CN101116505A - Foodstuff generating low food blood sugar exponential - Google Patents
Foodstuff generating low food blood sugar exponential Download PDFInfo
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- CN101116505A CN101116505A CNA2007100594955A CN200710059495A CN101116505A CN 101116505 A CN101116505 A CN 101116505A CN A2007100594955 A CNA2007100594955 A CN A2007100594955A CN 200710059495 A CN200710059495 A CN 200710059495A CN 101116505 A CN101116505 A CN 101116505A
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Abstract
The present invention discloses a food with low index of blood glucose generation, which has a reasonable prescription combined with a fastness starch, edible fibers and corns, to be made with the screened reasonable dosages with the proper ratio. The present invention not only can satisfy the health and nutrition of people, but also does not increase the level of blood glucose, while the food with low index of blood glucose generation can prolong the absorption of the sugar and adapt to the insulin capacity, thereby controlling the blood glucose of the patient effectively and recovering the glycated haemoglobin to the normal standard, wherein the food with low index of blood glucose generation can decrease the burden on the pancreatic islet cells and improve the function thereof to secrete insulin, relieve the insulin resistance, and protect the B cells, wherein the food with low index of blood glucose generation utilizes the natural food containing high nutrition to compensate the nutritional disorder and alimentary deficiency caused by metabolic disorder of a diabetic, and the food with low index of blood glucose generation without any side effect can effectively control the blood glucose, standardize the blood glucose, blood lipid, blood pressure and body weight, with outstanding effect to get rid of the dependency on hypoglycemic agent, and the cost is low.
Description
Technical field
The invention belongs to food technology field, particularly relating to a kind of is the food of the generating low food blood sugar exponential made of raw material with the cereal.
Technical background
Along with economy and growth in the living standard, generation fat and some chronic degenerative diseases such as diabetes and angiocardiopathy increases rapidly, becomes the problem that current social can not be ignored.The research and development of nutrition was rapid in recent years, propose and developed the neodoxy and the neodody of many diet nutritionals and health care, introduce our glucose resultant index this medical science applied brand new conception and theory to by " new ideas of glucose resultant index " by the Yang Yuexin chief editor that medical science publishing house of Peking University publishes about adjusting blood sugar, make us start a new world to the adjusting of blood sugar to the understanding and the food of carbohydrate, this medical science new concept is that the latest scientific research of this life science of being worked out by professor David doctor Jin Kesi of University of Toronto has been subjected to the certainly formal of world health group (WHO/FAO) Committee of Experts, David Jin Ke Si is to glucose resultant index (glycemicindex, the application of concept theory GI) and outstanding contribution are through the accurately lively explanation of the glad system of Yang Yue, and the purposes and the meaning of the new ideas of this adjusting blood sugar of glucose resultant index are clearer and more definite.The science that now become prevents the effective means of diabetes and brand-new dietotherapy control blood sugar theoretical foundation.
Glucose resultant index (GI) is the latest scientific research of relation between a brand-new theory and food and the blood sugar generation, it is to weigh efficiency index that food causes the postprandial blood sugar reaction to that is to say that it is still to be less to the generation of blood sugar that the carbohydrate of isodose is eaten health into more that GI has represented the ability of food rising blood sugar, different food all have an accurate blood sugar to generate numerical value this has passed through countless scientific experimentations and has drawn, the key concept of GI is:
1, the carbohydrate of the kind that equivalent is different has different GI values.
2, the food of different preparation methods has different GI values.
3, the collocation of the difference of food also contains different GI values.
This just makes regulating blood sugar with food clear and definite effectively a criterion and a foundation having been arranged of science, absorption rate is low in vivo for the food of low GI, slowly digestion in vivo, blood sugar rises slowly, it is little that blood sugar generates the rising amplitude, thereby reduced the secretion of insulin amount of three meals in a day, adapted to islet function and just can make the diabetes patient control blood sugar effectively well.Low GI food is useful too to healthy population, make our rational diet obtain better effect with the theoretical food of selecting of GI, WHO/FAO recommended the whole people to hang down GI food as dietary basis in 1998, these blood sugar regulation and control that will be highly profitable, the GI theory is the scientific method of scientific prevention and cure diabetes and desirable secure way.
