Khapli or Emmer wheat is an ancient grain of India. The earliest evidence of cultivation of this super grain Khapli wheat comes from neolithic site of Mehrgarh in unified India. (6000-5000 BCE). Khapli is a hulled wheat which means the husk completely encloses the grain.
Khapli is a hard wheat, long & dark brown in colour. Traditionally grown in Southern Maharashtra, Northern Karnataka & parts of Saurashtra region of Gujarat. It have been the staple of the natives in this region.
- Khapli wheat has a lot of medicinal and therapeutic values.
- It has extremely low GI and is thus beneficial for diabetics.
- It is a great wheat alternative for everyone in the family especially the diabetics. Dr Pramod Tripathi of Freedom from Diabetes has been a forerunner in recommending Khapli wheat for his diabetes reversal program. His program has helped in restoring the cultivation of khapli wheat in Maharashtra.
- Is rich in fibre.
- Keeps you full for long. Helps and aids digestion.
- It is said to have extremely Low Gluten.
- A great alternative for wheat for people suffering from gluten intolerance.
- Helps reduce cholesterol which reduces the risk of coronary heart disease, eye disease and certain types of cancer. (Arzani 2011)
- Extremely rich in minerals, Vitamin B3 or niacin.
- Khapli wheats are rich in total sugar and dietary fibre contents. Rich source of dietary fibres and low carbohydrate digestibility are the contributing factors for lowering blood glucose and hence they not only have nutritive value but also possess medicinal properties. (Bhuvanesswari et al., 2004)
Traditionally puran poli, a sweet Maharashtrian delicacy was made with khapli wheat. Bohra Muslims used khapli wheat in their khichadi also known as kichada.
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Replacing normal wheat to khapli wheat brings can bring a host of health benefits. It’s time to change now.