Doan Ngo Tet, also known as "Pests Destroying Tet", is an occasion when Vietnamese people often eat brocade wine - a traditional dish loved. However, for people with diabetes or at risk of glucose metabolism disorders, the consumption of black sticky rice alcohol needs to be strictly controlled.
Brocade wine is made from fermented brown rice - a type of rice with a medium to high glycemic index (GI). According to research by Harvard Health Publishing, sticky rice with a GI of 70 or higher is a food group that can easily cause a rapid increase in blood sugar after eating. However, brocade wine has the advantage of going through the fermentation process, helping to convert part of the starch into organic acid and wine, reducing the rate of glucose absorption.
A study published in the Journal of Functional Foods said that the fermentation of breadfruit creates phenolic compounds that can improve insulin sensitivity. However, this effect is not strong enough to completely compensate for the amount of starch and sugar available in the dish. Therefore, eating too much will still cause increased blood sugar.
According to the recommendation of the American Diabetes Association, each main meal of people at risk of diabetes should not exceed 45-60 grams of carbohydrates. Meanwhile, 100 grams (ie 1 agate) of brocade wine can contain up to 30-35 grams of carbohydrates, depending on how it is prepared.
Thus, for healthy people, consuming 1-1,5 tablespoons (100-150g) of brocade alcohol is a safe level. For people with a history of diabetes, they should only eat less than 1 tangerine (less than 100g) and combine it with green vegetables or foods rich in fiber to slow down the absorption of sugar.
To keep blood sugar levels stable during the Lunar New Year, limiting the portion of brocade to 1 liter is a good advice, combined with a healthy lifestyle and regular blood sugar monitoring.
