It is universally acknowledged that people with high blood sugar levels have a higher risk of infection. High blood sugar levels can weaken the patient's immune system defenses, impairing the ability of white blood cells to come to the site of an infection, stay in the infected area, and kill microorganisms. .In addition, diabetes-related health issues, such as nerve damage and reduced blood flow to the extremities,increase the body's vulnerability to infection.
According to Dr. Nancy Messonnier, director of the CDC’s National Center for Immunization and Respiratory Diseases, “People with diabetes, heart disease, lung disease and other serious underlying conditions are more likely to develop serious outcomes, including death [due to coronavirus]”.
One of the main causes of Type 2 Diabetes is a diet consisting of refined carbohydrates and sugars. Carbohydrates are long chains of sugar molecules. But not all carbohydrates are treated equally by the body. There are huge differences in how different carbohydrates affect blood sugar and insulin levels. Carbohydrates that trigger the biggest surge in blood sugar are anything made with refined flour such as bread, cereal, and pasta. Starches such as potato starch, corn starch, and rice starch also trigger surges in blood sugar. Liquid carbs such as soda, beer, and fruit juice are even worse. These foods all get digested quickly because they lack the fiber and nutrients that are only present in an unrefined unprocessed state. Therefore, they flood the blood stream with glucose and stimulate a surge in insulin. While most people are aware of the risk of sugar consumption, processed carbohydrates and starches can, in some cases, cause even greater spikes in blood sugar levels. In fact, two slices of bread made with commercial flour raises blood sugar higher than six teaspoons of table sugar and higher than many candy bars! Why is this?
White flour is composed entirely of the endosperm, which is basically starch (sugar). Even commercial whole wheat flour raises blood sugar drastically, b/c its mostly white flour with a little bran thrown in for color. Additionally steel mills destroy the molecular structure of the grain, which makes it hard to digest for many people. STONE GROUND BREAD MADE WITH ANCIENT GRAINS For thousands of years, our ancestors used Stone grinders to process wheat. The stone grinding process preserves the fiber, enzymes, and nutrients in the wheat kernel. This makes stone ground bread the ideal food choice for diabetics. In fact, stone ground bread can even lower blood sugar levels. Ancient grains like Kamut have not been hybridized like wheat or spelt. The ancient Kamut grain has been shown in a research study of the University of Florence to lower blood sugar levels and ensure proper digestive health.
In conclusion, a diet high in refined carbohydrates , sugars, and commercial steel milled flour is detrimental to blood sugar levels and pancreatic health. On the other hand, a diet which incorporates stone ground bead, leafy greens and vegetables (both high in nutrients and fiber) will go a long way to promote healthy blood sugar levels. Real Stone ground bread is the only bread that can effectively lower or maintain blood sugar levels.