A clearer reason to bring this into the kitchen.
Specific kitchen outcomes are more credible and more useful than broad wellness language.
Poshtik atta chakki was launched to bring you freshly ground atta everyday.
Given the sedentary and high stress lifestyle we lead, health and fitness unfortunately cannot be taken for given. A healthy lifestyle takes effort and involves making the right choices when presented. While most of us migrated to healthier cooking oils (really!!), we have often ignored another basic part of our diets…yes, the staple cereals or flour that we consume everyday. Poshtik Cholesterol Control Atta presents a healthier choice for those close to heart by combining whole grain Sharbati atta with protein rich Chickpeas (Bengal gram), Soya, Oats and Finger Millet (Ragi).
Hygiene is paramount and we ensure it at various steps in the process for fresh chakki atta:
- Selecting best quality grain
- Sorting and cleaning of the grain before grinding
- Grains are crushed using best available corundum ceramic emery stone
- Slow grinding process ensures vitamins are not lost to heat
- Trained experts handle the milling process
- High grade packaging material to keep the freshness intact
The benefits of whole grains most documented by repeated studies include :
- stroke risk reduced 30-36%
- type 2 diabetes risk reduced 21-30%
- heart disease risk reduced 25-28%
- better weight maintenance
Of course, these benefits are most pronounced in the context of an overall healthy diet. No one food – even whole grains – will guarantee good health. It’s also important to remember that some whole grain foods are healthier than others.
We at Poshtik use the best grade of emery stone available in India, which is extremely hard, highly abrasion resistant (even more than steel) and extremely durable. Until today no forms of allergic reactions to grind-mill stone have been reported.
Therefore our atta chakki brings you the best wheat & other grains which are freshly ground to help you live a healthier life on a daily basis.
