Jowar, also known as sorghum, is a nutritious grain that is widely consumed in many parts of the world. While it offers several health benefits, there are also some potential side effects to be aware of.
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One of the main concerns with jowar is its high content of anti-nutrients such as phytates and tannins. These compounds can interfere with the absorption of minerals like zinc, iron, and calcium in the body. However, soaking jowar before cooking it can help reduce the levels of anti-nutrients. Soaking for at least 8 to 10 hours is recommended to enhance nutrient availability and reduce potential side effects.
Another potential side effect of jowar is allergic reactions. Some individuals may be allergic to jowar, leading to symptoms such as itching, swelling, hives, or even anaphylaxis in severe cases. If you have a known allergy to sorghum or other grains, it is advisable to avoid consuming jowar or any products that contain it.
It’s worth noting that while jowar may have some potential side effects, it is generally considered safe for most people when consumed in moderation and prepared correctly. It is a gluten-free grain, making it a suitable alternative for individuals with gluten intolerance or celiac disease.
As with any food, it’s important to consider individual sensitivities and potential allergic reactions. If you experience any adverse reactions after consuming jowar, it’s best to discontinue its use and consult a healthcare professional.
Overall, jowar can be a nutritious addition to a balanced diet, but it is crucial to properly prepare it by soaking and cooking to reduce anti-nutrients. If you have any concerns or specific health conditions, it is always recommended to consult a healthcare professional or registered dietitian before making significant changes to your diet.