By – Aditi Gupta
It was suggested to patients in the AIIMS Community Medicine Department Outpatient Department (OPD) that they incorporate coarse grains into their diet. It was discovered that those who ingested coarse grains got more nutrients than those who just ingested wheat and rice after three levels of coarse grain usage.
Eating a diet rich in coarse grains lowers the risk of both diabetes and anemia. Gains have also been seen in the cases of specific diseases. This assertion was made by AIIMS following analysis. Three degrees of coarse grains were first used by AIIMS. Initially, the doctors’ canteen included coarse grains. Following this, patients admitted to AIIMS were also given coarse grains.
Experts discussing inflammation solutions at a seminar in Delhi stated that the good bacteria in our gastrointestinal tract—a portion of the intestine—benefit from consuming coarse grains. Added to the digestive system, the skin and nose are home to bacteria. These bacteria find nourishment and a home in our bodies. We are able to digest fibers that the body is unable to process thanks to these microorganisms. In addition, the body produces these enzymes from these bacteria that allow the body to take in vitamins.
Among other things, it contains folic acid, B1, and B12. Good bacteria depletion in the body can lead to hunger, metabolic problems, mental health issues, and other lifestyle-related concerns.