Well-meaning family and friends may have advised you away from corns as a carb-rich, starchy food you can’t eat. And it is basically processed food. But for diabetics, corn is beneficial because of nutrients like Vitamin B5, C and B3 and it is also rich in antioxidants. It can help your body develop better blood sugar control. Anyway, with controlled blood sugar, only a little corn is allowed. The trick to including corns in your meal plan is to well balance it with sources of fat and proteins that will mitigate the effect of carb-rich foods on the blood sugar levels.
How to eat corn
Corn is categorized as starch, a type of carb, so it is only allowed in small portions for people with type 2 diabetes. It means that as a diabetic you don’t need to forgo corn completely. Corn is also high in fiber as well as is considered a greatly whole-grain food. It also has plenty of healthy nutrients, such as selenium, manganese, magnesium, phosphorus, folate, niacin, riboflavin, thiamin, vitamins B-6 and A and iron. You can properly include it in your diabetic diet, just eat it along with foods including fat and protein and also cut down on the amount of foods you eat. Limit your consumption to one-half cut of the kernels or one ear of corn at any given meal.
Anyway, you should not just eat corn and stop medication without checking with your doctor. The High Fructose Corn Syrup mainly use corn as its ingredient. HFCS is also added to lots of packaged and preserved food. Badly the syrup surely is responsible for big unnatural sugar spikes. With certain strategy, you can help prevent spikes in your blood sugar levels. HFC2 is on the list for lots of chronic conditions, like obesity, cardiovascular, diabetes and some other lifestyle related conditions. If you really enjoy eating corn, you should be in charge of corn and know how to prepare it right. Grilling corn or steaming it lightly may be a great way to get your dose of corn. You also can consider popcorn to eat.
You can consider adding products like blue corn, a good variety grown in Latin America as well as used to make corn chips, tortillas and other foods. Actually blue corn products have more fat and starch, less starch, a lower glycemic index than white or yellow corn products. Furthermore the blue corn have phytochemical compounds that well act as antioxidants in your body.