Diabetics can eat corn, which is a coarse grain with a glycemic index GI of less than 30, as part of the diabetic staple diet is very good for balancing postprandial blood sugar, and pay attention to the cooking method, steamed corn, corn rice, etc. is appropriate, but corn paste, corn juice, etc. is not recommended.
Diabetics can eat corn, which is a coarse grain with a glycemic index GI of less than 30, as part of the diabetic staple diet is very good for balancing postprandial blood sugar, and is also rich in dietary fiber, unsaturated fatty acids, B vitamins, small amounts of carotene and minerals, which are good for preventing diabetic complications.
Diabetes is a chronic metabolic disease characterized by increased blood glucose levels. For diabetics, dietary regulation is a lifelong need to follow, and the main goal of regulation is to approach or reach normal blood glucose levels. Some low glycemic index GI staples contain less simple sugars and are slower to glycemic rise, which helps stabilize postprandial blood glucose levels, so among the commonly used staples, the diabetic diet is best Choose the slower absorption of whole grains, coarse grains and mixed legumes, such as corn, buckwheat, oats, sweet potatoes, oat, whole wheat, brown rice, red beans, cashew beans, etc. Also note that some staple foods should be reduced when consuming root vegetables such as potatoes, lotus roots, yams, etc. that contain more starch.
In the case of corn, steamed corn, corn ballast porridge, and corn brown rice are all suitable staple foods for diabetics, but diabetics with unstable blood sugar control, corn paste, corn juice, and other methods of making too much paste or excessive refinement, need to be controlled.