No, jowar does not increase acidity. In fact, jowar, also known as sorghum, is considered to have an alkaline nature that can combat acidity in the body. It is enriched with natural fiber, which helps to keep the metabolism on track and promotes digestive health.
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To further understand the impact of jowar on acidity, it is important to consider the glycemic index (GI) of different varieties of jowar. GI is a measure of how quickly a food raises blood sugar levels. The higher the GI, the faster the rise in blood sugar levels. It is often believed that foods with higher GI can contribute to acidity or aggravate acid reflux symptoms.
According to the available information, white jowar has a GI of 49.85, which is considered low, and it raises slightly to 52.56 for yellow jowar. Low GI foods are believed to be digested and absorbed more slowly, leading to a gradual and steady release of glucose into the bloodstream. This slow release helps to maintain stable blood sugar levels, which may be beneficial for individuals prone to acidity.
However, it is important to note that individual reactions to different foods can vary, and what works well for one person may not have the same effect on another. Some individuals with sensitive digestive systems may still experience acidity or digestive discomfort after consuming jowar or any other food. In such cases, it is advisable to consult with a healthcare professional or registered dietitian to determine the best dietary choices for managing acidity.
In summary, jowar is generally considered to have an alkaline nature and does not increase acidity. Its low glycemic index may be beneficial for individuals prone to acidity, though individual reactions may vary. It is always best to consult with a healthcare professional for personalized advice and guidance on managing acidity or any other digestive issues.