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Why does eating cereals raise blood sugar instead?

In fact, the starch content and calorific value of all kinds of grain are not very different. The starch content of 100 grams of grain is between 70-80%, and that of hybrid beans is about 60%. Therefore, if the amount of grains eaten is the same as the amount of refined white rice, the amount of starch intake is not too bad. As a diabetic, the total carbohydrate content of a day must be controlled, and the restriction must not be broken at will because of eating grains. The same goes for people who need to lose weight. They shouldn't eat as much as they want because they eat groceries. The correct way is to replace the white rice flour with at least the same amount of miscellaneous grains, preferably slightly less than the total amount of grain eaten before. For example, instead of eating 250 grams of rice (two and a half bowls of white rice) a day, we now eat 200 grams or even 150 grams of groceries. Because of the higher satiety and nutritional value of cereals, it can avoid hunger and hypoglycemia while reducing the amount of cereals, which is essential for the quality of life of diabetic patients. At the same time, all kinds of non-ferrous cereals can provide more antioxidants, more vitamins and minerals, which is also crucial to prevent various complications of diabetes.
02_Variety selection of miscellaneous grains is closely related to their postprandial blood sugar response. For example, also known as miscellaneous grains, rice, sticky millet, waxy corn and other sticky grain varieties, postprandial blood sugar response is very high, not inferior to white rice flour, or even higher. When many old people talk about eating groceries, they just want to eat corn. Unfortunately, they feel that waxy corn is very delicious, so they can eat it freely, and the result is not conducive to the control of blood sugar. Others believe that glutinous bean buns and rice dumplings are miscellaneous grains, and that eating them freely will surely lead to the same tragedy. Another very likely scenario is to buy or eat the staple food products of "pseudo-cereals". Now the market is quite common: whole wheat bread and whole wheat steamed bread have no real name, which only put a small amount of bran, in fact, the essence is soft white steamed bread; known as corn nest, in fact, put a lot of white flour in it; known as corn cake, which is not only white flour, but also added baking powder, so that The texture is softer, resulting in a particularly fast digestion rate and a fairly high blood sugar response. Similarly, there are buckwheat cake, purple rice cake, corn cake and so on. The same is true of Babao porridge premixed rice sold in supermarkets, most of which are white rice, but only a small amount of miscellaneous grain beans are symbolically placed. White rice is the lowest cost grain on the market at present. Other miscellaneous grains are expensive, so it seems cheap to put less. Consumers are also accustomed to rice-based, a small amount of miscellaneous grain embellishment, the taste is more soft, but such a white rice-based so-called miscellaneous cereal porridge, of course, can not suppress the postprandial blood sugar response.
03 There are also products such as "nutritious cereals" and "crude grain biscuits" that are known to be suitable for diabetics. Where sweet nutritious oatmeal has the effect of controlling blood sugar, it is poured out by a lot of dextrin, worse than eating white rice. Crude-grain biscuits are labeled as increasing fibre, adding high levels of fat, which is not conducive to long-term blood sugar control.

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