Are Digestive Biscuits Actually Healthy?

October 21, 2025 •

3 min read

Created by Scottish doctors in the 19th century to aid digestion, the digestive biscuit's reputation as a healthy snack has persisted for generations. Yet, an examination of modern nutrition labels reveals that these biscuits may not live up to their historic health claims, and they are often filled with high levels of sugar, saturated fat, and refined flour.

Quick Summary

This article explores the nutritional reality of digestive biscuits, debunking the myth that they are inherently healthy. It details their ingredients, compares them to other snacks, and provides healthier alternatives for conscious consumption.

Key Points

Misleading Name: The term 'digestive' comes from a 19th-century marketing tactic and does not reflect significant digestive benefits today.
High in Sugar and Fat: Many commercial digestive biscuits are loaded with sugar and saturated fats like palm oil, contributing to excessive calorie intake.
Low Fiber Contribution: The fiber from whole wheat flour in these biscuits is often minimal and insufficient to offset the negative effects of the sugar and fat content.
Poor for Blood Sugar: Their medium-to-high glycemic index can cause rapid blood sugar spikes, making them a poor choice for diabetics.
Not for IBS or Gluten-Free Diets: Traditional digestive biscuits are wheat-based and can trigger symptoms in individuals with IBS or celiac disease.
Moderation is Key: Treat digestive biscuits as an occasional indulgence, not a daily health food, and always check the nutrition label for ingredients and serving size.

The Origins of the Digestive Biscuit and the Power of a Name

The digestive biscuit was originally conceived in the 1830s by two Scottish doctors with the goal of creating a baked good that would aid digestion. At the time, ingredients like sodium bicarbonate were believed to have antacid properties, and the inclusion of coarse wholemeal flour gave the biscuit a fiber-rich image. This origin story, combined with the fact that they were once sold in pharmacies, built a powerful "health halo" around the product that has lasted for well over a century. The name itself has led many to believe they are a functional food for digestive health, rather than the semi-sweet treat they are in reality. This historical perception is a key reason many consumers still reach for them as a guilt-free snack, often overlooking the modern realities of their nutritional content.

Unpacking the Nutritional Reality of a Modern Digestive Biscuit

While the historic recipe relied heavily on wholemeal flour, modern commercial digestive biscuits often use a blend of refined wheat flour (maida) and wholemeal flour, alongside significant amounts of sugar and saturated fat, often from palm oil. These ingredients drastically alter the nutritional profile from its wholesome origins, providing a high-calorie, sugar-dense snack with only a modest amount of fiber. A typical 30-gram serving (around two biscuits) contains approximately 150 calories, up to 6 grams of sugar, and 2-3 grams of saturated fat, depending on the brand and variety. These numbers are often not significantly different from many other commercially available, less-healthy cookies. The relatively low fiber count (around 1-2 grams per serving) is a minor contribution to the recommended daily intake of 25-30 grams and is not enough to offset the sugar and fat.

The Impact on Blood Sugar

The glycemic index (GI) measures how quickly food raises blood sugar levels. Most digestive biscuits fall into the medium-to-high GI category due to their sugar and flour content, often with a reported value around 70. This can lead to a quick spike in blood sugar, followed by a crash that can induce more cravings. This effect makes them unsuitable for regular consumption, particularly for individuals with diabetes or those managing their weight. For diabetics, the misconception of digestives being a safe snack can be particularly problematic, leading to unexpected blood glucose fluctuations.

Digestive Biscuits vs. Healthier Alternatives

To make an informed choice, it is essential to compare standard digestive biscuits with truly healthier snack options. This can help reframe snacking habits towards more nutrient-dense choices.


Feature	Commercial Digestive Biscuits	Healthier Alternative (e.g., Apple with Almonds)
Primary Ingredients	Refined and whole wheat flour, sugar, palm oil	Whole fruit, whole nuts
Fiber Content	Low (approx. 1-2g per serving)	High (approx. 4g per medium apple and handful of almonds)
Sugar	Significant added sugar	Natural fruit sugar, no added sugar
Saturated Fat	High, often from palm oil	Healthy monounsaturated and polyunsaturated fats
Glycemic Index	Medium-to-high (around 70)	Low, promotes stable blood sugar
Nutrient Density	Primarily empty calories	Rich in vitamins, minerals, antioxidants

Reading the Label is Crucial

Consumers should look past the brand name and marketing claims to the ingredients list. The first ingredient is the most abundant, and if it is refined wheat flour or includes palm oil and added sugars high up on the list, the biscuit is likely less healthy than perceived. Some brands offer reduced-sugar or reduced-fat versions, but even these must be evaluated carefully, as “sugar-free” does not mean “carbohydrate-free”. Choosing brands that prioritize wholemeal flour and healthier fats, or making them at home, can significantly improve their nutritional profile.

Conclusion: Mindful Snacking Over Misguided Beliefs

While the historical intent of digestive biscuits was to provide a healthy, wholesome snack, modern formulations have largely turned them into a processed treat. They are high in calories, sugar, and unhealthy fats, with a fiber content too low to offer significant digestive benefits. For individuals with specific conditions like diabetes or IBS, they can be actively detrimental to health. Rather than a health food, a plain digestive biscuit is, at best, a "less unhealthy" alternative to other high-sugar cookies, but only when consumed in strict moderation. Ultimately, a balanced diet is built on whole foods like fruits, vegetables, and nuts, which offer superior nutritional benefits without the hidden drawbacks of processed snacks. The most empowered choice is to read labels carefully, practice portion control, or explore healthier homemade recipes to ensure your snacks genuinely contribute to your well-being.

Frequently Asked Questions

The name comes from a historical marketing claim based on the belief that ingredients like baking soda had antacid properties and wholemeal flour aided digestion. Modern science, however, does not support this claim for the baked product.

No, they are typically high in calories, sugar, and fat, and low in significant fiber, which can lead to weight gain if consumed in excess. Healthier, lower-calorie, and higher-fiber alternatives are better for weight management.

Yes, standard digestive biscuits typically have a medium-to-high glycemic index (around 70), which can cause blood sugar levels to spike rapidly.

Generally, no. The high glycemic index can cause blood sugar spikes. While sugar-free versions exist, they must be checked for overall carbohydrate content and healthier ingredients.

Nutritionally, many standard digestive biscuits are very similar to regular cookies, despite their health halo. The difference is often not as significant as marketing suggests, especially regarding calories, fat, and sugar.

Healthier alternatives include whole foods like fruit with a handful of nuts, wholemeal crackers, rice cakes, or homemade biscuits with reduced sugar and healthier oils.

Commercial brands often use palm oil because it is cheap and provides the desired crumbly texture. However, it is high in saturated fat, which can be detrimental to heart health.