Dhatu Blog

The Sprouting Revolution: What Science Now Knows About Antinutrients, Mineral Absorption, and Activated Grains
New research confirms what traditional food cultures always practised: sprouting transforms the nutritional profile of grains. Bhāvi explains the science of phytic acid, phytase activation, and why activated grains achieve mineral absorption rates dramatically higher than their unprocessed counterparts — with citations from leading nutrition journals. Read more...
Sprouted ragi seeds
Sprouted Ragi Flour vs Ragi Malt vs Popped Ragi vs Porridge Mix: The Complete Guide (+ Where Nachani Satva Fits)
Ragi (Eleusine coracana), also called finger millet or Nachni, is one of the most nutritionally complete ancient grains cultivated in India for over 5,000 years. Walk into any Indian health... Read more...
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Phytates in Grains: Why is it important?
What are Phytates? Phytate, otherwise referred to as phytic acid, is an inherent compound that can be found naturally in plant kingdoms including grains, legumes, tubers roots, nuts and seeds... Read more...
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Buckwheat for Cancer Prevention: Why You Should Add Buckwheat Flour to Your Diet
Buckwheat for cancer prevention is researched in many Traditional diets in many areas of the world including buckwheat products regularly in their meals, and these diets are associated with much... Read more...