Whole grains can reduce the risk of diabetes, and that medical notion was upheld in a recent scientific study from a major University. We've known the benefits of whole grains for a few decades. The fiber aids digestion, and helps the digestive system assimilate carbohydrates properly. The germ from whole grains is an abundant source of nutrients like phytochemicals, vitamins, and minerals. A professional nutrition publication authored by a group of professors from Harvard University reinforces how effective whole grains are at reducing the risk of type 2 diabetes.
The findings report on a study of more than 100,000 nurses who were surveyed on a number of health measures every two years. When they tallied the statistics, researchers found that the nurses who ate whole grain foods high in bran had about half the risk of developing diabetes. Consuming large amounts of whole grain foods high in germ content appeard to reduce the risk of developing diabetes by about 30 percent in the study participants.
Not only do whole grains help fend off diabetes, but they also reduce the risk of cancer and heart disease. One frequently overlooked benefit of high-fiber diets is the stress reduction they. The digestive system is one of the most active systems in your body. Relieving stress within your stomach and intestines often has a noticable effect on a person's emotional well-being.
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