Today, Dr. Ibrahim talked about Ragi flour, a powerful alternative to wheat that could change how you think about nutrition (ragi ke fayde). He shared insights about this remarkable grain found across South Asian countries like Pakistan, India, and Nepal. The flour comes in reddish-brown and dark brown colors and packs a serious nutritional punch (ragi ki pahchan/ragi kya hai).
Dr. Ibrahim highlighted some game-changing benefits. For people with gluten or wheat allergies, Ragi flour (ragi ki roti) is a lifesaver. It's a calcium powerhouse that can strengthen your bones and help combat weakness. When you mix Ragi flour with other flours, it makes incredibly soft rotis and cakes that melt in your mouth - reminiscent of how our grandmothers used to cook (ragi ka atta khane ke fayde).
But here's a surprising tip: If you roast and grind Ragi into Sattu and drink it in lukewarm water, it can help with urinary tract issues. He warns against using cold water, which might actually increase kidney stones. Dr. Ibrahim believes Ragi isn't just food - it's medicine that can transform your health naturally.
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0:00 Intro to Ragi Flour
0:27 Nutritional Benefits of Ragi
1:25 Ragi Sattu: Healing Urinary Issues
2:42 Soft Rotis: Comparing Traditional and Modern Cooking
3:38 Ragi in Baking and Bone Health
4:15 Closing Remarks
#dribrahim #ragiatta #ragiroti #ragichapathi #fingermilletroti
Dr. Muhammad Ibrahim
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