A diabetic's focus on the effects of carbohydrates intake must include the important fact that all carbohydrates are not of equal value. Simple carbohydrates are contained mainly in foods that highly refined and generally stripped of their naturally occurring fiber. These refined carbohydrates and simple sugars are quickly digested and converted into glucose, which rapidly enters the bloodstream and causes the blood glucose levels to surge. Rapid swings in blood glucose levels produce excessive stress on the pancreas to secrete insulin and are unhealthy even for a "fit person". For the diabetic, rapid swings cause real trouble.
In contrast, several studies have shown that complex carbohydrates - whole grains, soybeans, beans and other fresh vegetables and fruits, are digested more slowly and hence, glucose is absorbed into the blood stream in a more even manner.
Soybeans Are Of Special Value in Diabetes. Soybeans contain the types of soluble fiber that are valuable in slowing the release of glucose into the blood. The soluble fiber in soybeans has the ability to "smooth out" blood glucose levels, especially following meals.
Other legumes, oats, barley, and fruits, such as apples, also contain this insulin-sparing type of soluble fiber. A study of obese patients with type 2 diabetes, published in the American Journal of Clinical Nutrition, showed the benefit of soy fiber in regulating blood glucose level. Patients were given a meal that did not contain soy fiber, then their blood glucose levels were measured. As is typical in diabetic individuals, glucose levels rose rapidly and stayed high for longer than normal. However, when the same patients consumed an identical meal to which 10 grams of soy fiber were added, blood glucose levels returned to normal more quickly. Other studies have confirmed these findings. In addition, the fiber in soy food products helps promote a sense of fullness or satiety, which can be important for overweight diabetics.
Other benefits of soy food include the ability of soy protein (which contains large amounts of glycine and arginine amino acids) to reduce blood insulin levels. Low blood insulin levels may act to decrease the formation of cholesterol in the liver. This is highly desirable in diabetic people who are frequently affected by high blood cholesterol levels. In contrast, animal protein does not have this ability and contains more lysine than vegetable proteins. Lysine tends to raise insulin levels, thus promoting synthesis of cholesterol.
Soy protein containing isoflavones lowers blood cholesterol and blood pressure. Isoflavones are natural plant hormones which can be found in many foods but the best known source of isoflavones is the soy bean. Thorough studies have revealed that the consumption of the soy beans or soy foods containing isoflavones have favourable effects on people's health. Another source of isoflavones is red clover from which they are extracted in industrial processes and used to make isoflavones supplements.
Isoflavones are natural antioxidants and have potent antioxidant properties, comparable to that of the well known antioxidant vitamin E. The anti-oxidant powers of isoflavones can reduce the long-term risk of cancer by preventing free radical damage to DNA. Genistein is the most potent antioxidant among the soy isoflavones.