File - DXN Natural Millet cookies

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REASONS TO LOVE DXN MADHURAM
MILLET COOKIES
REASONS 1.BASED ON
MILLETS
PEARL MILLET
(HINDI: BAJRA, TAMIL: KAMBU, TELUGU: GANTILU, KANNADA: SAJJE)
CONTAINS NEARLY 3.8 TIMES MINERALS AND NEARLY 6.5 TIMES FIBER
AND NEARLY 24 TIMES IRON THAN RICE.
CONTAINS NEARLY 5.2 TIMES FIBER AND NEARLY 3 TIMES IRON THAN
WHEAT.
CONTAINS THE MAXIMUM AMOUNT OF IRON CONTENT AMONG THE
MILLETS.
REASONS 2. ONLY WHOLE GRAINS USED.
WHOLE WHEAT GRAIN IS POWER PACKED WITH NUTRIENTS. ITS
IT INCREASES THE FEELING OF SATIATION THEREBY REDUCING HUNGER PANGS
AND UNNECESSARY EATING.
WHOLE WHEAT IS FIBER RICH AND SO IT HELPS WITH EASY EXCRETION OF STOOL,
RELIEVING CONSTIPATION.
SINCE IT STABILIZES BLOOD GLUCOSE LEVELS, IT’S A WISE CHOICE FOR DIABETES.
WHOLE WHEAT GRAIN IS POWER PACKED
WITH NUTRIENTS. ITS CONSISTS OF
THE BRAN, GERM AND ENDOSPERM
THE BRAN IS THE OUTER COVER OF THE SEED
AND IT IS RICH IN MINERALS, FIBERS, VITAMIN
AND PHYTOCHEMICALS.
The germ is the second layer beneath the bran, rich in vitamin B and E and has traces of
minerals and phytochemicals.
Endosperm is the innermost part of the whole wheat grain that’s starchy and extremely rich
in protein and carbohydrates.
Having said this, consumption of whole wheat products has a lot of benefits.
RICH IN VITAMIN
WHOLE WHEAT FLOUR CONTAINS SEVERAL VITAMINS INCLUDING FOLATE,
RIBOFLAVIN AND VITAMINS B1, B3 AND B5. HOWEVER, THE REFINING PROCESS IN
WHITE FLOUR DESTROYS THE GRAIN’S VITAMIN CONTENT. VITAMINS B1 AND B3
HELP CONVERT THE CARBOHYDRATES PRESENT IN THE FOOD TO ENERGY. VITAMIN
B5 HELPS IN THE PRODUCTION OF BLOOD CELLS. ALONG WITH THAT, IT ALSO
HELPS YOUR DIGESTIVE SYSTEM TO METABOLIZE FATS AND PROTEINS.
HIGH IN FIBRE
ANOTHER NUTRITIONAL ADVANTAGE OF WHOLE WHEAT FLOUR OVER WHITE FLOUR
IS ITS HIGH FIBRE CONTENT. FIBRE-RICH FOODS CAN HELP YOU PREVENT
CONSTIPATION, LOWER BLOOD CHOLESTEROL LEVELS AND ALSO HELP YOU LOSE
WEIGHT. THE MILLING PROCESS IN REFINED FLOUR SEPARATES FIBRE-RICH BRAN
FROM THE REST OF THE GRAIN.
THEREFORE, THE FIBRE CONTENT IN WHITE FLOUR IS TYPICALLY LESS THAN ITS
WHOLE-GRAIN COUNTERPART. WHILE IT IS POSSIBLE TO ADD VITAMINS TO REFINED
FLOUR, ONE THING THAT CANNOT BE ADDED IS DIETARY FIBRE.
LOW GLYCEMIC INDEX
GLYCEMIC INDEX OR GI MEASURES THE EFFECT OF A SPECIFIC FOOD ON YOUR
BLOOD GLUCOSE LEVELS AFTER YOU EAT IT. A LOW GLYCEMIC FOOD IDEALLY HAS A
GI OF 50 OR LESS. WHOLE WHEAT FLOUR HAS A GI INDEX OF 49 AND THUS IS NOT
KNOWN TO CAUSE ANY SPIKE IN THE BLOOD SUGAR LEVEL.
THIS IN TURN CAN LOWER THE RISK OF DEVELOPING TYPE 2 DIABETES AND
CARDIOVASCULAR DISEASES. REFINED FLOUR HAS A HIGHER GI AS COMPARED TO
WHEAT FLOUR, WHICH QUICKLY GETS ABSORBED IN THE BODY, LEADING TO AN
IMBALANCE OF INSULIN AND SUGAR LEVELS, ULTIMATELY CAUSING
DIABETES. CONSUMING REFINED FLOUR CAN ALSO LEAVE YOU FEELING HUNGRY
AND IRRITABLE, SHORTLY AFTER EATING.
