Sanjeev Kapoor’s Sweet Surprise: Why a Bowl of Poha Sent His Blood Sugar Soaring

When Sanjeev Kapoor, the face of Indian culinary TV, sat down to a steaming bowl of poha one morning, he didn’t expect the numbers on his glucometer to jump like a firecracker. Within minutes his blood sugar had surged, leaving the chef baffled and, frankly, a little annoyed.

“I’ve always thought poha was a light, wholesome option – especially compared to rice or paratha,” Kapoor confessed in a recent interview. “But the spike was undeniable, and it made me wonder what I was really eating.”

To get to the bottom of it, Kapoor turned to a leading endocrinologist, Dr. Meera Nair, who explained that poha, despite its fluffy appearance, is essentially flattened rice. “When you flatten rice, you increase its surface area, which means the starch is more readily available for digestion,” Dr. Nair said. “That translates into a quicker glucose release into the bloodstream.”

The chef’s experience isn’t a rare curiosity; many Indians consider poha a safe breakfast for those watching their weight or sugar levels. Yet the reality is that a single cup of poha can contain anywhere from 30‑40 grams of carbohydrates – roughly the same as a cup of cooked white rice. The difference lies in the glycemic index. Poha’s index hovers around 70, edging it into the high‑glycemic territory that can provoke rapid blood‑sugar spikes.

Dr. Nair offered a few practical tweaks for anyone who loves poha but wants to keep glucose in check. Adding protein – a handful of roasted peanuts, a boiled egg, or a dollop of curd – can slow down absorption. Mixing in fiber‑rich veggies like carrots, peas, or bell peppers also helps create a more balanced meal.

For Kapoor, the lesson was clear: even foods that feel “light” can pack a carbohydrate punch. He’s now experimenting with whole‑grain alternatives, such as broken wheat upma or millet‑based poha, and encouraging his viewers to pair the dish with protein and veggies. “Cooking is a science, but it’s also about listening to our bodies,” he mused, smiling. “If my plate makes my sugar dance, I’ll adjust the choreography.”