Which Type of Atta Is Best for Weight Loss, and How Does It Work? - #9947
I’m trying to adopt a healthier diet for weight loss and am curious about which type of atta (flour) is best suited for this purpose. Whole grains are often recommended, but with so many options like wheat atta, multigrain atta, and millet flours, it’s hard to know which one is the most effective for shedding extra pounds. One option I’ve seen recommended is whole wheat atta, which is high in fiber and helps improve digestion. Does it work well for keeping you full and reducing overall calorie intake, and are there any other benefits it provides for weight management? Another popular choice is multigrain atta, which combines different grains like barley, oats, and ragi. Does the mix of grains offer a better nutrient profile for weight loss compared to single-grain flours? I’ve also read about millets like bajra, jowar, and ragi being used as healthier alternatives to wheat flour. Are these flours lower in calories or glycemic index, and how do they contribute to better blood sugar control and fat metabolism? Lastly, are there any tips for using atta effectively in a weight-loss diet? For example, does making rotis with less oil or combining atta with high-protein ingredients improve its benefits? If anyone has experience using specific types of atta for weight loss, I’d love to know which one worked best for you and how you incorporated it into your meals.
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