A scientific seminar focusing on “Pazhaya Soru” (fermented leftover rice) was inaugurated by Health and Family Welfare minister Ma. Subramanian, highlighting the nutritional, cultural, and health significance of this traditional tamil food. The event brought together nutrition experts, doctors, researchers, and students to discuss the scientific value behind age-old dietary practices.

Speaking at the inaugural session, minister Ma. Subramanian emphadata-sized that traditional food habits such as pazhaya soru are deeply rooted in scientific wisdom. He stated that fermented rice is rich in beneficial probiotics, aids digestion, and helps improve gut health. The minister pointed out that such traditional foods played a vital role in maintaining the health of earlier generations.

The seminar featured detailed presentations by nutritionists and medical professionals who explained how pazhaya soru is prepared through natural fermentation and how this process increases the bioavailability of nutrients such as iron and vitamin B. Experts also highlighted its role in providing cooling effects to the body, especially in hot climatic conditions, and its suitability for people engaged in physical labor.

Researchers discussed how the regular consumption of fermented foods can help in preventing lifestyle-related diseases and strengthening immunity. The seminar also stressed the importance of reviving traditional diets as an affordable and sustainable alternative to highly processed foods.

Participants appreciated the initiative taken by the health department to promote awareness about indigenous food practices through scientific discussions. students and young researchers were encouraged to study traditional diets using modern scientific methods to validate their health benefits.

In his concluding remarks, the minister urged the public to value traditional food knowledge and integrate it into modern lifestyles. He stated that promoting nutritious and natural food habits is essential for building a healthier society.

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