AIIMS Bhubaneswar Explores the Health Benefits of Pakhala.It has long been a staple in Odia households to prepare pakhala, an Odia fermented rice dish. AIIMS-Bhubaneswar researchers are examining its potential health benefits, including its impact on immunity, inflammation, maternal health, and nutrition.
Focus of the Study
Researchers at AIIMS-Bhubaneswar are investigating the nutritional and medicinal properties of pakhala, also known as fermented water rice. Cooked rice is soaked overnight in water and fermented to produce this traditional summer dish. Its role in improving health and well-being will be explored in the study.
Potential Health Benefits of Pakhala
Researchers at AIIMS-Bhubaneswar have discovered that pakhala may offer a range of health benefits, including:
- Boosts Immunity: Pakhala contains probiotics that nourish beneficial gut bacteria. Having a healthy gut microbiome helps to strengthen the immune system, making the body more resistant to illness and infection.
- Anti-Inflammatory Properties: The fermentation process involved in the preparation of pakhala enhances its anti-inflammatory properties. Consumption may reduce inflammation in the body, potentially lowering the risk of chronic conditions such as arthritis and cardiovascular disease.
- Supports Maternal Health and Pregnancy Outcomes: Pakhala may have a positive effect on fetal growth and pregnancy outcomes, according to researchers. Due to its nutritional profile, it may contribute to better maternal health by ensuring that essential nutrients are available during pregnancy.
- Prevents Malnutrition: The rich nutritional content of pakhala, which includes essential vitamins and minerals, makes it an effective dietary option for preventing malnutrition, especially in underprivileged communities.
How Pakhala is Prepared
Pakhala is prepared by soaking cooked rice in water overnight and fermenting it. Fermented rice is typically consumed the next day, often accompanied by vegetables, fried fish, or pickles. Fermentation enhances its probiotic content, making it beneficial for gut health.
Cultural Significance of Pakhala
Pakhala is more than just a dish; it has deep cultural significance in Odisha. In the summer, it is widely consumed to keep the body cool and hydrated as part of the Odia culinary heritage. Observed every year on March 20th, Paakhala Dibasa (Pakhala Day) also celebrates this dish.
Conclusion
AIIMS-Bhubaneswar study emphasizes pakhala potential health benefits, reinforcing its role as a healthy food. As a valuable addition to a healthy diet, pakhala boosts immunity, reduces inflammation, supports maternal health, and prevents malnutrition. In the future, this traditional fermented rice dish may gain further recognition for its health and nutrition benefits.