What are the benefits of eating coarse grains for diabetic patients?

With the continuous improvement of living standards, people begin to pay attention to eating fine food. However, eating fine rice and flour for a long time will induce many "modern diseases". Because the skin and germ of rice are rich in B vitamins, while millet and miscellaneous grains contain more vitamin B1. After the grain is refined, many nutrients in its skin, germ and crude fiber will be destroyed.

Milled rice flour converts into sugar faster in human body, so once you eat this kind of rice flour, your blood sugar will rise faster. Compared with milled rice flour, coarse rice flour absorbs slowly in small intestine, which is beneficial to reduce the raw glycemic index. For example, the glycemic index of white bread food is 70, but if you add 75% ~ 80% barley grain bread, the glycemic index is 34. Therefore, it is recommended that patients try to choose bread made of coarse flour or bread with broken grains when eating bread.

Regular consumption of coarse grains is beneficial to control blood sugar level, and even healthy people should also eat coarse grains frequently, which is beneficial to supplement nutrient deficiency in flour and rice. Therefore, regular consumption of coarse grains is not only very beneficial to diabetic patients, but also very beneficial to healthy people. In recent years, many countries have added plant crude fiber to nutrients in health food to treat diabetes, and achieved certain results. Practice has proved that plant crude fiber can not only reduce hunger, but also slow down glucose absorption, reduce fasting blood glucose and postprandial blood glucose concentration, and reduce postprandial blood glucose rise. In addition, it can also reduce blood lipid, prevent constipation, and prevent complications such as cardiovascular diseases, chronic cholecystitis, cholelithiasis and colon cancer. The amount of crude fiber in the diet of diabetic patients

It should be noted that coarse grains should not be made very finely, for example, they should not be cut too finely, and foods that can be cut into large sections should not be cut into small sections, which is conducive to eliminating hunger and preventing people from eating too much food. Moreover, some vegetables are cut too finely, which will also cause excessive consumption of vitamins.

In a word, when choosing to eat coarse grains, don't make them too finely, try to make coarse grains, ensure the nutrients to the maximum extent, and eat more wheat bran, whole wheat grains and whole wheat bread in an appropriate amount, generally twice a week.

Now we recommend a kind of coarse grain food-wheat bran. Wheat bran is the most ideal, economical and convenient high-fiber food. Bran contains about 18% of food fiber, and also contains rich nutrients such as protein, vitamins and inorganic salts. However, due to its poor taste and taste, it is not used to eating. In fact, simple processing processes such as cooking, adding vinegar, sugar and drying can remove the smell of bran itself and make the taste fresh and delicious. Common bran bread and bran biscuits are processed in this way.

A series of foods with bran as the main ingredient is the most ideal high-fiber food for diabetics and should be eaten more. In recent years, many experts have pointed out that eating coarse grains is more beneficial than flour and rice. Wheat bran foods rich in dietary fiber can affect blood sugar levels, reduce diabetes patients' dependence on insulin and drugs, and prevent excess heat energy and control obesity. Because high-fiber foods can delay gastric emptying, increase satiety, reduce food and heat energy intake, and help control the disease, it is recommended that diabetics eat wheat bran regularly.



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