Control the shortcoming of the Dietotherapy method of blood sugar at present: the control blood sugar level is to prevent that diabetes from further developing the key of avoiding complication within OK range or normal level, and food therapy is the basis of diabetes.Existing more than 100 year of dietary therapy diabetes historical human be summing up experience and making progress from failure constantly in these years, all composition results of food cause patient's malnutrition in the optimum dietetic treatment restriction of the diabetic of Boston promotion the earliest diabetic diet, the eighties, the intake of carbohydrate was subjected to great attention, people begin one's study, and how a spot of carbohydrate control blood sugar are best, and think the carbohydrate of equivalent, the amplitude of rising blood sugar all is identical, so on the intake of paying close attention to that focuses on carbohydrate, think that to control total amount just passable, it is now know that in fact carbohydrate be divided into multiple, have digestible, slowly digestion with indigestible, resorbent at colon in addition by bacterial fermentation, also to study kind so can not only note total amount.It is believed that having only carbohydrate is the source of blood sugar, do not understand nonsugar such as protein-fat-and can change blood sugar yet through the gluconeogenesis approach, so strict restriction staple food and a large amount of edible protein and the abundant food of fat, blindly encourage to eat animal flesh and do not add this mistake of restriction, be the result who only notes instant blood sugar effect, cause more initiation complication obesities and angiocardiopathy for normal person and diabetes patient.
In addition, modern food is too high through adding back GI value, too smart and too good to eat, people have enjoyed when delicious postprandial blood sugar rising again and again at daily meals, stronger to the pancreas islet stimulation, cause excreting insulin more, increase load to pancreas islet and make function reduction, this is the principal element of diabetes patient's incidence of disease rapid growth, and can not instruct the reasonably combined and additional comprehensive nutrition of diet with GI is food control blood sugar major defect.The normal dietary adjustments that occurs of past is because the adjusting accurately of neither one science, and the state of an illness of stablizing diabetes is not controlled blood sugar according to the energy of food and intake does not have the science index, so the glycemic control accurate and effective is not known where to begin especially.
Summary of the invention
The objective of the invention is to this medical science innovation theory of glucose resultant index GI is guidance, the precise information that generates glycemic index with food is a foundation, a kind of food that reduces glucose resultant index is provided, the control blood sugar level prevents from that diabetes from further developing to avoid complication within OK range or normal level.
In order to reach purpose of the present invention, we are guidance with the GI theory, are foundation with the precise information of glucose resultant index, and resistant starch is the indissoluble carbohydrate of a kind of amylase; Dietary fiber has and delays the starch effect of the speed of transforming glucose in vivo; Resistant starch, dietary fiber all are called indigestible carbohydrate; But they have a general character promptly can be decomposed by the profitable strain of colon, studies have shown that indigestible carbohydrate has at least 90% still can be utilized by human body, and all the other excrete.These two kinds of materials are undoubtedly useful to modern's high heat, high fat diet, be called as " the 6th nutrient ", therefore, we select the reasonably combined prescription of resistant starch, dietary fiber and cereal, screening reasonable volume proportioning, a kind of food of generating low food blood sugar exponential is provided, it is characterized in that the composition and the weight proportion that make this food are:
Dietary fiber 5%～20% resistant starch 10%～20% cereal 60%～80%.
The described food that reduces glucose resultant index is characterized in that described dietary fiber is guar gum, pectin, agar powder, algal polysaccharides.
The described food that reduces glucose resultant index is characterized in that described resistant starch is an amylose, as the amylose that extracts from corn, potato, sweet potato, paddy rice.Commercially available amylose starch products is arranged.
The described food that reduces glucose resultant index is characterized in that described cereal is cereal materials such as wholewheat flour, paddy rice rice, sorghum rice, millet.
The described food that reduces glucose resultant index is characterized in that the composition and the weight proportion that make this food are:
Dietary fiber 10% resistant starch 15% cereal 75%.
The food of described generating low food blood sugar exponential is characterized in that described food is vermicelli, dumpling, congee, bread, cake, cake, steamed bun.
