Add These To Your Atta (Flour) To Make It Diabetes-Friendly
Expert-reviewed by Ashwini S.Kanade, Registered Dietician and Certified Diabetes Educator with 17 years of experience.
Fact-checked by Aditya Nar, B.Pharm, MSc. Public Health and Health Economics.
In diabetes, you indeed are what you eat. This is all the more critical when it comes to choosing to right kind of atta (or flour).
As with everything else they eat, diabetics must choose a flour that can be digested slowly, is high in fibre, low in carbs and calories to maintain blood sugar levels. Considering all this topped with the wide variety of “diabetes-friendly” attas (flours) available in the market today – one might think it is easier never to eat anything made with flour again!
But wait, help is at hand! Because today, we have the full scoop for you on which varieties and types of flours are best suited for people with diabetes.
The perfect recipe for diabetes-friendly flour
According to Dr. Jyoti Sawant, Dietitian at Delhi-based Obino, “The best flour for people with diabetes would be to eat standalone or a good mix of multigrain flour. Mix whole grains, such as finger millets (ragi or nachni), millets (bajra), barley (jau), soya beans, sorghum (jowar), amaranth grains (ramdana/rajgira), and chickpea flour (Bengal gram or kabuli chana) and your perfect diabetes-friendly flour is ready. All of these ingredients have a rich nutritional profile and are high in dietary fibre with complex carbohydrate content.Making multigrain flour an excellent choice for controlling blood sugar spikes and managing weight.”
How to make diabetes-friendly flour at home
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