOLE WHEAT GRAIN IS POWER PACKED WITH NUTRIENTS. ITS CONSISTS OF THE BRAN, GERM AND ENDOSPERM THE BRAN IS THE OUTER COVER OF THE SEED AND IT IS RICH IN MINERALS, FIBERS, VITAMIN AND PHYTOCHEMICALS. The germ is the second layer beneath the bran, rich in vitamin B and E and has traces of minerals and phytochemicals. Endosperm is the innermost part of the whole wheat grain that’s starchy and extremely rich in protein and carbohydrates. Having said this, consumption of whole wheat products has a lot of benefits.

RICH IN VITAMIN WHOLE WHEAT FLOUR CONTAINS SEVERAL VITAMINS INCLUDING FOLATE, RIBOFLAVIN AND VITAMINS B 1, B 3 AND B 5. HOWEVER, THE REFINING PROCESS IN WHITE FLOUR DESTROYS THE GRAIN’S VITAMIN CONTENT. VITAMINS B 1 AND B 3 HELP CONVERT THE CARBOHYDRATES PRESENT IN THE FOOD TO ENERGY. VITAMIN B 5 HELPS IN THE PRODUCTION OF BLOOD CELLS. ALONG WITH THAT, IT ALSO HELPS YOUR DIGESTIVE SYSTEM TO METABOLIZE FATS AND PROTEINS.

HIGH IN FIBRE ANOTHER NUTRITIONAL ADVANTAGE OF WHOLE WHEAT FLOUR OVER WHITE FLOUR IS ITS HIGH FIBRE CONTENT. FIBRE-RICH FOODS CAN HELP YOU PREVENT CONSTIPATION, LOWER BLOOD CHOLESTEROL LEVELS AND ALSO HELP YOU LOSE WEIGHT. THE MILLING PROCESS IN REFINED FLOUR SEPARATES FIBRE-RICH BRAN FROM THE REST OF THE GRAIN. THEREFORE, THE FIBRE CONTENT IN WHITE FLOUR IS TYPICALLY LESS THAN ITS WHOLE-GRAIN COUNTERPART. WHILE IT IS POSSIBLE TO ADD VITAMINS TO REFINED FLOUR, ONE THING THAT CANNOT BE ADDED IS DIETARY FIBRE.

LOW GLYCEMIC INDEX OR GI MEASURES THE EFFECT OF A SPECIFIC FOOD ON YOUR BLOOD GLUCOSE LEVELS AFTER YOU EAT IT. A LOW GLYCEMIC FOOD IDEALLY HAS A GI OF 50 OR LESS. WHOLE WHEAT FLOUR HAS A GI INDEX OF 49 AND THUS IS NOT KNOWN TO CAUSE ANY SPIKE IN THE BLOOD SUGAR LEVEL. THIS IN TURN CAN LOWER THE RISK OF DEVELOPING TYPE 2 DIABETES AND CARDIOVASCULAR DISEASES. REFINED FLOUR HAS A HIGHER GI AS COMPARED TO WHEAT FLOUR, WHICH QUICKLY GETS ABSORBED IN THE BODY, LEADING TO AN IMBALANCE OF INSULIN AND SUGAR LEVELS, ULTIMATELY CAUSING DIABETES. CONSUMING REFINED FLOUR CAN ALSO LEAVE YOU FEELING HUNGRY AND IRRITABLE, SHORTLY AFTER EATING.

NATURAL RELAXANT THE AMPLE AMOUNT OF AMINO ACIDS AND ANTIOXIDANTS IN WHOLE WHEAT FLOUR HELPS THE BODY RELAX NATURALLY. COMMON AILMENTS LIKE ANXIETY, INSOMNIA, HEADACHE AND DEPRESSION CAN BE BATTLED WITH THE GRAIN. THE AMINO ACID CALLED TRYPTOPHAN IS A MAJOR CONTRIBUTOR TO THE RELAXING EFFECTS OF WHOLE WHEAT FLOUR. UNSATURATED FAT THE FAT PRESENT IN WHOLE WHEAT FLOUR IS IN ITS UNSATURATED FORM AND IS THUS, GOOD FOR WEIGHT LOSS. BESIDES, THE HIGH FIBRE CONTENT IN IT ALSO AID IN WEIGHT LOSS BY HELPING YOU BEAT HUNGER PANGS. THEREFORE, SUBSTITUTING IT FOR MAIDA OR REFINED FLOUR IS A GOOD CHOICE FOR PEOPLE TRYING TO LOSE WEIGHT. IT ALSO CONTAINS AN AMINO ACID CALLED TRYPTOPHAN, WHICH REDUCES YOUR APPETITE.

