Studies in patients suggest that replacing carbohydrates with low GI forms will improve glycemic control, and will reduce hypoglycemic episodes in people treated with insulin.
Roti and rice form an inseparable part of an average Indianâ€™s meal. They arethe primary source of carbohydrates. However, the quality of carbohydrates remains debatable.
To determine the quality of any carbohydrate, the glycemic index is used.3 Glycemic index is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood glucose levels after eating.4 Carbohydrates with a high GI trigger rapid blood glucose spikes. The lower the GI of a meal, the lower the blood sugar and insulin levels after eating.
As roti is a staple item in the Indian meal plate, a low GI roti can help achieve better glycemic control after a meal. AASHIRVAAD Sugar Release Control atta has been clinically tested to have GI values less than 55.6 Low GI Aashirvaad Sugar Release Control atta releases its sugar slowly in the body, and thus, prevents sugar level spikes.
References: 1) Misra A, Rastogi Kavita, Joshi Shashank R. Whole grains and health: Perspective for Asian Indians. Journal of the Association of Physicians of India. 2009 Feb; 57(): 155-162. 2) National Institute of Nutrition. Dietary Guidelines for Indians â€“ A manual. [internet]. 2011. [cited 2017 Jul 24]. Available from: http://ninindia.org/dietaryguidelinesforninwebsite.pdf