Why Should You Avoid Wheat & Rice? Insight by Acharya Manish Ji

Ever wonder why you feel sluggish after a heavy meal of roti or rice?  Acharya Manish Ji presented eye-opening facts in his seminar. Why wheat and rice, staples in most Indian households, might be doing more harm than good. He’s not just preaching; he’s got practical wisdom that hits home. Let’s break down his insights on the Side Effects of Wheat and Rice and see why it’s time to rethink what’s on our plates.

Cooked Food Drained Your Energy

Picture this: you’re on a long road trip, and the driver chows down on a big meal. What happens next? They’re fighting to keep their eyes open. Acharya Manish Ji points out that digesting cooked food, like wheat or rice dishes, burns up 60–70% of your body’s energy. That’s a massive chunk! It’s why you feel like napping after lunch. Now, compare that to munching on fruits, salads, or sipping fresh juice. Your system isn't impacted in the same manner by these. You stay light, alert, and ready to roll. His advice? Lean into foods that keep your energy high, not ones that drag you down.

Wheat and Rice Aren’t What They Used to Be

The worst part is that the rice and wheat we eat today aren’t the wholesome grains our grandparents grew up on. Acharya Manish Ji explains that most of what’s out there now is genetically modified (GMO). These grains have lost much of their nutritional value. Even worse, they drain your vitality and provide little in return, making them energy suckers.  Ever notice how you feel bloated or tired after a plate of rice or a few rotis? That’s your body struggling.

He also warns about the sugar spike. When you eat wheat or rice, your blood sugar shoots up fast, sometimes in just a couple of hours. Check your levels after a meal, and you’ll see what he means. It's not only that this experience is harmful for your energies; it’s a recipe for health issues like diabetes down the line. It’s no wonder he’s urging us to look beyond these staples.

Millets: The Game-Changing Alternative

So, what’s the fix? Acharya Manish Ji is all about millets, be it jowar, bajra, or little millet. These old-school grains are packed with nutrients and don’t mess with your blood sugar like wheat and rice do. They release energy slowly, keeping you steady all day. Plus, they’re easier on the planet, needing less water to grow. He believes that if farmers switched to millets, India could save billions on healthcare costs tied to diet-related diseases. That’s huge!

Millets aren’t just good for you; they’re good for the country. They’re natural, less processed, and a total win for anyone dealing with serious health issues like cancer or kidney problems. Acharya Manish Ji calls them a “miracle food” for a reason—they nourish without weighing you down.

Nutritional and Health Benefits of Millets

• Gluten-free nutrition – suitable for those with gluten intolerance or sensitivity.

• Rich in dietary fiber – supports digestive health and aids in weight management.

• Low Glycemic Index (GI) – helps in maintaining better blood sugar control.

• Packed with micronutrients – a natural source of magnesium, iron, and calcium.

Ferment Your Way to Better Health

If you think millet can only be eaten in one way, here’s another method you might not know about: you can soak it. Soaked millet can support gut health and improve digestion. Here’s how you can try it:

1. Soak the Millets: Grab a clay pot, add some millets, and soak them in water for 5–6 hours.

2. Cook Lightly: Put the soaked millets on the stove with about 10 times the water. Bring it to a boil, then simmer until the water reduces to a third.

3. Let It Ferment: Take the pot off the heat, cover it tightly with a cotton cloth, and let it sit for another 5–6 hours (or 8–9 in winter). You’ll get a fermented mix full of good bacteria.

4. Jazz It Up: Mix in chopped veggies or fruits. Want it sweet? Add some jaggery, coconut milk, or fruits like mango or banana for a tasty shake or porridge.

This fermented goodness is a game-changer, especially for folks with autoimmune issues or serious conditions like liver failure. The good bacteria help your body heal from the inside out.

Eat Slow, Live Better

Acharya Manish Ji not only talks about what you eat, but he especially mentions how to eat. Chewing slowly helps to mix saliva in a proper way; it reduces the digestive system load. When we gulp the food, there are fewer chances to get all the nutrition and less digestion. Chewing in a proper way and sipping juice in a good way breaks down nutrients better and keep your system easy.

He puts it bluntly: when you shove food down without chewing, your body’s like, “Whoa, what do I do with this?” Give it a chance to prepare, and you’ll feel the difference.

Time to Make a Change

Today’s wheat and rice are not really helping us. They drain our energy, raise sugar levels, and give little nutrition. By choosing millets and fermented foods instead, we can improve our health, feel more active, and even support the planet. And it’s not just about personal health. If more people make this change, farmers will have less pressure, medical costs will go down, and the whole nation can move toward a healthier future.

So, why not give it a shot? Grab some millets, try that fermentation trick, and eat with intention. As Acharya Manish Ji reminds us, 70% of our energy comes from sunlight, air, water, and good vibes; food is just 30%. Let’s make that 30% count with choices that lift us, not drag us down.

FAQ

Q1. Why does Acharya Manish Ji suggest avoiding wheat and rice?

Ans. Today, the kind of rice and wheat we eat is genetically modified (GMO). They just fill your belly and leave you tired. They also have other serious impacts on the body, such as increasing blood pressure and raising the risk of a heart attack.

Q2.  What makes millets a better choice than wheat and rice?

Ans. Millets are full of nutrients and release energy slowly. They help prevent sudden spikes in blood sugar. They are easy to digest and need less water to grow. This makes them highly suitable for sustainability, making them better for both your health and the planet.

Q3. How does fermenting millets improve their benefits?

Ans. Fermenting millets is like giving your gut a nurturing boost! It helps multiply good bacteria, which supports smooth digestion. Your body can easily absorb the nutrients from millets. Millets are especially beneficial for those with autoimmune conditions, cancer, or liver and kidney challenges.

Q4. How do I prepare fermented millet porridge as suggested by Acharya Manish Ji?

Ans. Take some millet and put it in a clay pot with water in it. Let them soak for about 5–6 hours to get nice and soft

Once they’re soaked, it’s time to cook. Toss the millets into a pot with water—use about 10 times the amount of water as millets. Bring it to a boil and keep cooking until the water reduces to about a third of what you started with. Stir occasionally and let those millets get cozy in the pot.

When the cooking’s done, cover the pot with a clean cotton cloth to keep things snug. Let it sit for 5–6 hours to ferment and develop those amazing flavors. If it’s chilly outside, give it a bit longer—8–9 hours—to really let the magic happen.

Now, you can add chopped onions, tomatoes, and other easily available vegetables, mix them together, and enjoy.