So why can buckwheat flour help to lose weight? The main secret is to keep more "dietary fiber" ingredients. Buckwheat flour is a kind of coarse grain flour. We usually eat more than 90% pasta, such as steamed buns, jiaozi wonton soup and white flour. Is made of refined white flour. The processing degree of refined white flour is complex and the impurity removal effect is good. Flour is stirred, without impurities, very delicate, and the pasta made is soft and white. However, due to its high degree of processing, it is very delicate, and the starch in it is easier to be converted into glucose and absorbed.
Foods with rapidly rising blood sugar after meals are not conducive to weight loss.
A large amount of glucose enters the blood in a short time, which will make the blood sugar soar seriously. Not only will it stimulate a large amount of insulin secretion, but it will also bring a burden on insulin, making it easier to reduce insulin sensitivity. A large amount of glucose can not be fully utilized by cells, but it will be temporarily stored as a large amount of glycogen under the action of insulin. When our blood sugar is low and we lack energy, glycogen can be converted into glucose to provide energy, but if we don't lack energy for a while, these glycogen will be sent to the liver one after another to be converted into fat and finally stored. Relatively speaking, if it is a food that can slowly release glucose, it is more difficult for glucose to be converted into a large amount of glycogen in a short time, and the chance of eventually converting into fat will be lower, so such food is more conducive to weight loss. For example, desserts, sweet drinks, cold drinks and other foods rich in "refined sugar compounds" are more likely to let sugar enter the blood in a short time, which is even more unfavorable for weight loss.