Carbohydrate is an essential nutrient for the human body. It is not a complete taboo for people with diabetes. People with diabetes also need carbohydrates.

Compared with healthy people, people with diabetes need to pay more attention to the quantity, quality and frequency of carbohydrate intake. Because people with diabetes have a weaker ability to control blood sugar, carbohydrates are the main substance that raises blood sugar. Various staple foods, beans, and potatoes are all carbohydrate-rich foods.

They are also carbohydrates. Different types of carbohydrates from different foods have different abilities and speeds to raise blood sugar. Carbohydrates are classified into: monosaccharides, oligosaccharides, polysaccharides (cellulose, etc.), and polysaccharides can also be called complex carbohydrates.

In addition to being rich in starch, the white rice and white flour we eat daily are very low in vitamins, minerals and other nutrients. Their ability to raise blood sugar is very powerful, so they are eaten alone for a long time. Refined white rice noodles are not conducive to controlling post-meal blood sugar, especially for people with diabetes.

The starch from oats is a complex carbohydrate. In addition to starch components, oats are also richer in B vitamins, minerals, and dietary fiber than white rice noodles. These nutrients are essential for diabetics to control blood sugar and maintain health.

Therefore, nutritional science has always advocated a balance of thickness and thickness in staple foods. Consuming only refined white rice noodles or whole grains for a long time is extreme and not advisable.

Preventing and controlling diabetes does not mean drastically reducing carbohydrates, but controlling their digestion and absorption speed to keep blood sugar within a reasonable range. There is less need for insulin and it is not wasted as urine sugar, so diabetics also need energy from carbohydrates. Oatmeal index rises slowly, is chewable, digests slowly, and contains a lot of dietary fiber and B vitamins. Very suitable for diabetics.

The main reason why diabetic patients’ blood sugar rises rapidly after meals is that the carbohydrates they eat (polished rice and noodles, etc.) are rapidly decomposed and absorbed in the gastrointestinal tract without insulin inhibition. If you can eat some whole grains, which are grains containing bran or whole grains, these whole grains in the gastrointestinal tract will partially block the direct contact between the intestinal lining and food. Therefore, if diabetic patients eat whole grains, their blood sugar will not rise very quickly after meals.

Let’s take a look at oats. Their starch content is lower than that of white rice and flour. Coupled with the isolation effect of its bran, the glycemic index is even lower, not to mention other effects of oats.