Which flour is good for diabetes and cholesterol?

Ooh, this is a tricky one when you love your parathas! But for diabetes and cholesterol, honestly, whole wheat flour (atta) is usually the safest bet. Or even better, try a mix of ragi, jowar, and bajra. They're super healthy and add a nice rustic flavor. Plus, fiber keeps you full, so fewer cravings for unhealthy snacks, haan?

Hey! Don't stress too much about it, many flours are good options. For diabetes and cholesterol, generally, you want flours high in fiber and low in glycemic index. Whole wheat atta is a solid choice. You can also mix in some ragi, jowar, or bajra flour. My mum does this for my dad, and his reports are much better now. Just avoid maida!

For managing diabetes and cholesterol, choosing the right flour can save you money on future medical expenses. Whole wheat flour (atta) is much better than refined maida. Also, flours like ragi (finger millet) and jowar (sorghum) are excellent, often more affordable than fancy alternatives, and packed with fiber. Consulting a dietitian for a proper meal plan is a smart investment.

When I was trying to manage my blood sugar and cholesterol, my nutritionist recommended switching from regular atta to a multi-grain atta with ragi and jowar. It made a huge difference! The fiber keeps you full and helps with digestion too. Whole wheat is a good basic, but millets are even better if you can include them.

My doctor and dietitian clearly explained that for diabetes and high cholesterol, one should prioritize whole grain, high-fiber flours. Options like whole wheat flour (atta), ragi (finger millet) flour, jowar (sorghum) flour, and bajra (pearl millet) flour are excellent. These have a lower glycemic index and help manage blood sugar and cholesterol levels. Refined flours like maida are a definite no-go.