The Best Grains for Diabetics

Kara Bauer Health Pro March 31, 2010
  • As those with diabetes know, limiting carbohydrates, especially grains, is an important dietary step in maintaining healthy blood sugar levels. However, when you do decide to enjoy a grain dish, there are a few options that will not only keep you on your path to recovery, but also provide you with an array of nutrients and health benefits.

     

    Overall, consuming carbohydrates that have been processed/refined (stripped of all their vitamins, minerals, fibers and other nutrients) to make white varieties of rice, pasta, bread, bagels, crackers and cookies can cause extreme ups and downs in blood sugar levels, overwork the liver and pancreas, and rob the body of existing vitamins and minerals such as calcium and magnesium from its storage banks in order to break down and digest the food properly.

     

    Low glycemic, complex, whole grains such as buckwheat, amaranth, millet, brown rice, quinoa and kamut are ideal choices for those with a stable inner physiology.  Each one described below contains many key nutritional properties that can be helpful in both the prevention and management of diabetes.

     

    Buckwheat: This “grain” actually comes from a fruit seed making it an ideal food for those with gluten sensitivities and diabetes. Research findings have shown that buckwheat can actually lower blood sugar levels. Buckwheat is high in magnesium, phytonutrients, and dietary fiber.

     

    Amaranth: Also a non-gluten “grain”, amaranth is high in protein (15-18%) and contains more calcium than milk. It’s rich in amino acids and contains more lysine than any other grain. It’s also a great source of fiber, iron, potassium, and many other vitamins and minerals.

     

    Millet: This energy producing grain provides 26.4% of the daily value for magnesium, a co-factor for the enzymes involved in insulin secretion and glucose levels. It is said to help decrease the chances for type II diabetes, lower cholesterol and prevent gallstones. It is also high in fiber, phosphorus and gluten-free.

     

    Brown Rice: Rice in its natural form is very nutritious, containing extremely high levels of manganese (88% daily value,), which promote a healthy nervous system and lower cholesterol. When brown rice is processed into white rice, it loses the majority of its nutrients, vitamins and minerals. In its organic form, it’s high in fiber and selenium and great for lowering the risk of Metabolic Syndrome and diabetes.

     

    Quinoa: This gluten free super food has the highest protein content of any other grain, containing all 9 essential amino acids. Like amaranth, it also contains more calcium than milk and is a good source of iron, manganese, copper, phosphorus and many other vitamins and minerals. It is also loaded with magnesium making it another ideal preventative grain for type II diabetes.

     

    Kamut: This grain contains many of the properties of wheat, but is much less allergenic, making it digestible even for some with gluten intolerances and wheat allergies. It has 20-40% of the protein contained in wheat and is higher in lipids, amino acids, magnesium, phosphorus, and many other vitamins and minerals, making it a highly nutritious alternative.

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    Sources:

    Healing with Whole Foods by Paul Pitchford

    www.nutritiondata.com

    www.whfoods.com

    www.brighthub.com