Foods like congee, as a very common breakfast for Chinese people, are best avoided by diabetics. This is because porridge, no matter what kind of composition of porridge, is essentially a carbon-hydride based diet, and porridge has one of the biggest characteristics compared to ordinary rice is very easy to absorb. This is because porridge, as a paste-like food, is easily digested and absorbed by the gastrointestinal tract, so that the carbohydrates inside the porridge can easily lead to a spike in blood sugar. For diabetics who eat breakfast, clinicians will often advise against eating congee in order to minimize the impact on blood sugar.