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The Question
Tue Nov 27 07:11:15 UTC 2012

what can you use instead of corn in home cooking for insulin resistance
Asked By: billkids2  

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I would like to try to avoid corn for about a month to see how my fasting BS does. Apparently it causes insulin resistance in me. Are their any substitutes and suggestions as to how to avoid it? I am allergic to nuts of all kinds, carrageenan, MSG and the antibiotic sulfur.. I take 12.5 mg Hydroclorothiazide daily, 2.5 mg Glyburide 2x day, Atenolol 50 mg daily. And with HFCS and Corn Syrup so prevelent in processed food. It's too bad too because I like corn. I'm willing to try home cooking. My A1c went down 2.6 points in one month from seeing a nutritionist.
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Expert Answers (1)
2014-07-17 06:24:52.0

Dear billkids2 ,
It sounds like you have already made some good choices; an A1C drop of 2.6 points is huge! Congratulations!

Keep in mind that the A1C measurement, generally represents the previous 3 months. But if you made changes just in the last month it may show up in the new lab work. The 3rd month is “weighed” more heavily in the final A1C result, than the first month.

Whole corn in considered a “starchy” vegetable and can be eaten in small amounts as part of a healthy meal. The ultra-refined forms of corn (corn syrup, high fructose corn syrup, corn starch) may be contributing to poor blood sugar control. It is good that you are willing to do some home cooking; the corn ingredients listed above are frequently found in fast foods and processed foods. Processed foods include items that are already prepared or partially prepared and seasoned at the factory.

Chinese food is high in corn starch and corn based sweeteners so if you get take-out, just ask for very little sauce. You can also drain excess sauce in a colander when you get home.

Corn syrup and high fructose corn syrup add sweetness to foods and are often added to processed foods that normally would not contain sweeteners when made at home. So you can make the same foods at home, but without the addition of the corn products.

Corn starch is often used to thicken foods. You can thicken home foods such as soups, stews and sauces by cooking without a lid to reduce the water content. For example, if your sauce needs to be a little thicker, cook without a lid for the last 5-10 minutes, or until the desired thickness is reached. Or you can thicken a food by pureeing some of the ingredients. For example if you make chicken soup, puree of scoop of the soup (with broth and vegetables, etc.) and then add this back to the pot for a nice creamy effect.

Bon appétit!

Accreditations: MSEd, RD, CDE, CDN
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Community Answers (6)
2014-08-13 12:11:30.0

Please try to replace corn with barley. It works for me.
Answered By: s123580

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2014-08-12 15:37:10.0

Arrowroot powder can be used in equal amounts as corn starch to thicken food and sauces.
Answered By: marjorum

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2013-09-04 16:30:47.0

Can you make a salsa, salad, side, or soup that contains some corn? That way you can enjoy a bit but you won't have the spike to go with it. Just a thought.
Answered By: maferkis

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2013-01-08 14:26:27.0

I realized that I made a typo regarding substituting quinoa for corn. I meant to list the total carbs as 30 grams, NOT 30 mg. Oh, if only it had been true!
Answered By: vivianeagleson

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2012-12-18 14:52:33.0

Another idea is Quinoa. I use Bob's Red Mill whole grain organic brand. I have added this to homemade vegetable soup, vegetarian chili, steel cut oats, as well as eating it all by itself. According to the package information one serving (1/4 cup dry) has 2.5 grams total fat, 0 cholesterol, 2 mg sodium, 30 mg total carbs with 3 grams of fiber and 7 grams of protein. I also use extra virgin coconut oil and first cold pressed extra virgin olive oil although I try and limit even the "healthy" fats as they are high in calories which seem to have a way of adding up all too quickly.
Answered By: vivianeagleson

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2012-12-18 12:00:46.0

loujeh, You sound like you maybe gluten intolerant. Normally, these are only wheat, barley and rye ingredients, but their are 25 some product such as corn, nuts, milk products, etc. that your body sees the protein enzymes the same way it does the wheat, barley and rye. I have been following a gluten free diet for 1 year and have lost 25 lbs and 2 of my last 3 A1C tests have come back at 5.3. My Endocrinologist has been so pleased that she said if I came back in 3 months with this good of an A1c she would reduce my Januvia from 100 mg. to 50 mg. I truly believe the gluten and unfortunately for me dairy free diet has made my insulin resistance much better. It is a harder diet to follow as you may not use as many processed foods, but if you want to be healthier then you do what is necessary.
Answered By: hdaubenspeck

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*** All information contained on dLife.com is intended for informational and educational purposes only. Our Expert Q&A is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

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