Diabetics must constantly eat the right foods to make sure that the glucose levels in their blood stay normal or near normal limits with the help of regular insulin shots (under conventional diabetes control methods). This means a regimented system of moderate eating. Some foods are perfect, for one reason of another, for diabetics; however, the best diabetes diet is not one of a few foods, but a well-rounded diet of moderation.
Oat Bran and Fiber: Beta Glucan Rich
Total fiber recommendations range from 15 to 38 grams per day, but oat bran flour and barley specifically may provide the boost that diabetics need. Fiber is recognized as beneficial in slowing the absorption of glucose in the body, and, more importantly, beta-glucan rich fibers like oat bran flour and barley can decrease postprandial (after-meal) glycemic response in diabetes (Queenan, et al.). Eating 40-plus grams of dietary fiber a day leads to improved digestive transit and further improved glycemic response.
An Apple a Day: Quercetin and Vascular Function
The traditional apple-a-day remedy for health problems takes on a new meaning for diabetics. For diabetics, not only does an apple contain some of the benefits of other fruits and vegetables such as higher nutritional density and increased satiety when enjoyed at mealtimes apples also contain the bioflavonoid, quercetin. Quercetin administration improves vascular function for diabetics, which can lead to reduced blood-glucose levels. Further, quercetin shows antiatherogenic effects by decreasing the likelihood of atheromas or plaques in arteries, further aiding diabetes patients by fighting heart disease.
Rosemary, Green Tea, Cranberries, and Blueberries: Polyphenolic Compounds
Foods such as rosemary, green tea, cranberries, blueberries and lemon balm are the last of the diabetic's "superfoods." These foods contain polyphenolic compounds. Polyphenolic compounds are natural alpha amylase inhibitors. This means that they lower postprandial blood-glucose levels. Cinnamon also has been demonstrated to yield improvements in fasting glucose, glucose tolerance and insulin sensitivity.
Tags: blood-glucose levels, bran flour, bran flour barley, flour barley, glycemic response