Is it possible to corn with diabetes?

The content of the article

1 General information about corn
2 Nutritional value of corn and its beneficial properties
3 The benefits and harm of corn for patients with diabetes
4 Video: what is useful corn for diabetes?

Corn is a used cereal plant of the cereal family. Corn is widely used in cooking. This is one of the few types of cereal, which can be used in the form of boiled or canned grains, in the form of porridge, flakes or desserts. Grains of corn contain a large amount of vitamins of group B, which makes them useful for the human body. But can you eat corn with diabetes?

General information about corn

The first mention of this plant appeared around 12,000 BC. Found mention of wild corn in Mexico. Then the corncob was no more than 10 cm high. Agricultural culture, however, became about 8000 BC. There, in Mexico, for the first time, corn was invented to create something like bread.

Now corn grows on all continents and in almost all countries. Its main exporters are the USA, Brazil and Ukraine. In the latter, the most cultivated variety of corn is sugar. It is used in food as canned and cooked grains. Corn porridge is considered a national dish in Moldova. Popcorn made from corn is a favorite treat of American teens.

All the beneficial properties of corn relate to its grains, which are served boiled or canned. Porridge is slightly inferior in nutritional value to whole grains. But flakes, corn sticks and popcorn contain a minimal amount of nutrients.

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Nutritional value of corn and its beneficial properties

The benefits and harms of any product are determined by the nutritional value, which includes the energy value, as well as vitamin, microelement and amino acid composition. In determining the energy value, it is important to calculate the ratio of proteins, fats and carbohydrates. Of particular importance, these figures are for patients with diabetes.Caloric value of corn is 86 kcal, which is an average for cereals. The ratio of proteins, fats and carbohydrates looks like 3: 1: 16, respectively. Sugar accounts for 17% of all carbohydrates contained in corn.

The beneficial properties of corn are due to its high content of antioxidants, represented by vitamins A and C, as well as B vitamins, in particular thiamine and niacin. The latter are necessary for the normal functioning of the nervous system. Because corn is useful for people with neurological diseases.

Useful properties of maize consist in non-specific improvement of immunity, improvement of bile outflow, stimulation of the gastrointestinal tract, improvement of blood rheological properties, reduction of bleeding. Traditional medicine advises to consume not only the grain of corn, but also corn silk. They are used to treat kidney disease, reduce the likelihood of infertility in women and increase potency in men. In the food of the stigma is not taken.

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The benefits and harm of corn for patients with diabetes

A patient with diabetes is forced to follow a special diet for life. In the case of an insulin-dependent type of diabetes, hormone replacement therapy can be used and not limit oneself in food. The situation is more difficult with an insulin-resistant type of diabetes. In this case, the most effective treatment will be the right diet. It is important for the patient to know the glycemic index of each product and to consider the total glycemic volume of food consumed so that the level of glucose in his blood remains constant.

The glycemic index of corn is high. No wonder she is called "sweet." Even for boiled and canned corn, the glycemic index exceeds 50. This means that the use of this product should be limited to a minimum or completely eliminated. The glycemic index of cornflakes and even more - exceeds 80. They are generally worth giving up, especially since their beneficial properties are inferior to corn prepared in another way.

The most useful and least dangerous for patients with diabetes is corn porridge or hominy.This porridge is a national dish of Moldovans and Romanians, who use it often enough. In terms of benefits, hominy is not inferior to boiled corn, even taking into account the method of processing, even surpasses it. So, porridge is less likely to cause disorders of the gastrointestinal tract than just corn. Vitamins of group B in it are more, than in grains of this plant. The glycemic index of hominy is about 40-42 units, which is an average.

Few people like this porridge because it is difficult to cook it properly. Often hominy is boiled with milk and made sweet. Porridge boiled in water has almost no taste. Corn porridge in taste does not at all resemble corn or popcorn, nor flakes. It is important to remember that patients with diabetes mellitus cannot add sugar to porridge.

Thus, we can conclude that corn is a useful cereal for human consumption. Patients with diabetes can not use it in all forms. Cornflakes and popcorn are the least favorable, then boiled and canned corn. Such patients should prefer corn porridge - hominy.It not only has all the benefits of corn, but also has an average glycemic index. Due to the rapid saturation, the use of such porridge has a positive effect on the level of glycemia, which is not the case with corn grains.

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