Ragi is a nutritious grain that is generally safe for consumption by most individuals. However, there are certain groups of people who should avoid or limit their intake of ragi.
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Individuals with a history of kidney stones or oxalate-related issues should be cautious when consuming ragi. This is because ragi contains oxalates, compounds that can contribute to the formation of kidney stones in susceptible individuals. If you have experienced kidney stones in the past or have been advised by a healthcare professional to limit your oxalate intake, it is recommended to restrict your consumption of ragi.
On the other hand, individuals with gluten sensitivity or celiac disease can safely consume ragi as it is gluten-free. Gluten is a type of protein commonly found in wheat, barley, and rye, which can cause digestive issues and other symptoms in those with gluten-related disorders. Ragi, being gluten-free, provides a suitable alternative for individuals who need to avoid gluten.
It is important to note that while ragi may be a safe and healthy grain for most people, individual dietary needs and health conditions can vary. It is always advisable to consult with a healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have specific health concerns or conditions.