Wheat, paddy and most millets have comparable glycemic index. i.e. the total quantity of sugar released in ones blood on eating 100gms of the grain, a direct function of carbohydrate content. Looking at the nutrition chart we can see that the carbohydrate content in all these grains are not too different.
As I had written about earlier in the year, one needs to eat a lesser quantity of millets to feel as full as one would after eating another cereal grain such as polished paddy rice. So the serving size of millet based dishes are smaller and hence the glycemic load is lesser compared to preparations of polished paddy rice or refined flour.
And then there is the whole slow release aspect I had written about and identified how the carbohydrate to fibre ratio is a better indicator of this feature.
To sum up, after eating a millet based meal, the total sugar released into ones blood stream is reduced and the rate of increase initially, and the decrease later, in the blood sugar levels happens at a much more gradual rate when compared what is experienced after eating a meal of polished paddy rice or refined wheat flour.
Both these aspects are very beneficial for those with type 2 diabetes. Please note that diversity is almost always a good thing. It is advisable to include the various millets available in the local markets, unpolished/semi polished paddy rice and whole wheat flour to one’s diet.