The gluten-free diet has become increasingly popular in recent years as an intentional effort to improve one’s health and avoid certain chronic illnesses. In light of the same intent, the union minister of agriculture and farmer’s welfare has endorsed India’s proposal to observe an international year of millets. Thus the year 2023, would see growing attention, production, and consumption of millets in the country. Although the cultivation of millets has significantly reduced in the past few decades, productivity is increasing due to high-yielding variants and improved technologies. Millets, the powerhouses of great nutritional value, have evolved into ‘nutri cereals’ as their significance and a general understanding of their dietary benefits have started to be rightfully recognized. Thus, the impetus for a better dietary shift, mindful food choices, and qualified over quantifiable healthy munching is seen to clearly define roots.

Sarita Bazaz, and her team at the food affairs, regarded as one of the best catering services in Gurgaon, observe the growing relevance of millet consumption and make light of this moment to emphasize reconsidering the long-standing practice of introducing millet instead of rice. It’s high time we started consuming millet instead of white rice since these miracle grains are laden with high protein, fibre, vitamins, and minerals. Here’s a simple unfolding of how and why “Millet,” which our forefathers ate eons ago, is now familiar today as a superfood and why one ought to include them in the everyday diet. India is known for promoting its cultural and culinary variety. Although each grain has its own set of advantages, it is important to comprehend the relevance, quantity, and significance of the grain consumed.

Taste is one of the most defining qualities for individuals to gravitate toward tastier foods. Traditional rice, without a doubt, is aromatic and flavorful due to the wide range of flavonoids found in it. On the other hand, millets tend to be bland and lack flavour and aroma, which is one of the main reasons why people are hesitant to incorporate them into their regimens.

Millets are nutritious, high in fibre, and gluten-free, making them easily absorbed into the body. They include various micronutrients, like calcium, iron, and phosphorus. Millets assist in preventing and controlling health problems since they are slow digesting in nature and do not induce a high increase in blood sugar like refined rice produces. Enhancing diversity and balance in food that can potentially substitute white rice in all meals, could be incorporated into one’s regular diet. All varieties of millet popularly referred to as Bajra and Makai, have antioxidant effects and can be consumed regularly as a meal or snack. The incorporation of healthy, millet-based, and gluten-free meals has always been encouraged but would be seen to be increasingly salient in future celebrations, from events to wedding catering organized by The Food Affairs.

We Indians can combat micronutrient deficiencies economically and reduce carbon emissions by shifting our diet from white, polished rice to coarse Grains and Wheat. Due to various cropping patterns and flooding events, Methane emissions from rice production in India vary greatly but often fall in the mid-range, whereas millets are friendly to the environment. By consuming a millet-rich diet, we encourage farmers in all regions to cultivate crops, supporting the idea that what is suitable for the land is good for us as well.

Finally having assessed the food scenario, benefits, and purpose of foods being consumed, Sarita concludes by emphasizing the need of the hour to switch to coarse grains from rice in order to be healthy, and in a larger aspect support a growing surrounding that is environmentally friendly.