Whole grains are an important part of a daily diet. Choosing whole grain products instead of refined versions is a top diabetes prevention strategy... people who eat whole grains are less likely to develop Type 2 diabetes.
One study has also suggested insulin sensitivity is improved in Type 2 diabetics; whole grains have the ability to positively affect insulin levels and they can also keep your weight in check. They are also effective from a heart-healthy point of view.
Why whole grain foods fight diabetes: Scientists are not exactly sure why whole grains work so well with insulin, but many speculate that it might have to do with the fiber content...
- fiber is well-known for slowing the movement of food through your stomach: the food enters your small intestines much more gradually. This gives it more time in the stomach where it can be properly broken down into a substance called "chyme" which is a lump of food parts which then is pushed into the duodenum.
- soluble fiber also helps to lower the glycemic (GI) effect of your meal.
- by slowing the processing of food, this gives the body adequate time to release insulin in recognition of an increase in glucose levels. There is also the added bonus that fiber bulks food for disposal, while keeping the intestinal tract as clean as possible.
Whole grains are also popular for their high levels of magnesium and vitamin E. Both of these nutrients are highly sought-after by the body due to the many beneficial uses for both of them. Some experts even believe these two nutrients might also help stabilize blood sugar levels, as well.
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Food labeling: The problem is many foods are labeled with terms that are similar to whole grain. If the term "refined" is used in the ingredients list, then chances are this is not a whole grain food item. Why is there such a big difference in the two? Because when a grain is "refined" or processed, it means the grain has been stripped and processed of most, if not all, of its nutritional value.
All is not as it seems: Never go by the type of bread which might imply it is automatically healthy. Also, never go by the color of the bread. Even if the bread is darker in color than regular white bread, it is not a clear indication it is made with whole grain.
Besides the obvious fiber, nutrients and phytochemical advantages that can be derived from eating whole grain foods, Type 2 diabetics also need to be aware of the way white bread breaks down. If you eat white bread it will turn into pure sugar before it leaves your mouth, before it is even swallowed. Most people are not aware white bread breaks down into sugar so quickly. This might be an important piece of information for non-diabetics to know, but it is a critical piece of information for a diabetic.
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Another important point to remember: Although not nearly as high as sweets and desserts, breads and grain products are considered to be sources of carbohydrates. It is important to watch your portions of whole grain foods if you need to limit your carbohydrate intake and calories (or kilojoules).
To discover answers to questions you may be asking yourself about Type 2 Diabetes, click on this link... Natural Diabetes Treatments
Clicking on this link will help you to learn more about Type 2 Diabetes Solutions ... Beverleigh Piepers RN... the Diabetes Detective.
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