‘Pearl millet effective against insomnia, diabetes’
August 24, 2013
Karachi
Pearl millet is very useful and especially effective against bleeding piles, epilepsy, insomnia, impotency, high blood pressure, diabetes and tuberculosis, said Dr Sabeena Jalal, an assistant professor at the Dow University of Health Sciences (DUHS).
According to a paper published in the International Journal of Impotence, the prevalence of erectile dysfunction (ED) in Pakistan was substantial. The age-adjusted prevalence of ED among men aged 35-70 was 80.8 percent in the country.
Older age, diabetes, peptic ulcers, prostrate disease, depression-related symptoms, and caffeine consumption are independently associated with increased prevalence of ED, according to the study.
Talking to The News, Jalal said pearl millet was not expensive, it was rich in protein, calcium and phosphorus and iron and was an anti-oxidant too.
“It is one of the grains which can be easily included in the diet of a person who is suffering from Gluten Induced Enteropathy or has allergy towards gluten. It is noted for its high iron content also.”
Jalal said pearl millet was easily digestible and had the lowest probability of causing allergic reactions.
“Bajra, being gluten-free is a very good food choice for those suffering from celiac disease who cannot tolerate gluten. It is highly effective and recommended for cases of severe constipation and stomach ulcers.
“The presence of phytic acid and niacin in bajra helps in lowering the cholesterol. Being rich in fiber content, bajra is good for diabetics, keeping the glucose levels normal,” she said.
“This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. It is helpful in maintaining cardiovascular health and in acidity problems,” she added.
“Bajra helps in reducing weight and it controls blood sugar levels and hence good for diabetics,” she said.
In a study published in the Journal of Nutrition, it has been stated that marginally iron-deficient Beninese women who ate a traditionally prepared iron-rich pearl millet paste were found to absorb twice the amount of iron than paste made from ordinary pearl millet with lower iron content. The results indicate that less than 160 grams of iron-rich pearl millet flour daily is enough to provide Beninese women aged 18-45 with more than 70 percent of their daily iron needs. The equivalent amount of the ordinary pearl millet used in the study provided only 20 percent of their iron needs. Women, generally, have higher iron needs than children.
The research team in Benin was led by Dr Richard Hurrell, who is a member of the Task Force on Food Fortification as well as the International Micronutrient Advisory Group at the World Health Organisation.
Dr Hurrell showed optimism about the significance of the study: “I do think that the evidence that has been generated for high-iron pearl millet is exciting, and is enough to support biofortification in general as a major strategy to combat micronutrient malnutrition. We now need to make further progress with the other major cereal grains and beans.”
Pearl millet is very useful and especially effective against bleeding piles, epilepsy, insomnia, impotency, high blood pressure, diabetes and tuberculosis, said Dr Sabeena Jalal, an assistant professor at the Dow University of Health Sciences (DUHS).
According to a paper published in the International Journal of Impotence, the prevalence of erectile dysfunction (ED) in Pakistan was substantial. The age-adjusted prevalence of ED among men aged 35-70 was 80.8 percent in the country.
Older age, diabetes, peptic ulcers, prostrate disease, depression-related symptoms, and caffeine consumption are independently associated with increased prevalence of ED, according to the study.
Talking to The News, Jalal said pearl millet was not expensive, it was rich in protein, calcium and phosphorus and iron and was an anti-oxidant too.
“It is one of the grains which can be easily included in the diet of a person who is suffering from Gluten Induced Enteropathy or has allergy towards gluten. It is noted for its high iron content also.”
Jalal said pearl millet was easily digestible and had the lowest probability of causing allergic reactions.
“Bajra, being gluten-free is a very good food choice for those suffering from celiac disease who cannot tolerate gluten. It is highly effective and recommended for cases of severe constipation and stomach ulcers.
“The presence of phytic acid and niacin in bajra helps in lowering the cholesterol. Being rich in fiber content, bajra is good for diabetics, keeping the glucose levels normal,” she said.
“This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. It is helpful in maintaining cardiovascular health and in acidity problems,” she added.
“Bajra helps in reducing weight and it controls blood sugar levels and hence good for diabetics,” she said.
In a study published in the Journal of Nutrition, it has been stated that marginally iron-deficient Beninese women who ate a traditionally prepared iron-rich pearl millet paste were found to absorb twice the amount of iron than paste made from ordinary pearl millet with lower iron content. The results indicate that less than 160 grams of iron-rich pearl millet flour daily is enough to provide Beninese women aged 18-45 with more than 70 percent of their daily iron needs. The equivalent amount of the ordinary pearl millet used in the study provided only 20 percent of their iron needs. Women, generally, have higher iron needs than children.
The research team in Benin was led by Dr Richard Hurrell, who is a member of the Task Force on Food Fortification as well as the International Micronutrient Advisory Group at the World Health Organisation.
Dr Hurrell showed optimism about the significance of the study: “I do think that the evidence that has been generated for high-iron pearl millet is exciting, and is enough to support biofortification in general as a major strategy to combat micronutrient malnutrition. We now need to make further progress with the other major cereal grains and beans.”
