Since starting Intermittent Fasting, I have discovered interesting things about my body. Most importantly that I may be mildly sensitive to Gluten. When you eat One Meal A Day, it becomes very easy to pinpoint exactly what is causing some undesirable reaction. Roti being a staple in my diet since birth, I've never had any problems with gluten before, or so I thought. I've always pitied the people who had to give up wheat because CAKE!!?!
So I purchased Whole Emmer Wheat Flour or Khapli Atta (Hindi) or Jave Godhi (Kannada) and started making my Rotis/Paranthas with it. I had seen people using Einkorn and Spelt flours for their Sourdough Breads but I never thought to try it myself for my everyday rotis until it dawned on me that I may have to give up wheat entirely. I must say that whatever maybe its benefits over the commercial wheat, the rotis taste so much better. It all boils down to the taste. I have been feeling that the Wheat Flours, across all brands, had become more Maida like in the past few years. I kept switching brands not being satisfied with any of them. I have found the flavour at last, the earthy nutty flavour of good whole wheat flour.
Anyway as you can see in the pictures that nutrient wise there is not much difference between the two flours. The Emmer Flour clearly has more protein than the modern wheat flour. It is also suppose to have more Fats and Dietary fibers as per studies. Emmer Wheat also has more Iron and Folic Acid in it compared to regular wheat. However, Wheat Flour is not our only source of protein and it is not that great a margin to switch flours.
The true advantage of Emmer Wheat or any other heritage wheat is in their Gluten structure. Some of the brands even market them as Zero Gluten, which is a misconception. There cannot be wheat without gluten in it. The gluten structure in these wild strains of wheat are very simple and therefore easily digested. In contrast, the modern wheat has a very complex gluten structure which is not easily digested and travels to the intestine where it irritates the intestinal villi leading to inflammation, bloating, flatulence, indigestion and malabsportion of nutrients. Fermenting the wheat flour, especially with wild yeast further breaks down the gluten protein making it more convenient for us to digest. People with mild gluten sensitivity can experiment with these types of wheat flour. Sadly for those with full blown celiac disease there is no option.
If you're thinking that you'll change your flour and sensitivity will be gone tomorrow, you're wrong. The reactions and symptoms don't go away immediately upon changing flour or by going gluten free. It will all depend upon the gut health of the person. If the sensitivity is severe and the villi have been greatly damaged due to prolonged exposure to gluten, they will take some time to recover. The reaction to low gluten flour maybe different after some months of healing rather than immediately. Listening to our body's signals is very important to help it heal and function better.
As of now I'm only 2 weeks into consciously 'trying' to go gluten free. I am successful on most days. It's really hard to be on track when my entire diet seems to be wheat dependent. I could tap into my South Indian-ness and fully embrace my rice eating culture. But chitranna is no match for paneer parantha. Although my Gluten sensitivity is not that severe, this change in flour has been very promising.
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