There is limited information available regarding the direct impact of makki atta (corn flour) on blood sugar levels. However, based on the fact that dried corn has a medium glycemic index (GI of 52), it can be inferred that makki atta would have a moderate effect on blood sugar levels.
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The glycemic index (GI) is a measure of how quickly a carbohydrate-containing food raises blood sugar levels. Foods with a high GI are quickly digested and absorbed, causing a sharp rise in blood sugar levels. On the other hand, foods with a low GI are digested and absorbed more slowly, resulting in a gradual and sustained rise in blood sugar levels.
Since the GI of dried corn is 52, which falls in the medium range, it suggests that makki atta may moderately slow down digestion and absorption, resulting in a gradual rise in blood sugar levels. This can be beneficial for individuals trying to manage their blood sugar levels, as it helps avoid sudden spikes and crashes in blood sugar.
However, it’s important to note that the impact on blood sugar levels can also be influenced by other factors such as portion size, cooking method, and overall food composition. Including makki atta as part of a balanced meal with other low GI foods, fiber-rich vegetables, and lean proteins can further help regulate blood sugar levels.
It’s always advisable for individuals with specific health concerns, such as diabetes, to consult with a healthcare professional or registered dietitian for personalized advice on their dietary choices.