Pakhala, Odisha’s daily diet of fermented rice, contains a molecule that helps augment immunity, a preliminary study performed by Bhubaneswar’s All India Institute of Medical Sciences (AIIMS) has discovered.
Balamurugan Ramadass, the chief of the institute’s Centre of Excellence for Clinical Microbiome Research who has been exploring the study since 2019, cited the preliminary research and added Pakhala contains short-chain fatty acids known to upgrade gut health and enhance immunity.
“As at AIIMS we feed little children, we usually give complex carbohydrates with supplements such as short-chain fatty acids that give a lot of energy and have anti-inflammatory properties. The hunt was for food that is cheap and easily obtainable by everybody. After a lot of experimentation, we applied Torani, the water in the fermented rice,” said Ramadass, whose team has examined at least 20 samples collected from households from different regions and socio-economic backgrounds.
Ramadass said the experiment is yet to be released as he is expecting more funds for further research. “We just have a preliminary report henceforth.”