I am read­ing a lot of con­flict­ing in­for­ma­tion about grains – are they some­thing I should be eat­ing more or less of if I have di­a­betes?

Diabetic Living - - Your Healthy Life - Dr Kate Marsh, ad­vanced ac­cred­ited prac­tic­ing di­eti­tian and cre­den­tialled di­a­betes ed­u­ca­tor Email your ques­tions to: di­a­bet­i­cliv­ing@paci­fic­mags.com.au Post: Di­a­betic Liv­ing, Q&A: Health, GPO Box 7805, Sydney, NSW 2001.

Dr Marsh says:

De­spite some of the claims around, grains per se are not bad, or some­thing you need to avoid if you have di­a­betes. But not all grain foods are cre­ated equal when it comes to health, and the key is choos­ing the right ones. Highly pro­cessed or re­fined grains, in­clud­ing white bread, white rice, many puffed and flaked break­fast ce­re­als and crack­ers, and most pro­cessed snack foods, are typ­i­cally low in fi­bre, nutri­ent-poor and have a higher gly­caemic in­dex. Avoid or min­imise these grains. In­stead, opt for min­i­mally pro­cessed whole­grains that are higher in fi­bre, have a lower GI and of­fer nu­tri­tional and health ben­e­fits. This in­cludes foods like tra­di­tional rolled oats, breads with lots of in­tact grains, and whole­grains like bar­ley, freekeh, quinoa and burghul (cracked wheat).

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