NATURAL RELAXANT
THE AMPLE AMOUNT OF AMINO ACIDS AND ANTIOXIDANTS IN WHOLE WHEAT
FLOUR HELPS THE BODY RELAX NATURALLY. COMMON AILMENTS LIKE ANXIETY,
INSOMNIA, HEADACHE AND DEPRESSION CAN BE BATTLED WITH THE GRAIN. THE
AMINO ACID CALLED TRYPTOPHAN IS A MAJOR CONTRIBUTOR TO THE RELAXING
EFFECTS OF WHOLE WHEAT FLOUR.
UNSATURATED FAT
THE FAT PRESENT IN WHOLE WHEAT FLOUR IS IN ITS UNSATURATED FORM AND IS
THUS, GOOD FOR WEIGHT LOSS. BESIDES, THE HIGH FIBRE CONTENT IN IT ALSO AID
IN WEIGHT LOSS BY HELPING YOU BEAT HUNGER PANGS. THEREFORE,
SUBSTITUTING IT FOR MAIDA OR REFINED FLOUR IS A GOOD CHOICE FOR PEOPLE
TRYING TO LOSE WEIGHT. IT ALSO CONTAINS AN AMINO ACID CALLED
TRYPTOPHAN, WHICH REDUCES YOUR APPETITE.
THE MINERALS AND VITAMINS PRESENT IN WHOLE WHEAT HELP FIGHT CANCER,
HIGH BLOOD PRESSURE AND MANY HEART RELATED DISEASES.
IT’S SAID THAT, EATING WHOLE GRAIN DAILY REDUCES FATIGUE AND ANEMIA BY
PROVIDING ADEQUATE AMOUNT OF IRON TO THE BODY.
ON THE OTHER HAND, MAIDA DOES YIELD ATTRACTIVE AND MOUTH WATERING
RESULTS WHEN USED IN ANY FORM OF COOKING BUT DOES NOT CONTAIN EVEN
QUARTER THE AMOUNT OF HEALTH BENEFITS THAT WHOLE WHEAT GRAIN HAS TO
OFFER. AS A MATTER OF FACT THE SCRUMPTIOUS DONUTS, PASTRIES, CAKES AND
MANY MORE DISHES MADE OUT OF MAIDA ARE EXTREMELY DELICIOUS BUT CAUSE
HYPERACIDITY AND CONSTIPATION. SINCE THEY ARE LIGHTER AND RISE
FASTER, MAIDA DEMANDS MORE OIL OR BUTTER WHILE BAKING OR COOKING, ONE
REASON WHY BAKER PREFER MAIDA TO ATTA. NO WONDER THIS PAVES WAY TO
OBESITY OR FAT STORAGE IN THE BODY.
REASONS 3.
NO TRANSFAT
TRANS FAT IS DOUBLE TROUBLE FOR YOUR HEART HEALTH
TRANS FAT RAISES YOUR LDL ("BAD") CHOLESTEROL AND LOWERS YOUR HDL
("GOOD") (HDL) CHOLESTEROL. FIND OUT MORE ABOUT TRANS FAT AND HOW TO
AVOID IT.
BY MAYO CLINIC STAFF
TRANS FAT IS CONSIDERED BY MANY DOCTORS TO BE THE WORST TYPE OF FAT YOU
CAN EAT. UNLIKE OTHER DIETARY FATS, TRANS FAT — ALSO CALLED TRANS-FATTY
ACIDS — BOTH RAISES YOUR LDL ("BAD") CHOLESTEROL AND LOWERS YOUR HDL
("GOOD") CHOLESTEROL.
A HIGH LDL CHOLESTEROL LEVEL IN COMBINATION WITH A LOW HDL CHOLESTEROL
LEVEL INCREASES YOUR RISK OF HEART DISEASE, THE LEADING KILLER OF MEN
AND WOMEN.
Source :
http://www.mayoclinic.org/diseases-conditions/high-bloodcholesterol/in-depth/trans-fat/art-20046114
TRANS FAT IS DOUBLE TROUBLE FOR YOUR HEART HEALTH
WHAT IS TRANS FAT?
SOME MEAT AND DAIRY PRODUCTS CONTAIN SMALL AMOUNTS OF
NATURALLY OCCURRING TRANS FAT. BUT MOST TRANS FAT IS FORMED
THROUGH AN INDUSTRIAL PROCESS THAT ADDS HYDROGEN TO VEGETABLE
OIL, WHICH CAUSES THE OIL TO BECOME SOLID AT ROOM TEMPERATURE.
