Lower Blood Sugar With Red Rice

Lower Blood Sugar With Red Rice

Rice from brown rice and black rice, has a glycemic index (glycemic index / GI) is low. Glycemic index is a number that indicates the potential for an increase in blood glucose from carbohydrates that are available in a food.Brown rice and black rice consumption because it is better to have the epidermis or grain. Unlike white rice that has been stripped so that the vitamins are lost. Absorption of carbohydrates in brown rice would not be perfect. Brown rice also has a high fiber is good for digestion.Research in the United States also said, taking red yeast rice can reduce a person's risk of developing diabetes. According to a study reported in the journal Archives of Internal Medicine June 14, the grain has a high fiber and nutrients that can slow the flow of sugar in the blood.In the journal, Qi Sun, a doctor who conducted the study at the Harvard School of Public Health, the states that consume five servings of white rice per week can increase your risk of diabetes compared with consuming two or more servings of brown rice.Furthermore, the study recommends to replace only 50 grams of white rice, or about one-third portion of white rice with brown rice every day.Replacement of the portion of white rice to brown rice in small amounts it also appeared to be lower risk of diabetes by 16 percent.Although due to the high sugar content, Riani correcting the notion that diabetes is caused by many sugary foods consumed. "The illness is not necessarily the sugar by eating sweet things," he said.According to the website of World Health Organization (WHO), Hyperglycaemia or high blood sugar levels is a common effect of uncontrolled diabetes. Diabetes, according to the site, is a chronic disease that occurs when the pancreas can not produce enough insulin. Or when the human body can not use the insulin it produces effectively.Diabetes usually strikes a person aged 45-64 years. As many as 80 percent of people with diabetes live in low and middle income countries. Deaths from this disease at 5 percent per year. According to WHO, this number could rise to 50 percent within 50 years if no steps are taken to prevent it.

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