The invention effect: the food of generating low food blood sugar exponential of the present invention, can satisfy people's health-nutrition, do not give birth to hyperglycaemia again; The food of generating low food blood sugar exponential, the absorption that can delay sugar has adapted to islet function just can make the diabetes patient control blood sugar effectively well, makes glycosylated hemoglobin return to normal value; The food of generating low food blood sugar exponential can alleviate pancreas islet load restoration islet function excreting insulin opposing protection B cell; The food of generating low food blood sugar exponential replenishes the diabetes patient with high nutrient content wholefood and produces nutritional utilization obstacle and nutritional deficiency because of metabolic disorder; The food of generating low food blood sugar exponential can guarantee that reasonable carbohydrate takes in the blood sugar that do not raise again, guarantees that metabolism is complete, prevents that ketoboidies and harmful substance from producing; The food of generating low food blood sugar exponential, without any side effects, control blood sugar effectively, make blood sugar, blood fat, pressure value up to standard, to break away from the dependence effect of antidiabetic drug significantly, cost is low.
The specific embodiment
Embodiment 1: the food of generating low food blood sugar exponential (trade name: noodles)
The raw material prescription:
Guar gum 100g corn amylose starch 150g wholewheat flour 750g
The preparation method:
A, get guar gum 100g cornstarch 150g wholewheat flour 750g in the cleaning shop and add an amount of water stirring and evenly mixing and make face and stick together standby.
B, noodles moulding process:
The face that preparation technology obtains among the above-mentioned A sticks together and puts into the noodles of pressing flour stranding machine can obtain generating low food blood sugar exponential
Embodiment 2: the food of generating low food blood sugar exponential (trade name: clinical testing summary noodles)
Test objective: II diabetes patient is adopted the food of generating low food blood sugar exponential separately, and (trade name: noodles) curative effect and security are investigated.
Test method: II diabetes patient's 10 examples, the test postprandial blood sugar, all medicines of stopping using are with noodles meal every days two of generating low food blood sugar exponential, dietotherapy 10 days.
Result of the test: select II diabetes patient's case 10 examples, postprandial blood sugar 15.5 ± 7.02 before the dietotherapy, postprandial blood sugar 8.12 ± 3.16 after the dietotherapy, obvious effective rate 100%.
Do not find of infringement and other side effect of the noodles of generating low food blood sugar exponential in the test to main organs.
Claims (6)
1. the food of a generating low food blood sugar exponential is characterized in that the composition and the weight proportion that make this food are:
Dietary fiber 5%～20% resistant starch 10%～20% cereal 60%～80%.
2. the food of generating low food blood sugar exponential according to claim 1,, it is characterized in that the composition and the weight proportion that make this food are:
Dietary fiber 10% resistant starch 15% cereal 75%.
3. the food of generating low food blood sugar exponential according to claim 1 is characterized in that described resistant starch is an amylose, as the amylose that extracts from corn, potato, sweet potato, paddy rice.
4. the food of generating low food blood sugar exponential according to claim 1,, it is characterized in that described cereal is cereal materials such as wholewheat flour, paddy rice rice, sorghum rice, millet.
5. the food of generating low food blood sugar exponential according to claim 1 is characterized in that described dietary fiber is guar gum, pectin, agar powder, algal polysaccharides.
