Whole grains are good for diabetes
Substituting coarse and coarse grains for some diabetic patients to help control blood sugar in diabetes In recent years, studies have shown that the change in postprandial blood glucose after eating coarse and coarse grains and mixed beans is generally smaller than that of wheat and ordinary rice, which is conducive to blood sugar control for patients with diabetes.
At present, some foreign diabetes prevention guidance organizations have suggested that patients with diabetes should choose to eat coarse grains and miscellaneous beans, which can be used as a staple food or part of the staple food.
But these coarse grains and beans have different abilities to maintain a postprandial blood glucose response.
Such as oats, buckwheat, barley, red rice, black rice, red beans, lentils, etc. can obviously alleviate postprandial hyperglycemia in diabetic patients, reduce blood glucose changes within 24 hours, reduce fasting blood glucose, reduce secretions, and facilitate blood glucose control for diabetic patients.