Nearly all slow releasing carbohydrates are whole grain foods such brown bread, whole grain cereal etc. Slow release carbohydrates are foods which are broken down slowly within the body and contain carbohydrates used for enjoy. These foods are useful for someone who wants to keep their energy levels high for a prolonged period of time such as an ultra distance runner. A 1500 metre runner or a football player would want fast release of carbohydrates so that they can have quick bursts of energy.
Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while refined grains generally will not sprout. Whole meal products are made by grinding whole grains in order to make wholegrain flour. Whole grains are a natural source of protein as well as a source of carbohydrates and are made into many different kinds of foods.
In a 2002 study, the consumption of whole grains was found to be associated with lower fasting insulin concentrations when compared to those associated with the consumption of refined grains. This effect, as well as improved insulin sensitivity was noticeably more pronounced amongst obese and hyperinsulinemic subjects which suggests that whole grain consumption is an important component of reducing risk factors for type II diabetes when compared to the consumption of refined grains. The consumption of whole grains has also been consistently linked with a significant decrease in risk factors for cardiovascular disease. Regular wholegrain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease e.g. Heart attacks and other risk factors. In addition, wholegrain consumption is inversely related to hypertension, diabetes, and obesity when compared to refined grains, all of which are negative indicators in total cardiovascular health.
Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while refined grains generally will not sprout. Whole meal products are made by grinding whole grains in order to make wholegrain flour. Whole grains are a natural source of protein as well as a source of carbohydrates and are made into many different kinds of foods.
In a 2002 study, the consumption of whole grains was found to be associated with lower fasting insulin concentrations when compared to those associated with the consumption of refined grains. This effect, as well as improved insulin sensitivity was noticeably more pronounced amongst obese and hyperinsulinemic subjects which suggests that whole grain consumption is an important component of reducing risk factors for type II diabetes when compared to the consumption of refined grains. The consumption of whole grains has also been consistently linked with a significant decrease in risk factors for cardiovascular disease. Regular wholegrain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease e.g. Heart attacks and other risk factors. In addition, wholegrain consumption is inversely related to hypertension, diabetes, and obesity when compared to refined grains, all of which are negative indicators in total cardiovascular health.
