M.D. A study from Harvard shows that women who eat whole grains are far less likely to suffer diabetes than those who eat lots of sugary foods and those made from flour.
Whole grains are seeds of grass.
They contain a tough outer coat called the husk, a germ that is the baby plant and the white endosperm that is used to feed the plant before it can plant roots to acquire nourishment from the ground. Whole grains are broken down very slowly in your intestines, causing a slow rise in blood sugar levels. On the other hand, bread and pasta are made from ground up grains called flour and are absorbed rapidly to cause a high rise in blood sugar that reduces the body's ability to respond to insulin. Doctors recommend that diabetics restrict refined carbohydrates in sugary-added and bakery products, and pastas. This study shows that people with a strong family history of diabetes should probably do the same.