Role of Krittanna Varga (food preparations) w.s.r. to roasted Yava (barley) in the management of Prameha (diabetes mellitus)

Prameha , akin to diabetes mellitus, is characterized by an imbalance caused by over nutrition and Kapha -enhancing factors. Despite substantial costs spent on diabetes care globally, the disease remains difficult to manage effectively. This study explores the potential of Ayurvedic food preparations, particularly those made from roasted Yava (barley), in the management of Prameha . A literature review was conducted using Ayurvedic texts and contemporary databases to examine how roasting affects the glycemic index and resistant starch in barley-based foods. Roasted barley preparations, including Saktu (roasted grain flour), Laja (puffed grain), Dhana (roasted grains), and Vatya (porridge with roasted barley), are noted for their Laghu (easy to digest), Ruksha (dryness), Sheeta (coldness), Tarpani (satiating), and Lekhana (therapeutic scraping) properties. Laghu attribute relieves Guruta (heaviness), Ruksha attribute relieves Bahumutrata (frequent micturition), Sheeta attribute relieves Karapada Daha (burning sensation at palm and sole), Tarpani attribute relieves Daurbalya (weakness), and Lekhana attribute scrapes the excessively deposited Medadhatu (fat tissue), thus clearing the channels and produce Dhatusamya . Contemporary studies support these findings, demonstrating that roasted barley has a lower glycemic index and higher resistant starch content, which helps regulate glucose absorption. Incorporating these preparations into the diet as a breakfast, lunch, or dinner along with medication may offer a practical and cost-effective strategy for diabetes management. This approach could potentially reduce treatment costs and improve patient outcomes.