6. the food of generating low food blood sugar exponential according to claim 1 is characterized in that described food is vermicelli, dumpling, congee, bread, cake, cake, steamed bun.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100594955A CN101116505A (en) | 2007-09-04 | 2007-09-04 | Foodstuff generating low food blood sugar exponential |
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| CNA2007100594955A CN101116505A (en) | 2007-09-04 | 2007-09-04 | Foodstuff generating low food blood sugar exponential |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940276A (en) * | 2010-09-15 | 2011-01-12 | 王竹 | Food helpful to controlling blood sugar production |
| CN103478567A (en) * | 2013-10-08 | 2014-01-01 | 南昌大学 | Glucose-control porridge and preparation technology |
| CN104115890A (en) * | 2014-07-22 | 2014-10-29 | 山东省农业科学院农产品研究所 | Special bread for patients suffering from diabetes and nephropathy and making method |
| CN104187340A (en) * | 2014-07-22 | 2014-12-10 | 山东省农业科学院农产品研究所 | Special steamed bun for diabetic nephropathy and making method thereof |
| CN104351689A (en) * | 2014-11-24 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof |
| CN104642883A (en) * | 2013-11-19 | 2015-05-27 | 王会芳 | Staple wheat floru (rice) composition used for the hyperlipidemic |
| CN105212228A (en) * | 2015-11-12 | 2016-01-06 | 华东理工大学 | A kind of nutritious powder for hypoglycemia patient |
| CN108697145A (en) * | 2016-02-15 | 2018-10-23 | 安康利食品科技有限公司 | Hypoglycemic composition |
| CN108777996A (en) * | 2016-04-11 | 2018-11-09 | 雀巢产品技术援助有限公司 | The infant nutrition of metabolism advantageous effect is provided |
| CN110050815A (en) * | 2019-05-13 | 2019-07-26 | 沈阳师范大学 | A kind of production method of low GI high dietary-fiber whole-wheat bread |
| CN110236110A (en) * | 2019-05-06 | 2019-09-17 | 河南省金米郎食品有限公司 | A kind of extruding rice cracker of low GI |
| CN112314856A (en) * | 2020-11-23 | 2021-02-05 | 黄锋 | Wheaten food with high dietary fiber and low glycemic index |
| CN115474672A (en) * | 2021-05-31 | 2022-12-16 | 江苏省农业科学院 | Sandwich nori with low glycemic index and preparation method thereof |
-
2007
- 2007-09-04 CN CNA2007100594955A patent/CN101116505A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940276A (en) * | 2010-09-15 | 2011-01-12 | 王竹 | Food helpful to controlling blood sugar production |
| CN103478567B (en) * | 2013-10-08 | 2014-12-31 | 南昌大学 | Glucose-control porridge and preparation technology |
| CN103478567A (en) * | 2013-10-08 | 2014-01-01 | 南昌大学 | Glucose-control porridge and preparation technology |
| CN104642883A (en) * | 2013-11-19 | 2015-05-27 | 王会芳 | Staple wheat floru (rice) composition used for the hyperlipidemic |
| CN104115890B (en) * | 2014-07-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | A kind of special bread of diabetic nephropathy and preparation method |
| CN104187340A (en) * | 2014-07-22 | 2014-12-10 | 山东省农业科学院农产品研究所 | Special steamed bun for diabetic nephropathy and making method thereof |
| CN104115890A (en) * | 2014-07-22 | 2014-10-29 | 山东省农业科学院农产品研究所 | Special bread for patients suffering from diabetes and nephropathy and making method |
| CN104351689A (en) * | 2014-11-24 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof |
| CN105212228A (en) * | 2015-11-12 | 2016-01-06 | 华东理工大学 | A kind of nutritious powder for hypoglycemia patient |
| CN108697145A (en) * | 2016-02-15 | 2018-10-23 | 安康利食品科技有限公司 | Hypoglycemic composition |
| US11918021B2 (en) | 2016-02-15 | 2024-03-05 | Alchemy Foodtech Pte. Ltd. | Glycemic reducing composition |
| CN108777996A (en) * | 2016-04-11 | 2018-11-09 | 雀巢产品技术援助有限公司 | The infant nutrition of metabolism advantageous effect is provided |
| CN110236110A (en) * | 2019-05-06 | 2019-09-17 | 河南省金米郎食品有限公司 | A kind of extruding rice cracker of low GI |
| CN110236110B (en) * | 2019-05-06 | 2021-11-05 | 河南省金米郎食品有限公司 | Low-GI puffed rice cracker |
| CN110050815A (en) * | 2019-05-13 | 2019-07-26 | 沈阳师范大学 | A kind of production method of low GI high dietary-fiber whole-wheat bread |
| CN112314856A (en) * | 2020-11-23 | 2021-02-05 | 黄锋 | Wheaten food with high dietary fiber and low glycemic index |
| CN115474672A (en) * | 2021-05-31 | 2022-12-16 | 江苏省农业科学院 | Sandwich nori with low glycemic index and preparation method thereof |
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Open date: 20080206 |