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January 2012
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I read from a news report that eating cooked white corn grits is one way to avoid the risk of diabetes. That is according to an official from the Department of Agriculture.  He said white corn, when processed into grits, can be a good staple suited for diabetics. White corn has higher amylose content that makes it harder to gelatinize and digest.

White corn is also known to have a low Glycemic Index (GI), which means that carbohydrates breakdown more slowly, thus gradually releasing glucose into the bloodstream.

So if you are positive for diabetes, it is recommended to eat food that is low in GI like white corn.

 

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