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Flour For Diabetics

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Yellow Pea Flour May Help Diabetes

Oct. 28, 2009 -- Yellow pea flour may help prevent and manage type 2 diabetes by replacing whole wheat flour as an ingredient in creating low glycemic index foods. A new study suggests that yellow pea flour may be an inexpensive substitute for wheat flour to create healthier, low glycemic index versions of typically high glycemic index foods, such as cookies, breads, and pasta. The glycemic index (GI) of a food refers to the spike in blood sugar (glucose) levels produced after eating it. High glycemic index foods produce a more rapid spike in blood sugar levels, which can be dangerous for people with type 2 diabetes who need to keep their blood sugar levels under control to prevent complications. Researchers say pulses, including yellow peas, are now being studied as potential functional ingredients in foods because they possess a number of health benefits. They are high in fiber, protein, and antioxidants and are low in fat. Eating whole pulses has also been shown to lower glucose levels after meals. But they say few studies have looked at the feasibility of producing foods with pulse-derived ingredients that are good to eat as well as good for you. Low GI Flour Alternative In the Continue reading >>

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Popular Questions

  1. profcurt

    Best flour for Type 2?

    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt

  2. CalgaryDiabetic

    Originally Posted by profcurt
    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt
    Grain flours are mostly starch which is pure instantaneous blood sugar. Look at Jeanne Wagner post see uses something called almond flour that is diabetic friendly like almonds are.

  3. goldensun

    There are several flours you could use. However, none of them act exactly like regular flour. Almond flour, soy flour and coconut flour are a few. They don't have gluten, which means they won't rise like regular flour. Some receipes call for the addition of wheat gluten to help with the rise. You may wish to look for low carb receipes that use the alternate flour rather than trying to substitute one of these for wheat flour.

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