Tag: Sago

According to nutritional data, dry sago contains a remarkably high amount of carbohydrates, typically ranging from 83 to 94 grams per 100-gram serving. It is derived from the starchy pith of tropical palms and serves as a concentrated energy source in many cuisines.

Extracted from the spongy pith of various tropical palms, a single sago palm tree can yield hundreds of kilograms of starch. But what is the purpose of sago, and why has this versatile, carbohydrate-rich food been a dietary staple for centuries in many parts of the world?

Multiple studies and nutritional resources indicate that sago generally possesses a medium-to-high glycemic index, with reported values often ranging from 67 to over 80. This makes understanding the impact of sago on blood sugar particularly important for individuals on a controlled diet.

While often categorized with whole foods, the sago sold in grocery stores has undergone significant transformation from its raw form. The popular sago pearls, known in some regions as sabudana, are indeed processed, having been extracted from the pith of a palm tree and molded into their signature shape.

According to a 2017 review published in the International Journal of Science and Healthcare Research, studies on diabetic rats fed sago showed an increase in 'good' HDL cholesterol and a decrease in total cholesterol and 'bad' LDL cholesterol. This suggests that far from being bad, sago may offer benefits for managing cholesterol levels.

According to ancient Hindu texts and traditions, fasting is a way to purify the body and mind, giving the digestive system a much-needed rest. Sago, known as sabudana in many regions, has a revered place in this practice for its unique properties that support the body during periods of limited food intake.

Though often confused with tapioca, sago pearls are a centuries-old dietary staple in parts of Southeast Asia, derived from the pith of the sago palm. But while many enjoy its unique texture in various dishes, the question remains: Are sago pearls healthy, or are they just empty calories? Let's explore the science behind this starchy food.

For individuals with chronic kidney disease, low-protein starches like sago are often recommended as an energy source to help prevent muscle wasting. However, navigating dietary choices can be complex, and a key question many ask is: is sago good for kidneys, or are there hidden risks?

Despite its popularity during fasting, one cup of dry sabudana can contain a very high 135 grams of carbohydrates. This reveals that tapioca pearls are, in reality, a high-carb food source unsuitable for a low-carb diet.

While often used as an energy source during religious fasting in some cultures, sago's high carbohydrate content and glycemic load can cause rapid blood sugar spikes. Understanding how this starchy food affects blood glucose is crucial for anyone managing diabetes.