Sorghum belongs to coarse grains. It is ok for diabetics to eat sorghum noodles, but it should be eaten in moderation and not too much at a time. Besides sorghum flour, diabetics can also eat buckwheat flour, corn flour and so on. The effect of these miscellaneous grains on blood sugar is much slower than that of polished white rice and polished white flour. The diet of diabetics should be coarse and fine, with balanced nutrition. This is conducive to the recovery of the disease.

Besides being beneficial to diabetics, eating this natural nutrient has other benefits. Chinese medicine believes that sorghum has the functions of warming spleen and strengthening stomach, preventing diarrhea and stopping vomiting. It is especially suitable for children with dyspepsia, spleen and stomach qi deficiency, loose stool and other symptoms. Eating sorghum powder will have obvious curative effect.

In addition, if the elderly often eat sorghum, it will help reduce the consumption of calcium in the body and help them with osteoporosis.

Extended data:

If there is no doctor in life, simply ration food and control the total intake.

The staple food is carbohydrate, 2 Liang per meal (referring to uncooked rice, noodles and coarse grains). Cooking, steamed bread, noodles, steamed buns and jiaozi (2 Liang noodles and light stuffing) are acceptable, but porridge and porridge are not desirable. Because porridge and porridge are cooked or stirred at high temperature, they are easily digested and absorbed by the small intestine, resulting in a sharp rise in postprandial blood sugar.

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