FAQ

We are an Indian preventive nutrition brand building everyday staples that are better formulated and fully verifiable. Our first product is Longevity Flour, a high-protein atta developed with doctors and tested at NABL-accredited laboratories.

The idea is simple. Most Indians eat roti twice a day, every day. Improving the thing people already eat is more useful than adding a supplement most people stop taking within a few months.

It means practising doctors were involved in deciding what goes into the product and in what proportion — the nutritional targets, the ingredient choices and the trade-offs between them.

It does not mean doctors are recommending or prescribing the product to you. Indian food regulation does not permit that, and we agree with the rule. A doctor's job is to advise a patient, not to endorse a brand. Ours is to formulate well and show our evidence.

We work with a Doctors Committee: a panel of practising medical professionals and nutrition specialists who contribute to formulation and review our nutritional reasoning. Panel members participate under a recorded agreement, and we only publish a doctor's name, qualifications or photograph where they have given us specific written consent to do so.

Because a staple is already a habit. A powder requires someone to change their routine and keep changing it, and most people do not. An atta slots into a kitchen that already makes roti every day.

It is also the harder thing to do well. Adding protein to a shake is straightforward. Adding it to a flour that still has to knead, roll, puff and taste like atta is considerably more difficult, which is why the category barely exists.

Two things. First, we compete on protein quality rather than protein quantity — a protein your body can fully use is worth more than a larger amount of one it cannot. Question 15 explains how that is measured.

Second, we publish the evidence. Every tin carries a QR code that opens the actual laboratory reports for that batch, so you can check our numbers rather than take our word for them.

It is a high-protein wheat flour — an atta — formulated with doctors for everyday cooking. It is used exactly like the atta you already buy: knead it, roll it, make roti, paratha or thepla. It comes in a 1 kg tin.

Because the thinking behind it is about eating well over decades rather than fixing something today. Adequate protein and dietary fibre, consistently, across years, is one of the least glamorous and best-evidenced things a person can do for how well they age.

The name describes our intent in formulating it. It is not a claim that the product extends anyone's life, and we would not make that claim.

Whole wheat flour, wheat protein, pea protein, soya flour, psyllium husk and flaxseed. Nothing else — no preservatives, no artificial colours, no flavouring and no added sugar.

The full ingredient declaration in order of quantity is printed on the pack.

51.84 g of protein per 100 g, measured on the finished product rather than calculated from the ingredients. The test was carried out by TUV India.

Finished-product testing matters. Calculating protein from an ingredient list assumes nothing is lost in processing, which is not how food manufacturing works. Testing the flour that actually goes into the tin is harder and more expensive, and it is the only number worth printing.

It is a food. It is not a supplement, a medicine or a meal replacement, and it is not intended to treat, prevent or manage any condition. It replaces the atta in your kitchen — nothing more complicated than that.

A 1 kg tin of Longevity Flour, a cloth storage pouch, a wooden measuring scoop, a recipe card, and a printed Health Passport insert that explains what each number on the pack means and how to verify it.

Because of what is in it and what it costs to prove. Pea protein isolate and vital wheat gluten cost many times more than wheat. Testing every batch for protein, amino acid profile, fibre, minerals and heavy metals at accredited laboratories adds real cost that most flour brands do not carry.

The more useful way to look at it is cost per gram of usable protein rather than cost per kilogram of flour. On that basis the comparison looks quite different — and we would rather you do that arithmetic than take our word for it.

Per 100 g of flour, from our certified laboratory reports:

Figures on the pack are rounded in line with labelling convention. The precise laboratory values are shown above and in the Health Passport.

PDCAAS stands for Protein Digestibility Corrected Amino Acid Score. It measures protein quality rather than protein quantity — how well a protein supplies the essential amino acids your body needs, adjusted for how much of it you actually digest.

It is scored from 0 to 1.00, and 1.00 is the ceiling. Most single plant proteins score well below it because each one is short of a particular amino acid.

It means the protein in this flour supplies all the essential amino acids in the proportions a body needs, and is well digested. Achieving it in a plant-based product requires combining proteins so that one fills the gap another leaves.

One thing it does not mean: PDCAAS is not the percentage of protein your body absorbs. Those are different measures and the distinction gets blurred constantly in food marketing.

Because the number on its own can mislead. A flour with a high protein figure made from a protein your body cannot fully use may deliver less than a lower figure made from a complete one. Grams are easy to print on a label; quality takes testing. We publish both.

At NABL-accredited laboratories in India. Protein content is tested by TUV India. Nutritional composition, amino acid profile, PDCAAS, minerals and heavy metals are tested by Equinox Labs. We test the finished product from a specific batch, not the raw ingredients.

It is a QR code on every tin. Scan it and it opens the actual laboratory reports behind the batch in your hand — the test dates, the methods, the results and the laboratory that produced them.

We built it because you cannot check just an advertisement. If a brand will not show you the report, there is usually a reason.

Yes. Arsenic, cadmium, lead and mercury were all measured at below 0.5 mg/kg, which is within FSSAI limits. Nobody required us to publish this. We do it because it is the kind of test that tells you whether a company is being careful.

We do not have a glycaemic index figure we are willing to put on the pack, and we would rather tell you that than imply one.

We have run a laboratory screening test which predicts a low glycaemic index. A GI figure that means anything requires feeding the food to people and measuring their blood glucose over time, to an international standard.

It contains flaxseed, which is a well-known plant source of ALA, a form of omega-3.

Yes, and we think that list is more useful than any claim we could make.

