Why Modern Diets Are Destroying Your Gut Microbiome | Millet Scientist Explains

You have 100 trillion gut microbes. We can supply billion billion from each millet. So you agree that probiotic supplements are not needed, right? Absolutely not needed. It is only business. People are thinking my adrenal gland is good, I'll test it. Who will regulate your gut? Your transmitters, neurosignals, who will regulate your gut? Welcome to the podcast. Kedar Valli is a Padma Shri awardee who believes millets can save India. After three decades of advocacy. He believes these ancient grains can redefine both public health and agriculture. BP, diabetes, all these are the result of the food that you have chosen. Carbohydrate is not regulated because it is not associated with the fiber. Whereas millets have fiber which is associated with the grain carbohydrate itself. People are moving towards whole wheat, brown rice. It's like you cannot compare it. When food is right, no medicine is needed. When your food is wrong, no medicine works. The simple thing is that all humans cannot actually deal. Before we dive in, can I be honest with you? It blows my mind that 57.9% of you who listen regularly still have not subscribed to our channel. If you enjoy the podcast, the stories, the science, maybe even laugh at our jokes. Could you do us a small favor? Hit that subscribe button. It takes only two seconds and helps us keep bringing you better guests and episodes every week. I'm truly blessed to have all your support and I'm sure you will support me in the journey. Now let's get into today's episode. Welcome to another episode of our podcast series Gut Feeling with Dr. Pal where we truly transform gut health. In this episode, we have Dr. Kader Wali. He's a Padma Shri awardee. He's a US-Britain scientist with 30 plus years of research experience in millet. He is fondly known as Millet Man of India. We always talk about how fiber content is very important for gut bacteria. So in this podcast, we have dived deep into how millets actually transform the gut health and how you can use millets on a daily basis and actually how not using millets is a problem in global warming. We have dived deep into all these topics and I absolutely love the podcast. Please take a notepad and jot down all the points that we discussed because you are going to need it in future. Let's dive deep into it. Thank you so much for being in the podcast. I am so excited because I am a person who actually wants to learn from others and most of the things that you have said on the social media, I can relate to it because I definitely feel that medical system has to be focused on a little bit more on diet. Do you believe that food is still medicine? Actually, I go one step beyond. When food is right, no medicine is needed. When your food is wrong, no medicine works. So I personally think all the nutritionists and the doctors have to start unlearning what they have learned till now and then learn how to prevent diseases. That happens by choosing the right food. Right food, right. So this is a journey for me where I am an allopathy doctor and I treat gastrointestinal diseases. What I realized is that if I don't change the food, the disease never ever gets cured completely. And one of the things that we have started talking about is fiber. So we really are focusing on every woman should get 25 grams of fiber per day. Every man should get 38 grams of fiber per day. And that is why many people are starting to focus on what are the different dietary sources of fiber that we can take. And that's where we ended up in millet recently. Yes. But you have been doing this for the last 25-30 years. Where did we go wrong? Fantastic way of classifying food is greens and vegetables, roots and tubers, and grains. This classification is based on the nature of fiber. Greens and vegetables have nascent fiber. N-A-S-C-E-N-T, nascent fiber. Roots and tubers have immature fiber. And grains. Grains means not rice and wheat. There have been 240 varieties of millets on this planet for time immemorial. These grains have got fiber which is called lignans, aromatic fiber, which is regulatory fiber, not dietary fiber. The word dietary fiber becomes obvious for you because you take rice, white rice, which has absolutely almost no fiber. Yes. I add a soap gall, then it is dietary fiber. But the carbohydrate is not regulated because it is not associated with the fiber. Whereas millets have fiber which is associated with the grain carbohydrate itself, or protein, or fats, whatever. That means the carbohydrate, the fat, the protein is regulated. Because our digestive system has to deal with the fiber first to release these three things that we want. So the basis of