Tag: Jau atta

According to the Food and Agriculture Organization, millets like jowar and barley (jau) are vital to global nutrition due to their resilience and nutrient density. In the debate over which atta is better, jau or jowar, the best choice depends on specific dietary needs, as both offer unique health benefits from supporting heart health to aiding digestion.

Archaeological evidence suggests that barley has been a staple in human diets for over 10,000 years, prized for its versatile nature and robust nutritional profile. Today, barley atta, or barley flour, is gaining modern recognition for its substantial health benefits, leading many to question: is barley atta healthy?

According to ancient Ayurvedic principles, barley (jau) is a grain with a naturally cooling potency that helps to reduce body heat. Therefore, the answer to 'can we eat jau atta in summer?' is a resounding yes, as incorporating barley flour can help your body stay refreshed and hydrated during the hottest months.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, barley is a grain that contains gluten. This means Jau Atta, which is barley flour, naturally contains gluten and is not suitable for a strict gluten-free diet.