In addition to coarse grains, such as vegetable roots and bean products, these foods are also rich in dietary fiber, which is also suitable for diabetics. However, this does not mean that eating whole grains does not require hypoglycemic treatment. When blood sugar is not up to standard, oral hypoglycemic drugs or insulin are still needed to control blood sugar. Any food contains a certain amount of carbohydrates, especially staple food, which is only a matter of more or less, so food does not directly reduce blood sugar, but eating coarse grains makes the blood sugar rise slowly after meals, that is to say, eating whole grains and rice can correspondingly delay the blood sugar from entering the bloodstream immediately after a single meal. Let's take a look.
First of all, the glycemic index of coarse grains is lower than that of white rice flour. For example, buckwheat, black rice 54 55 55, oats, barley, corn and 25m (granule) 42 67 are lower than that of white rice flour, buckwheat flour, steamed bread and rice 88 88. If they are mixed together, the GI index will decrease accordingly.
Secondly, the dietary fiber content in coarse grains will also increase accordingly. Dietary fiber forms a very viscous substance in the stomach. These sticky substances will affect the absorption and utilization of glucose, and will not cause a sudden increase in blood sugar after meals, such as oats. In some coarse grains, the proportion of amylose is high, which can affect the entry of water molecules, delay the speed of gelatinization and digestion, and thus slow down the rise of postprandial blood sugar, such as buckwheat. It can be seen that it is advocated that diabetic patients increase the intake of coarse grains in the staple food, mainly to delay the rise of postprandial blood sugar, which is conducive to the control of the overall blood sugar level. This is only a part of hypoglycemic diet, but if it is used well, the effect on blood sugar control can be seen.