THE MINERALS AND VITAMINS PRESENT IN WHOLE WHEAT HELP FIGHT CANCER, HIGH BLOOD PRESSURE AND MANY HEART RELATED DISEASES. IT’S SAID THAT, EATING WHOLE GRAIN DAILY REDUCES FATIGUE AND ANEMIA BY PROVIDING ADEQUATE AMOUNT OF IRON TO THE BODY. ON THE OTHER HAND, MAIDA DOES YIELD ATTRACTIVE AND MOUTH WATERING RESULTS WHEN USED IN ANY FORM OF COOKING BUT DOES NOT CONTAIN EVEN QUARTER THE AMOUNT OF HEALTH BENEFITS THAT WHOLE WHEAT GRAIN HAS TO OFFER. AS A MATTER OF FACT THE SCRUMPTIOUS DONUTS, PASTRIES, CAKES AND MANY MORE DISHES MADE OUT OF MAIDA ARE EXTREMELY DELICIOUS BUT CAUSE HYPERACIDITY AND CONSTIPATION. SINCE THEY ARE LIGHTER AND RISE FASTER, MAIDA DEMANDS MORE OIL OR BUTTER WHILE BAKING OR COOKING, ONE REASON WHY BAKER PREFER MAIDA TO ATTA. NO WONDER THIS PAVES WAY TO OBESITY OR FAT STORAGE IN THE BODY.

REASONS 3. NO TRANSFAT TRANS FAT IS DOUBLE TROUBLE FOR YOUR HEART HEALTH TRANS FAT RAISES YOUR LDL ("BAD") CHOLESTEROL AND LOWERS YOUR HDL ("GOOD") (HDL) CHOLESTEROL. FIND OUT MORE ABOUT TRANS FAT AND HOW TO AVOID IT. BY MAYO CLINIC STAFF TRANS FAT IS CONSIDERED BY MANY DOCTORS TO BE THE WORST TYPE OF FAT YOU CAN EAT. UNLIKE OTHER DIETARY FATS, TRANS FAT — ALSO CALLED TRANSFATTY ACIDS — BOTH RAISES YOUR LDL ("BAD") CHOLESTEROL AND LOWERS YOUR HDL ("GOOD") CHOLESTEROL. A HIGH LDL CHOLESTEROL LEVEL IN COMBINATION WITH A LOW HDL CHOLESTEROL LEVEL INCREASES YOUR RISK OF HEART DISEASE, THE LEADING KILLER OF MEN AND WOMEN.

Source : http: //www. mayoclinic. org/diseases-conditions/high-bloodcholesterol/in-depth/trans-fat/art-20046114

TRANS FAT IS DOUBLE TROUBLE FOR YOUR HEART HEALTH WHAT IS TRANS FAT? SOME MEAT AND DAIRY PRODUCTS CONTAIN SMALL AMOUNTS OF NATURALLY OCCURRING TRANS FAT. BUT MOST TRANS FAT IS FORMED THROUGH AN INDUSTRIAL PROCESS THAT ADDS HYDROGEN TO VEGETABLE OIL, WHICH CAUSES THE OIL TO BECOME SOLID AT ROOM TEMPERATURE. THIS PARTIALLY HYDROGENATED OIL IS LESS LIKELY TO SPOIL, SO FOODS MADE WITH IT HAVE A LONGER SHELF LIFE. SOME RESTAURANTS USE PARTIALLY HYDROGENATED VEGETABLE OIL IN THEIR DEEP FRYERS,

