Diabetics eat pure buckwheat steamed buns, does it raise blood sugar or lower blood sugar? Tell you the truth with experiments

When it comes to the staple food of diabetes, almost the vast majority of chronic patients know that eating roughage can improve insulin sensitivity and is a good helper for controlling blood sugar. In the daily diet, nutritionists and doctors will also recommend diabetic patients to add 1 / 2, 1 / 3 roughage, of which buckwheat is a kind of memory in many people.

Many northern friends, as well as residents in Sichuan and Guizhou, have the habit of eating buckwheat. In addition, neighboring countries such as South Korea like to eat buckwheat staple food. If people like to talk about pure buckwheat steamed bread, full of tenacity and stronger sense of satiety, basically won't be hungry for half a day. Can diabetic patients enjoy pure buckwheat steamed bread?

How about buckwheat nutrition?

According to records, buckwheat has a history of more than 6000 years and is one of the main food crops in China. Compared with the pure white rice flour, buckwheat has high protein content and complete proportion of essential amino acids, even corn can not compare.

The reason why it has a strong sense of satiety is that there are about 3g dietary fiber in every 50g pure buckwheat, about 30% of which are soluble dietary fiber and 70% are insoluble dietary fiber. The former nutrients can absorb gastrointestinal water, excrete excess cholesterol, and reduce LDL (low density lipoprotein cholesterol).

The latter is often used as a dietary fiber supplement. A large number of studies have shown that proper intake of human body can reduce the "bad cholesterol" in the body without affecting high-density lipoprotein, so as to achieve the effect of stabilizing body weight, moistening the intestines and defecating.

In addition, the iron content of buckwheat per 50g is 3.1g. Although it is a plant-based source and has a low gastrointestinal digestibility and absorption rate, it is better than other cereals, which is better than pure white rice flour with low nutritional value. People with deficiency of both qi and blood and anemia may have a try. If you persist, there will be many therapeutic effects.

Does buckwheat raise blood sugar or lower blood sugar?

According to the Chinese nutritional composition table, it is not recommended to make steamed bread with whole wheat flour and Fuqiang flour. The glycemic index is 82 and 88, and the glycemic index of rice is 78. It is easy to raise blood sugar after eating. And pure buckwheat, mainly refers to buckwheat without shelling, is rich in dietary fiber. Compared with millet, the content of vitamin B1 is not bad, and the glycemic index is 67, which belongs to the food with medium sugar level.

In other words, buckwheat has high nutritional value and weak ability to raise sugar compared with pure white rice flour, and has certain effect of stabilizing blood fat and blood sugar. However, we still need scientific and rational judgment. According to a large number of relevant experiments, low glycemic index is just more suitable for diabetic patients to eat. It will not affect the large fluctuation of blood glucose, but it does not have the ability to reduce blood sugar.

Therefore, we in the usual staple food, might as well as 50 ~ 150g daily whole grain, beans based.