proper digestion depends on the regulatory fiber. This is the first aspect of fiber. Second aspect is antioxidant properties. Leaves and greens have wonderful capacity of this. Then these roots and tubers have the fiber which is immature. It is a polysaccharide based. So that has the quality of aromatic fiber a little bit and the basic broken polyphenolic type of antioxidant nature. So now you see our ancestors did this classification based on the fiber quality. So that's where the modern nutritionists have gone wrong. They didn't even bother to acknowledge that fiber is important. And why fiber is important? Fiber is important from the oxidative stress mopping up to making the toxic morbid waste that we accumulate on a metabolic hours that our body goes through also has to be eliminated in the form of ----, urine, sweat, and carbon dioxide. The four types of waste. So the health depends on not just nutrition alone. The detoxing the body on a day-to-day or if not day-to-day, according to me, the millet's lignans do on second by second. So the oxidative stress also can be eliminated at the root of the origin when you have this wonderful regulatory fiber. So these are the two important characteristics of fiber. They do provide antioxidant nature as well as regulating the nutrients released into your bloodstream. People are thinking just what does fiber mean? This is the most important. So you can just add fiber and say, I have fiber in my food, which is not right. So you need to have a regulating fiber and that regulating fiber is given by the millets. Regulating fiber is the one that feeds the gut bacteria. Any fiber can actually assist the growth of bacteria. But then when you have this lignan aromatic fiber, the diversity of the aerobic bacterial associations becomes more matured and complete. So what I'm trying to communicate is you have greens. They are also known as prebiotics. Now I have millet. They're also prebiotic. But the probiotics that millet-based fiber-based produces is one lakh times better than, say, you have a green from which you have made a fermented thing. That's good, but this is even better. One lakh times better. So the probiotics nature depends on the prebiotics and the prebiotic has a matured fiber. Your probiotics quality is absolutely where it is. So we did research on gut bacteria and there is like 100 trillion gut bacteria. As you mentioned, we were discussing this 10 to the duodenum, mainly in the colon area. What we have figured out, at least in basic science research, is that the more variety of gut bacteria you have, the decrease in the number of non-communicable diseases that you are at risk to. Both non-communicable and communicable diseases are based on your gut microbiome. And many people are misunderstanding that the infectious diseases is a different thing. No, if your gut microbes are strong, both communicative and non-communicative diseases disappear from you. Very simple, straightforward. Because the immunity and autoimmune systems can be balanced only through the gut microbes. So if you have less gut microbes, then you have all the problems in the world. So don't try to understand gut microbes separately. In fact, I would go one step ahead and say gut-brain axis. Your brain neural network is controlled by the guts. So people think here is the brain, but the real brain is here. So that's one thing very clear in my mind. So we need to understand how do we keep our gut microbes always plenty and healthy. And that happens only when you have fermented porridge of regulated fiber rich grains. Fermented? Regulated fiber rich. So they can harbor diversified microbes and more in number, quality and quantity. And you don't need much of the fiber rich grains to produce these microbes. Just one gram in 300 ml, you soak for eight hours, then boil for 10 minutes and tie a mud pot with a khadar cloth. Khadar is cotton, Muslim cloth for the Europeans to understand. Muslim cloth. Then the fermentation happens. It is aerobic fermentation. So don't try to do it in a steel thing or that kind of vessels. It has to be open. Mud pot has micropores. So oxygen is available plenty and no pressure is built up in a mud pot. It's very important because other pots like steel vessel or something, pressure builds up. When your food is getting fermented, any food, you build up pressure. So the pressure has to be released. So a mud pot is ideal and for a common man, for a man in villages and all, this is very easy. And this is the best way of producing gut microbes that you drink, you're enriching your gut. This is what we call Kambangool in Tamil Nadu and Ambali. Ambali is a Tamilian word also. But both in Karnataka and Andhra it is. We were all actually