Organic Sprouted 100% Whole Grain Flourless Bread TONUS
Prevents Type 2 Diabetes
Diabetes is a chronic condition that occurs when the body cannot produce enough or effectively use insulin.
Insulin is a hormone produced by the pancreas that allows glucose from food to enter the bodys cells where it is converted into energy needed by muscles and tissues to function.
As a result, a person with diabetes does not absorb glucose properly, and glucose stays circulating in the blood (hyperglycaemia) damaging tissues over time. This damage leads to life-threatening health complications.
There are two main types of diabetes:
Type 1 diabete is caused by an auto-immune reaction, where the body's defense system attacks the insulin-producing cells in the pancreas. As a result, the body can no longer produce the insulin it needs. The reason why this occurs is not fully understood. The disease can affect people of any age, but it usually occurs in children or young adults. People with this form of diabetes need injections of insulin every day in order to control the levels of glucose in their blood. Without insulin, people with type 1 diabetes will die.
Type 1 diabetes often develops suddenly and can include symptoms such as: abnormal thirst and dry mouth; frequent urination; extreme tiredness/lack of energy; constant hunger; sudden weight loss; slow-healing wounds; recurrent infections; blurred vision.
People with type 1 diabetes can lead normal, healthy lives through a combination of daily insulin therapy, close monitoring, a healthy diet, and regular physical exercise.
The number of people developing type 1 diabetes is increasing each year. The reasons for this are still unclear but may be due to changes in environmental risk factors, early events in the womb, diet early in life, or viral infections.
Type 2 diabetes is the most common type of diabetes. It usually occurs in adults, but is increasingly seen in children and adolescents. In type 2 diabetes, the body is able to produce insulin but it is either not sufficient or the body is not responding to its effects, leading to a build-up of glucose in the blood.
People with type 2 diabetes may remain unaware of their illness for a long time because symptoms may take years to appear or be recognised, during which time the body is being damaged by excess blood glucose. Many people are diagnosed only when complications of diabetes become evident.
Although the reasons for developing type 2 diabetes are still not known, there are several important risk factors. These include: obesity; poor diet; physical inactivity; increasing age; family history of diabetes; ethnicity; poor nutrition during pregnancy affecting the developing child.
In contrast to people with type 1 diabetes, the majority of those with type 2 diabetes do not usually require daily doses of insulin to survive. However, they may be prescribed insulin together with oral medication, a healthy diet and increased physical activity to manage their condition.
The number of people with type 2 diabetes is rising rapidly worldwide. This rise is associated with economic development, ageing populations, increasing urbanisation, dietary changes, reduced physical activity and changes in other lifestyle patterns.
Researches from Russia, USA, Bulgaria, Finland and many other countries have shown that eating only purified foods (white bread and other foods from white flour, sugar, purified oils, etc.) or foods containing little dietary fibers (milk and meat foods, etc.) makes risk 2nd type diabetes many times higher.
Carbohydrates from purified foods are easily digested and cause rapid blood sugar level growth and body need in insulin grows correspondingly.
There are several ways of measuring the type of carbohydrate in foods. One way is the Glycaemic Index (GI). The GI system classifies carbohydrates according to how fast they raise glucose levels in the blood. In simple terms, a food with a high GI raises blood glucose faster than a food with a low GI.
Glycaemic Index (GI) of some basic foods.
Foods are ranked based on how they compare to a reference food — either glucose or white bread.
|High GI: 70 and above
||white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins, potato, pretzels, parsnip, bagels
|Medium GI: 5669
||not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, sucrose, banana
|Low GI: 55 or less
||beans (white, black, pink, kidney, lentil, soy, almond, peanut, walnut, chickpea); small seeds (sunflower, flax, pumpkin, poppy, sesame); most whole intact grains (durum/spelt/kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; fructose
The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ~ 140).
For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. The disadvantages with this system are that the reference food is not well-defined.
See also Table 2 “Glycemic Index (GI) of Selected Grains and Grain Products”.
Source: IDF, ADA, Wikipedia
Carbohydrates from foods made of 100% whole grain are slowly digested and a blood sugar level does not exceed acceptable limits for normal carbohydrates metabolism.
Unfortunately, many companies bake “whole grain bread” from flour. Such so-called “whole grain bread” contains only an additive (5-20%) of one or more sorts of grain. Carefully look to the label before purchase!
100% Whole Grain Flourless Bread TONUS
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