Whole grains such as brown rice, barley, whole wheat bread or whole grains for breakfast play an important role in reducing the risk of diabetes, cardiovascular disease and cancer. Eating regularly every day also helps reduce visceral fat and lower cholesterol.
Beta-glucan in barley when eaten for breakfast will move slowly through the stomach and intestines, thereby slowing down the process of absorbing sugar from food.
By lunchtime, beta-glucan continues to take effect when it becomes a "food" for beneficial bacteria in the large intestine, helping to produce short-chain fatty acids. These acids stimulate intestinal activity and promote insulin secretion, thereby limiting post-eating blood sugar spikes.
Similarly, fiber in whole grains when passing through the intestines will be metabolized by the intestinal microflora into short-chain fatty acids. Not only nourishing intestinal cells, these acids also play an important role in regulating metabolism, directly related to problems such as obesity and insulin resistance.
In addition to controlling blood sugar, whole grains also support weight loss. Eating whole grains in breakfast helps feel full longer, thereby limiting eating too much during lunch.
