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Community Q&A: Diabetic Patients’ Questions and Answers

My husband has recently been diagnosed with diabetes. Which type of flour (atta) would you recommend for him?

When it comes to choosing flour (atta) for someone with diabetes, it’s important to consider the glycemic impact and overall nutritional profile of different types of flour. Here are some flour options that can be suitable for individuals with diabetes:

Whole Wheat Flour: Whole wheat flour is a good choice as it is higher in fiber compared to refined flours. The fiber content helps slow down the digestion and absorption of carbohydrates, leading to a slower rise in blood sugar levels. Whole wheat flour retains the bran and germ, which contain valuable nutrients. Look for flour labeled as “whole wheat” or “whole grain” to ensure you are getting the full nutritional benefits.

Almond Flour: Almond flour is made from ground almonds and is a low-carbohydrate and gluten-free alternative to traditional flours. It is rich in healthy fats, protein, and fiber, which can help promote a slower release of glucose into the bloodstream. Almond flour is also lower in carbohydrates compared to wheat flour. However, it’s important to note that almond flour can be more dense and may require adjustments in recipes.

Coconut Flour: Coconut flour is made from dried coconut meat and is another low-carbohydrate and gluten-free option. It is high in fiber, which can help slow down the release of glucose into the bloodstream. Coconut flour has a unique texture and absorbs more liquid than other flours, so recipes may require adjustments in terms of liquid content.

Soy Flour: Soy flour is made from ground soybeans and is a good source of protein and fiber. It has a lower glycemic index compared to wheat flour, which means it has a lesser impact on blood sugar levels. Soy flour can be used as a partial substitute for wheat flour in recipes.

When using alternative flours, it’s important to note that they may have different properties and may require adjustments in recipes, such as increasing the liquid content or combining with other flours for better texture and rising. It’s advisable to start with small substitutions and experiment to find the right balance and texture for different recipes.

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