New Delhi
Rakul Preet Singh, 34, recently opened up about her decade-long dietary habit of replacing wheat with millets. “Dal, roti, sabzi is a North Indian staple.
I’ve been eating either jowar or ragi for the past 10 years. Occasionally, you can eat other foods, but at home, making smarter choices with flour makes a big difference.
Your dal, vegetables, or chicken stay the same, but the flour changes. The gut is the second brain of your body,” she shared on the Khaane Mein Kya Hai YouTube channel.
Nutrition experts say that such a long-term switch can have remarkable health benefits. Consultant dietitian Garima Goyal explains, “Jowar and ragi are naturally gluten-free, easy on digestion, and rich in fibre. They promote healthy gut function, regulate blood sugar, and support satiety. Over time, they can reduce risks of obesity, diabetes, and digestive issues.”
Jowar offers complex carbohydrates and plant-based protein, while ragi is packed with calcium, iron, and essential amino acids. “Including them regularly can strengthen bones, support haemoglobin levels, and provide lasting energy. Alternating millets with other whole grains like rice, oats, or barley ensures a balanced nutrient intake,” adds Goyal.
Diabetes educator and dietitian Kanikka Malhotra calls these millets “genetic treasures.” She notes, “Ragi is rich in lysine and methionine, amino acids lacking in wheat, and provides calcium comparable to milk, making it ideal for bone health. Jowar is high in copper, antioxidants, and vitamins that support red blood cells, skin health, and even collagen for anti-ageing.”
Rakul’s simple yet powerful dietary choice highlights how small changes, like switching to millets, can make a lasting impact on overall health and wellbeing.