Coarse grains, which are rich in dietary fiber, can increase the feeling of fullness and slow down the increase of blood sugar, which is the staple food for many diabetics.
The gastrointestinal tract function of diabetic patients is weak, gastric emptying is often delayed, and there are even varying degrees of "gastroparesis". A large amount of dietary fiber intake may aggravate gastric emptying delay, leading to abdominal distension and early satiety. Indigestion, etc
Especially in children with diabetes and elderly patients with diabetes, a large amount of leek, celery, soybean and other coarse fiber food, will appear on the upper abdomen discomfort, belching, abdominal distention, reduced appetite and other symptoms. It can even affect the next meal.
Eat a large amount of dietary fiber, while delaying the absorption of sugar and lipids, but also to some extent hinder the absorption of some constant and trace elements, especially calcium, iron, zinc and other elements. Diabetic patients should not eat a large amount of dietary fiber; And in addition to dietary fiber, should also supplement vitamins and trace elements.
Some people with diabetes are "vulnerable" to blood sugar, often experiencing hypoglycemia due to changes in diet, exercise, drugs (including insulin), or improperly controlled.
If in a short period of time suddenly change from low fiber diet to high fiber diet, can appear a series of digestive tract intolerance reaction, and because of "gastroparesis" aggravation, make sugar. Energy nutrients such as lipids cannot be absorbed in time, leading to hypoglycemia. Diabetic patients injected with insulin should pay particular attention to this problem.
How does diabetic person eat coarse grain reasonably?
Eat coarse grain and drink plenty of water in time. Cellulose in coarse grain needs sufficient moisture to support the normal operation of the intestine. Generally, if you eat more than twice as much cellulose, you should drink more than twice as much water.
Only eating coarse grain is not good for our health. Scientific research shows that the ratio of refined grain to coarse grain is 6: 4, and the ratio of refined grain to coarse grain is 6: 4.
Coarse grains should be made carefully. Coarse grains can improve the taste. For example, black rice is hard and rough, it is not suitable for cooking, porridge is better. Corn and flour mixed sugar-free corn cake, tortilla. Corn steamed bread can also be often eaten.
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