You can eat it, but don’t overdose.

Sorghum is a coarse grain. People with diabetes can eat sorghum noodles, but they must eat it in moderation and not eat too much at one time. In addition to sorghum noodles, diabetic patients can also eat buckwheat noodles, corn flour, etc. The impact of these grains on blood sugar is much slower than that of refined white rice and refined white flour. People with diabetes should have a balanced diet. This is conducive to the recovery of the disease.

In addition to being beneficial to diabetics, consuming this natural nutritional product also has other effects. Traditional Chinese medicine believes that sorghum has the effects of warming the spleen, strengthening the intestines and stomach, and preventing vomiting and diarrhea. It is especially suitable for children with symptoms of indigestion, spleen and stomach qi deficiency, loose stools and other symptoms. After eating sorghum noodles, there will be obvious curative effects.

In addition, if the elderly eat sorghum regularly, it will help relieve the consumption of calcium in the body, which will be helpful to their osteoporosis.

Extended information:

If you do not have the guidance of a doctor in your life, you can simply ration the food to control the total intake.

The staple food is carbohydrate, 2 taels per meal (referring to raw rice, noodles, grains), which can be made into rice, steamed buns, noodles, steamed buns, dumplings (2 taels of flour, light fillings). But porridge and porridge are not advisable. Because porridge and porridge are cooked or beaten at high temperatures, they are easily digested and absorbed by the small intestine, causing blood sugar to rise sharply after a meal.

People’s Daily Online-Don’t worry, foodies! Diabetes actually has no taboos