Is wheat flour good for diabetics?

My son's blood sugar used to spike a lot with normal wheat rotis. Now, I mix some roasted chana flour (besan) and oats flour into the wheat dough, which has helped keep his post-meal levels much more stable.

I panicked when I was first diagnosed with diabetes and thought I had to stop eating wheat rotis completely. But my doctor reassured me that standard wheat flour is fine as long as you control the portion size and add lots of vegetables.

Our bodies are beautiful systems that respond well to simple, traditional grains. Eat your wheat rotis with a peaceful and happy mind, and nature will take care of the rest. Stay blessed.

We have switched to using coarse wheat flour (mota aata) instead of highly refined flour at home. The extra bran fiber in coarse flour is a simple and cheap way to prevent sudden blood sugar jumps.

It was so hard for me to give up my comforting hot rotis when I was diagnosed. It felt like my entire traditional diet was being taken away, but finding a balance with portion control really saved my mental peace.

Instead of buying expensive specialty 'low-carb' diabetic flours from the market, you can buy raw chana and oats from the local grocer and grind them at home to mix with your wheat flour. It is very economical.

Wheat flour has a moderate glycemic index, so if you eat it, try to go for a 15-minute brisk walk right after your meal. If your physician permits light exercise, it really helps manage those post-meal glucose spikes.