A nutritionist has highlighted the importance of choosing the right type of roti for better blood sugar control, digestion, and overall health, stressing that not all flatbreads have the same nutritional impact. The advice comes amid growing awareness about dietary choices and their role in managing lifestyle-related health conditions.
According to the nutritionist, rotis made from whole grains such as whole wheat, millet, or multigrain flour are generally superior to those made from refined flour. Whole grains contain higher levels of dietary fibre, which slows the absorption of glucose into the bloodstream and helps prevent sharp spikes in blood sugar levels. This makes them particularly beneficial for people with diabetes or those at risk of insulin resistance.
The expert also pointed out that certain traditional grains, including jowar, bajra, and ragi, can support digestion due to their fibre content and natural micronutrients. These grains are easier on the gut, promote healthy bowel movements, and contribute to better gut health when consumed as part of a balanced diet. Fermented or minimally processed flours were noted to offer additional digestive benefits.
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For overall health, the nutritionist recommended rotating different types of rotis rather than relying on a single grain. This approach helps ensure a broader intake of vitamins, minerals, and antioxidants, while also reducing the risk of nutritional imbalances. Portion size and cooking methods, such as avoiding excessive oil or ghee, were also emphasized as key factors.
The nutritionist concluded that mindful grain selection, combined with balanced meals and an active lifestyle, can significantly improve metabolic health. While no single food can guarantee sugar control or perfect digestion, making informed choices about everyday staples like roti can play a meaningful role in long-term well-being.
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