What Is the Best Atta for Health? - #9528

I’ve recently started focusing on making healthier food choices, especially when it comes to the grains I consume. I’ve heard a lot about different types of atta (flour) and how they can impact overall health, but I’m not sure which one is the best for my specific needs. I’m in my 30s, and I’m trying to maintain a healthy weight while ensuring I get enough fiber, protein, and other essential nutrients. After reading about atta, I’m curious to know what the best atta for health is and how it compares to other flours. What is the best atta for health, and how does it contribute to a balanced diet? I’ve heard that whole wheat atta is a healthier option compared to refined flours, but are there other types of atta that are even better? For example, I’ve read about multigrain atta, besan (gram flour), and jowar atta as alternatives. How do these types of atta compare in terms of their nutritional content, including fiber, protein, and vitamins? I’ve also heard that whole wheat atta is great for digestion because it contains more fiber than refined flour. Does using whole wheat atta in daily cooking improve digestive health, and can it help with constipation or irregular bowel movements? Are there any other health benefits of whole wheat atta when used regularly in cooking, such as lowering cholesterol or improving blood sugar levels? I’m interested in the health benefits of atta for weight management as well. I know that switching to whole grains and fiber-rich options can help with weight loss by making me feel fuller for longer. Is whole wheat atta or multigrain atta a good choice for anyone trying to manage their weight, or would another type of flour be better for that purpose? I’ve also heard that besan (gram flour) is a good alternative for people with gluten sensitivity, so is it a better choice for those who are avoiding gluten or looking for gluten-free options? How do I choose the best atta for health when I’m cooking at home? Should I use it for everyday meals, like chapatis, parathas, and rotis, or should I reserve it for special occasions? Is it better to make my own atta by grinding whole grains at home, or are packaged options just as good in terms of nutritional value? Lastly, are there any side effects or downsides of consuming atta regularly, especially when it’s used as the base for many meals in Indian cuisine? Can eating too much atta lead to any digestive issues, or is it a healthy choice for people looking to improve their overall nutrition?