Betaglucans: allies against high cholesterol and blood sugar

Often high cholesterol and blood sugar are both undesirable effects of the postmenopausal period in women, sedentary lifestyle in both sexes and overweight always in men and women, but not only: people suffering from insulin resistance often also have cholesterol problems tall. High cholesterol and hyperglycemia are in fact associated with an increase in visceral fat (bacon, mostly in men), which also leads to poor intestinal and liver function, and are often unpleasant consequences of a hormonal disorder due to thyroid problems.
In short: high cholesterol and high blood sugar are an evil combination that occurs quite often.

Among the remedies, today we are talking about a help that comes to us from nutrition, and which is represented by beta- glucans .
Beta-glucans are polysaccharides found in some foods, where they represent a component of the fibrous part, so we can say that they are a type of fiber . They are present in many cereals, including wheat, barley, oats, but also in mushrooms and yeasts. Now, it seems that the beta-glucans contained in barley and oats are associated with a reduction in cholesterol and blood sugar in humans. Below, here’s how to get them in our diet.

BETAGLUCANS, HOW TO INTEGRATE THEM IN YOUR DIET
– take barley coffee during the day
– start the morning with oat flakes: oat flakes are not puffed cereals, but roasted and crushed whole grains. They help with regularity, so eating them in the morning is a great idea. For example:
– blending them with a spoonful of oilseeds of your choice, a spoonful of malt or honey, 200 gr of skimmed milk flakes or with yogurt, half a banana or a pear, such as Budwig cream.
– in the form of muesli
– as porridge, or cooking, even the night before, about 50 grams of oat flakes of water or milk (vegetable or normal) and enriching the porridge with cocoa, honey or sweetener, pieces of dried fruit and cinnamon .
–eat barley instead of rice , for example in preparations such as orzo, a barley “risotto” with broth and vegetables and creamed with parmesan or butter, just like rice. Barley also lends itself well to vegetable croquettes and meatballs.
– using half barley or oat flour in combination with double zero to add a supply of whole-grain fiber and reduce the glycemic load in baked goods: for example focaccia, shortcrust pastry, biscuits and cakes. Just make 50% of barley and oat flour and 50% of double 0 flour.