Type 2 Diabetes – What Is Wholegrain, Fiber, And Bran? O.K. Now I See !

What is wholegrain? Whole grain refers to the use of the entire grain. Most of the time, when farmers harvest wheat or other grains, they send the kernels to the mill for grinding. Consequently, the milling process removes the harder outer layers. The softer interior becomes the refined white flour that makes up the white breads and pastas that are so popular. When dealing with rice, all rice comes from the field as brown whole grain rice. During the processing of those rice kernels, they remove the husk and reveal the white interior. The whole grain products use the entire kernel instead of just the processed interior. These products bring more nutrition and fiber than their refined offspring.

 

What is fiber? Fiber is actually something our bodies do not digest. Fiber passes through the entire digestive tract 99% unchanged. Fiber comes from the outer layers of many plant-based foods such as fruits, vegetables, and grains. If it is indigestible, why is it so important to Diabetes diet? Ingesting fiber has many benefits that help regulate blood glucose and insulin levels. The most important is that fiber forces the patient to eat slower since chewing thoroughly before swallowing is essential. Fiber also slows digestion once the food hits the stomach and small intestine. This means the body will absorb foods that might spike glucose levels slower. Fiber also satisfies hunger faster, thus keeping overeating in check.

 

What is bran? Bran is the outer layer taken off of grains during processing. Bran is a fantastic source for fiber in the diet. You might know that also posseses a excellent deal of plant protein and holds many essential vitamins and minerals. It can come from wheat, oats and rice as well as just about any other grain source. Many people often add bran back into the diet to assist with digestion issues. The best way to get it back into a Type 2 Diabetes diet is to start with whole grain foods. These naturally contain wholegrain, fiber, and bran. As with other carbohydrates, moderation and pacing is essential with most grain based foods.

Tagged with: Diabetes • fiber • Type 2 • Wholegrain

Filed under: Diabetes

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