10/02/2025
Diabetes discovered in your annual health check up may be pouring cold water on your future dreams.
A friend recently underwent open-heart surgery. For a faster recovery, he has been advised to monitor his blood glucose levels, as elevated post-meal glucose can significantly delay healing.
One surprising discovery was that chapati, a common staple in South Indian meals, caused his blood sugar to spike beyond 220 mg/dL. Similarly, polished rice, which is widely consumed, raised his blood sugar beyond 225 mg/dL.
However, when he ate semolina (rava), his blood sugar remained between 130–140 mg/dL. Likewise, boiled rice, which is traditionally consumed in coastal Karnataka, kept his blood sugar within a similar range.
Interesting question: Semolina and wheat flour both come from wheat, and polished rice and boiled rice both originate from paddy. So why do chapati (made from atta) and polished rice cause a higher spike in blood sugar?
More processing = higher glycemic index.
The more a food is processed excessively, the higher its glycemic index, leading to a greater spike in blood sugar. This applies to both grains and spices.
Multi-stage grinding & blood sugar impact
High-speed, multi-stage grinding (such as three-stage grinding) generates excessive heat, which can impact the glycemic response in several ways:
1. Heat-induced starch breakdown
- Spices like turmeric, coriander, fenugreek, and cumin contain complex carbohydrates and starches. Excessive heat from repeated or multi stage grinding can partially break these down into simpler sugars, which the body absorbs more rapidly, potentially elevating blood glucose levels. Many chefs and cooks wants ultra-processed talcum powder like spice powders these days this is a dangerous trend.I am yet to come across a chef who thinks about after effects of food he/she prepared, all they care about is visual appeal and taste.
2. Loss of essential oils & nutrients
- Spices contain bioactive compounds that aid metabolism. High temperatures degrade these compounds, reducing their benefits for blood sugar control.
3. Formation of unwanted compounds
- Overheating can lead to the formation of harmful compounds like acrylamides and caramelized sugars, which may contribute to metabolic imbalances.
4. Use of lab-derived oleoresins
- Adding artificial or lab-extracted flavors in the form of oleoresins, which lack dietary fiber, can also spike blood glucose levels. Dietary fiber is essential for gut bacteria, and its absence can negatively impact gut health.
Cold grinding at -196°C prevents heat buildup, preserving natural compounds and ensuring that spices retain their full nutritional and medicinal benefits. This is why Just Half Spoon’s cryogenically ground spices are a healthier alternative, especially for individuals concerned about blood sugar control. Please support us by ordering products at https://lnkd.in/gU6P4ZGS
