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is sabudana good for diabetes - #44614
I am really confused about my diet these days. I was diagnosed with diabetes a few months ago, and I'm trying hard to manage it through what I eat. Recently, I heard from a friend that sabudana (you know, tapioca pearls?) is actually good for diabetes. I was like, really?? Isn’t it just made of starch? I tried making some sabudana khichdi, and it tasted pretty yummy, but then I remembered all the things about trying to keep my blood sugar in check. The thing is, I feel like there’s a lot of mixed info out there. Some say it’s low GI, and others are like, “Nope, too much starch!!” I got so worried after checking my blood sugar levels the next day after having it. They were a bit higher than usual, which made me freak out a little. My question is, is sabudana good for diabetes or not? Should I even consider adding it back to my diet? Also, if it is allowed, what’s the best way to prepare it without spiking my sugar? I wanna get it right, you know? Would love your thoughts or any experiences you’ve had! Thanks!
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Doctors' responses
Sabudana, or tapioca pearls, indeed bring a bit of confusion to the table when managing diabetes. At its core, sabudana is primarily starch, and as such, it is high in carbohydrates and relatively low in protein and fiber. In Ayurveda, we emphasize the balance of doshas and ensuring that agni, your digestive fire, is well-functioning. For someone with diabetes, this means being cautious with foods that can disrupt this balance or cause a spike in blood sugar levels.
In essence, sabudana has a high glycemic index (GI). Foods with high GI can cause rapid increase in blood sugar, and hence, should be consumed with caution if you are managing diabetes. Between you and me, many people find joy in a perfectly cooked sabudana dish, but moderation is particularly important. Your experience with higher blood sugar levels after consuming sabudana khichdi tell us a bit about how it affects your body metabolically.
If you want give sabudana another chance, consider combining it with ingredients that can help dampen its glycemic impact. Adding a source of protein, like peanuts or small cut cubes of paneer, and fibrous vegetables such as carrots, peas or bell peppers can help to reduce the glycemic load of sabudana. Also consider using smaller portions to lower its overall carbohydrate impact. Cooking with ghee, a favored fat in Ayurveda, can also offer a balance to the meal and assist in satisfaction after eating.
Try to consume your sabudana meal during the morning or lunch when digestive strength tends to be stronger according to circadian rhythms. It’s crucial to monitor how you feel and check your blood sugar levels as you reintroduce it into your diet.
Since individual responses can vary, adjusting portion sizes based on personal observation enables you walk towards optimal management of sugar levels. Ensuring a holistic view with stress management, appropriate diet balance, and regular physical activity becomes equally vital in such dietary experiments. If there continue to be fluctuations, it might be worthwhile to assess with an ayurvedic practicioner to recalibrate your diet and support your body’s unique needs.
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