Why Millets and Why in Ganji form is very simple question to answer.

Simple answer- Complex Carbohydrates!

Millets are hard grains with high amount of protein, fiber with high levels of micronutrients. For example, for most millet, the protein level and fiber level are almost the same. This composition is not very common in grains. This structure makes it a complex carbohydrate among other things.

For instance, Bajra ( Pearl Millet/Kambu/Sajjae) has 11% protein with 11.5% fiber.  Fiber is like a speed breaker in the digestion process.  Millets are high in Folates, and rich in Magnesium, Calcium, Potassium, Iron and Zinc. ( Ref IFCT 2020)

Because it is a complex carbohydrate, the digestion takes more time and the body slowly works on it. It gives an opportunity for the body to absorb the nutrients. Because the digestion happens slow, it does not increase/spike blood sugar levels.  Helping us to manage or even prevent diabetes. It is that simple. Remember, anything we eat gets converted to glucose eventually. How slowly it happens is what matters!

Our job is to convert this wonder grains into traditional Ganji ( Koozh/Ambli) making it easier to consume on a daily basis. Ganji making involves fermentation and hence making the food rich in probiotics. Probiotics are natural gut bacteria helping us in gut health.  In addition to being high in nutrition, it is also very tasty which we can look forward to consuming it each day.

If we can manage taking Ganji as our breakfast for a sustained period of time (say two to three months), we can see noticeable improvement - be it energy levels or overall health and wellbeing.

Good luck