Is it possible or not to eat corn for type 2 diabetes: harm and benefits, consumption standards

The main difference between type 2 diabetes and type 1 is that there is no need for constant insulin administration. Constantly counting carbohydrate levels and following a diet helps improve your health. Type 2 diabetes is easier to correct with the help of a well-established nutrition system.

There is a list of permitted products, which includes fresh vegetables, including corn, fruits, cereals and dairy products. In this article we will touch on the topic of eating corn for type 2 diabetes, the benefits and harms of the product.

Is it okay to eat corn if you have type 2 diabetes?

The use of corn for non-insulin-dependent diabetes mellitus causes frequent controversy among doctors. Yet many agree that the product can be added to the daily diet, but with extreme caution. In this case, patients are advised to take into account the glycemic index (GI) of the products with which corn will be combined.

Glycemic index

Corn is a high glycemic index food due to the large amount of carbohydrates. GI depends on how the product is processed:

• corn flakes – 85 units;
• boiled cobs – 70 units;
• canned grains – 59 units;
• porridge – 42 units.

Reference. The glycemic index is a conditional indicator of the effect of foods containing carbohydrates on fluctuations in blood glucose levels.

Does blood sugar increase?

It has been scientifically proven that rationed consumption of corn contributes to lower blood glucose levels thanks to fiber. It is coarse dietary fiber that reduces the glycemic load.

Corn grains contain the polysaccharide amylose., which slowly breaks down starch and therefore does not provoke sudden spikes in sugar.

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Benefits and harms

When consumed correctly, corn is beneficial to the human body. This also applies to people with non-insulin-dependent diabetes:

1. The product, rich in vitamins and minerals, helps improve the functioning of internal organs. The most useful vitamins for diabetes are B vitamins, which normalize the functioning of the central nervous system, kidneys and cardiovascular system.
2. Corn regulates the digestion process, promotes the outflow of bile, and removes cholesterol.
3. A decoction of corn silk normalizes the amount of glucose.
4. Corn porridge contains substances that reduce appetite and helps maintain optimal body weight.
5. The balanced composition of BZHU (proteins, fats and carbohydrates) in corn cobs accelerates metabolism.

As for the harm from consuming the product, here attention is focused on high GI and the risk of complications with a sharp jump in glucose.

Important! Doctors advise completely eliminating corn from the diet if you have digestive problems and blood clotting disorders.

How to use

Focusing on GI indicators, doctors recommend:

• eat corn porridge;
• occasionally add canned grains to salads;
• completely forget about the existence of corn sticks in powdered sugar and popcorn fried in oil with a lot of salt, caramel and other chemical additives;
• enjoy boiled cobs no more than once a week;
• add cornmeal to pies, muffins, bread, pancakes, pancakes, puddings.

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How to cook

Try to prepare the product according to the rules in order to avoid carbohydrate loading:

1. Cook corn porridge from finely ground grains and only in water. At the end, add sunflower or olive oil.
2. Steam young cobs without oil or salt to preserve maximum nutrients.
3. Dress salads with canned corn with low-fat dressings. To avoid putting your body at risk due to the sugar content in canned food, roll the grains into jars at home. This way you will be confident in the quality of the product.
4. Sugar-free corn flakes are great for breakfast with milk. They have little benefit, but there is no harm as such.
5. Homemade popcorn can be included occasionally in the menu. It contains a lot of coarse fiber, good for diabetics.

Combination with other products

Combine Corn with the Right Foodsto reduce GI:

• raw vegetables and fruits;
• chicken or turkey meat;
• low-fat dairy and fermented milk products (hard cheese, cottage cheese).

Salads will help diversify your diet with fresh cabbage, celery, carrots, zucchini, cucumbers, tomatoes and herbs. It is preferable to eat poultry meat boiled and baked, and porridge or cobs are suitable as a side dish.

It is important to regulate the intake of animal fats in the body. Doctors focus on the need to reduce the level of cholesterol plaques, which lead to blockage of vascular ducts. Unfortunately, diseases of the cardiovascular system and obesity are faithful companions of type 2 diabetes.

Standards of use

Boiled cobs can be consumed in quantities of no more than 200 g and no more than once a week.

Corn porridge You can serve no more than three spoons per serving (about 150 g) as a side dish.

Useful tips

In order not to harm the body in pursuit of a balanced diet, doctors advise soberly assessing your health status, monitoring glucose levels and following nutritional recommendations.

For each individual product there is a set of rules for use, and corn is no exception:

1. Give preference to young cobs with grains of milky-waxy ripeness.
2. Eat corn porridge more than twice a week. Despite its usefulness, the product can provoke an increase in sugar levels if consumed in excess.
3. To understand how the body reacts to corn, take sugar measurements before and after meals.
4. Do not add butter to corn porridge. This increases the GI of the dish.
5. Drink corn silk infusion. The product dilutes bile, promotes its excretion, normalizes pancreatic function, promoting insulin synthesis.

Conclusion

Corn cobs are not prohibited foods for type 2 diabetes. If the preparation rules are followed, combined with other products and dosed, the product only brings benefits.

A special substance – amylose – slows down the breakdown of starch and prevents an increase in sugar levels.A decoction of corn silk normalizes the functioning of the pancreas, and the grains can replace tasty, but dangerous for diabetics, starchy potatoes.