together. So this language is slowly divided and became different over a period of hundreds of years. So you recommend Ambali or Kambangool on a daily basis? On a daily basis, at least once if you are healthy. If you are sick, three times a day to start with. To eat any food, take Ambali first. You have to drink so that it reaches the celiac region and colon region first. Because the valve in the stomach has to be full. If you eat solid, then it gets closed. Unless the acid rush and digestive processes, it doesn't open. So you do not want to drink after eating food. You drink Ambali first, then eat your food after five minutes. These details are very important. So on an empty stomach as well? Empty stomach. Before food. What kind of millet is there? Millets are C4 grasses. Whereas wheat and rice are C3 grasses. The distinct difference is that C3 grasses require water to grow and make the grain. The yields depend on water supply. Whereas C4 grasses, they have the genetic code that they make the glucose from C4 oxaloacetic acid. So it is not water dependent. It has short-circuited that. So without water, just water from the atmosphere, they can absorb and the grain can be made. That's the reason why you have the fiber incorporated. So distinct difference is that the grains of millets have fiber incorporated along with the carbohydrate. In this structural fashion, we have major millets and minor millets. Milli means one by thousand in French language. Millimeter, milligram, like that. So they associated all these grains that are approximately millimeter size as millets. So if they look a little bigger than millimeter, they said it is major millets. Major millets are pearl millet, finger millet, great millet, great jowar, we call. Then in fact, the corn, the maize corn is also a millet. But the size of the grain being big, they don't classify as millet. They call it a cereal. So all the cereals are actually monocots, including rice and wheat. But rice and wheat are C3 grass. Millets belong to C4 grasses. Corn and maize, C4? They are C4. But because of the grain being big, they don't come into millets. But according to me, physiology and technically, they are millets. But then of late, these Westerners have genetically modified the corn and then you know this popcorn and genetically modified sweet corn, which is fed to the pigs and animals while making meat. That's different. I'm not talking about that. I'm talking about old, naughty, desi corn. The Red Indians used to grow the pumpkin, the corn and the beans. This is the original food of American continent. They used to grow all these three together. The corn, the pumpkins that used to cover the whole land, and then the beans according to the stock of the corn. So you have Thai cottledon, you have monocot, you have pumpkin, fruit and vegetable. That was a complete meal. And the same fiber that we have talked. So even in corn, associated fiber is regulated. So corn is a better grain than your wheat. Wheat and rice. So looks like, you know, I've heard you and then you said that, you've been saying that we moved away from millets and we have been... Not we didn't move. We are made to move. Because they chose rice and wheat as their grains to sell the bomb material being converted into fertilizer. So they built dams and started selling the fertilizers, patented. All these things came. So say that again, bomb material, I couldn't understand. See, they used to use ammonium nitrate, the base as the bomb material. Of course, now they have evolved into TNT and then RDX, all that. I'm talking about the world war two times. So the excess left out bomb material is converted to fertilizer. That's how the basis of your green revolution. So they said, see, we are producing 25 quintals, 30 quintals of rice and wheat. And this is green revolution. And basically it is selling the bomb material converted to fertilizer. And monoculture became the agricultural evolution. So in nature, nothing grows by itself. It is associated with a lot of diversified flora. So once they had this fertilizer based monoculture, then you see the whole world now grows 800 million tons of rice, 800 million tons of wheat. So now they want all of the human population eat only this. Then these experts said, millets are primitive food, coarse grains, bird feed. These are the words tagged to these wonderful, healthy grains. And then they started erasing them from our consciousness itself. So millets, not even a single research unit exists on this planet. Of course, recently there is one in Hyderabad called Indian Institute of Millet Research. They were actually doing research on Jowar for animal feed till 2017 or 18. So I have been working on millets for 1997 onwards. So we have been going around villages and increasing the awareness. So they also felt they should convert into Millet Research Institute. Rice, you don't have regulatory fiber. So that means it releases flood-like glucose into your bloodstream. Because they remove the husk. There is no fiber, even if 0.2 grams is there. And it doesn't have the regulatory capacity. That means when I eat 100 grams of rice, I get almost 35 grams of glucose pumped into my blood in a matter of 20 minutes. So what is the homeostasis of the blood? 