Diabetic people should be careful when drinking porridge! If you must drink, try to eat miscellaneous grains porridge and try to drink less thin soup on the upper floor. The reason for this is the following：

1)

During the boiling process of porridge, the ability to raise blood sugar is enhanced: under the action of water and heat, starch granules are gelatinized or even broken and decomposed, and the granules become smaller, and the ability to raise blood sugar is enhanced.

2) Drinking porridge makes blood sugar rise faster and higher after meals: porridge is semi-fluid. After eating porridge, it is easy to digest and absorb quickly (the emptying time through the stomach is shorter, and the absorption in the small intestine is faster and more thorough). After eating porridge, the blood sugar rises faster and higher than eating rice, so drinking porridge has a greater impact on blood sugar than eating rice.

Please note that the hardness, thickness and particle size of food all affect the hypoglycemic ability of food.

After the grain is cooked, it does not need to be heated for a long time, because the longer the processing time, the higher the temperature, the more water, the better the gelatinization, and the higher the sugar-raising ability of food.

Hard food with more dietary fiber and short processing time is more conducive to controlling blood sugar.

I hope it helps you.