If you like millet very much, then it is more recommended to eat rice made of rice millet. For staple foods, it is recommended that diabetics eat dry rather than thin.
Diabetics eating millet in moderation is good for disease control. Because millet contains B vitamins that prevent neuropathy in diabetics, its rich in unsaturated fatty acids that regulate triglycerides and cholesterol, and its rich in calcium, phosphorus and iron that regulate blood pressure and prevent atherosclerosis and cardiovascular disease.
But in general, it is recommended that diabetics eat dry not diluted, which means try to eat dry rice and less diluted rice and diluted food, because the latter tends to raise sugar faster. The GI value of millet porridge is 71, which is a little slower than white rice, but a little faster than coarse-grain rice. Patients with better blood sugar control can eat a moderate amount of millet porridge, but if post-meal blood sugar spikes to a dozen points, it is best not to eat millet porridge. It is more recommended to eat rice and millet to make the second rice.
If you like millet porridge very much, don’t overcook it in order to reduce the rate of glycemic rise, plus serve it with vegetables and meat.