For millions of Indians roti is a daily staple that feels synonymous with healthy eating. But according to a leading gastroenterologist this common food choice may not be as harmless as it seems especially when it comes to blood sugar control.
Dr Shubham Vatsya a senior gastroenterologist with over a decade of clinical experience recently shared insights on a popular podcast discussing how rotis made from refined wheat flour can trigger rapid glucose spikes. While this can be particularly concerning for people living with diabetes he explains that even non diabetics may experience hidden metabolic stress over time.
Wheat is classified as a complex carbohydrate and is often assumed to be safe. However Dr Vatsya points out that when consumed in its refined form as pure wheat roti it can still cause a sharp insulin response. This repeated spike may contribute to insulin resistance if eaten daily without variation.
Instead of relying solely on wheat he suggests rotating grains or switching to alternatives that offer better nutritional balance. Jowar is highlighted as an excellent choice for people managing diabetes due to its lower glycaemic impact. Millets and bajra are recommended for those aiming to increase protein intake while ragi based rotis can support individuals with iron deficiency.
For people who find it difficult to eliminate wheat entirely Dr Vatsya advises blending different flours together. Mixing wheat with millets or other grains can significantly reduce the overall glycaemic load of a meal while still preserving taste and texture. These small dietary changes can play a big role in improving long term metabolic health and stabilising blood sugar levels.
Readers are advised to treat this information as general guidance and consult a qualified healthcare professional before making major dietary changes.
