MikeLigalig.com

by Franklin P. Gumapon

DIPOLOG CITY, Jan. 28 (PIA) -- Eating cooked white corn grits is one way of avoiding the risk of diabetes, according to an official of the Department of Agriculture in region IX.

DA-IX Regional Corn coordinator Felizardo M. Salomes said white corn, when processed into grits, can be a good staple suited for diabetics as it has higher amylose content that makes it harder to gelatinize and digest. It is also known to have a low Glycemic Index (GI), which means that carbohydrates breakdown more slowly, thus gradually releasing glucose (simple sugar or monosaccharide) into the bloodstream.

People tested positive for diabetes, a chronic disease characterized by too much sugar or glucose in the blood, are advised to shift to food that is low in GI.

Studies have shown that low GI food like corn enhances endurance and stamina among Filipino athletes and boxers who are actually corn eaters. One living proof of this is the world boxing champion Manny Paquiao.

Grits with boiled egg, among others of my breakfast choices as  most southern folks prefers