Indians are neither vegetarian nor non-vegetarian. We are carbatarian and that’s hurting our metabolism. Most Indians don’t actually eat based on vegetarian or non-vegetarian principles.
In reality, our daily meals revolve around carbohydrates. Hot rotis, freshly cooked rice, and now millets sit at the center of almost every plate.
What often goes unnoticed is this → Rice, wheat, and even millets are 70–80% carbohydrates by composition. When cereals dominate every meal, insulin is repeatedly pushed up throughout the day.
Persistently high insulin has consequences.
Excess insulin drives fat into the liver, gradually leading to fatty liver. Unused carbohydrates are converted into triglycerides, increasing body fat.
As fat accumulation and blood glucose rise together, inflammation increases setting the stage for diabetes, high blood pressure, and cholesterol abnormalities.
This is why many people eat “home food” every day and still struggle with weight, sugar, or fatty liver.
The solution is not eliminating grains. It’s restoring proportion and balance.
A simple plate structure helps
→ Limit cereals to ~25% of the plate
→ Add 25% vegetables,
preferably raw or lightly steamed (salads)
→ Fill the remaining
portion with well-cooked vegetables and adequate protein
→ Consume dal generously as a reliable protein source
When grains are controlled and vegetables and proteins are prioritized, insulin demand reduces, inflammation settles, and metabolic health begins to improve.
Long-term health is often shaped not by what we eliminate, but by how we balance what we eat every single day.
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