Edits the friend:

　　I am a diabetic, in the rice, the bread flour the sugar content am high, does not dare the multi-food, therefore takes every day the coarse edible grain the three meals a day staple food. This does not eat the rice dough making for a long time, not only cannot obtain reasonably, the essential nutrient content, because instead in the long-term ingestion coarse edible grain certain does not favor organism the special ingredient to cause the trophic disturbance and the physiological function disorder, thus aggravation condition. The edition friend, you are this aspect experts, which coarse edible grains please tell me not to be able to take the staple food for a long time alone edible?

　　Beijing reader Huang Zhan Li

　　The buckwheat raises Mai Fuhan the grass cutter, the crude fiber and so on, may use for to adjust the blood sugar, to reduce hypertension and the high blood fats, and has the very good nutritional therapy effect. But in the buckwheat protein belongs to the complete protein, it cannot provide the essential amino acids for the human body, because moreover the crude fiber content are too many, easy to aggravate the work load which the stomach and intestines digest. Although therefore, the buckwheat has functions and so on voltage dropping and adjustment blood sugar, actually may not for a long time alone edible, is quite only then scientific with other grain mix mixed ready-to-cook dish.

　　The sorghum sorghum is low including the fat and the sugar, the crude fiber content is higher than other grain crops, but it contains the dening (is tanning substance) the ingredient are many. The dening has strongly receives, the astringent intestines function wet. Regarding is accompanied by Yu Re, then the dry patient, extremely easy to cause the constipation. If diabetic long-term edible, will aggravate consumes Tianjin wound to be cloudy and constipation symptom. And in sorghum's protein and the amino acid belong to the incomplete protein, therefore the sorghum does not suit the diabetic alone long-term edible.

　　The millet millet contains the sugar (starch) the quantity is in all grain is highest, but the starch digestion, the absorption rate (99.4%) is very high. Because its can decompose rapidly transforms, the supplement quantity of heat. Often is north part of our country some local parturient woman (pass first month after childbirth) uses for to provide the energy, to restore the physique the staple food. Because in the millet contains the amylopectin are many, can decompose rapidly, the transformation energizes, supplements the blood sugar, causes organism to compare in the short period (pass first month after childbirth is 30 days) obtains the restoration. This is also some diabetic after the edible millet, causes primary cause which the blood sugar elevates. Therefore, the millet this physics and chemistry response and the biological effect, have the profit greatly regarding the parturient woman, after actually does not favor the control diabetic meal, blood sugar. And in the millet protein belongs to half complete protein, lacks certain amino acids (for example lysine), therefore the millet is not suitable makes the staple food for a long time edible.

　　The corn corn sugar content are few (60%), but its nutritional value is also low. For instance the protein belongs to the complete protein, lacks the human body essential tryptophan and the lysine, and in corn's Vitamin B5 (nicotinic acid) assumes the associativity, not easily by human body absorption use. If long-term achievement staple food, sole edible, because will lack the essential amino acid, will cause the protein imbalance to reduce the quality of life. Therefore, diabetic not suitable long-term sole edible corn.

　　The soybean soybean the nutritional value is highest in all coarse edible grains, the sugar content is also low, is only about 25%, is diabetic more ideal food. But the soybean must take the staple food, but long-term edible is not suitable. Because in the soybean includes the protein to suppress the enzyme, eats many or long-term too edible, may cause the intestines inflation or the dyspepsia. Moreover, in the soybean also includes the purine ingredient (by syntheses and so on aspartic acid, glycine, glutanic acid amine), it in vivo final metabolite is the uric acid. This regarding diabetes, the nephrosis patient's condition and the treatment is extremely disadvantageous. Therefore, soybean's nutritional value, although high, but because its contains special ingredient, also does not suit the diabetic to take the staple food long-term edible. Specially the concurrent nephrosis patient, did not proclaim takes the staple food long-term edible.