Sprouted vs regular ragi flour: which is better for blood sugar & gut health?

Ragi has been a staple of Indian kitchens for years, used to make porridge for infants, roti for the old, and malts for the sweltering days of summer. Even before the term 'superfood' became popular, the grannies of Karnataka and Maharashtra had long known its benefits.

However, there is one question rarely asked: does it make a difference how the ragi is processed prior to being turned into flour? In particular, is sprouted ragi flour really superior to regular ragi flour, or just an improved marketing ploy?

The answer, when the process of sprouting is understood, is unequivocal.

What Happens When Ragi Is Sprouted?

There isn't much to sprouting either. The ragi seeds are merely soaked in water, left to sprout for a day or two, dried and finally milled to form a flour.

However, what takes place within the seed during these 24-48 hours is anything but simple.

Ragi, like many other kinds of grain, contains several antinutrient substances such as phytic acid. These compounds form a bond with important minerals found in food products such as calcium, iron and zinc, and thus prevent proper absorption by the body. As a result, you consume the ragi, but much of its nutritive value gets wasted in the process.

This problem is solved by the sprouting method. The process of germination involves the activation of naturally occurring enzymes present within the grain, which break down the antinutrients. This leads to production of a flour, whose nutrients will be able to reach your body in an unobstructed manner, leading to better calcium levels in bones, iron in the bloodstream and zinc in the immune system.

The usual ragi flour doesn't do that at all.

The Blood Sugar Difference

This is where sprouted ragi gets its due especially for those dealing with diabetes, polycystic ovarian syndrome, or just looking to avoid an afternoon slump in their energy levels.

Wheat and white rice tend to have a higher glycemic index than either type of ragi. Sprouted ragi takes this one step further by transforming the more complex carbohydrates present in normal ragi into forms of carbohydrate that are easier for your body to absorb.

There is no quick rise, followed by a steep fall an hour later. You will receive a constant source of energy without having to eat anything sugary by midmorning.

If you are trying to keep your blood sugar levels under control, this is no insignificant detail.

What It Does for Your Gut Health?

Regular ragi has excellent digestive benefits since it naturally contains plenty of dietary fiber, no gluten, and an alkaline pH that prevents stomach irritation associated with consumption of products made from wheat.

However, sprouted ragi elevates the benefits further by stimulating an enzymatic process similar to fermentation, thus raising the amount of soluble dietary fiber that provides nutrition for beneficial bacteria residing in your gastrointestinal tract, resulting in improved digestion, reduced bloat, more efficient excretion of feces, and increased resistance to infections.

For people who have been using ragi for some time and then switched to its sprouted variety, the feedback is unanimous – "my digestion has become more comfortable". They report feeling less heaviness, producing less gas, and just enjoying easier digestion of their meals.

As far as its taste goes, ragi flour made from sprouts has a slightly nutty and naturally sweet taste.

Conclusion

In any case, both kinds of ragi are superior to the refined flour alternative. However, if your aim is to help regulate your blood sugar, to improve the state of your digestive tract and to maximize your intake of nutrients during each meal — the sprouted ragi flour option wins easily.

But the importance of quality cannot be overstated here either.

The Nuva produces the highest quality of sprouted ragi flour in existence — meticulously grown, carefully dried and stone-ground to maximize its nutritive value. No preservatives and additives whatsoever.

Discover The Nuva Sprouted Ragi Flour now, and experience your food in the way it was intended.