what is sharbati atta - #44663
I am trying to figure out what is sharbati atta ’cause my grandma keeps raving about it, saying it's healthier than the regular flour we usually buy. I mean, she’s been making these amazing chapatis lately that taste way better, and I’m like, what is she doing differently?? She said it’s all about the sharbati atta, but I'm kinda clueless about it. I remember the other day, I had this big tummy ache after eating some roti made from regular atta, and she was like, "That’s because it’s not sharbati!" Now I’m wondering if there's really a difference? Like, does it help with digestion or something? I've read somewhere that sharbati atta could be good for people with gluten sensitivity too, but I'm not sure if that’s true. Also, where do you even find sharbati atta? Is it like a special fancy brand only some stores carry? I’m so lost right now. Should I just convince her to switch to sharbati totally? Any advice would help!
इस स्थिति के लिए डॉक्टर द्वारा सुझाए गए उपचार


डॉक्टरों की प्रतिक्रियाएं
Sharbati atta is a type of whole wheat flour, made from a special high-quality wheat variety known as “Sharbati” primarily grown in the Sehore and Vidisha regions of Madhya Pradesh, India. This wheat is renowned for its superior grain size and golden color. What distinguishes Sharbati wheat is the unique climatic condition it grows in, which enhances its nutritional profile and taste. The chapatis made from sharbati atta are often softer, also having a distinctive rich, nutty taste compared to regular wheat flour.
From an Ayurvedic perspective, sharbati atta is thought to be beneficial, because it has a balanced composition of nutrients. While regular atta might sometimes lead to digestive discomfort, sharbati’s finer texture and higher gluten quality can make it easier to digest for some. This doesn’t mean it’s inherently better for gluten sensitivity, though - someone with a gluten intolerance or celiac disease should still avoid it, as it doesn’t offer gluten-free properties.
About your tummy ache, it could be due to any number of reasons, including the quality of wheat or additives sometimes found in commercial atta. Sharbati’s purity might reduce such occurrence for some, but it’s not a guaranteed remedy. In Ayurveda, digestion is crucially linked to the concept of agni (digestive fire) and sharbati atta, being somewhat lighter, might not tax digestive fire as heavily as some other processed flours.
Finding this atta depends on where you’re located. It could be available in Indian grocery stores or stores specializing in organic/health foods. Look for the label indicating “Sharbati” wheat to ensure authenticity. Price-wise, it might be a bit more expensive, but many users love it for taste and texture. Whether to totally switch or not can depend on your taste preference and how it feels in your digestive system. If your grandma’s chapatis are a hit with your stomach and taste, why not give it a more permanent place in your pantry?

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