TRANS FAT IN YOUR FOOD THE MANUFACTURED FORM OF TRANS FAT, KNOWN AS PARTIALLY HYDROGENATED OIL, IS FOUND IN A VARIETY OF FOOD PRODUCTS, INCLUDING: BAKED GOODS. MOST CAKES, COOKIES, PIE CRUSTS AND CRACKERS CONTAIN SHORTENING, WHICH IS USUALLY MADE FROM PARTIALLY HYDROGENATED VEGETABLE OIL. READY-MADE FROSTING IS ANOTHER SOURCE OF TRANS FAT. SNACKS. POTATO, CORN AND TORTILLA CHIPS OFTEN CONTAIN TRANS FAT. AND WHILE POPCORN CAN BE A HEALTHY SNACK, MANY TYPES OF PACKAGED OR MICROWAVE POPCORN USE TRANS FAT TO HELP COOK OR FLAVOR THE POPCORN. FRIED FOODS THAT REQUIRE DEEP FRYING — FRENCH FRIES, DOUGHNUTS AND FRIED CHICKEN — CAN CONTAIN TRANS FAT FROM THE OIL USED IN THE COOKING PROCESS.

READING FOOD LABELS IF A FOOD HAS LESS THAN 0. 5 GRAMS OF TRANS FAT IN A SERVING, THE FOOD LABEL CAN READ 0 GRAMS TRANS FAT. THIS HIDDEN TRANS FAT CAN ADD UP QUICKLY, ESPECIALLY IF YOU EAT SEVERAL SERVINGS OF MULTIPLE FOODS CONTAINING LESS THAN 0. 5 GRAMS A SERVING. WHEN YOU CHECK THE FOOD LABEL FOR TRANS FAT, ALSO CHECK THE FOOD'S INGREDIENT LIST FOR PARTIALLY HYDROGENATED VEGETABLE OIL — WHICH INDICATES THAT THE FOOD CONTAINS SOME TRANS FAT, EVEN IF THE AMOUNT IS BELOW 0. 5 GRAMS

REASONS 4. NO ARTIFICIAL ANYTHING – (COLOURS, PRESERVATIVES, FLAVOURS, ARITIFICIAL SUGAR) PREVENTION NEWS -- HEALTH RISKS OF SUCRALOSE (ARTIFICIAL SWEETNER) IS SPLENDA REALLY SAFE? EXPERTS USED TO THINK SO—BUT SCARY NEW FINDINGS SAY OTHERWISE SUCRALOSE—THE NO-CALORIE SUGAR SUBSTITUTE MOST COMMONLY KNOWN BY THE BRAND NAME SPLENDA—HAS BEEN FOUND TO CAUSE A VARIETY OF HARMFUL BIOLOGICAL EFFECTS IN THE BODY, ACCORDING TO A NEW RESEARCH REVIEW PUBLISHED IN THE JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH, PART B: CRITICAL REVIEWS. EARLY RESEARCH SAID THAT SUCRALOSE PASSES THROUGH YOUR GI TRACT UNDIGESTED, SO THEORY WAS THAT IT HAD LITTLE TO NO EFFECT ON YOU. BUT NEW STUDIES SHOW THAT SUCRALOSE IS ACTUALLY METABOLIZED, SAYS STUDY COAUTHOR SUSAN S. SCHIFFMAN, PHD, AN ADJUNCT PROFESSOR AT NORTH CAROLINA STATE UNIVERSITY. ENTER A SLEW OF PROBLEMS, INCLUDING:

REDUCES GOOD GUT BACTERIA: SUCRALOSE ALTERS THE AMOUNT AND QUALITY OF THOSE BENEFICIAL MICROBES THAT HANG OUT IN YOUR BELLY (THE SAME ONES FOUND IN YOGURT) BY 50% OR MORE. “ALTERATION IN BACTERIAL COUNTS IS ASSOCIATED WITH WEIGHT GAIN AND OBESITY, ” SAYS DR. SCHIFFMAN. MAKES MEDS LESS EFFECTIVE: THE SUGAR SUBSTITUTE LIMITS THE ABSORPTION OF THERAPEUTIC DRUGS, SUCH AS THOSE FOR CANCER AND HEART DISEASE, RENDERING THEM LESS EFFECTIVE. RELEASES TOXINS: MANY PEOPLE BAKE WITH SPLENDA TO REDUCE THE CALORIES IN A RECIPE, BUT IT DECOMPOSES DURING BAKING, WHICH RELEASES POTENTIALLY TOXIC COMPOUNDS CALLED CHLOROPROANOLS.