5 grams per whole body blood. That means you are disturbing your homeostasis. And then you still think you can maintain the functions of the organs. Because you are disturbing the homeostasis of the blood. And then you start talking about being healthy. So the excess glucose in your bloodstream is to be managed by your endocrine system and all the things. They are struggling to make cholesterol, to make triglyceride, to make rheumatic factor, to make all these things. So that the glucose balance is maintained. To hell with health. Just to maintain glucose balance, you are doing all unnecessary metabolic activities in your body by choosing the wrong food. That's why you have diseases like BP, diabetes. All these are the result of the food that you have chosen. Who has chosen food for you? Corporates have chosen. So choosing rice and wheat as human food is absolutely unscientific. So regulatory fiber controlled release of glucose into your bloodstream, that's your millet food, should have been. And that was for millions of years for human race. That's why I said, when you said we have grown apart, we have removed. No, we have been made to remove it from our plates at the cost of fertilizers and pesticides. We had a discussion about gluten sensitivity. So I see a lot of patients with gluten sensitivity, right? So what, at least in medical literature, what it says is that, you know, we are, some patients are auto-immune to the gluten. We call it a celiac disease. Many patients are just sensitive to gluten. They're not celiac, but they are gluten sensitive individuals. Your take on that? All humans cannot actually deal with gluten, whatever it is. Only thing that can be dealt is if your gut microbe is good, then you will have no celiac problems. In the early stages, we did not pose that much serious problem because we had our gut microbes enriched, because we are eating a lot of prebiotic food, which now slowly and steadily taken away by this processed and ultra processed foods of the Western countries. Now, gut microbes have disappeared. So now you are getting your celiac region being sensitive to the gluten present in the wheat. This is the real story. Now you are telling it is not celiac. It is anti-gluten. All this is secondary developments. If your gut microbes is strong, gluten also doesn't bother you as much as, now they're telling gluten sensitive, not sensitive. All this is because your gut microbe. So gut microbe is good. You will have no problem. No, that's true. Because even with patients with gluten sensitivity, we try to adjust the lifestyle factors. We increase the gut bacteria and they do get better. In fact, we have the Ambali and according to me, all diseases are celiac only. Including your brain, your mental illnesses also can be reversed if your gut microbes. No, that I believe very strongly, very, very strongly that there's a strong connection between the gut and brain. The only concern that we have is that, so this rice and wheat introduction in the last like 40, 50 years. I would put it back as 60, 70. 60, 70 years. But before that it was mainly... Sir, once irrigation started, even before the fertilizers came, the dam, building dams, the water logging started seeing the rice and wheat introduction into the human populations. And that's where the problems began. But apparently, according to me, the dam building and the fertilizers together exploded the problem. And that's how we are all becoming sick. So much so that this glucose intolerance led to pancreatic disorders. And now we have type one diabetic patients alarmly raising, you know, young boys and girls are insulin dependent. It's a sad story. It's not at all genetic. It's all the food that is causing the havoc. And then these present day scientists are saying it is genetic. Who created the genetic disturbance? Because of this high glucose unregulated release for generations. I think around seven to eight generations have passed with this high glucose being released into our bloodstreams. That started changing the pancreatic cells death even before the kids are developed into inheritance. So this is how it has developed. Now, what I'm trying to place in front of you is that