Congee and dry rice are made of the same rice, but due to the different cooking methods, the glycemic index differs greatly after entering the body. Studies have found that the glycemic index of rice is significantly higher than that of dry rice after it is cooked into porridge, and its glycemic effect is even close to that of glucose, therefore, “drinking porridge is equal to drinking sugar”. This is because after rice is cooked into porridge, the starch structure is changed and many large molecules of starch are hydrolyzed into dextrin or maltose, the latter two are easily hydrolyzed by enzymes in the digestive tract into glucose and rapidly absorbed so that blood sugar rises in a short time. The longer the porridge is boiled, the stickier it is and the better it is, the faster it raises postprandial blood sugar. This is because the longer the food processing time and the higher the temperature, the higher the glycemic index. When the porridge is boiled for a long time, the starch in the rice is partially broken down into short-chain carbohydrates such as dextrin. Dextrin is more easily digested and absorbed than starch, and is quickly broken down into glucose, which is absorbed by the body and directly raises blood glucose concentration, i.e., raises postprandial blood glucose. Therefore, patients with a history of diabetes often eat porridge or liquid and semi-solid foods such as rice soup, batter, rice flour, intestinal flour, etc., which can cause large fluctuations in blood sugar, which is not conducive to the stabilization of the disease, and should try not to drink porridge. When diabetic patients have fever, gastrointestinal discomfort or other conditions such as infection or surgery, or elderly patients, who cannot eat ordinary rice, they can also drink some egg custard, porridge, noodle soup or rotten noodles, preferably with the addition of beans to the grain and bean mixture porridge, using more than half of the miscellaneous bean ingredients, including red lentils, mung beans, kidney beans, peas, broad beans, chickpeas, lentils, etc., because according to the same starch content compared to their postprandial blood sugar response is particularly low, mostly below 30. Peanuts, sesame seeds, lotus seeds and lilies are also low glycemic response ingredients. Do not add glutinous rice, white rice, rhubarb rice, sticky millet and other ingredients with a high glycemic response, and add less sweet ingredients such as dates and raisins, not to mention sugar. The glucose index can be as high as 102 when drinking rice porridge alone, but only 24 when boiling red beans with water; half of the red beans plus half of the mixed porridge of refined white rice can reduce the glycemic index to 73. However, do not boil the porridge for too long and too sticky. If necessary, the dosage of hypoglycemic drugs and insulin can be increased appropriately, which will make the blood sugar more stable.