Diabetes: How safe are pickles, papad, and chutney for diabetes? Learn the expert's opinion.

Diabetes: How safe is it to eat pickles, papad, and chutney with diabetes? Learn about their effects on blood sugar, which options are better, and how much to eat.

Diabetes

Diabetes: Whenever diabetes or blood sugar is discussed, people often focus on rice, roti, bread, and sweets. But rarely does anyone pay attention to the pickles, papads, and chutneys served alongside. These items enhance the taste of food, but do they also affect our blood sugar? This question comes to many people's minds. The answer isn't as simple as simply labeling them "good" or "bad." Their effects depend on what they're made of, how they're prepared, and how much they're consumed.

Effect of pickles, papad and chutney on blood sugar

Dietitian and diabetes expert Kanika Malhotra explains that their effectiveness depends entirely on the pickle or chutney and its preparation. For example, lemon or mango pickles made with mustard oil and vinegar can help lower blood sugar levels after eating. Coriander or mint chutneys made with yogurt are low in carbs and also provide fiber and protein, which are considered beneficial.

But fried papad or high-sugar tomato chutney do the opposite. These items deliver excess carbs and oil to the body, which can cause a rapid rise in blood sugar. Experts say that these items aren't just for flavor, but they also have health implications. Their impact may seem minimal when eaten alone, but when combined with several other items, their effects are magnified.

Which things are better and why

According to experts, vinegar and fermented foods slow down digestion, leading to a gradual increase in sugar levels. Chutneys made from coconut, sesame seeds, or green vegetables also slow the absorption of carbohydrates. Spices like mustard, fenugreek, and carom seeds also help insulin function better. Meanwhile, foods like yogurt, which contain fat and protein, also slow down digestion.

But this isn't the case with fried papad. The frying process increases the amount of oil, which alters the effectiveness of papad made from urad or mung beans and can rapidly increase blood sugar. Experts also point out that packaged pickles and chutneys often contain excess salt, preservatives, and hidden sugar, which are considered unhealthy. This means that the real difference lies in how the item is made, not just whether it's pickle, papad, or chutney.

What is the right way to eat them?

According to experts, the best approach is to consume pickles, papads, and chutneys in moderation. Choose freshly made chutneys whenever possible, eat roasted papads instead of fried ones, and always be mindful of salt and sugar intake. There's no need to completely avoid them; just eating them wisely and in moderation is the best approach.