Sugar brother: old sister, have you heard, diabetics should eat coarse grains? Sugar sister: that is of course, you know how? Listen to me to tell you: 1, different staple foods on blood sugar is not the same, some of the food caused by a significant increase in blood glucose, while some of the food after the blood glucose increase slowly. 2, coarse grains are not finely processed grain, such as coarse flour, millet, corn, wheat bran, oats, raised wheat, etc., and coarse grains contain dietary fiber and chromium beneficial to diabetes. 3, dietary fiber refers to edible plants in the human gastrointestinal tract is not digested by the digestive juices, absorption of the part, generally no nutritional value, does not provide energy, can delay the digestion and absorption of sugar, reduce postprandial blood glucose, to promote gastrointestinal peristalsis, to speed up the food through the gastrointestinal time, reduce absorption, conducive to lowering blood sugar, lowering lipids and the treatment of constipation, and dietary fiber so that the volume of the food increases, resulting in a sense of satiety, appetite suppression. 4, in addition, coarse grains contain more trace elements, especially chromium, the role of chromium is related to insulin, some people call chromium for glucose tolerance factor. Therefore, the proportion of coarse grains in the staple food of diabetic patients should be increased appropriately.