if we reverse the food, that means remove all this modern processed, ultra processed rice, wheat based, meat based food to millet based food, we can certainly reverse these diseases. Sorry to interrupt, but I really need to say this about my mission and passion. I've spent years reviewing almost every weight loss program all over the world. And the problem is the same everywhere. Most programs treat weight loss like a 30 day challenge, not a lifelong transformation. That's actually why I created new me using the same science and structure I use for myself and my patients in California, because real lasting change never comes from one diet plan or one gym coach. It comes from having the right team around you. In new me, I have put together actual doctors, clinical dietitians, life coaches, mental health therapists, sleep specialists, physiotherapists and the 24 seven virtual gym with yoga, Zumba, strength training and aerobics all in one place. And if you're someone who have tried everything and nothing has truly worked long term and you're looking for a lifetime change, new me is for you. But a small request. Don't join if you're looking for a quick fix. This is for only people who truly want to transform their health for good. This is my mission. This is my passion. If I change one person's life, I know I'm changing the whole family. Link is in the pinned comment. Now let's get back to the podcast. We know that we have lost certain species of gut bacteria because we have not fed the gut bacteria. Did we lose similarly some millets as well? Oh, we have lost more than 200 millets. More than 200 varieties of millets. Not varieties, millets itself. Each millet has varieties. Like now foxtail millet actually is known as Italian millet. What it means is that the Italian Alps and those valleys, they were growing lavishly. And that alone has 108 varieties in India. Wow. We have now, I have it in my hands around 15 varieties or so. In fact, what a wonderful thing is that we have what is called in Kannada, halnavane. That means that grain, as it is making the thing, you take the grain and squeeze, you get milk. Which is almost like your mother's milk in constitution. Nutrients. Regulating the sugars for the babies. So millets all over the world, all over the... In fact, English were eating comb millet. It's called PROSO, P-R-O-S-O. Wonderful protein. In fact, all the amino acids are there. All amino acids are prepared, synthesized in millets. Some lentils may not have some of the amino acids, but once you include millets in your food, everything is complete. Absolutely no problem. And now if I add into the milieu, the gut microbes, whatever you do not have, the gut microbes will make it for you. You see, these wonderful combinations of our old traditional food and food making have been completely eliminated. And then you are disease mongering. And then you start saying, I will give you this supplement, that supplement, this complement. So coming to the protein aspect of it, Sir. I am a big proponent of plant predominant diet. So the question comes, where is the protein in plant-based diet? So I say that in lentils and legumes, you do different varieties of lentils and legumes and it will make sure that you get the complete... Sir, there were 180 varieties of legumes and each legume having many more subspecies. And the lentils are exclusive plant materials because they are the only ones who can fix nitrogen in their roots. Again, through microbial activity, make nitrogen into amines, amino acids. First they make urea and then the biosynthesis of amino acids take place. So you are trying to tell me that only animals have all the amino acids. See the origin of nitrogen being fixed happens in the plants. No animal does that. So all the amino acids that you are taking and telling that it is available in meat have to some way or the other come from plants and plants only. If not plants, associated with microbial processes. And that microbes are not connected to the animals. They are connected to plants only. So nitrogen fixing bacteria are available in the roots of the legumes, leguminaceae family. Nowadays it is called Fabaceae. So let there be no doubt in people's mind and in the scientist's mind that amino acids, essential amino acids, all are available in the plant protein and they come from plant protein to animal protein. Whether it is human being, whether it is lion, whether it is whatever animal you design. I'm not talking about what exists. Even if you design, it has to come from here only. Period. No discussion here. So everything protein is plant made. What each animal does is rearranges. That's all. So let there be no doubt that everything is available in the plants and