THAT POLISHED LOOK
QIn advertisements on TV, I have come across certain branded varieties of pulses being promoted as more nutritious, because they are “unpolished”. Now I am aware that unpolished rice has more vitamin content than white rice. Is this the case with dal as well? Does this mean that the and we buy loose from the is not nutritious enough? Please clarify.
AWhile there is not much information about the nutritive composition of polished vis-a-vis unpolished there is not likely to be a huge difference as the nutrient loss is not substantial. That said, it’s always better to have unpolished than polish ones. are often processed using marble powder (which is very harmful for the intestines) or polished with oil (added fat) and water (the source of which is unknown) or with the help of leather belt (made of animal skin) before they are sold. Therefore the polishing process is not ideal. Artificial colour may also be used to make the look attractive. In response to a query by the NGO, Beauty Without Cruelty, regarding polishing of pulses, the Indian Institute of Pulses Research, Kanpur, replied ‘First grade (dehusked splits) is never polished. Polishing, though not recommended, is done for second and third grade Edible oil, colour and powder are used to improve appearance of the product. Commonly leather belts are used for rubbing against a screen to give it a shine and uniform look. Polishing is avoidable as thorough washing before cooking is required for polished However, it is claimed that polishing improves storability of Polishing is not an essential operation for any pulse.’