The Claim

Boiling wheat to produce dalia results in a resistant starch content of 7.74%, which is higher than the 2.77% in roasted chapati and 2.47% in deep-fried poori; storing these products at 4°C for 24 hours increases resistant starch to 4.47%, and this increase is associated with a lower glycemic index and slower glucose absorption.

Source: Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

What the research says

Supports is higher

Support is ahead, but a single strong opposing study can change this.

Supports
53score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

Quantitative
1 study reviewed
In plain English

Boiling wheat to make dalia produces more resistant starch than roasting chapati or frying poori, and refrigerating these foods for 24 hours increases resistant starch further, which correlates with a lower glycemic index and slower glucose absorption.

See the scientific wording

Boiling wheat to make dalia increases resistant starch content to 7.74% compared to roasting chapati (2.77%) or deep frying poori (2.47%), and storing these products at 4°C for 24 hours further increases resistant starch to 4.47%, which is associated with lower glycemic index and slower glucose absorption.

Why this might work

When wheat is boiled and then cooled, the starch molecules rearrange into tight, crystal-like structures that the body cannot break down. These undigested starch pieces pass through the small intestine without releasing sugar, which keeps blood glucose levels low. The cooled product also has more fiber that physically blocks sugar from being absorbed quickly.

Verified mechanismbased on 1 study

What the research says

1 study

  1. Study: Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

    Boiling broken wheat and then putting it in the fridge for a day makes a special kind of starch that doesn’t digest easily, which helps blood sugar rise more slowly — and the study proved this happens with real numbers. Fried or roasted wheat doesn’t do this as much.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

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