Latest news with #inNutrition
Time of India
04-08-2025
- Health
- Time of India
Is Bhutta (Roasted Corn) Good or Bad for Diabetics?
Bhutta, or roasted corn, is a monsoon favorite in many Indian households. Its smoky flavor and natural sweetness make it a beloved seasonal snack. But for diabetics, who need to monitor carbohydrate and sugar intake closely, the question often arises: is bhutta safe to eat? The answer lies in understanding the glycemic load, nutrient profile, and portion control. While corn is naturally high in carbs, it also offers fiber, antioxidants, and essential nutrients that can be beneficial when consumed mindfully. Nutritional Profile of Corn Corn is a starchy vegetable, meaning it contains a higher amount of carbohydrates compared to leafy greens. A medium-sized corn cob contains about 19 grams of carbohydrates, with around 2 grams of fiber. It also provides essential nutrients like vitamin B6, folate, and magnesium. A study published in Nutrients (2019) highlights that whole corn, when eaten in moderate amounts, may not lead to significant glucose spikes in healthy individuals, thanks to its fiber and resistant starch content. Glycemic Index vs. Glycemic Load The glycemic index (GI) of corn is moderate (around 52–60), but the glycemic load (GL) is what truly matters for diabetics. Glycemic load takes both the quality and quantity of carbohydrates into account. A medium ear of corn has a moderate GL, meaning it won't cause a rapid spike in blood sugar if eaten in moderation. According to a study in the Journal of Diabetes Science and Technology (2011), foods with a lower glycemic load have a more stable effect on blood glucose levels, which can help in better diabetes management. The Fiber Advantage One of the key benefits of bhutta for diabetics is its fiber content. Fiber slows digestion and the release of glucose into the bloodstream. Corn also contains polyphenols and antioxidants, such as lutein and zeaxanthin, which support overall metabolic health. A study in Frontiers in Nutrition (2020) suggests that fiber-rich diets improve insulin sensitivity and reduce inflammation in people with type 2 diabetes. Roasting vs. Boiling How corn is prepared also matters. Roasted corn, or bhutta, typically has no added fat, sugar, or salt, making it a healthier option compared to processed corn snacks like cornflakes or sweetened corn kernels. Boiling corn retains more water and may slightly reduce the glycemic impact, but roasting concentrates the flavor without altering its nutrition drastically. Just avoid slathering it with butter or processed salt blends to keep it diabetes-friendly. Is it actually good for diabetics? When consumed in moderation. Diabetics can safely enjoy one medium bhutta as a part of a balanced meal, especially when paired with protein-rich foods or leafy greens. It's important to monitor individual blood sugar responses, as these can vary. The key is portion control and avoiding high-carb combinations. Clinical dietitians often recommend including such whole foods occasionally over refined or ultra-processed snacks.
Yahoo
04-06-2025
- General
- Yahoo
Prehistoric humans may have used fire to smoke meat one million years ago, study suggests
Over time, as the availability of large game declined, humans had to adapt to hunting smaller animals and using fire more consistently. A groundbreaking study by researchers at Tel Aviv University suggests that early humans may have started using fire for a surprising reason: to smoke and preserve meat. According to the study, which was published in Frontiers in Nutrition, this practice could date back as far as one million years. The research, led by Dr. Miki Ben-Dor and Professor Ran Barkai of the university's Department of Archaeology and Ancient Near Eastern Cultures, challenges the long-held assumption that early humans initially used fire primarily for cooking. Instead, the researchers argue that fire served two essential purposes for our ancient ancestors: first, to protect large game from predators and scavengers, and second, to prevent meat from spoiling by smoking and drying it, thus extending its shelf life. 'Fire was a precious resource for early humans, requiring significant effort to gather fuel, ignite, and maintain,' said Dr. Ben-Dor. 'They wouldn't have invested that effort without a strong, energy-efficient reason. Smoking meat was a way to preserve their most important source of calories.' The study focuses on sites dating from 1.8 million to 800,000 years ago, where evidence of fire use has been found. Researchers reviewed nine such sites worldwide, including two in Israel - Gesher Benot Ya'aqov and Evron Quarry -six in Africa, and one in Spain. Intriguingly, all of these sites also contained the remains of large animals such as elephants, hippos, and rhinoceroses, creatures that would have provided a rich and vital source of nutrition for early humans. 'The meat and fat from a single elephant could feed a group of 20 to 30 people for over a month,' explained Prof. Barkai. 'That's an enormous amount of food that needed protection not just from other predators, but also from spoilage.' The study fits into a larger theory developed by Ben-Dor and Barkai that connects many prehistoric phenomena, such as tool use and hunting strategies, to early humans' reliance on large animals for survival. Over time, as the availability of large game declined, humans had to adapt to hunting smaller animals and using fire more consistently. 'Once fire was used to protect and preserve meat, it likely also provided opportunities to cook meat,' Barkai added. 'Cooking could have emerged as a byproduct of this initial use, at no extra energetic cost.' The findings provide a fresh perspective on a question that has long fascinated archaeologists: why did early humans first harness fire? The answer, according to this new research, may lie in the simple need to make the most of a hard-won meal.
