Can diabetics eat corn?

Diabetes can not eat corn

Can diabetes eat corn? Yes, corn contains low levels of crude fiber and soluble sugar and is ideal for diabetics. Corn also has the effect of lowering blood pressure and lowering blood sugar.

Corn is rich in unsaturated fatty acids, especially linoleic acid content of more than 60%, it and vitamin E in corn germ synergy, can effectively reduce the blood cholesterol concentration, and prevent its deposition in the blood vessel wall.

In addition to fresh boiled corn cobs, the sugar content of old corn is 2.3% lower than that of ordinary rice, and the crude fiber content is almost 9 times that of rice, which is conducive to lower postprandial blood glucose levels. Therefore, eating corn often has certain preventive and therapeutic effects on diabetes, coronary heart disease, atherosclerosis, hyperlipidemia, and hypertension.

However, experts cautioned that due to the high content of amylopectin in waxy corn, it is easily digested and absorbed. The rise of blood sugar after eating is faster than that of other grains. Therefore, for diabetics, it is not appropriate to eat corn alone. Or dietary fiber-rich foods to eat, to slow down the rise in blood sugar.

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The oldest corn is the slowest and most suitable for diabetics

Sweet corn is juicy, sweet, sticky corn, and old corn is more chewy. The different corn flavors are different, and the nutrients are slightly different. Different corns have different effects on raising blood sugar. Among them, sweet corn has the fastest sugar-growth rate, the second is sticky corn, and the oldest corn is the slowest.

In addition to considering the total amount of food, diabetics need to consider the rate at which these foods increase blood sugar. Because of the fast-growth foods, the blood sugar drops rapidly after digestion and absorption, and the sudden rise in blood sugar swells the risk of diabetes. When eating corn, it is best to choose a slower-glucose variety. Sweet corn has the highest sugar content and the highest blood sugar level. The viscosity of sticky corn mainly comes from amylopectin, and the rate of increasing blood sugar is higher than that of old corn. Older corn has slightly less amylopectin, more crude fiber, and the slowest rise in blood sugar, most suitable for diabetics.

In addition, for diabetics, it is best to use corn only as a staple food and not to use it for cooking. "Salted egg yolk corn kernels" and "pine kernel corn" are not suitable for sugary friends. If you eat enough staple foods, eat these corn dishes, it is easy to lead to excessive intake of staple food is not conducive to disease control. Experts recommend eating 75-100 grams of corn. If it is a fresh corn cob, one is enough.

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