millets, the original, traditional and the origin of plants is from the C4 grasses. So they have all the capacity and the genomic content. To make these things. So if you have millet as your staple food, all these questions are wiped from your table. So millets plus legumes plus lentils would be a complete... Legumes and lentils are same. Same. I'm sorry. So millets plus lentils would be... Perfect match. And with gut microbes, it's 100 times better. Because the gut microbe has a regulatory capacity. That beautiful regulatory capacity. Without regulatory capacity, nutrition means nothing. This is what is missing in the scientific domain. All the doctors, all the people are missing this point. The regulatory effect, balancing act, removing the toxicity, enhancing the nutrition. All this is a different dimension. Does not come from nutrition alone. Very important point which is missing in all the curriculum of the world right now. Which we have figured out in the last 30 years. That the regulatory aspect which actually prevents the diseases. So we should be actually by now in the preventing domain of diseases. We are still struggling to count the number of diseases. So one other argument that my patient makes, okay. So when a patient listens to this podcast, they say, okay. So you are saying to go plant-based or plant-dominant. For in your case, only plant. Plant plus biodiversified gut microbes. Because that for me is very important aspect. But they say that, oh, you know, if you go only plants, you will be deficient in B12. Cobalt is the essence of cobalamin. That is B12 plus six chiral centers. So no animal can make vitamin B12. Yes. So no non-vegetarian has vitamin B12. I'm sorry, non-veg. If you eat animals, you get B12. Is the narrative. But who gave cobalt to the animals? Plants? Yeah. Which plants? Millets. Millets have the capacity to absorb cobalt. They have the chelators. Millets are the ones who have their roots to mop up cobalt. Because cobalt is present in very, very minute quantities in the soils. Even if enriched delta regions you go, cobalt cannot be absorbed by each and every plant. So for that vitamin, you need cobalt. Cobalt in the center of the corrin ring. Ring. So cobalt should be the center of the ring. Just like iron in the center of heme, you have cobalt in the center of the corrin ring. Of the structure, chemical structure. And you're saying that it is available in the soil. Not in the meat. So the cobalt comes from the soil that is absorbed by the millets. And so if millets are making this cobalt available for the water, flowing water in the rivers. So whoever is living in the water bodies like fish and all, they get cobalt, this mechanism only. So that's what they say when you eat fish. You get vitamin B12. Who is giving vitamin B12 cobalt to the fish? These wonderful plants. So if you eat millets, you forget about cobalt because you're directly taking cobalt. So that's why I said I only plant-based. Forget about plant domination. But everything human gut needs comes from millet C4 grasses. And just to give you, we are lucky that there are three or four millets that we have worked with, have good cobalt absorbing. Like pearl millet. Pearl millet. P-E-A-R-L, pearl millet. And then brown top millet. Brown top millet. Foxtail millet. Ambali is bajra. Not bajra. All the millets. You make bajra ambali. You make foxtail ambali. So now we are increasing the diversity of the microbes. One itself will give you 18,000 times more than your buttermilk. That is lactobacillus, one anaerobic bacteria. Or one more, maybe bifidobacteria. Very small number. And they're anaerobic. They are not aerobic bacteria. Whereas here we have wonderful aerobic bacteria. For each millet, you are adding variety. Biodiversified. I mean you can get. You have 100 trillion gut microbes. We can supply billion billion from each millet. Drink ambali. We have had 190 kilo person drinking ambali within three months. 81 kilos. Vitamin B12 is very important. Regulate. I told you, regulation is everything. To regulate your body weight. To regulate your endocrine system. To regulate the hormonal release. All these are controlled by your gut. People are thinking my adrenal gland is good. I'll test. Who will regulate? Your gut. Your transmitters. Neurosignals. Who will regulate? Your gut. So if your gut is good. In fact, that's what we say. Gut feeling means what? Welcome to the podcast. So you're saying that ambali can be made with any millet? Any millet. Any millet which has good regulatory fiber. See fiber is there on rice also. Top layer. You remove that. Nothing. It is going to go towards alcohol and that. Fermented rice, barley, alcohol. Whereas with millets, you can make alcohol. But