Managing diabetes involves meticulous attention to one’s diet, and the type of flour used for making rotis plays a crucial role in controlling blood sugar levels. Nutritionists suggest that for individuals with diabetes, selecting the right kind of flour is essential. Below, a nutritionist provides insights into the best flour choices for diabetes and offers a recipe to make diabetes-friendly flour at home.
Understanding the Importance of Flour Selection for Diabetics
For those dealing with diabetes, it is vital to be conscious of the flour used for making rotis. While no flour is inherently harmful, choosing one that helps regulate blood sugar is crucial. Experts commonly recommend whole grain flour for individuals with diabetes due to its high fiber content and essential nutrients.
In India, wheat flour is a staple in most households. However, according to nutritionist Shikha Agrawal Sharma, regular consumption of wheat flour might lead to a rapid increase in blood sugar levels among diabetes patients. On the contrary, she advocates for the use of multi-grain flour, incorporating various grains such as bajra (pearl millet), ragi (finger millet), rajgira (amaranth), jau (barley), chana (chickpea), and soya (soybean) for a healthier option.
Creating Diabetes-Friendly Flour at Home
Ingredients:
- 400 grams of bajra (pearl millet) flour
- 100 grams of ragi (finger millet) flour
- 150 grams of rajgira (amaranth) flour
- 150 grams of jau (barley) flour
- 100 grams of chana (chickpea) flour
- 100 grams of soya (soybean) flour
Method:
- Mix all the flours thoroughly.
- Knead the mixture well.
- Store the multi-grain flour in an airtight container for future use.
Benefits of Homemade Multi-Grain Flour
This multi-grain flour proves to be a healthy and tasty option for diabetes patients. It can contribute to better blood sugar management by providing essential nutrients and maintaining a lower glycemic index, which ensures a gradual increase in blood sugar levels.
Optimal Flour Choices for Diabetics
Shikha recommends opting for flours like almond flour, gram flour (besan), barley flour, ragi flour, and amaranth flour, emphasizing their higher fiber content and nutritional value compared to refined flours like wheat flour (maida), corn flour (makki ka atta), arrowroot flour (ararot), and sago flour (sabudana atta), which can lead to a rapid spike in blood sugar levels.
This article provides general information and is not a substitute for professional medical advice or treatment. Individuals are advised to consult their doctors for personalized guidance and treatment.
Crafting homemade multi-grain flour and choosing the right flours for rotis can significantly contribute to maintaining stable blood sugar levels for individuals with diabetes.