AIIMS studies health benefits of Odisha's traditional 'pakhala'

A team from the All India Institute of Medical Sciences (AIIMS) is studying the health benefits of "pakhala," a traditional dish made with fermented rice and water. This popular dish is commonly consumed in Odisha, India, especially during the hot summer months. Researchers are examining pakhala for its nutritional content and potential health advantages. They believe it may help with digestion and hydration. The study hopes to highlight pakhala's role in traditional diets and its possible benefits for overall health. Pakhala is also thought to be beneficial for people suffering from heat-related illnesses. The research aims to promote more awareness about this dish and encourage its consumption as a healthy food option. As the project progresses, the team will try to provide more detailed information on how pakhala can contribute to better health. The findings could support traditional foods in modern diets while preserving cultural heritage.