Nutrition & Type 2 Diabetes — Any Thoughts on Grits?

Hi everyone,

I’ve been reading a lot about how certain carb-heavy foods affect blood sugar, especially for people managing Type 2 diabetes. One food that caught my attention is grits — some say it’s off-limits, others say it’s okay in moderation.

I came across a pretty straightforward article breaking this down in terms of glycemic index, portion control, and pairing grits with protein/fiber for better balance:

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I’d love to hear your take. Do any of you still include grits in your diet while managing glucose? How do you handle pre-/post-meal readings with something like this?

Thanks in advance!

Like most other foods, grits can be part of a a health-promoting dietary pattern. It’s not a special food requiring unique consideration, blood sugar management, etc.

Depending on how they’re made however, I do think moderation is key due to the potential Calorie content. Again, this is true of pretty much all foods, not just grits.

Not sure if I understand correctly what grit is. Is it very coarsely ground grain? If so, I use it (rye) for baking my own bread. I think it’s pretty good.
I have insulin resistance (getting better). I’ve used a CGM twice out of interest. I think we should not over rely on glycemic index. It seems there is a strong individual component regarding blood sugar reaction. No idea why that is. I react strongly to white rice (much more than white bread) and potatoes for example. And foods I react strongly to tend to make me hungry. Potatoes make me ravenous unless paired with a lot of fat. So I eat them rarely.
You may just have to try how the grit works for you.

Grits refers to coarsely ground corn.

Ok, that’s something else. That’s probably more similar to semolina? I have recently cooked a porridge from a kind of spelt semolina. Multiple times. Works surprisingly well for me. I plan to have it occasionally when I need a change from my regular breakfast.

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