Health Fitness Food

 Ragi (Finger Millet) has seen a massive resurgence in 2026. From Ragi malt to sourdough Ragi bread, it’s everywhere. However, for those with a history of urolithiasis (kidney stones) or a family history of renal issues, a big question remains: Does Ragi cause kidney stones? In this deep dive, we use clinical data to separate myth from reality and show you the scientific "security protocol" for eating Ragi safely. 1. The Biochemistry of Ragi: Calcium vs. Oxalate Ragi is unique among cereals because it is an outlier in its mineral composition. The Calcium King: Ragi contains roughly 344mg of calcium per 100g—nearly 3x that of milk and 10x that of rice or wheat. The Oxalate Factor: According to studies archived in PubMed (National Library of Medicine), Ragi contains moderate levels of oxalates, ranging from 11.3mg to 29mg per 100g. The "Internal Shield" Theory Scientifically, the risk of a food causing stones isn't just about its oxalate content; it’s about the C...

Ragi (finger millet) has earned its place as a nutritional powerhouse, but its natural dryness can pose challenges, particularly for North Indians who might be less familiar with its traditional preparation methods.  Understanding Ragi's Dry Nature and How to Balance It The astringent and dry properties of ragi are well-documented in Ayurvedic texts, which classify it as having "ruksha" (dry) and "kashaya" (astringent) qualities. This traditional knowledge has been validated by modern nutritional science, explaining why careful preparation of ragi is essential for comfortable digestion and maximum nutrient absorption. The Science Behind Ragi's Dryness Ragi's dryness stems from its unique composition that sets it apart from other grains commonly used in North Indian cuisine. Understanding these properties helps explain why particular food pairings are recommended. High Tannin Content and Astringency Scientific studies have confirmed that ragi contains 0.6...