Eating raw jowar, also known as sorghum, can have both positive and negative effects on our health. It is important to consider the potential risks and benefits before consuming it in its raw form.
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On the positive side, jowar is a complex carbohydrate, meaning it takes longer to digest compared to simple carbohydrates. This slow digestion process helps in controlling blood sugar levels, making it a good choice for diabetics. Additionally, jowar is rich in dietary fiber, which aids in digestion and can help lower LDL (bad cholesterol) levels in the body. This can have a positive impact on heart health.
However, it is important to note that consuming raw jowar may not be easily digestible for everyone. Raw grains, including jowar, can contain anti-nutrients such as phytic acid and trypsin inhibitors. These anti-nutrients can interfere with the absorption of certain minerals and proteins in the body. Cooking or processing jowar through methods like soaking, fermenting, or boiling can help reduce the levels of these anti-nutrients and increase its digestibility and nutrient bioavailability.
Furthermore, raw jowar may be challenging to chew and digest properly, which can result in discomfort or digestive issues. It is recommended to thoroughly cook jowar before consuming it to ensure better digestion and avoid any potential gastrointestinal problems.
To summarize, while jowar has various health benefits when cooked or processed, consuming raw jowar may not be the best option due to its potential anti-nutrient content and digestive difficulties. It is advisable to cook jowar thoroughly to improve its digestibility and ensure maximum nutrient absorption. As with any dietary changes or concerns, it is always recommended to consult with a healthcare professional or a registered dietitian for personalized advice.