Eating vegetables before carbohydrates improves postprandial glucose excursions

A whey/guar “preload” improves postprandial glycaemia and glycated haemoglobin levels in type 2 diabetes: A 12‐week, single‐blind, randomized, placebo‐controlled trial

“…In the present study, we evaluated the effect of 12 weeks of treatment with a low‐dose whey/guar preload, taken twice daily before breakfast and dinner in patients with well controlled T2DM, managed by diet or metformin only. As expected, the whey/guar preload was effective in reducing postprandial blood glucose excursions when given acutely, as seen with other dietary manipulations, such as glutamine preloads or changing the order of ingestion of meal components . The novelty of the present study was its demonstration of a sustained effect of the whey/guar preload to slow gastric emptying and substantially reduce postprandial blood glucose over 12 weeks, associated with a reduction in HbA1c (1 mmol/mol or 0.1%).…”

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

“…These results supported an earlier study by Imai et al. () who also found that eating vegetables before carbohydrates led to significantly lower glycemic release as opposed to eating carbohydrates before vegetables. Starting the day with a low‐GI breakfast can also help one moderate blood glucose fluctuations for the rest of the day compared to a high‐GI breakfast (Henry, Kaur, Quek, & Camps, ).…”

Therapeutic Recognition of Nutraceuticals for Health Benefits and Economic Uplifment of Farming Community

“…Wagensteen et al, 2004 also said that vegetables reduce the chances of metabolic diseases viz., diabetes mellitus and hypercholesterolemia. (Azadbakht et al, 2012) and rich source of vitamins (Vitamin B complex) and minerals (Logendra et al, 2002 andDahl et al, 2012), they reduce oxidative stress (Esfahani et al, 2011) enhance immunity (Gibson et al, 2012), Consumption of green vegetables reduces the risk of chronic diseases like diabetes, cancer, central nervous system defects, neural tube defects (NTDs) in infants, megaloblastic anaemia and cardiovascular diseases (Adams et al, 2011;Wolfe den et al, 2012;According to Vazquez-Prieto and Miatello, 2010;Esfaham et al, 2011;Imai et al, 2012 andSun et al, 2012) Carrot beneficial health effects are potent anticancer, artery-protecting immune-modulating infection-fighting, antioxidant properties. Promote reproductive potential, relieve constipation, disease cholesterol have cooling effect, helpful in fevers acidosis constipation, high blood pressure, rheumatism, obesity (Thangam et al, 2013;Stahl andSies, 2012 andXiao et al, 2012).…”

“…Raw vegetables are generally used as salad which helps to maintain the gastrointestinal motility. Vegetables are good for health since they provide intense flavour, vivid colours and crispy rich texture to the dine menu (Xiao et al, 2012), they are helpful in weight management through controlling ginger (Ellomartine et al, 2005), they prevent constipation and enhances gastrointestinal function (Wagensteen et al, 2004), they reduce the chances of metabolic diseases viz., diabetes mellitus and hypercholestrolemia (Azadbakht et al, 2012) and rich source of vitamins (Vitamin B complex) and minerals (Logendra et al, 2002 andDahl et al, 2012), they reduce oxidative stress (Esfahani et al, 2011) and enhance immunity (Gibson et al, 2012), Consumption of green vegetables reduces the risk of chronic diseases like diabetes, cancer, central nervous system defects, neural tube defects (NTDs) in infants, megaloblastic anemia and cardiovascular diseases (Adams et al, 2011;Wolfenden et al, 2012;VazquezPrieto and Miatello, 2010;Esfaham et al, 2011;Imai et al, 2012 andSun et al, 2012). Carrot"s scientific name is Daucus carota and its beneficial health effects are potent anticancer, artery-protecting immunemodulating infection-fighting, antioxidant properties.…”