According to experts, diabetic patients often feel more hungry and eat food with full stomach. Roti and rice are an important part of our diet, both grains are excellent sources of carbs. Carbs means sugar which is called sweet poison.
The biggest challenge for diabetic patients is to control carbohydrates. In such a situation, if wheat bread is eaten in large quantities daily, blood sugar can increase rapidly. Wheat flour is high in carbohydrates, which get converted into glucose after digestion. If a diabetic patient eats 8 to 10 chapatis in a day, then insulin resistance increases in the body, which can make the patient dependent on medicines for life.
According to diabetes specialist Dr. Sanjeev Aggarwal, if you eat 100 grams of wheat flour chapatti, it produces about 60 grams of glucose in the body. 60% of the carbohydrates in wheat bread are in the form of starch. Wheat has a high GI, which causes blood sugar levels to spike quickly after eating. Consuming large amounts of wheat i.e. 10 to 12 rotis continuously can increase insulin resistance. According to experts, diabetic patients should consume 5 low carbs flour in their diet to keep blood sugar normal. Carbs are also low in these low glycemic flours, consumption of which keeps the sugar level in the blood under control. Let us know which bread made from flour keeps the sugar level in the blood under control.
eat millet flour roti
Millet is rich in fiber and protein. Its glycemic index is considered lower than wheat, which can help in controlling blood sugar. Bajra contains magnesium in abundance. It has been proven in many researches that magnesium increases insulin sensitivity in the body. Its fiber forms a gel-like layer in the digestive tract, which slows down the breakdown of carbohydrates, preventing sudden sugar spikes after eating food.
sorghum flour bread
Jowar is a gluten-free grain, which improves digestion. It is considered a good option for diabetic patients. According to research published in the Journal of Agricultural and Food Chemistry, tannins present in sorghum inhibit the absorption of starch in the body. Since it is gluten-free, it reduces inflammation in the digestive tract, which is helpful in managing type-2 diabetes.
gram flour bread
Gram is rich in protein and fiber. Eating gram flour roti reduces the chances of blood sugar rising rapidly and also delays hunger. The glycemic load (GL) of gram flour is very low compared to wheat. It stimulates the 'Peptide YY' hormone in the stomach, which signals satiety to the brain. Due to this, one does not feel hungry again and again and blood sugar remains normal.
Ragi flour bread
Ragi is considered a grain with low glycemic index. Calcium, iron and fiber are found in good quantities in it, which can be useful for diabetes patients. According to research, consuming ragi flour reduces the activity of an enzyme called alpha-glucosidase, which converts carbohydrates into glucose. Additionally, its calcium prevents bone weakness caused by diabetes.
soya flour bread
Soy flour is rich in protein and can help in weight and blood sugar management. It can be made a part of the diet in limited quantities. Medical research suggests that soy protein helps in reducing insulin resistance. Since it is low in carbohydrates and high in protein, it reduces glucose production in the liver, which helps improve fasting sugar levels.
conclusion
In diabetes, it is not necessary to give up roti completely, but it is more important to pay attention to the type and quantity of roti. Blood sugar can be controlled better by including grains rich in low glycemic index and fiber-protein in the diet. It is important to consult a doctor or dietician before making any major changes.
