Kharang (grained maize) was the traditional staple food in much of Eastern Bhutan until the recent decades. However, rice took over as we got “modernised” – so to stay. And the shift has been total. Because rice was eaten by the rich and affluent, everyone who moved to a better living condition hit the rice.
For some time now, though, I have turned back to including some kharang in my diet. The initial decision was mainly to stay connected with my aunt back in my village. My aunt felt a great sense of joy when I asked her for some kharang supply on an annual basis. I also bought kharang from farmers along the highway in Mongar to support them.
Recently I stumbled across interesting facts and benefits of eating kharang on the Internet. First of all, kharang digests slowly as compared to rice and so you don’t feel hungry or the urge to eat again. So for someone past 40 this is good because you easily gain weight as your metabolism declines.
Kharang also releases sugar slowly into your bloodstream, thereby saving you from becoming diabetic. Of course this works only if you don’t eat in heavy amount. Then, kharang, has less calorie, which is a good news for weight watchers. It has all the minerals and vitamins and higher Vit C content. This will boost your immune system. Lastly, it has less carbohydrates (this is important because all excess carbs are turned into fats and sugar in your body).
Furthermore, I have some serious doubts on the imported rice in terms of heavy metal content and pesticides. Excessive and uncontrolled use of pesticides and insecticides by Indian farmers* is in the news and all over the Internet. You can google for them. So instead of getting slowly poisoned, I suggest that we slowly include our own safer kharang from Eastern Bhutan.
Besides the health benefits, our dependence on imported rice would decline as rice growing in the country is becoming increasingly difficult for farm labour shortage. Maybe then we will be bit closer to our national goal of food security.