Well, let’s gab about this ragi thing, ya know, the stuff they call finger millet or some fancy name like Eleusine coracana. Don’t ask me how to say it, I just eat it! They say it grows good where it’s dry and hot, up high in the mountains, been around for ages, they say.
Now, about this sugar stuff in your blood, this glycemic index, they call it. Ragi’s got a low to medium kinda number, somewhere ‘tween 54 and 68, they tell me. What’s that mean? Well, it means the sugar don’t jump up fast in your blood, it goes in slow, like a lazy river, not a flash flood.
Is ragi good for sugar problems? You betcha! If you got that sugar trouble, this ragi can help keep it steady, not all over the place like a squirrel in a nut house. Can ya eat it every day? Sure, why not, just don’t go stuffin’ yourself silly, everything in moderation, like my grandma used to say.
- Ragi’s a good grain for your blood sugar, keeps it from spiking up real high.
- That number they talk about, the glycemic index, it’s kinda low for ragi, between 54 and 68.
- It matters how you cook it, ya know, if you use the whole grain or grind it up into flour. That changes the sugar number a bit.
So, this ragi, it’s good for keeping your sugar level. The number, this GI thing, for ragi, it’s between 54 and 68. Depends on how you make it, if you use the whole thing or the powder. If you use the whole grain, it’s slower to release sugar. If you use the powder, it might be a bit quicker, but still not too bad.
But hold on, not everyone can just gobble down ragi like there’s no tomorrow. If your kidneys ain’t too happy, especially if you got them stones, gotta be careful. This ragi got somethin’ called oxalates, and that ain’t good for stones, makes ’em worse, they say. And if your belly’s always grumbling and fussing, well, ragi’s got a lot of that rough stuff, fiber they call it, and it might just make things worse. It’s also got calcium and iron and that protein stuff, so it’s good for you, but if you ain’t used to it, take it slow.
So, that’s the lowdown on ragi. Good for keeping your sugar steady, but not for everyone, especially if your insides ain’t workin’ right. Always listen to your body, that’s what I say. It knows best, even if those fancy doctors try to tell you different.
Remember, ragi is a grain, been around a long time, people been eatin’ it forever. It’s good for you, helps with the sugar, but just like everything else, gotta be careful, can’t just eat it all the time if you got other problems. Common sense, that’s all it is. Now, go on, eat your ragi, or don’t, makes no difference to me.
But if you’re looking to keep your sugar in check, ragi might be a good choice. Just remember what I told ya, about the kidneys and the belly. And don’t go overdoing it, ya hear? A little bit is good, too much is just asking for trouble.
Anyways, that’s all I got to say about this ragi stuff. It’s good, it’s healthy, but it ain’t for everyone. Just listen to your body and you’ll be alright. Now, where did I put my glasses…?
Tags: ragi, glycemic index, finger millet, blood sugar, diabetes, nutrition, healthy eating, grains
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