Nutrition

Whole grains: slow to digest, maximum for health

The concept of slow or fast sugars based on the size of the molecules is obsolete. The concept of “slow digestion”, it, holds more aspects like the conditions of manufacture, the cooking or the very nature of carbohydrate (sugar) complex. Opting for slowly digestible carbohydrates is not only good for regulating appetite, but also for broader-spectrum health.

The complex carbohydrates provided by whole grains, for example, mainly contribute to the daily energy intake and play a preponderant role in the regulation of food intake, in particular because of their satietogenic power, which is greater than that of fats.

The beneficial effects of whole grains on health are better and better documented, even if the bioactive compounds involved and the underlying mechanisms are not always elucidated.

A high intake of whole grains has been associated with a lower risk of:

  • weight gain and obesity
  • type 2 diabetes
  • cardiovascular disease
  • colorectal cancer

A similar effect of legumes on cardiovascular disease has been reported. Summarizing these benefits to the sole action of fibers is, however, simplistic. Thus, slowly digestible carbohydrates (GLD) can be differentiated from rapidly digestible carbohydrates: the former generate a slower passage of monosaccharides in the blood, and therefore a less significant spike in blood sugar, which is favorable to health.

* At press health we strive to transmit medical knowledge in a language accessible to all. In NO CASE can the information given replace medical advice. [HighProtein-Foods.com]

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