The Claim
Spray-dried lentil flour produces a significantly higher postprandial glycemic response than boiled or roasted lentils, with a glycemic index of 66 ± 6 compared to 25 ± 3 for boiled lentils, indicating that industrial drying processes reduce the ability of lentils to lower blood glucose levels after meals.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Spray-dried lentil flour raises blood sugar levels more after eating than boiled or roasted lentils, with a glycemic index of 66 versus 25 for boiled lentils, showing that industrial drying reduces the blood sugar-lowering effect of lentils.
See the scientific wording
Spray-dried lentil flour significantly increases postprandial glycemic response compared to boiled or roasted lentils, with a glycemic index of 66 ± 6 versus 25 ± 3 for boiled lentils, indicating that industrial drying processes diminish the blood sugar-lowering properties of lentils.
When lentils are dried into fine flour using high heat, their tough outer walls break apart, exposing the starch inside. Digestive enzymes can then quickly break down this starch into sugar, which enters the bloodstream rapidly, causing a sharp rise in blood sugar. Whole or boiled lentils keep their walls intact, so the starch is released slowly, leading to a much smaller blood sugar spike.
What the research says
1 studyWhen lentils are turned into flour using high heat, they make your blood sugar spike much more than when they're just boiled — the study proved this with real blood tests. So yes, processing can take away lentils' good effect on blood sugar.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.