“Let food be your medicine ….” Inclusion of wheat porridge, a whole grain meal, and legumes lowers postprandial glucose in diabetic patient
Journal Title: Journal of Medical Research and Innovation - Year 2017, Vol 1, Issue 2
Abstract
The present case report shows the importance of a meal consisting of whole grains and legumes in lowering postprandial glycaemia. A diabetic patient decided to try out diet and lifestyle modification to control the hyperglycemia. He incorporated wheat porridge for his breakfast and dinner along with other food. The postprandial glucose came down to 145 mg/dl after three months. To test the efficacy of wheat porridge in controlling the postprandial glycaemia, the intake of wheat porridge was stopped for 7 days. Then the glucose level increased to 231.4 mg/dl. However, the level came down after restarting the intake of wheat porridge (197.5mg/dl). After adding a small quantity of psyllium husk and black gram (a legume), the postprandial glucose came down to163.5 mg/dl, indicating the protective role in lowering postprandial glycaemia.
Authors and Affiliations
John Eapen
Keywords
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- EP ID EP291180
- DOI 10.15419/jmri.35
- Views 36
- Downloads 0
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