According to Deepika Sharma, fitness trainer and founder of the Yoga spiritual School of Yoga in Rishikesh (India), the black barley and sour rice rolls have different properties. One type is made from cereals and the other will depend on the processing method to make the product sour. However, both are highly appreciated for their ability to support digestion, improve gut health and especially control blood sugar, according to indianexpress.
Black barley bread is rich in fiber, slow to digest
Traditional, thick and unsweetened black barley bread is known for its high fiber content. This type of cake provides slow digestive carbohydrates, helping to maintain stable blood sugar levels.
In addition, it also contains Arabinoxylan, a prebiotic that is beneficial for gut bacteria, supporting a healthy digestive system in the long term.
naturally fermented and easy-to-digest sour bread
Unlike industrial fermentation, sour spinach is made by naturally fermenting with lactobacilli bacteria. This process helps break down carbohydrates and gluten, making cakes easier to digest and reducing blood sugar after eating.
In particular, if made from whole grains and subjected to slow fermentation, this type of cake also reduces compounds that hinder mineral absorption.
Should you combine two types of banh mi?
Ozedge made from black barley is a combination of the benefits of whole grains and natural fermentation techniques. This type of cake provides fiber, slow digestion carbohydrates, and beneficial microorganisms for the intestines.
However, expert Sharma notes that not all types of black barley or sour rice balls on the market are of the same quality.
Industrial, soft, foam bread, with added sugar or additives will lose its nutritional benefits. Therefore, consumers should prioritize cakes with labels of pre-dried, naturally fermented and limit added sugar.
Nutritionist Apeksha Chandurkar (India) adds that freezing and defrosting the balls of the blood before use is a simple tip to help increase the amount of resistant starch, which is a starch that supports the intestines and slows down the absorption of glucose, helping to reduce up to 40% of the blood sugar spikes after eating.
Whether choosing black barley or sour rice balls, the key factor is still the ingredients and processing process. With the right choice, spinach can completely become a part of a healthy diet, helping people with diabetes control blood sugar more effectively.