We are not publishing a glycaemic index until a human study supports one. We are not quantifying omega-3 until the finished product is tested for it. We make no claims about preventing, treating or managing any disease, because a flour cannot do that and no food company should suggest otherwise.

If the evidence changes, so will what we say. That is the whole arrangement.

That was the hardest part of the formulation and the thing we refused to compromise on. An earlier batch hit a good protein number but the taste and aroma were wrong, so we scrapped it and started again.

The roti it makes tastes like roti. There is a slightly nuttier note from the flaxseed, which most people either do not notice or prefer.

Yes, with a well-rested dough and a properly hot tawa. High-protein doughs are a little less forgiving than plain atta, so give the dough the full resting time in question 25 and do not roll it too thin.

Yes, slightly more water than regular atta, because the added protein and psyllium husk both absorb more. Add water gradually rather than all at once.

Knead until smooth, then rest the dough for 15 to 20 minutes before rolling. The rest matters more here than with ordinary atta — it lets the flour hydrate fully and makes the dough much easier to roll.

No. It is formulated to be used on its own. Some people prefer to start with a half-and-half mix for the first week while they get used to handling the dough, which is perfectly fine.

Roughly 30 to 35 medium rotis, depending on how large and how thin you roll them. For a household of four eating roti twice a day, a tin typically lasts around [4-5 days approx].

Paratha, pancake and thepla work well. Poori works, though the higher protein content makes the dough behave a little differently, so keep the oil properly hot.

For leavened bread and cakes the flour behaves differently from maida or regular atta and will need recipe adjustment. We are working on tested recipes for these and will publish them.

In the tin it comes in, or in the cloth pouch inside an airtight container, somewhere cool and dry and away from direct sunlight. Keep the scoop dry and do not return damp flour to the tin. India's humidity is the main enemy of any flour.

[6 months approx] from the date of manufacture, which is printed on the tin along with the batch number.

Anyone who eats roti and would like the flour doing more work. It tends to appeal most to people who are conscious of getting enough protein — vegetarians, people who exercise, older adults, and households where one person is trying to eat better and does not want to cook separately.

It is an ordinary food and can be part of a child's normal diet in the same way as any other atta. It is not formulated specifically for children and is not a substitute for a balanced diet it can be a part of a normal diet of an enfant though. If your child has particular dietary needs, speak to your paediatrician.

Yes, as a normal part of the diet. Protein adequacy is a common concern as people age, and a staple is an easy place to address it. As with anyone, specific dietary advice should come from their own doctor.

It is a food made from wheat, pea protein, soya, psyllium and flaxseed, with no additives. There is nothing unusual in it. That said, diet during pregnancy and breastfeeding is something to discuss with your own doctor.

It is both. Every ingredient is plant-based, and there are no animal-derived ingredients or processing aids.

It is a food, not a weight-management product, and we make no claims about weight. What we can tell you factually is that it is high in protein and contains 12.77 g of dietary fibre per 100 g. How that fits your diet is a question for you, and for a doctor or dietitian if you are working with one.

Please ask your doctor. We are a food company, we do not know your medical history, and it would be wrong of us to advise you. What we can do is give your doctor everything they need to answer properly: the full nutritional composition, the amino acid profile and the laboratory reports are all available through the Health Passport.

Yes. It contains wheat and soya, both of which are declared on the pack. If you have an allergy to either, this product is not suitable for you. Please read the full ingredient declaration on the tin before use.

No, and we do not claim to be. Organic certification covers how ingredients are farmed. Our focus has been on what is in the finished product and on proving it through testing. Those are different things and we would rather be precise about which one we are offering.

No preservatives, no artificial colours, no flavourings and no added sugar. Our laboratory report records added sugar at less than 1.0 g per 100 g, which reflects what occurs naturally in the ingredients rather than anything added.

It is a food made from ordinary food ingredients, intended for daily use in place of your regular atta. It is tested for heavy metals and contaminants batch by batch. As with any food, it works best as part of a varied diet rather than as the only thing you eat.

Across India, to every pin code our logistics partners service. If yours is not serviceable you will be told at checkout before you pay. We do not currently ship outside India.

Orders are dispatched within 1-2 working days and delivered within a maximum of 4 to 5 working days from dispatch for serviceable metro and major city pin codes. Remote and hilly locations can take longer, and any delay will be visible on your tracking link.

We fulfil through Delhivery and Shiprocket. You will receive a tracking number and link by email and SMS as soon as your order is dispatched.

[100-200 approx]. All applicable charges are shown at checkout before you pay. Nothing is added afterwards.

Yes, as long as the order has not been dispatched. Write to care@doctorsfoodstore.com with your order number as soon as possible. Once a parcel is with the courier we cannot change the address or cancel it, though you can refuse delivery.

Not for a change of mind, and we want to be straightforward about why. This is a sealed food product. Once it has left our control we cannot verify how it has been stored, and we cannot return it to stock or sell it to anyone else. No food brand can.

What we will always do is replace or refund an order that arrives damaged, tampered with, incorrect, incomplete or close to expiry.

Write to care@doctorsfoodstore.com within 48 hours of delivery with your order number, a description of the issue, and photographs of the outer packaging, the shipping label and the tin including its batch code.

It genuinely helps to record a single continuous video as you open the parcel. For damage, shortage or tampering claims it is the evidence that lets us settle things quickly and in your favour.

Once approved, refunds are initiated within [REFUND INITIATION — 10] working days to your original payment method. Banks typically credit it within 5 to 7 working days after that. We will email you a reference number when it is initiated.