it takes very long time. Because you have here regulating fellow. Wow. See that's the beauty. So with millet ambali, you are not getting into the negatives. You're always in the positive domain. So each millet gives you different diversified microbes. Wow. This is wonderful. Wonderful. And we have seen the result. So the gut. First of all, celiac region gut. Microbe research is not done according to me. It's just starting. Just starting. We have done this 30 years ago. No, I shouldn't take credit. Our ancestors have done thousands of years ago. We are not talking about it. In fact, in North India, it is called basi. Basi. That is the bamboo called bas. They used to put this porridge in the bas bottles. That bamboo stick bottles. Tie it with cloth and dig a pit of two feet and keep. You know how scientific it is? 26 degrees centigrade. Even in the cold desert areas, if you dig and keep, the temperature is 26. Why 26? Best fermentation temperature. Wow. And they drink that. Good to go. So anything you eat. If you drink and then eat, everything will fall in place. I mean, even in Tamil Nadu, Kambangool is something like a very common thing. But we forgot now to include in the diet. Now you are eating pizza burger, sir. You didn't forget. You are made to forget. So, but now I'm going to ask you another question. Yeah. They are coming in with this millet pizza. Millet noodles. Millet biscuit. Yeah, but they are mixing wheat. Because you do not get the texture with millet flour based on the fiber. So what you need to do is actually, in its true sense, add the tuber based stickiness. That is again based on carbohydrate. Gluten is your wheat based stickiness. Glutinous. G-L-U-T-I-N-O-U-S. Carbohydrate, polysaccharide based. That is coming in the tubers. Samagadda, sweet potato. You have elephant yam. All these things have that stickiness. Or go to African countries. They have that cassava, that tapioca based. These are all tubers. And that's what our ancestors said. Your complete food is what? Greens and vegetables. Roots and tubers. And regulated fiber grains. Simple. And that is the definition of our complete food. So who has classified? I say I am doing it. But to be fair, it is our ancestors who have done that. Nascent fiber. Immature fiber. Mature fiber. So in millet biscuits and all these things, they are doing wheat mix. 20% millet. But is that 20% good enough or not? Not. So once you have the poisoning effect. The mixing effect. Mixing. It's not good. Because it kills. So even this so-called healthy snacks is also not something. Maybe they are healthier than the ultra-fast. Let me give that much credit. Healthier than the maida biscuits? Absolutely. But if given an option to you, you will not eat? Yeah, healthier than the maida biscuit because that much maida is less. Yeah, given to me, I would never want anything to do with wheat. We can produce very good millet biscuit if you want. With the root and tubers. Oh, is this possible? We have done that. You've done that? So you made a sweet potato? Yes, sweet potato-based millet biscuit you can make. Or roti, puri, you can make. You can get the same texture of chapati without wheat. Thus, recipes are all there in the books which we have published. Tell the name of the book, sir. Pakasiri. We have it freely available. You can download. We have a QR code. Oh, nice. All over the world, people can download. We'll put the QR code in the podcast. No patent, no copyright, no copy left. It's a tribe called Hadza tribe in Africa. They have 2,500 species of gut bacteria. But if you get a modern man over here... It's not even 100, no. Around 1,500 only, sir. Sir, one kilo. It has to be 2.5 kilos. Now it has come to 1,000 grams only. The gut microbes. Weight. You are telling the numbers. I'm telling you in the weight. Mass. So that's why we have problems. And that's how we are not able to cure any disease. So the root cause of the problem is gut microbes. So your food is the one which can establish that and replenish it. Instead of placing importance to the food we eat, we are spoiling that and creating more diseases. There's another problem to this. Where is the... Let's say a patient comes in and I say that, hey, you know, you do a millet, you know, because it's a nice regulated fiber. They are not able to handle that fiber. It causes bloating, it causes flatulence. Yeah, when you make the ambali, fermented porridge, that will set the tone. So next time when you come, you ask them to take this liquid to start with ambali. Dubuk it will go. Then no problems. Within three days to three weeks. Three weeks. They can handle anything. Then they can handle pizza also. Millet pizza. The gut microbes make things happen. Yeah, you're