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As a doctor specializing in endocrinology, I have encountered a large number of diabetic patients in clinical practice. In my interactions with them, I have found that many patients have many confusions regarding diet control. Today, I will start with the diet of diabetic patients to share some experiences about controlling blood sugar with coarse grains, especially addressing the question in the title: what coarse grains best control blood sugar, is it buckwheat?
Firstly, we need to understand the importance of coarse grains for diabetic patients. Coarse grains are rich in dietary fiber, which can effectively reduce the speed of postprandial blood sugar elevation and have a positive effect on blood sugar control. Below are three types of coarse grains that are suitable for diabetic patients to eat regularly, and their benefits for blood sugar control.
1. Buckwheat: A star coarse grain for lowering blood sugar
Buckwheat is praised as the “star coarse grain for lowering blood sugar” because it contains abundant bioactive substances such as rutin, chromium, etc. These substances have the following effects:
Rutin: Has effects such as lowering blood sugar, reducing fat, and antioxidation, effectively improving insulin resistance, enhancing insulin sensitivity, and thereby lowering blood sugar.
Chromium: Chromium is an essential trace element in the body, involved in the synthesis and secretion of insulin. Studies have found that supplementing chromium can lower blood sugar levels in diabetic patients.
Buckwheat can be prepared in various ways such as porridge, noodles, steamed buns, etc. It is recommended that diabetic patients consume buckwheat 2-3 times a week, about 100 grams each time.
2. Oats: A “helper” in regulating blood sugar
Oats are rich in beta-glucan, which has the following effects:
Slowing down gastric emptying: Beta-glucan can increase the food’s stay in the stomach, slowing down the speed of postprandial blood sugar rise.
Improving insulin sensitivity: Beta-glucan in oats helps improve insulin sensitivity and lower blood sugar.
Oats are suitable for making porridge or breakfast. Diabetic patients can consume 50-100 grams of oats daily to help stabilize blood sugar.
3. Corn: Coarse grain with a low GI value
Corn belongs to low-GI (Glycemic Index) foods, which have a minor impact on blood sugar after consumption. Additionally, the dietary fiber, vitamins, and minerals in corn have the following benefits for diabetic patients:
Increasing satiety: The dietary fiber in corn can increase satiety, helping control food intake.
Improving sugar metabolism: The vitamins and minerals in corn participate in sugar metabolism, helping maintain blood sugar stability.
Corn can be prepared as porridge, steamed, or baked. It is recommended that diabetic patients consume around 100 grams of corn daily.
Conclusion:
For diabetic patients, the intake of coarse grains is of significant importance in diet control. Buckwheat, oats, and corn, these three coarse grains all have effects in lowering blood sugar and improving insulin resistance. However, when consuming them, the following points should be noted:
Moderate consumption: Although coarse grains are beneficial for diabetic patients, overconsumption may lead to issues like indigestion or malnutrition.
Mixing coarse and fine grains: Eating coarse grains together with fine grains ensures balanced nutrition and avoids excessive fiber intake.
Pay attention to cooking methods: Use low-fat, low-salt cooking methods like boiling, steaming, stewing, and avoid high-fat, high-salt cooking methods like frying or grilling.
Through the sharing above, I hope that diabetic patients can gain insights into their diet, better control blood sugar, and enjoy a healthy life. At the same time, I want to remind all patients that diet control is just one part of diabetes treatment. It is necessary to combine it with medication, exercise therapy, and other comprehensive measures to achieve good treatment results.
