Gluten
- Gluten is a family of proteins (mainly glutenin & gliadin) naturally found in certain cereal grains, such as wheat, barley, etc. It provides no essential nutrients.
- Gluten is responsible for the soft, chewy texture characteristic of many gluten-containing foods. When heated, gluten proteins can stretch & trap gas, allowing for optimal rising in bread, pasta, etc.
- There is no association between long-term dietary gluten consumption and heart disease risk. However, it can cause serious side effects in individuals suffering from celiac disease (a long-term autoimmune disorder that primarily affects the small intestine).
Glycemic Index (GI)
- The glycemic index (GI) is a rating system that shows how quickly each food affects a person’s blood sugar (glucose) level when eaten on its own.
- High GI foods are broken down quickly and cause a rapid increase in blood glucose. Such foods include sugar and sugary foods, sugary soft drinks, white bread, potatoes, white rice, etc.
- Low/medium GI foods are broken down more slowly and cause a gradual rise in blood sugar levels.
- Medium GI Foods: whole grain foods like brown bread, brown rice, millets, oats, etc.
- Low GI foods: fibre-rich foods such as fruit and vegetables, pulses, etc.
- High-GI foods cause fluctuations in insulin levels and promote cravings and overeating.
Insulin
- Insulin is a hormone created by β cells of the pancreas. It controls the amount of glucose in the blood.
- In Type I diabetes (an auto-immune disease caused by the autoimmune response against pancreatic β (beta) cells), the pancreas no longer produces insulin.
- In Type II diabetes (lifestyle disease), the cells become resistant to insulin and can no longer effectively absorb glucose, causing a spike in the blood glucose levels.
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Kindly quality millet stores in & around stores
Pl mention stores in & around GUNTUR
Millet information