Celebrity Nutritionist Shweta Shah Shares the Ayurvedic Truth About Sabudana And Why It’s Not as Detoxifying as You Think

In many Indian households, sabudana (also known as sago or tapioca pearls) is the go-to food during religious fasts. Whether it’s Navratri, Ekadashi, or Mahashivratri, sabudana khichdi or vada often makes it to the plate. But have you ever wondered — is sabudana really a healthy choice, or are we just indulging in empty carbs in the name of fasting?

Sabudana is derived from tapioca starch, which is extracted from the cassava root. It’s processed, dried, and rolled into tiny pearls. What you get is a food item that’s high in starch and almost zero in other nutrients — no protein, no fiber, no vitamins.

According to traditional Indian beliefs, fasting foods should be easy to digest and provide quick energy. Sabudanafulfills that — it digests fast and gives an instant glucose spike, which keeps one going during fasts.

In Ayurvedic terms, sabudana is considered Tamasik (dullness-producing) and Kapha-aggravating (heaviness, mucus-forming). It increases Ama (toxins) if your digestion (Agni) is weak.

People with Kapha or Vata disorders — like thyroid, PCOS, water retention, or sluggish digestion — may feel worse after eating too much sabudana.

If you're using fasting as a time to detox and heal digestion, sabudana can be counterproductive because:

It spikes blood sugar → crashes → leads to cravings

Lacks fiber → causes constipation

Is heavy → causes bloating

No protein → no satiety

Worsens insulin resistance, especially in PCOS, diabetes

Sabudana is not inherently bad, but it's not a "health food" either.

It’s okay occasionally — especially when combined with ghee, peanuts, and herbs. But don’t rely on it as a detox or fasting staple. Instead, focus on balance, nourishment and mindful eating.