Why Flour Choice Affects Blood Sugar at All
Wheat atta raises blood sugar through starch, specifically, how quickly its starch breaks down into glucose in the small intestine. The speed of that breakdown is what the glycaemic index measures. A flour with a lower GI releases glucose more slowly, producing a flatter blood sugar curve and a smaller insulin demand. The composition of the flour, its fibre, protein, resistant starch, and the physical structure of its starch granules, determines that speed.
