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which atta is good for diabetes - #24303
I am really struggling to manage my diabetes, and I've been looking into my diet more — especially the types of flours I use. I've read a bit about whole wheat and other flours, but I keep seeing this question pop up: which atta is good for diabetes? Like, is there a specific kind that really helps keep blood sugar levels stable?? I've tried using regular wheat flour, but after some testing, my levels shot up after meals, and that freaked me out. 🤯 My friend mentioned chickpea flour might be better, but I'm not sure. I mean, I’ve tried almond flour too, but it’s pricey and I can't always find it easily. I'm just a bit overwhelmed, you know? Just last week, I made some roti with a mix of whole wheat and chickpea flour, and yeah, the numbers were still kinda high. Does that mean I need to stick to one kind of atta? Which atta is good for diabetes if I want to keep enjoying my meals without worrying about spikes all the time? I just want a clear answer, plz!
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When it comes to diabetes management, choosing the right type of atta for maintaining stable blood sugar levels can indeed feel overwhelming. In Ayurvedic terms, managing diabetes focuses on balancing kapha dosha and stabilizing your agni, or digestive fire. The selection of flour or atta is an important part of this, and there are couple of options that could be more suitable for you.
First, consider besan, or chickpea flour. It’s low glycemic, rich in protein and fibers, which may help in slowing the absorption of sugars in your bloodstream. It could be a viable option for someone with diabetes, though using it alone can be difficult texture-wise in traditional recipes.
Ragi, or finger millet, is another great atta option. It’s high in dietary fiber and has a low glycemic index compared to traditional wheat flours. It supports your digestive system and provides iron and calcium. You could mix ragi with small amounts of besan and coconut flour for a nutritious, heart-healthy alternative.
Coconut flour, though more unique, contains healthy fats and aids in satiety without a sharp increase in sugar levels. It can tend to be absorbent, so when baking or cooking, use it with caution, and a small proportion of other flours.
While almond flour can work, its cost and availability are legitimate concerns. Instead, making a customized blend from reasonably available flours like ragi and chickpea can serve you well.
It’s essential you check how your body reacts individually. While experimenting, keep an eye on portion sizes also, as these too may affect your blood sugar. Try consuming moderate portions at initially different combinations to identify what suits you best, preferably alongside a protein or healthy fat.
Consult with your healthcare provider when making shifts to ensure they align seamlessly with your overall diabetes management plan, especially if on medications. Balance and monitoring your lifestyle, diet, and medical inputs is vital to managing diabetes in a holistic way.
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