Tag: low glycemic
So the other day I fielded a question asking what types of plant based proteins that I enjoy. One of my top choices, legumes! These little gems are jam packed with nutrients and have a fantastic balance of protein, carbs and fiber.
The American Diabetes Association recommends legumes as one of the most important food groups for disease prevention and optimal health as legumes aid in blood sugar regulation more than almost any other food group, a key quality for diabetics and those concerned with maintaining stable blood sugars. So if that doesn’t get you pumped up enough, lets take a closer look at why these are a favorite of mine and why you want to start incorporating them into your daily diet!
What Are Legumes:
So what is a legume? Legumes are low glycemic and consist of plants that produce a pod with seeds inside, seeds that pack a powerful nutritional punch! As we look around at all the fast food joints that seem to be popping up on every street corner, it’s really no secret that most Americans depend far too much on processed foods, and far too little on whole foods to fuel their bodies. A diet that emphasizes nutrient dense foods or those that deliver a wide range of nutrients for relatively few calories, does more than provide energy it nourishes your body and supports good health. Legumes are a perfect example of this. Not only that, legumes are also complex carbohydrates which are slowly digested and absorbed. The slow release of glucose and energy from legumes is beneficial in regulating blood glucose levels
Legumes Nutritional Profile:
Legumes have quite a fantastic nutrition profile, and are a rich source of healthy fibers and protein.
For example, one cup of cooked lentils provides:
- 18 grams of protein.
- 16 grams of fiber.
- 40 grams of carbs.
- 37% of the RDA for iron.
- 90% of the RDA for folate.
- 18% of the RDA for magnesium.
- 21% of the RDA for potassium.
- Over 10% of the RDA for Vitamins B1, B3, B5 and B6, phosphorus, zinc, copper and manganese.
This is why legumes are among the best plant-based sources of dietary protein. Not only are they highly nutritious, they are also extremely cheap. Something that definitely resonates with me!
One might think that coconut sugar is produced from coconuts, but its not. Coconut sugar is a product of the coconut tree, or more specifically the sap obtained from coconut tree’s flower buds. It is sometimes called coco sap sugar or coconut palm sugar. The blossoms are cut and the nectar is collected into bamboo containers. As a sweetener, especially for diabetics, how safe is coconut sugar? Lets take a look!
Why Coconut Palm Sugar:
As diabetics we all know the importance of eating low glycemic items to help prevent glucose spikes. Coconut palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins including over 16 amino acids, minerals and phytonutrients including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.
It is never refined or bleached like white sugar. So the nutrients it was made with are still there. That’s rare for sweeteners, most of which are highly refined.