right. The gut bacteria builds the gut lining. The dead lining has to be replenished every three days. I think it is three days time. We have that replenishing time in different parts different. For liver, it is six weeks. For bones, it is six weeks. For hemoglobin, it is three months. For neurons and nephrons, it is seven years. That's why if you have problem in your neurons and nephrons, you need more time to heal. So now if you're a dialysis patient, I need one year to reverse. If you're a diabetic patient, I can reverse in six weeks. That's the difference. So we talked about vitamin B12. I also want to touch upon this resveratrol. Resveratrol. Resveratrol is a polyphenolic compound. Actually, it's a monophenol. You have aromatic rings, CH2OH and OH. Let me tell you why I've asked question. In US, the biggest push was... Is the red wine. Red wine. But sadly, we have that resveratrol eight times more in the peanut, you know, the groundnut. That rose color... The covering. Covering. The sheath has resveratrol in plenty. So our groundnut oil is 10 times better than your red wine. Even millet? Yeah, millet has. Resveratrol is just a building monomer. We have lignans, which are a thousand times better than your resveratrol. Please explain that to my audience. Yeah, lignans are built from resveratrol kind of molecules. Before that, I'll tell the audience that resveratrol is a nice molecule. Basically, it's a phenolic compound. Yeah. And gut bacteria loves polyphenols. Absolutely. So resveratrol is a polyphenol. Now explain something. So phenolic compounds have this easily removable hydrogen. So you get O dot. So they actually absorb because the aromatic ring is associated. The electron goes inside the aromatic ring and starts stabilizing the stress. So now if I have two rings, if I have 10 rings, if I have 50 rings, the stabilizing effect is increasing. And that's what is lignan. So all the free radicals will be absorbed. Free radicals are all absorbed. And instead of damaging, they are rotating in the... Wow. They're lined up. That's called aromaticity. So they're simply running around instead of going and damaging fellows. So just for the audience, free radical is something that we generate. And if we don't absorb it, it can damage your own cells. And this polyphenol absorbs. Absorbs. And lignans are 100 times more capacity than your polyphenol. Wow. Wonderful. So that's why we say you take gut microbes replenishment and then millet fiber, which is regulating. It's not high fiber. It is a regulating fiber. So you can add some husk that you can add 20 grams or 50 grams. But it doesn't do the job of this kind of chemistry. Physiology is different. Wow. If somebody wants to start the millet with the increased number of lignans, which millet they should take? Minor millets. See, in finger millet, you have 3.6 grams per 100 grams. In foxtail millet, you have 8 grams. So finger millet is ragi. Pearl millet is kambu in Tamil. So foxtail millet is, I don't know in Tamil. We have in the book. In Kannada, we call navane. Navane. Arka. Varugu. That is kodo millet. Nine percent. Kodo millet. Oh, correct. And barnyard millet, which is actually called German millet. All over Germany, they were eating that. Sometimes it's also called Japanese millet. German people ate millet? Huh? Everyone ate millet. It is just that they have forgotten or made to forget. That's it. Simple. Including Americans, they grow brown top millet. In Colorado, they are growing tons of it. But that's for animal. Not animal. Bird feed. Sadly. In fact, 12.5 percent fiber, which actually we have done work. Barnyard millet and brown top millet, Ambali, is very highly efficient. Because brown top millet microbes are made for our celiac disease. The gut area. Gut. Wow. So microbes, say, in our ancestors, they said Sushma Prapancha. That means micro world. It was commented even in the ancient literature? Oh, my God. So they have identified all this. So that's why people ask me. I said, I am claiming the credit. It's mentioned long, long ago. And I am reintroducing through my medical. Please. It doesn't matter. We want the right things to go into people, sir. As simple as that. So we need not claim at all. It is already there. Our ancestors have done it. We need to reintroduce and talk in the modern language. See, they have said something which is not understood by the present people. We need to do this bridging. And that's what I'm doing. It's my pleasure to have you, sir. I'm actually very, very blessed to have you. Oh, it's all our God's grace that we meet. So thank you. Thank you so much. And wonderful. Super. Thank you. Very nice. The crew is very good and fantastic. So nice. Thank you. Thank you so much. Thank you.