Fermentation - an age-old food processing technique - is gaining recognition for its potential benefits in diabetes management. Certain fermented foods, embedded in our traditional diets, may play a vital role in maintaining blood sugar balance and promoting gut health.

Understanding Fermentation and Blood Sugar Control

Fermented foods are a part of many cuisines worldwide, and they may hold the key to enhanced blood sugar control. During fermentation, microbes break down compounds in food and drinks, transforming them into other substances, such as organic acids and gases. These substances can influence blood sugar levels. Moreover, some fermented foods like yoghurt, kefir, kimchi, and sauerkraut are rich in probiotics-friendly bacteria that provide numerous health benefits when consumed.

Human Studies on Blood Sugar Control and Fermented Food

Studies have shown encouraging results where fermented foods have improved blood sugar control in people with prediabetes or type 2 diabetes. However, it is essential to note that not all fermented foods possess these health benefits. The fermentation process, the microbial strain used, and the raw materials used significantly impact the bioactive properties of the final product.

Indian Fermented Foods for Diabetes Management

Some Indian fermented foods can aid individuals in managing diabetes. Idli and Dosa, South Indian staples prepared via fermentation, are low glycemic index foods suitable for diabetic individuals. Homemade Dosa and Idli batters made from a variety of grains can help control blood sugar levels while keeping you satiated keeping in mind the portion sizes. Homemade pickles also offer probiotic benefits if made without excessive salt.

Fermented foods could also enhance blood sugar control by improving insulin sensitivity, supporting a healthy gut microbiome, aiding weight management, and reducing inflammation. But before incorporating them into your diet significantly, it is advisable to consult with a doctor or registered dietitian.