Multigrain - Healthier?

Multigrain isn't always the healthier choice. Many people with prediabetes or diabetes switch to multigrain flour believing it will automatically improve their blood sugar.

But does it? Not necessarily. Here's the reason:

• Most commercial multigrain flours still contain a large percentage of wheat.
• Additional grains like ragi and jowar may have a higher glycemic impact than many people realize.
• Finely ground flour gets absorbed faster, often leading to quicker blood sugar spikes.
• Combining multiple grains doesn't automatically make digestion easier. For some people, it can make digestion more challenging.
• Certain compounds naturally present in grains, such as phytates, may reduce the absorption of minerals like iron, zinc, calcium, and magnesium.

The biggest mistake → Assuming that "multigrain" is a health benefit without understanding how your body responds to it. For people with prediabetes and diabetes, simplicity often works better than complexity. Focus on understanding your body's response to food instead of following marketing labels.

Sometimes, one well-tolerated grain is better than mixing many together. Health is not about eating what sounds healthy. It's about eating what works for your body.