Old corn-the choice for people with diabetes
The idea of whole grain health has long been rooted in people’s hearts. Corn is a coarse grain, and it is one of the favorite foods. There are many types of corn, such as conventional corn, sweet corn, and high-oil corn.
Different types of corn have different health effects.
The most suitable for people with diabetes is old corn.
Sweet corn is juicy and sweet, sticky corn is fragrant and waxy, and old corn becomes more chewy the more it tastes . Different corns have different flavors and slightly different nutritional components.
At the same time, Wang Xingguo, deputy secretary general of the Dalian Nutrition Society, told the Life Times reporter that different corns have different effects on raising blood sugar.
Among them, sweet corn has the fastest sugar increasing speed, sticky corn is the second, and slowest sugar increasing is old corn.
When choosing a staple food, people with diabetes must consider not only the total amount, but also the rate at which these foods raise blood sugar.
Because foods with a fast glycemic rate, the blood sugar drops rapidly after digestion and absorption, and the blood sugar rises and falls sharply, which will cause greater harm to people with diabetes.
When eating corn, it’s best to choose a slow-glycemic variety.
Sweet corn has the most sugar content and the fastest blood sugar rise; the stickiness of sticky corn comes mainly from amylopectin, which raises blood sugar faster than old corn.
Old corn has slightly less amylopectin, more crude fiber, and the slowest rise in blood sugar, which is most suitable for people with diabetes.
In addition, for people with diabetes, it is best to use corn as a staple food instead of cooking.
Zhang Ye, director of the Nutrition Department of the 309 Hospital of the People’s Liberation Army, said that “salted egg yolk corn kernels” and “pine kernel corn” are not suitable for sugar friends.
If you eat enough staple foods, and then eat these corn-based dishes, it will easily lead to excessive intake of staple foods, which is not conducive to disease control.
Zhang Ye suggested that eating 75-100 grams of corn.
“If it’s fresh corn on the cob, one is enough.