THIS PARTIALLY HYDROGENATED OIL IS LESS LIKELY TO SPOIL, SO FOODS
MADE WITH IT HAVE A LONGER SHELF LIFE. SOME RESTAURANTS USE
PARTIALLY HYDROGENATED VEGETABLE OIL IN THEIR DEEP FRYERS,
BECAUSE IT DOESN'T HAVE TO BE CHANGED AS OFTEN AS DO OTHER OILS.
TRANS FAT IN YOUR FOOD
THE MANUFACTURED FORM OF TRANS FAT, KNOWN AS PARTIALLY HYDROGENATED
OIL, IS FOUND IN A VARIETY OF FOOD PRODUCTS, INCLUDING:
BAKED GOODS. MOST CAKES, COOKIES, PIE CRUSTS AND CRACKERS CONTAIN
SHORTENING, WHICH IS USUALLY MADE FROM PARTIALLY HYDROGENATED
VEGETABLE OIL. READY-MADE FROSTING IS ANOTHER SOURCE OF TRANS FAT.
SNACKS. POTATO, CORN AND TORTILLA CHIPS OFTEN CONTAIN TRANS FAT. AND
WHILE POPCORN CAN BE A HEALTHY SNACK, MANY TYPES OF PACKAGED OR
MICROWAVE POPCORN USE TRANS FAT TO HELP COOK OR FLAVOR THE POPCORN.
FRIED FOOD. FOODS THAT REQUIRE DEEP FRYING — FRENCH FRIES, DOUGHNUTS
AND FRIED CHICKEN — CAN CONTAIN TRANS FAT FROM THE OIL USED IN THE
COOKING PROCESS.
READING FOOD LABELS
IF A FOOD HAS LESS THAN 0.5 GRAMS OF TRANS FAT IN A SERVING, THE
FOOD LABEL CAN READ 0 GRAMS TRANS FAT. THIS HIDDEN TRANS FAT
CAN ADD UP QUICKLY, ESPECIALLY IF YOU EAT SEVERAL SERVINGS OF
MULTIPLE FOODS CONTAINING LESS THAN 0.5 GRAMS A SERVING.
WHEN YOU CHECK THE FOOD LABEL FOR TRANS FAT, ALSO CHECK THE
FOOD'S INGREDIENT LIST FOR PARTIALLY HYDROGENATED VEGETABLE OIL
— WHICH INDICATES THAT THE FOOD CONTAINS SOME TRANS FAT, EVEN IF
THE AMOUNT IS BELOW 0.5 GRAMS
REASONS 4. NO ARTIFICIAL ANYTHING –
(COLOURS, PRESERVATIVES, FLAVOURS,
ARITIFICIAL SUGAR)
PREVENTION NEWS -- HEALTH RISKS OF SUCRALOSE (ARTIFICIAL
SWEETNER)
IS SPLENDA REALLY SAFE?
EXPERTS USED TO THINK SO—BUT SCARY NEW FINDINGS SAY OTHERWISE
SUCRALOSE—THE NO-CALORIE SUGAR SUBSTITUTE MOST COMMONLY KNOWN BY
THE BRAND NAME SPLENDA—HAS BEEN FOUND TO CAUSE A VARIETY OF HARMFUL
BIOLOGICAL EFFECTS IN THE BODY, ACCORDING TO A NEW RESEARCH REVIEW
PUBLISHED IN THE JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH, PART
B: CRITICAL REVIEWS.
EARLY RESEARCH SAID THAT SUCRALOSE PASSES THROUGH YOUR GI TRACT
UNDIGESTED, SO THE THEORY WAS THAT IT HAD LITTLE TO NO EFFECT ON YOU. BUT
NEW STUDIES SHOW THAT SUCRALOSE IS ACTUALLY METABOLIZED, SAYS STUDY
COAUTHOR SUSAN S. SCHIFFMAN, PHD, AN ADJUNCT PROFESSOR AT NORTH
CAROLINA STATE UNIVERSITY. ENTER A SLEW OF PROBLEMS, INCLUDING:
REDUCES GOOD GUT BACTERIA: SUCRALOSE ALTERS THE AMOUNT AND
QUALITY OF THOSE BENEFICIAL MICROBES THAT HANG OUT IN YOUR BELLY
(THE SAME ONES FOUND IN YOGURT) BY 50% OR MORE. “ALTERATION IN
BACTERIAL COUNTS IS ASSOCIATED WITH WEIGHT GAIN AND OBESITY,”
SAYS DR. SCHIFFMAN.
