Monday, May 25, 2009

Beans for Diabetes

Beans are full of fiber, most notably soluble fibers and are a nutritious source for vitamins and minerals.

Soluble fiber can help to slowdown the absorption of the simple carbohydrates we eat in meals. Thus, eating more sources of soluble fibers can help moderate the spike in blood sugars diabetics experience after meals.

It is important to only eat beans in small amounts each time because they contain a lot of starch, which is a simple carbohydrate.

Simple carbohydrates will turn into blood sugar in about 35 minutes after you eat.

Overall, the value of beans is that they deliver nutrients to your body more effectively.

I cook my favorite red beans one bag a time for 50 minutes on low-medium heat. After they cool down, I divide them into several small freezer bags and store in the freezer.

When I need to use a bag, I take it out of the freezer and hit it with a wooden hammer until the beans break into small lumps. Then put the bag back to the refrigerator use as you need to.

Make sure the bag is not too big because beans will spoil within five to seven days in the fridge.

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