Would it be better to eat multigene flour compared to conventional flour for sugar patients?

Yes, it will be better for diabetics to consume multigene flour than conventional flour in the market. Multigrain flour is flour made from a mixture of different types of grains. It is rich in fiber, protein and antioxidants. These ingredients help regulate blood sugar levels.

Common flour in the market is usually made from wheat flour. Wheat flour is low in fiber. Fiber helps slow the rise in blood sugar levels. Multigrain flour contains wheat flour as well as flour from other grains, such as oats, barley, millet, etc. These grains are high in fiber. So multigene flour is more effective in controlling blood sugar levels.

In addition, multigene flour is also high in protein and antioxidants. Protein helps regulate blood sugar levels. Antioxidants protect the body from harmful free radicals.

So, consuming multigrain flour has several benefits for diabetics. It helps control blood sugar levels and provides other health benefits.

Some examples of foods made with multigrain flour are:

* Multigrain flour bread

* Multigrain flour pasta

* Multigrain flour breadcrumbs

* Multigrain flour oatmeal

Diabetics can increase the amount of multigrain flour in their diet. It will be beneficial for their health.