Wheat flour rotis are most commonly eaten in India. The reason for this is that this flour is easily available everywhere. Wheat flour contains gluten, which causes illness for some people.
Wheat flour rotis are a common food, but in some situations it also becomes harmful. However, many people know that bread made from this flour is harmful, but what is the reason for this? Let us know the dietician’s opinion on this.
What do dietitians say?
Nidhi Shukla Pandey is a dietitian famous on social media, who tells in a podcast show that people consider wheat flour to be harmful and contain gluten, which is harmful for health. But people of earlier times also ate rotis made of this flour a lot, but never fell ill, so what is the reason for this?
The method of kneading dough is wrong
The dietitian says that in earlier times, people used to knead the dough, sprinkle water or massage it with oil, cover it with a cloth and let the dough rest for some time. Following this process results in the gluten in the flour becoming elastic, one that will be beneficial to your body and will also be absorbed by your body. But in today’s lifestyle, people immediately knead the dough and then start making rotis. She says that we do not even give time to the flour to set properly, so that the rotis can become healthy. Apart from this, kneading flour and keeping it in the refrigerator and eating rotis made from that flour is also harmful.
Keep these things in mind while kneading the dough
- If the flour is wheat, then knead it in normal condition.
- People affected by gluten should not eat only wheat flour, include other grains in the flour as well.
- After kneading the dough, let it rest for some time.
- While covering the dough, sprinkle water or oil on it.
- After kneading the dough, make rotis within 1 hour.
Disclaimer: Before implementing the information given above, please take advice from experts. The information is not being claimed by NH.