In recent years, with the increasing attention of people to health, whole grains have been favored by people as a nutritious and wholesome food.
However, for diabetics, whether eating whole grains can lower blood sugar has become a controversial topic. On this issue, doctors have issued a warning: some whole grains are not suitable for diabetics and may even have negative health effects.
First of all, we need to be clear that coarse grains refer to grains that have not been refined, such as brown rice, whole wheat flour, oats, etc. Compared with finely processed white rice, white flour and other foods, coarse grains contain more dietary fiber, vitamins and minerals, which have obvious benefits for regulating blood sugar, lowering cholesterol, and promoting intestinal peristalsis. Therefore, in general, eating whole grains can help lower blood sugar.
However, for diabetic patients, their islet function is impaired and their ability to regulate blood sugar is poor. Therefore, more caution is needed when choosing whole grains. Doctors point out that the following four whole grains should not be eaten:
First of all, corn. Corn is a common coarse grain, but it has a high starch content and is easily digested and absorbed by the body, which can lead to an increase in blood sugar. Diabetic patients, in particular, have impaired islet function, and consuming too much corn may exacerbate blood sugar control.
Secondly, sweet potatoes. Sweet potatoes are a nutritious whole grain that is rich in dietary fiber and vitamins, but it is also higher in starch. For diabetic patients, excessive intake of sweet potatoes will lead to an increase in blood sugar, increase the burden on pancreatic islets, and is not conducive to blood sugar control.
Third, glutinous rice. Glutinous rice is a coarse grain with strong viscosity, which has a high starch content and a faster digestion and absorption rate. Therefore, diabetic patients can easily cause a rapid rise in blood sugar after eating glutinous rice, which will have adverse effects on the body.
Finally, sorghum. Sorghum is a common coarse grain, but it has a high starch content and is easily digested and absorbed by the human body. Therefore, diabetic patients may have an increase in blood sugar after consuming sorghum, which is not conducive to blood sugar control.
So, for diabetics, how should they choose the right whole grains? Doctors give the following advice:
First, choose low-starch whole grains. Low-starch whole grains contain more dietary fiber, which is slower to digest and absorb, helping to stabilize blood sugar. For example, brown rice, black rice, buckwheat, etc., are all good choices.
Second, control the intake of coarse grains in moderation. While whole grains have certain benefits for people with diabetes, consuming too much can also lead to a rise in blood sugar. Therefore, diabetic patients should control the consumption of whole grains in moderation and avoid excessive intake.
Finally, serve with other foods. Diabetics can eat whole grains with some foods rich in protein and fat, such as eggs, tofu, nuts, etc. This slows down the digestion and absorption of whole grains and reduces the rise in blood sugar.