Porridge is considered a good breakfast, especially for children. Adults also love them, but in some cases this dish can be harmful, warned gastroenterologist and nutritionist Dilyara Lebedeva, writes MedicForum.
The doctor noted that eating cereals made from highly ground cereals like semolina and corn, as well as cereal cereals (oatmeal) for breakfast, can increase the risk of developing diabetes.
Lebedeva explained that semolina is obtained from the finely ground core of wheat grains – it is a starchy product with a high glycemic index. In fact, semolina porridge is 70% starch and quickly increases blood sugar levels. And this provokes the pancreas to produce insulin in large quantities.
The doctor also called corn porridge and instant oatmeal porridge unsuitable for breakfast – they contain almost no fiber and sharply increase blood sugar levels. Porridges contain simple carbohydrates, and if a person does not engage in sports or heavy physical labor after such a breakfast, the body converts the energy received into fat, increasing the risk of developing diabetes.
The doctor advised cereal lovers to choose whole grain cereals for breakfast, and also supplement them with protein – a boiled egg or a piece of lean meat.
Source: Rosbalt
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