3 Grain Myths

We often assume some grains are better than others. But the truth is many “Healthy” options can actually spike your sugars more than Rice or Wheat. Let’s look at the 3 most common grain myths

1. “Ragi is better than Wheat or Rice.”

 Sounds healthy, right? But finely ground Ragi (as in porridge or dosa) has a Glycemic Index of 85 higher than white rice.

Many people with neuropathy or nephropathy have seen sugars rise simply by switching to Ragi-based meals.

2. “Jowar is safer than Wheat.”

Another popular belief, especially in the west and north of India. But Jowar’s GI is around 70, higher than both wheat and brown rice.

And because two Jowar rotis weigh more than two wheat rotis, the Glycemic load increases further.

If you still enjoy Jowar, mix ¼ urad dal + ¾ Jowar it helps lower the GI.

3. “Wheat is better than rice.”

That depends on which wheat. Regular wheat is actually worse than brown rice it has a higher GI and more gluten.

But Emmer (red) wheat is different GI 45–55, less gluten, and far safer.

So, remember this simple order

Emmer wheat (Khapli) > Brown rice > Regular wheat > White rice

And when it comes to rice

 Shorter + stickier = Higher GI

 Longer + fluffier = Lower GI

Your grain choice can decide whether your sugars stay stable or spike after every meal.

Choose with awareness. Keep learning. Stay healthy.

#DiabetesReversal #GrainMyths #HealthyLiving #NutritionScience #FreedomFromDiabetes #SugarControl #MindfulEating #HealthAwareness

Courtesy: Dr. Pramod Tripathi