That’s the story when it comes to whole grains too. We’ve lectured on the importance of whole grains for their G.I. benefits (keeping you regular), their ability to reduce cholesterol levels, their benefits in satiety (keeping you full) and their power to blunt the glycemic response. Could there be more? An article in the March/April issue of Nutrition Today discusses that yes, there could be even more benefits to consuming whole grains, especially for those at risk for developing diabetes.
The researchers at the USDA Human Nutrition Research Center on Aging at Tufts University concluded that studies found associations between greater whole grain intake and reduced risk of type 2 diabetes, and improved insulin sensitivity and glycemic response. This means that those with higher intakes of whole grains had a lower risk of developing diabetes. If you already have been diagnosed with diabetes, there are still benefits. If this conclusion holds true, increasing insulin sensitivity (your body’s ability to use its own natural insulin) will help you to maintain good glucose control. To read more, click here.
So get your whole grain on! This review is in line with the current Dietary Guidelines for Americans recommendation that at least half the grains in your diet be whole. There are lots of options to choose from including whole grain cereals, breads and tortillas, whole wheat pasta and brown rice. When incorporating new foods into your diet, it might take a few tries until you begin to like them. Give it a chance. I’d say it’s worth it!