top of page
Image by Yannis H

Study Overview

  • Title: Wheat Allergy, Gluten, and Anti-Gliadin Antibodies (AGA) in Underprivileged Children

  • Objective: To evaluate the nutritional impact of GoShudh Wheat Flour on children’s health, focusing on Body Mass Index (BMI), blood parameters, and gluten sensitivity markers.

  • Participants: 120 children aged 5-14 from a residential hostel, divided into four groups based on BMI and wheat flour type.

  • Duration: 21 days of controlled wheat flour consumption (300g daily via chapatis).

  • Collaboration: Conducted with DY Patil University, Navi Mumbai, on 7th July 2014.

Why This Matters

Wheat is a dietary cornerstone for millions, yet its quality varies. Our research, in partnership with DY Patil University, aimed to:

  • Measure gluten and anti-gliadin antibodies (AGA) in wheat flour pre- and post-consumption.

  • Assess changes in BMI and blood health markers in underprivileged children.

  • Promote awareness of the nutritional value of staple foods.

Key Findings

  • Superior Nutritional Impact

    • Children consuming GoShudh Wheat Flour showed a significant BMI increase, particularly those with initial BMI < 18.5 (underweight), compared to minimal changes with local market flour.

    • Example: Underweight boys’ BMI rose from 16.3 to 18.2 (GoShudh) vs. 16.6 to 16.8 (market flour).

  • Protein Powerhouse

    • GoShudh Wheat Flour boosted total protein and albumin levels in children with hypo-proteinemia, indicating it’s a rich protein source preserved during processing.

  • Allergy-Friendly

    • Four children with borderline AGA levels normalized after consuming GoShudh Wheat Flour, suggesting it may not trigger wheat allergies—a breakthrough for sensitive diets.

  • Holistic Health Benefits

    • Improved skin texture (glowing, healthy appearance) was noted, pointing to active enzymes, vitamins, minerals, and antioxidants in GoShudh Wheat Flour.

The Science Behind It

  • Study Design: Four groups of 30 children each (equal male/female) consumed either GoShudh Wheat Flour or local market flour.

  • Measurements: BMI, blood glucose, proteins, hemoglobin, and AGA levels were tracked before and after the 21-day period.

  • Results in Numbers:

  • GoShudh Flour (BMI < 18.5): +1.9 (males), +2.03 (females).

  • Market Flour (BMI < 18.5): +0.2 (males), +0.21 (females).

  • AGA levels dropped or stabilized with GoShudh Flour, unlike market flour.

What Sets GoShudh Wheat Flour Apart?

  • Unlike conventional flour, GoShudh Wheat Flour preserves its natural goodness through meticulous processing. It’s more than food—it’s a source of growth, immunity, and vitality. Our study with DY Patil University suggests it’s perfect for:

  • Fighting malnutrition.

  • Supporting sensitive diets.

  • Enhancing overall wellness.

Our Conclusion

“Purity and originality of food are vital for good health. GoShudh Wheat Flour emerges as a highly nutritious, protein-rich staple that doesn’t induce allergies and strengthens immunity. It’s a critical advancement for India and beyond.”
— Goshudh Research Team, in collaboration with DY Patil University, Navi Mumbai

bottom of page