When it comes to choosing the best atta (flour) for diabetes, there are a few options that are considered beneficial. However, it’s important to note that dietary choices for diabetes should be made in consultation with a healthcare professional, as individual needs may vary.
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One option is Ragi Atta, also known as finger millet flour. Ragi contains a high amount of dietary fiber, making it a good choice for diabetics. The fiber in Ragi slows down the absorption of glucose in the bloodstream, helping to regulate blood sugar levels. It also has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar. Ragi Atta can be used in various recipes like rotis, dosas, and porridge.
Another beneficial atta for diabetics is Amaranth atta. Amaranth grain has been found to have anti-diabetic and antioxidative effects. It helps in maintaining blood sugar levels and preventing complications associated with diabetes. Amaranth atta is gluten-free and can be used to make chapatis, porridge, or even as a thickening agent in soups.
Barley atta, also known as jau ka atta, is another suitable option for diabetics. It contains a special type of soluble fiber called beta-glucan, which helps in controlling blood sugar levels by slowing down the digestion and absorption of carbohydrates. Barley atta can be used in soups, stews, or as a flour substitute in baking.
Chane ka atta, which is made from chickpeas, is also recommended for diabetics. It has a low glycemic index and is high in fiber, which promotes better blood sugar control. This atta can be used to make rotis, chilla, or even desserts.
It is important to note that portion control and balancing the consumption of these flours with other nutrients is also crucial for managing diabetes effectively. Additionally, it is always recommended to consult with a registered dietitian or healthcare provider to develop a personalized meal plan that suits individual needs and preferences.