MAY ALTER YOUR BODY'S RESPONSES: SUCRALOSE CAN ALTER INSULIN RESPONSES AND BLOOD SUGAR LEVELS, HAS BEEN ASSOCIATED WITH INFLAMMATORY BOWEL DISEASE, AND MAY EVEN ALTER GENES, THE RESEARCHERS NOTE. NOW, LET’S PUT THE RESEARCH IN PERSPECTIVE. IT WAS PERFORMED ON RATS, AND RATS ARE OBVIOUSLY NOT HUMANS. HOWEVER, THE FDA’S APPROVAL OF HOW MUCH SUCRALOSE CAN BE CONSUMED SAFELY IS ALSO BASED ON RAT STUDIES, SO IT’S A FAIR COMPARISON. THE RESEARCH ALSO USED AMOUNTS THAT ARE APPROVED FOR USE IN FOOD, NOT MEGADOSES, AND SOME ADVERSE EFFECTS WERE SEEN AT VERY LOW LEVELS. FOR EXAMPLE, SAYS DR. SCHIFFMAN, DRINKING THE EQUIVALENT OF LESS THAN A DIET SODA A DAY WAS FOUND TO REDUCE GOOD GUT BACTERIA, AND TWO DIET SODAS A DAY COULD LIMIT DRUG ABSORPTION.

REASONS 5. NO GMO

REASONS 6. SULPHURLESS SUGAR Dr SC Ray has done ample research on sugar technology and served as Member Secretary to the Development Council for Sugar Industry, Govt of India. ill-effects of sulphur on our body Sulphur dioxide can lead to bronchoconstriction (the narrowing of the airways in the lungs). All the respiratory passages, from the nose to the terminal bronchioles are kept moist by a layer of mucus that coats the entire surface. The process by which the mucus is transported from the lung is known as mucociliary transport. Several bronchial disorders including bronchial asthma and cystic fibrosis are associated with an impairment in mucociliary clearances and consumption of food containing sulphur dioxide are basically responsible for inhibiting mucociliary function. The formation of acid due to the presence of sulfur dioxide also increases the viscosity of cough. As a result, it becomes very difficult for asthmatic patients to expel the cough produced in the air passage.

REASONS 6. SULPHURLESS SUGAR Air flow in air passages can get restricted due to factors like: An inflammation or excessive production of mucus due to an allergic reaction Irritation caused by mechanical friction of air Sulphur dioxide is considered an allergen and can cause reactions in certain people, especially those sensitive to asthma. Food products with sulphur content Sulphur dioxide is permitted in a wide range of foods including dried fruits, breakfast sausages, sugar and burger meats. Sulphur dioxide is also used as a preservative for food products to extend their shelf life and to prevent growth of undesirable microorganisms. It is also used as an agent in the preservation of browning reaction of food products. Sulphur normally exists in sugar and food products containing sugar in the form of sulphur dioxide. Most of the loose sugar we get has not been refined using a sulphur-free process. The more the sulphur dioxide content in sugar or food products containing sugar, the more is the risk of inhibition of mucociliary function causing bronchoconstriction. To live a healthy life, we should avoid food with sulphur content. Always buy sugar refined using a sulphur-free process so that you are

REASONS 7. GANODERMA/SPIRULINA POWERED

REASONS 7. GANODERMA/SPIRULINA POWERED – RESEARCH BASED PRODUCTS

IN BRIEF 1. GOOD Product. 2. GOOD Potential. 3. GOOD PV. So GOOD LUCK , Rock On …

THANK U HOPE YOU FELL IN LOVE WITH DXN MADHURAM COOKIES