Before modern food science had words for phytic acid or enzyme activation, Indian kitchens were already sprouting grains. Gata traces the ancient tradition — from Karnataka's nachni satva to Bihar's sattu — and the Ayurvedic wisdom that underpinned it.
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Finger millet came from Africa and became the grain of the Deccan. Gata traces ragi from archaeology to Kanakadasa's poem, says plainly what the Ayurvedic texts do not say, and shows what modern food-composition data confirms.
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