When choosing between high-protein and low-protein flour, diabetic patients should prioritize total carbohydrate intake and glycemic index (GI) rather than protein content.The difference in protein content between high-protein and low-protein flour (high-protein: about 12–14%; low-protein: about 8–10%) has little direct effect on blood glucose. Processing methods, dietary fiber content, and portion size are far more […]
Tag: Flour
How Should Diabetics Choose Flour?
In general, flours such as buckwheat flour, millet flour, corn flour, whole wheat flour, and oat flour are good choices for diabetic patients, but portion control is still required. A detailed analysis is as follows: It is recommended that diabetic patients consult a doctor before eating and choose appropriate foods as advised.Avoid consuming large amounts […]