Compare fresh and stale roti to see which one could help control blood sugar.

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Roti, a staple in Indian diets, holds a special place for many, often dubbed the 'king of all bread'. Its versatility and nutritional benefits make it indispensable in Indian cuisine. While freshly cooked rotis are a common sight on dining tables, there's another option – stale rotis. According to nutritionist Deepsikha Jain and Dr. Chaitanya HR, stale rotis, left overnight, undergo a transformation that enhances their nutritional profile. The cooling process alters their composition, converting some complex carbohydrates into resistant starch.

This resistant starch behaves differently in the digestive system, acting as a prebiotic that feeds beneficial gut bacteria. This can contribute to improved gut health, alleviating issues like gas, bloating, and constipation. Furthermore, the presence of resistant starch in stale roti can help regulate blood sugar levels by slowing down carbohydrate digestion, preventing spikes commonly associated with regular starches.

However, while stale roti offers health benefits, it's essential to consider potential drawbacks. Fresh roti provides a broader range of readily available nutrients, and stale roti may have slightly reduced protein and vitamin content due to storage. Additionally, there's a risk of mold growth in very old rotis, emphasizing the importance of proper storage and timely consumption.

Incorporating stale roti into the diet can be done by pairing it with yogurt or vegetable and lentil curries for a balanced meal. However, variety remains crucial, and it's essential to continue including fresh roti and other whole grains in the diet to ensure a comprehensive nutrient intake.

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