Naan, a mouth-watering Indian flatbread, is a common part of many Indian dishes. Though not directly linked to glucose metabolism, the ingredients and cooking techniques of naan can impact glucose metabolism indirectly and lead to insulin resistance and other health issues if overconsumed.<\/p>\n
Optimising Naan Consumption for Better Glucose Response
\n\u2022 Consider pairing naan with fibre, protein, and fat to slow down glucose release.
\n\u2022 Try to reduce the portion size of naan or replace it with whole wheat roti or paratha.
\n\u2022 You can implement a food flow of fibre, protein, and complex carbs in meals for healthy glucose levels. <\/p>\n
Naan is typically made with all purpose flour, a carbohydrate source. Carbohydrates are broken down into glucose, which is the primary source of energy for the body. The spike in glucose levels after eating naan is due to the rapid absorption of glucose into the bloodstream. This can be mitigated by consuming naan with protein or fiber-rich foods to slow down glucose absorption.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7245","post","type-post","status-publish","format-standard","hentry","category-nutrition"],"acf":[],"yoast_head":"\n