What were the notable results of a cross -study that random hundreds of people with diabetes to a third cups of millet every day?
How is the millet? come to the help of people with diabetes? A substantial portion of starch in the millet is Resistant starch, which means that it is resistant to digestion in our small intestine, so it provides generosity for good insects in our colon. Below already 0:28 in my video The benefits of diabetes millet It is a table that shows how the various honey do. As you can see, all are much higher in resistant starch than the most common grains, such as rice or wheat, but Millets lead the package.
What is happening? The protein matrix in millet not only facts As a physical barrier, but also partially kidnaps our enzyme that is starchy, and polyphenols in the millet act as starch blockers.
Darling has Stomach emptying times markedly slower than other starchy foods as well. When we eat white rice, boiled potatoes or pasta, our stomach takes approximately one hour to digest it, before it begins to slowly release it in our intestines, and it takes approximately two or three hours to empty in half. However, when we eat sorghum or millet, the stomach empty video.
Note that this was The box with a thick mijo gachas and a mijo cuscous. “Non -visual mijo couscous food was also equally slow in [stomach] empty This suggests that there is an intrinsic property «of the mile itself that helps reduce the speed of stomach emptying, which should rigure the blood sugar tip. What happened when it was tested?
In fact, millet caused About 20 percent lower in blood sugar than the same amount of rice -shaped carbohydrates. Remember how excited show How did you only take approximately half of insulin to the body to handle the sorghum compared to a grain like corn? Well, Millet did it even better, as seen here and 2:07 in me video.
When a group of prediabetic individuals was given Around three quarters of a cup of millet per day, in six weeks, its insulin resistance fell so much that its pre -iable fasting blood sugars became non -prediabetic blood sugars, as shown below and 2:22 in my video.
This «self -controlled clinical trial», with the same subjects before and after, is Only a cunning way of saying that it is an uncontrolled judgment. There was no control group in which the participants did not add the millet or add something else, and we know that only being under scrutiny in a study can make people eat better in other ways. So, we don’t know what role he played, if anyone, the millet itself. What we need is a randomized, controlled and crossed cross trial where the same people eat diets with and without millet so that we can see which one works best. And here we go: a randomized cross -study with hundreds of patients following An American diabetes association diet with and without approximately one and third cups of millet every day. The researchers found that the Mijo -based diet reduced A1C hemoglobin levels, which means that there was an improvement in long -term blood sugar control, as well as the achievement of some secondary benefits such as reducing cholesterol.
The objective of the good blood sugar control recommended by the American Diabetes Association is an A1C of less than 7. The participants began 8.37, but after a few months in millet, its A1C fell to an average of 6.77, as seen here and 3:35 in my video.
Is it just because they lost weight? No, which suggests that it was a specific effect for millet. However, the investigators not only gave them millet. They mixed the millet with divided black lentils and spices, and we know for dozens of random controlled experimental trials in people with and without diabetes that consumer Pulses (beans, divided peas, chickpeas and lentils) can improve Long -term blood control measures such as A1C levels. So, although the researchers «concluded that the honey have the potential of a protective role in the management of diabetes», a more precise conclusion could be a mixture of honey and lentils can be protective. Spices may also have helped. The researchers did not say what spices were used, and I could not get in touch with the authors, but a similar study. made For one of the same researchers, it included a daily tablespoon of a mixture of fenogreco, coriander, cumin and black pepper, with a fifth spice, perhaps cinnamon or turmeric.
