Why Pahari Pathar is good for making fibre rich wheat atta?
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Why Pahari Pathar is Good for Making Fibre-Rich Wheat Atta
In the world of wheat flour, Pahari Pathar, an ancient method of grinding, has earned its place as a highly regarded technique for making nutritious, fibre-rich wheat atta. Despite being replaced by modern grinding technologies, the Pahari Pathar chakki (stone mill) continues to offer distinct health benefits that newer methods often can't match. Let’s dive into why Pahari Pathar remains a valuable tradition for producing high-quality, fibre-enriched wheat atta and why this old-school technique is still relevant in today's world.
What is Pahari Pathar Chakki?
Pahari Pathar refers to a traditional stone mill used in the Himalayan region and other parts of India to grind wheat into flour. The stones, often sourced from the hills, are carefully selected for their hardness and durability, ensuring that the grinding process is slow, steady, and effective. The wheat grains are ground between two large stones, one stationary and the other rotating, which helps preserve the wheat’s natural nutritional content.
This method of grinding flour is not just about producing finely ground atta; it’s also about retaining the wheat’s fiber, nutrients, and natural oils, all of which contribute to a healthier end product.
Why is Pahari Pathar Chakki Ideal for Making Fibre-Rich Wheat Atta?
The key reason why Pahari Pathar chakki is excellent for producing fibre-rich wheat flour lies in the traditional grinding technique. Unlike modern machines, the slow and careful grinding process of Pahari Pathar ensures that the bran (outer layer of the wheat) and germ (the nutritious core) are not removed, leaving the atta rich in fiber.
Here’s why Pahari Pathar flour retains its fiber content:
- Slow Grinding Process: The stones grind the wheat at a slower pace, preventing overheating, which helps retain the wheat's natural fiber.
- Preservation of Bran and Germ: The stones do not strip away the fiber-rich bran and germ, which are essential for a balanced diet.
- Minimal Heat Generation: Since the grinding happens at a lower temperature, the natural oils and nutrients in the wheat are preserved, maintaining the health benefits of the flour.
In contrast, modern technologies, such as steel rollers, tend to strip away much of the fiber during processing, resulting in a flour that is often less nutritious.
Why Have Most Traditional Pahari Pathar Chakki Operators Shifted to Emery Stones Technology?
While Pahari Pathar chakki remains a cherished traditional method of grinding, it is true that many operators have switched to the more modern emery stones technology for their atta production. Here are some reasons for this shift:
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Ease of Use: Emery stones are easier to operate, requiring less skill and expertise compared to Pahari Pathar. The traditional stone mill requires significant knowledge and precision to ensure the correct grinding process. As this knowledge is slowly being lost, emery stones offer a more accessible alternative.
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Lower Building and Maintenance Costs: Building and maintaining a Pahari Pathar plant requires a greater investment in infrastructure and upkeep. The heavy stones, combined with the need for skilled operators, can make the setup costly. On the other hand, emery stones are more cost-effective and require less maintenance, making them a popular choice for modern flour mills.
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Faster Grinding: Emery stones grind wheat faster than traditional Pahari Pathar mills, which can be a time-saving factor for large-scale flour production.
While emery stones are more efficient in terms of time and cost, the trade-off is that the flour produced tends to lose more nutrients, including fiber, due to the higher heat generated during the grinding process.
The Loss of Nutritional Value with Emery Stones Technology
According to industry experts, one of the biggest drawbacks of using emery stones is that the heat generated during the grinding process can damage the flour’s nutritional content. The increased friction from the fast-moving stones heats the wheat, leading to a loss of essential vitamins, minerals, and oils. This process also breaks down the wheat’s fiber, resulting in an inferior product compared to Pahari Pathar flour.
In contrast, the slow grinding of Pahari Pathar doesn’t generate as much heat, thus preserving the wheat’s full nutritional value, including its fiber. As a result, atta made from Pahari Pathar is often considered a more wholesome and nutritious option.
The Legacy of Pahari Pathar in the Modern World
Despite the convenience of emery stones, there is a growing awareness about the importance of retaining traditional methods for preserving the nutritional value of food. Companies like Parshada, with 50 years of experience in atta manufacturing using the Pahari Pathar method, are continuing this legacy. They believe that it is crucial to offer consumers flour that is rich in nutrients and fiber, a value that many modern mills are losing sight of in the pursuit of higher yields.
The Pahari Pathar chakki has tremendous health benefits that shouldn't be underestimated. It ensures that the atta retains its natural fiber content, which is vital for maintaining digestive health, regulating blood sugar levels, and supporting overall well-being.
Benefits of Pahari Pathar Chakki Atta
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Rich in Fiber: As discussed, Pahari Pathar flour retains the wheat bran, which is a natural source of fiber. Fiber is essential for digestive health and helps in controlling cholesterol levels.
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Nutrient-Rich: Pahari Pathar chakki flour contains essential vitamins, minerals, and antioxidants that are vital for the body’s overall functioning. The slow grinding process helps to preserve these nutrients.
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Better Digestion: The high fiber content in Pahari Pathar atta aids in better digestion and helps in preventing constipation.
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Supports Heart Health: Consuming fiber-rich foods like Pahari Pathar atta can help reduce the risk of heart disease by lowering cholesterol and improving circulation.
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Weight Management: Fiber-rich foods help you feel full for longer, reducing the likelihood of overeating. Pahari Pathar atta is an excellent choice for those looking to manage their weight.
Conclusion
While modern grinding technologies like emery stones have made the flour milling process faster and more cost-effective, they fall short when it comes to retaining the nutritional value of the wheat. The slow, traditional method of Pahari Pathar chakki, on the other hand, ensures that the wheat atta retains its fiber, vitamins, and minerals, offering a far superior, nutrient-rich product.
Brands like Parshada, which have remained committed to the legacy of Pahari Pathar atta production, continue to provide consumers with healthier, more wholesome flour. As we move forward, it’s essential to recognize the health benefits of these traditional methods and support practices that focus on quality, not just quantity.
For those who prioritize health and nutrition, Pahari Pathar chakki atta remains the gold standard for fibre-rich, nutritious wheat flour. If you haven't already, it might be time to make the switch to a more traditional, health-conscious flour for your daily meals.
FAQs
1. What is the main difference between Pahari Pathar chakki and emery stones technology?
Pahari Pathar chakki is a traditional stone mill that grinds wheat slowly, preserving its nutrients, while emery stones grind wheat faster but generate more heat, leading to a loss of nutrition.
2. Why is fiber important in wheat atta?
Fiber is essential for digestive health, controlling blood sugar levels, managing weight, and improving heart health.
3. Does Pahari Pathar atta taste different from emery stone atta?
Yes, many people find that Pahari Pathar atta has a more natural, earthy taste due to its higher nutrient content.
4. Can I find Pahari Pathar atta in stores?
Some premium atta brands, like Parshada, still produce Pahari Pathar atta. It may not be as widespread as emery stone atta, but it's definitely available in some markets.
5. Is Pahari Pathar atta better for health?
Yes, Pahari Pathar atta is generally considered healthier due to its higher fiber content and preservation of essential nutrients, compared to emery stone atta.