Corn paste porridge is not recommended for diabetes to prevent it from causing a rise in blood sugar, which is detrimental to blood sugar control.
Corn belongs to the category of miscellaneous grains and is one of the main choices of staple foods for diabetics. Corn is rich in calcium, phosphorus, magnesium, iron, selenium, etc., and vitamins A, B1, B2, B6, E, carotene, as well as rich in unsaturated fatty acids, the content of sugar in old corn is 2.3% lower than that of ordinary rice, which is a very good choice for diabetic patients as a staple food.
However, pay attention to corn paste, due to boiling into a paste, absorption is relatively fast, can cause instant high blood sugar, not conducive to blood sugar control, so try to avoid eating corn paste. Congee food glycemic index is relatively high, will make the postprandial blood glucose significantly higher, is not conducive to blood glucose stabilization.
Diabetic patients in the daily fixed calorie premise, try to eat low-calorie, low-salt, low-fat, rich in fiber, vitamins, scientific distribution of nutrients, to ensure that the nutrition at the same time reasonable control of blood glucose.
It is recommended that people with diabetes should allocate their diets reasonably, avoid foods with high sugar content, so as not to be detrimental to the control of blood glucose, and be treated under the guidance of a doctor. More dietary knowledge can consult a nutritionist, under the guidance of the doctor scientific and reasonable consumption.