Ancient Khapli
Vs. Modern Wheat: How The Daily Roti Changed

0 Like

Save

0 Like

Save

Quick Summary

While modern wheat has been enhanced for productivity and efficiency, khapli wheat has remained genetically stable and nutritionally rich due to traditional growing practices. As people become more aware of digestion, fibre, and metabolic health, they are starting to rediscover khapli wheat as a slower-digesting and more balanced wheat alternative.

Deep Dive

Wheat was not always the high-yield, fast-growing crop you know today. Long before wheat was hybridised, it was an ancient grain (khapli wheat) that formed the basis of everyday diets. The quality of khapli wheat is characterised by its slow growth and slow digestion, which makes it nutritionally dense. Once the Green Revolution began to rapidly hybridise wheat to increase its yield and speed of growth/production, it changed how you would grow wheat overnight; khapli wheat was mostly grown as a staple food for people, while modern (hybrid) wheat was grown as a staple food source for animal feed. By comparing traditional khapli wheat to hybridised modern wheat, you can gain insight into the relationships between agriculture, nutrition, health, and genetics.

The Genetic Difference at the Core

Khapli wheat, sometimes referred to as emmer wheat, has not experienced any genetic changes for thousands of years as a result of its relatively simple genetic composition and its 28 chromosomes. However, all the other commonly available wheat varieties that were created after the Green Revolution have 42 chromosomes because of widespread hybridisation practices. This hybridisation made them grow faster, give a greater yield and increased the number of gluten structures in each crop, also changing their digestibility and nutrient density. Because khapli is a simpler form of wheat genetically than other wheat crops, it is often considered easier to digest than the modern wheat varieties.

What the Green Revolution Optimised For

One of the main objectives of the Green Revolution was to increase the yield of grains such as millet, rice and wheat, while at the same time increasing the resistance of these crops to weeds and pests created by herbicides or chemicals. While these were all important in order to keep feeding the growing population, nutrition was not one of the original goals. These new varieties of wheat became taller, denser and faster growing; thus, taking away the amount of fibre and variety of micronutrients in them. In contrast, khapli, which grows in Maharashtra and Northern Karnataka, was not included in these aggressive breeding programmes due to the difficulties associated with processing and lower yields than the other wheat varieties.

Nutrition: What Was Lost and What Remains

Nutritional superiority of khapli wheat has been established through a very detailed analysis. As an example, three chapatis made with Aashirvaad Namma Chakki 100% Khapli Atta can provide approximately 34% of daily fibre intake requirements and approximately 23% of daily protein RDA. In addition, khapli provides both iron and vitamin B1, which serve to assist with energy metabolism. While modern types of wheat products are both abundant, they fall short of fibre content unless fortified to remain competitive with the ancient grain. Khapli has negligible amounts of sugars, fats, saturated fats, and trans-fat content.

Digestibility and Glycaemic Impact

After consumption, the way the body reacts to khapli wheat is different from that of other wheat products. Due to khapli wheat having a low glycaemic index (GI), it has a rate of conversion into energy, and thus releases energy at a gradual pace and maintains low blood sugar levels. The presence of gluten at lower levels and the higher levels of fibre have provided a less damaging effect on the gastrointestinal tract. It is these two factors that have contributed to many individuals making the switch to Aashirvaad Namma Chakki 100% Khapli Atta, providing improved feelings of fullness and/or reduced heaviness after they finish eating their meal.

Why Khapli Nearly Disappeared

Commercially, the limitations of using khapli as a form of whole wheat for commercialisation stem from having a lower yield and greater difficulty of dehulling. Before the 2000's, khapli's production represented approximately 1% of India's wheat supply. However, with an increase in consumer awareness of health and wellness and of modern ultra-refined products, the return of ancient grains (not as a substitute but rather as considered alternatives) is indeed happening.

The Comeback of a Slow Grain

The resurgence of khapli indicates a huge transition toward intentional consumption. Aashirvaad Namma Chakki 100% Khapli Atta is a connection from the old-style approach of cooking to today's style of cooking, containing protein, fibre, iron, and B1 in a manner that respects nutrition and flavour. There has been an evolution of genetics for wheat that has likely changed how one views wheat as they once did, although khapli has the ability to claim that development does not always equate to making progress rapidly.