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1. It’s always good to stick to a single grain and know your suitability.

2. Can mix two or three, but don’t overdo any as it can interfere in the absorbtion of other nutrients.

3. Every grain has its unique nutrition and also enzymes and amino acid profile. Mixing too much or consuming the commercial bought Atta will leave you clueless.

4. Keep rotating grains as per season. Eat fresh.

5. Avoid millets if you have thyroid. Can eat occasionally. Fermented Millets are the best.

6. Knead your atta with warm water. Add herbs, vegetables and condiments to make the Chapati soft.

7. Putting ghee on Chapati or adding a little ghee in Atta when kneading reduces its glycemic index.

Sonia Narang