Type 2 Diabetes - Does Eating Food Made With Black-Grain Wheat Improve Blood Sugar Control?

By Beverleigh H Piepers

Scientists at Peking Union Medical College Hospital and several other research institutions in Beijing, China, found black-grain wheat improved blood sugar control and lowered inflammation in people who had been diagnosed with Type 2 diabetes. Their work was reported on in the journal Therapeutic Clinical Risk Management in February of 2018.

One group of participants with Type 2 diabetes was given standard diet control and nutritional instruction, while black-grain wheat was substituted for a staple in the diet of another group of Type 2 diabetics.

After five weeks the participants who had included black-grain wheat in their eating plan showed...

lower blood levels of a molecule called glycated albumin which is composed of sugar and a protein.

two inflammatory molecules, tumor necrosis factor (TNF) and interleukin-6, (IL-6), did not increase.

Both molecules typically go up in Type 2 diabetes. Changes in glycated albumin and IL-6 were seen when black grain wheat levels were taken in amounts of more than 69 grams a day.

From the above results, the investigators concluded black-grain wheat was linked with an improvement in blood sugar and inflammation in those diagnosed with Type 2 diabetes.

Albumin is the most common protein in human blood, and glycated hemoglobin is thought by some to be superior to fasting blood sugar levels and HbA1c for assessing diabetic control...

fasting blood sugar levels change from hour to hour, making it difficult to estimate long-term blood sugar control. HbA1c measures the amount of sugar in red blood cells, which live for 120 days in most people.

conditions such as anemia or infection can change red blood cell survival and give false HbA1c results.

Glycated albumin, which is not affected by red blood cells, is used when red blood cells present a concern.

TNF is given off by macrophages, white blood cells that eat invaders...

it causes inflammation throughout the body and has been linked to insulin resistance, the cause of Type 2 diabetes.

IL-6 is released by both macrophages and another type of white blood cell, the monocyte...

it has both inflammatory and anti-inflammatory properties. It, too, has been implicated in the development of insulin resistance and Type 2 diabetes.

The American Dietetic Association recommends eating whole grains, which include all three parts of the grain...

endosperm,

bran, and

germ.

Starch is contained in the endosperm. When grains are refined, the bran and germ are removed to make white flour with a finer texture and a longer shelf life than whole grain flour, but with less fiber and B vitamin content. Where bread is concerned, go for the darker, whole-grain bread.

Type 2 diabetes is not a condition you must just live with. By making easy changes to your daily routine, it is possible to protect your heart, kidneys, eyes, and limbs from the damage often caused by diabetes, and eliminate some of the complications you may already experience.

For nearly 25 years Beverleigh Piepers has searched for and found a number of secrets to help you build a healthy body. Go to http://DrugFreeType2Diabetes.com to learn about some of those secrets.

The answer isn't in the endless volumes of    available information but in yourself.