Can you eat corn for type 2 diabetes?
When determining the usefulness and acceptability of the use of a product for diabetics, attention is primarily paid to the glycemic index of the product. The glycemic index of a food depends on various factors. In plant foods such as corn, it depends on the place of growth, the degree of maturity and the method of cooking. The compatibility of the product has a great influence. It is not recommended to combine corn dishes with foods high in fat and easily digestible carbohydrates.
A serving of ice cream sometimes has a lower glycemic index than one slice of regular white bread.
Corn is widely used in culinary production. The bright yellow grains of this cereal make a good decor for salads. The sweet taste of corn perfectly sets off the taste of seafood, as well as other vegetables. Corn flour is used in all kinds of desserts and baked goods. It is used to impart friability and pale yellow color to confectionery. Many foods may contain corn, cornmeal, or starch made from corn. Therefore, it is worth paying attention to the labels of finished products in order to correctly calculate the amount of carbohydrates consumed. By its composition, corn belongs to carbohydrates, the consumption of which should be limited for patients with type 2 diabetes. It has an average caloric content of no more than 84 kcal, its glycemic index is in the middle range. By all indications, it is suitable for inclusion in a diabetic diet. For people with type 2 diabetes, who are most often overweight and also have underlying secondary conditions, corn can be included in the daily diet, provided that its volume is limited and the amount of carbohydrates is calculated for each meal. In cooking occurs:
- Boiled corn or corn baked over an open fire, which is considered a seasonal delicacy by many peoples. It is eaten with butter, salt and spices;
- Canned Corn – Used for making salads. However, up to 50% of all nutrients go into brine, which contains sugar and salt, the consumption of which is undesirable for patients with type 2 diabetes;
- Corn flour and corn grits (polenta) – among the peoples of South America, the Caucasus and Southern Europe are the basis of the diet, replacing bread. Pies, puddings, tortillas, pancakes, cornbread occupy a worthy place in the culinary books of these peoples;
- Popcorn is an international treat that accompanies a visit to the cinema. Without various additives, it has a low calorie content, and also retains the greatest amount of useful substances, due to minimal heat treatment;
- Corn starch is an indispensable ingredient in all prepared sauces and mayonnaises, as it gives the necessary density and thickness to these culinary dishes;
- Cornflakes and sticks are one of the favorite children’s treats and breakfast cereals. However, all the beneficial properties are leveled by a huge amount of sugar, which is why this type of product cannot be classified as a dietary one, intended for people prone to type 2 diabetes mellitus;
- Unrefined corn oil – is made from the germ of corn kernels, which are removed during the flour production process because they adversely affect its taste. Contains a large amount of polyunsaturated acids, which help to fight atherosclerosis, and also reduce blood sugar levels;
- Baking with the addition of corn flour is more useful, as it enriches confectionery with fiber, which is practically absent in white flour baked goods. But it loses its benefits if added sugar and fats.
Benefits of Corn for Type 2 Diabetes
In Russia, more than 4 million cases of type 2 diabetes mellitus have been diagnosed, although according to doctors’ estimates, the real number of cases is 2 times higher.
Corn contains substances that help diabetics fight the effects of their disease.
- Lysine is a special amino acid that enters the body only with food. It helps to prevent vascular blockage, which is important for diabetics suffering from atherosclerosis;
- Tryptophan – promotes the production of melanin, which improves sleep quality and lowers blood pressure;
- Vitamin E – reduces cholesterol levels, which are elevated in patients diagnosed with type 2 diabetes mellitus;
- Rutin (PP vitamin) is indispensable for diabetics, as it has a protective effect on the retina. Vascular lesions of the organs of vision occur in 50 percent of patients with type 2 diabetes. It is famous for its hypotensive effect;
- Selenium – this chemical element is most often in short supply in a modern person. It plays an important role in helping vitamin E to be absorbed. Selenium protects the immune and cardiovascular systems;
- Fiber – refers to complex carbohydrates that saturate the body for a long time and help reduce appetite. For diabetics suffering from obesity, corn, as a source of fiber, can be a worthy substitute for white bread.
Caution: the dangerous properties of corn
Type 2 diabetes mellitus is called the “slow killer” because it can be asymptomatic. It causes great harm to the human body when the blood sugar level reaches 10-11 mmol / l, while not showing itself outwardly. Although the level of 6 mmol / L is considered the norm for an absolutely healthy person. Vitamin K is responsible for blood clotting, with an excess of this vitamin, there is a tendency to form blood clots. For diabetics with high blood pressure, vitamin K should be limited. The structure of the diabetic diet is such that it includes other foods containing vitamin K. But they are of great value (meat, all types of cabbage, avocados), therefore, care must be taken that an excess of vitamin K does not form in the body. which is converted into glucose in the body. When eating corn dishes, it is necessary to revise the daily diet by reducing the amount of carbohydrates. Therefore, it is worth weighing everything: is it worth eating corn with type 2 diabetes or not. Deaths in type 2 diabetes are most often due to cardiovascular disease. Type 2 diabetes accelerates the onset of atherosclerosis as sugar destroys the walls of blood vessels.
50% of blindness cases are due to diabetes. This endocrinological disease has a negative effect on the vessels of the brain, eyes and limbs.
What corn dishes should be excluded from the diet of a diabetic
By the age of 65, a 10% increase in blood sugar is not a danger signal, as in old age the brain lacks energy, and slightly elevated sugar levels allow older people to have energy for daily life.
Corn and corn products are starchy foods, the consumption of which should be limited, as these are easily digestible carbohydrates that very quickly increase blood sugar levels. It is possible to artificially reduce the starch in corn grits by soaking it for several hours in cold water, changing the water several times. This will wash out the starch from the product. To avoid an increase in plasma sugar, it is necessary to exclude from the diet:
- canned corn;
- glazed cornflakes and sticks;
In both cases, the amount of sugar in these products exceeds the norm, even if there is no sweet taste. Sugar is used as a preservative. In other cases, due to its high fiber content, corn may be recommended for inclusion in diabetic diets.