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

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

Background Info Hide
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 (0)

Community Answers (4)
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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