Chennai: One often wonders how even after an `appropriate’ amount of exercise and drinking sufficient water, one feels tired and often stressed. Unfortunately, intake of calories is counted, with little knowledge that energy and a healthy body are not dependent just on calories. Food must be nutritious, non-glutinous and must not form acid in our stomach. People often sigh with exasperation when the word ‘nutritious’ is used. The natural assumption is that we compromise on taste when we eat nutritious food. Millets like samai, thinai, varagu and kambu are considered to be food of the lower-class and generally not taken by those in urban areas. These are misconceptions.

Millets are natural food that can be used appropriately in day-to-day recipes. Filled with iron, magnesium, phosphorous and potassium, they are extremely digestible and even release less glucose than rice and wheat.

Magnesium is one of the most important minerals in our body, enabling energy metabolism, protein synthesis and blood pressure and blood sugar regulation. During these times when imbalance in blood pressure and diabetes are among our main concerns, millets help a great deal in providing energy. In the scorching heat, the body needs the protection of potassium and electrolytes. Millets, being foods that are high in such nutrients, hydrate the body and help avoid serious issues of heat exhaustion, sun strokes and migraine.

Proper body weight, hourglass figure or bulging muscles are not indicators of good health. It is ancient wisdom that good health is confirmed by balanced ‘humors of the body’. Bone weight and proper PH levels are some of these requirements. Acid-forming refined food, processed items and glutinous stuff can lead to calcium insufficiency, poor bone health and low metabolism. Millets like ragi have high calcium content that are easily absorbed by bodies, ensuring a proper balance.

In her recipe book based on millets, celebrity chef Krishnakumari Jayakumar says millet consumption can help us avoid serious illnesses like diabetes, high blood pressure, cancer, constipation, thyroid problems and obesity.

Nutritionist Sivashankara Jothi recommends millets to her patients, as they are fibre-filled nutritious food which provides the body with the micro and the macro minerals required to reduce toxins and heart-related problems. She also remarks that ‘Koozh’, the popular drink of the South, usually made of finger millet or the pearl millet, is considered extremely cooling and perfect during summer. It can even be given to babies to increase their brain development and immunity against diseases. As millets contain the perfect number of calories and digest well, they can reduce improper appetite and cholesterol.

Nevertheless, the nutritionist also recommends alternating millets with the staple rice diet as an excessive intake of millets can also be harmful. Along with millets, she suggests an additional diet of ‘navadhanyam’ which can be sprouted and cooked. But she also warns against soaking millets and the sprouts too much and alternatively, suggest higher pressure cooking.

Many nutritionists and dieticians have always recommended native food as the best means to ensure a form of balance to our bodies. To make the offer more attractive, there has been a boom in recipes that replace wheat and rice with millets in dishes favored by the general public. Cakes, cookies, brownies, noodles, dosa, khichdi, pav bhaji, roti are some of the examples of foods that can be made from millets. So, what are you waiting for? Enrich you summer diets with millets and watch your body strengthening with energy.