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| *Women health>>>Diabetes |
Is brown rice safe for a person who has diabetes to eat? |
My mom has diabetes and loves rice - (brown rice) but we recently decided not to buy anymore because we assume that is affecting her blood sugar levels - but then I hear its safe from another person - Is there any licensed practitioner who can address this question? nurtitionist out there, etc. People with diabetes can eat anything they like. It's a simple matter of counting carbs, adjusting meds and exercise. Just wondering how old your mom is ? If she is elderly, there is no reason for tight control .Just keep her sugars in the safe range and keep her happy. Source(s): Have diabetes for 20+ years. i was told by a dietitian that brown rice is a better choice than white because it reacts slower on sugar levels than does the white. she said that if i ate it in small quantities and always combined it with a fat (I put butter on mine), that it would be safe to eat. but i think it really depends on the severity of your diabetes; mine is not too bad as of yet. I usually eat no more than 1/3 cup(cooked) at a time, and always butter it and serve it with chicken or fish. i only eat it about once every 2 weeks. Any sort of starchy food is safe for a diabetic to eat in moderation. When we eat things like rice, bread, and pasta that are high in starch our body converts it to sugar. That will make a diabetics blood sugar levels go high. Anyone who's diabetic should try to maintain a low carb diet b/c high carb foods turn to sugar in your body. married to a type 1 diabetic ironjustice@aol.com More options Dec 1, 9:13 pm Blood glucose lowering effects of brown rice in normal and diabetic subjects. Panlasigui LN, Thompson LU Int J Food Sci Nutr. 2006 May-Jun ; 57(3): 151-8 Carbohydrate foods, which produce low glycemic responses, have been shown to be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. This study determined the starch digestion rate in vitro and, in a randomised crossover design, the postprandial blood glucose response of 10 healthy and nine type 2 diabetic volunteers to brown rice compared to milled rice from the same batch and variety. The total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower. The effect was partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled rice and the difference in some physicochemical properties of the rice samples such as minimum cooking time and degree of gelatinisation. In conclusion, brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice. ------------------------------... Check out: http://www.uthscsa.edu/sah/diabetes/glyc... I'm not a licensed practitioner, but I talk often to a friend of mine who is diabetic. She often tells me what her doctor told her. He (her doctor) told her to eat brown rice, not white. Apparently it's not too bad (the brown), but still should be eaten in moderation (too much starch of any kind is not good for diabetics, but they can still have some small amounts). |
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