New staple food choice for diabetes patients! 3 major benefits of quinoa flour for blood sugar control stabilizing blood sugar and supplementing nutrition

For diabetes patients, choosing the right staple food is key to controlling blood sugar — they fear a rapid rise in blood sugar, yet also about nutrient deficiency, and quinoa flour happens to perfectly solve these two pain points. As a low-GI, full-nutrient grain, it can not only help stabilize your blood sugar but also supplement essential nutrients for the body, becoming a "treasured ingredient" in a diabetes diet.

I. Low GI   double fiber, blood stable as "pillar of stability"

The GI value of quinoa flour is only 35-53, far below that of refined staple foods, and its carbo content is also lower than that of ordinary whole grains. The soluble and insoluble fibers it contains can slow down the absorption rate of carbohydrates like a "barrier", preventing sharp rise in blood sugar after meals. Clinical studies have shown that people with pre-diabetes who consume quinoa have more significant improvements in their 2-hour postprand blood sugar and hemoglobin A1c, with 90.8% of their blood sugar being within the target range (3.9-7.8mm/L), and their blood sugar fluctuations are significantly smaller than those who consume other whole grains.

II. High protein   nutrients, supplementing nutrition without adding burden

Di patients often face the dilemma of "controlling sugar but fearing nutrient deficiency". Quinoa flour contains 14-16 grams of high-quality protein per 00 grams, and includes all 9 essential amino acids for the human body, which can meet the body's metabolic needs and enhance satiety, reducing the possibility of ove. At the same time, it is rich in minerals such as magnesium, potassium, and vitamin E, which can improve insulin sensitivity, help regulate blood pressure, and, combined witholic and saponin antioxidants, can also reduce insulin resistance and slow down the progression of diabetes.

III. Regulate the intestines   protect blood vessels, comprehensively the risk of complications

The dietary fiber in quinoa flour can promote the growth of beneficial bacteria in the intestines (such as Bifidobacterium and Lactacillus), maintain a balance of intestinal flora, and the health of the intestines is closely related to blood sugar regulation and metabolic function. The unsaturated fatty it contains (with more than 50% of linoleic acid and α-linolenic acid) can assist in regulating blood lipids, reducing low-density lirotein cholesterol, and reducing the risk of atherosclerosis, thereby reducing the probability of cardiovascular complications caused by diabetes. For people with pre-diabetes, replacing 50 of the staple food with quinoa flour every day can also significantly increase the probability of normalizing glycemic tolerance and reduce the risk of developing confirmed diabetes.

E tips

Choose pure quinoa flour without additives first, avoiding mixed products containing sugar or refined flour.

Control the amount, eat 30-50 grams of weight each time, about half a bowl, to avoid excessive carbohydrate intake.

Pair with non-starchy vegetables and lean protein (such as eggs, fish) to further the glycemic load.

The benefits of quinoa flour for diabetes patients are supported by scientific research and can be integrated into daily diet — it is suitable for making por, steamed rice, and pasta. You don't have to avoid certain foods deliberately, you can easily stabilize blood sugar and supplement nutrition with such a staple food replacement, its worth a try!