MAKES MEDS LESS EFFECTIVE: THE SUGAR SUBSTITUTE LIMITS THE
ABSORPTION OF THERAPEUTIC DRUGS, SUCH AS THOSE FOR CANCER AND
HEART DISEASE, RENDERING THEM LESS EFFECTIVE.
RELEASES TOXINS: MANY PEOPLE BAKE WITH SPLENDA TO REDUCE THE
CALORIES IN A RECIPE, BUT IT DECOMPOSES DURING BAKING, WHICH
RELEASES POTENTIALLY TOXIC COMPOUNDS CALLED CHLOROPROANOLS.
MAY ALTER YOUR BODY'S RESPONSES: SUCRALOSE CAN ALTER INSULIN
RESPONSES AND BLOOD SUGAR LEVELS, HAS BEEN ASSOCIATED WITH
INFLAMMATORY BOWEL DISEASE, AND MAY EVEN ALTER GENES, THE
RESEARCHERS NOTE.
NOW, LET’S PUT THE RESEARCH IN PERSPECTIVE. IT WAS PERFORMED ON
RATS, AND RATS ARE OBVIOUSLY NOT HUMANS. HOWEVER, THE FDA’S
APPROVAL OF HOW MUCH SUCRALOSE CAN BE CONSUMED SAFELY IS
ALSO BASED ON RAT STUDIES, SO IT’S A FAIR COMPARISON.
THE RESEARCH ALSO USED AMOUNTS THAT ARE APPROVED FOR USE IN
FOOD, NOT MEGADOSES, AND SOME ADVERSE EFFECTS WERE SEEN AT
VERY LOW LEVELS. FOR EXAMPLE, SAYS DR. SCHIFFMAN, DRINKING THE
EQUIVALENT OF LESS THAN A DIET SODA A DAY WAS FOUND TO REDUCE
GOOD GUT BACTERIA, AND TWO DIET SODAS A DAY COULD LIMIT DRUG
ABSORPTION.
REASONS 5. NO GMO
REASONS 6.
SULPHURLESS
SUGAR
Dr SC Ray has done ample research
on sugar technology and served as
Member Secretary to the
Development Council for Sugar
Industry, Govt of India.
ill-effects of sulphur on our body
Sulphur dioxide can lead to bronchoconstriction (the narrowing of the airways in the lungs).
All the respiratory passages, from the nose to the terminal bronchioles are kept moist by a
layer of mucus that coats the entire surface. The process by which the mucus is transported
from the lung is known as mucociliary transport. Several bronchial disorders including
bronchial asthma and cystic fibrosis are associated with an impairment in mucociliary
clearances and consumption of food containing sulphur dioxide are basically responsible for
inhibiting mucociliary function.
The formation of acid due to the presence of sulfur dioxide also increases the viscosity of
cough. As a result, it becomes very difficult for asthmatic patients to expel the cough
produced in the air passage.
REASONS 6.
SULPHURLESS
SUGAR
Air flow in air passages can get restricted due to factors like:
An inflammation or excessive production of mucus due to an allergic reaction
Irritation caused by mechanical friction of air
Sulphur dioxide is considered an allergen and can cause reactions in certain people,
especially those sensitive to asthma.
Food products with sulphur content
Sulphur dioxide is permitted in a wide range of foods including dried fruits, breakfast
sausages, sugar and burger meats. Sulphur dioxide is also used as a preservative for food
products to extend their shelf life and to prevent growth of undesirable microorganisms. It
is also used as an agent in the preservation of browning reaction of food products.
Sulphur normally exists in sugar and food products containing sugar in the form of sulphur
dioxide. Most of the loose sugar we get has not been refined using a sulphur-free process.
The more the sulphur dioxide content in sugar or food products containing sugar, the more
is the risk of inhibition of mucociliary function causing bronchoconstriction. To live a
healthy life, we should avoid food with sulphur content. Always buy sugar refined using a
sulphur-free process so that you are assured that it is safe to consume. Check food labels
before you buy any confectionary.
REASONS 7. GANODERMA/SPIRULINA
POWERED
REASONS 7. GANODERMA/SPIRULINA
POWERED – RESEARCH BASED PRODUCTS
IN BRIEF
1.GOOD Product.
2.GOOD Potential.
3.GOOD PV.
So GOOD LUCK  , Rock On …
THANK U
HOPE YOU FELL IN LOVE
WITH DXN MADHURAM COOKIES


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