What Is the Glycemic Index—and Why It Matters for Indian Diets

You might have heard of the term "glycemic index" while browsing health blogs or food charts, but what does it actually mean for your daily roti or rice?

Glycemic Index (GI) measures how fast a food raises your blood sugar. Foods with a high GI cause sugar spikes, while those with a low GI release energy slowly and steadily.

In India, where diabetes affects over 77 million people, understanding GI is crucial for long-term health.

The Problem with High GI Foods

• White rice

• Refined wheat flour (maida)

• Sugar-heavy snacks

• Ready-to-eat meals

These spike blood sugar quickly, leading to crashes, fatigue, and insulin resistance.

Low GI Indian Foods to Focus On

• Jowar (sorghum)

• Bajra (pearl millet)

• Barley (jau)

• Chana dal

• Arogya’s multigrain atta (with natural fiber sources)

These grains help maintain steady energy levels and support weight and sugar management.

Expert Insight

Dr. Ramesh Desai, a clinical dietitian, explains:
“Low GI foods reduce post-meal sugar spikes and improve metabolic health. They’re essential for pre-diabetics and anyone seeking sustainable energy.”

How Arogya Supports GI-Friendly Living

At Arogya, we focus on grains with a naturally low glycemic impact. Our products use no refined flours, additives, or hidden sugars—just traditional grains milled fresh to support your body.

Takeaway:
Glycemic index matters. Choosing the right grains can help you stay active, focused, and sugar-balanced throughout the day.