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Copyright © 2025 Foodies Only
5 min
10/02/2026
The majority of dietary problems involving bread are due to changes made to wheat itself, as opposed to any problems inherent in bread. Refined wheat has been robbed of nearly all fibre, absorbs fast when eaten (causing blood sugar level fluctuations), and severely alters the response of your gut bacteria.
Bread continues to be present on our plates in one undisturbed format; commonly consumed as rotis, toast, sandwiches, and/or wraps. Most people are accustomed to having bread in their lives like this, and they continue to trust that the grain used to produce this daily sustenance has not changed either. Bread has existed throughout history in many different forms. Most people only consume wheat bread from commercial suppliers because this has become the standard option for many people. Ancient grains such as khapli wheat are much better for the body because they have less refined sugars, higher fibre content, and have less severe effects on the digestive system.
Wheat has been genetically modified in recent years to improve production and gluten texture rather than to strengthen the digestive system. Ancient grains such as khapli are closer to their natural state than newly bred wheat varieties.
White or refined forms of wheat are digested quickly by the body, which can spike the blood sugar level in the body quickly. On the other hand, breads made from khapli can be digested slowly, due to higher levels of fibre and protein in the flour.
Fibre content variation within an individual’s gut bacteria promotes good gut health. Aashirvaad Namma Chakki 100% Khapli Atta contains natural fibrous components that will feed the friendly microbes located in the gut rather than restricting or starving them.
Three chapatis made using khapli flour will provide approximately 34% of daily fibre intake, supporting digestion, a sense of fullness after eating, and regularity in the body. This would normally be difficult to achieve when consuming merely refined sources of wheat flour.
Three chapatis made using khapli wheat will provide nearly 23% of daily protein intake, therefore helping maintain muscle mass and providing energy for the duration of the day.
As khapli wheat has a naturally low glycemic index, glucose is released steadily into the bloodstream over time rather than rapidly as occurs with food products made from refined wheat flour.
Aashirvaad Namma Chakki 100% Khapli Atta also provides iron and vitamin B1, two essential vitamins needed for energy metabolism and daily stamina.
Many individuals find khapli wheat easier to digest than modern wheat, as it has much lower gluten content; even those without celiac disease or gluten intolerance.
Breads made with khapli wheat are naturally low in sugar, low in saturated fat, free of trans fats, and produced without processing tricks.
Switching to ancient grain varieties is not a new trend but rather a return to your roots. The amount of khapli wheat grown in India is only about 1 per cent of the total wheat produced, but it contains protein, fibre, iron, and B1 vitamins, which are not found in refined bread.
Making the healthier choice for bread does not mean no longer eating bread; it means eating grains that are good for your gut, provide energy and work with your body rather than against it. Ancient grains such as khapli wheat illustrate this point by demonstrating that sometimes moving forward means going back to what was successful for health in the past.
