There are different opinions about what diabetics can eat, what they should not eat, and how they should eat. But most of the claims did not grasp the key, and did not follow the new claims on diet therapy in the diabetes diagnosis and treatment guidelines issued by authoritative organizations. Although the diet of diabetes pays attention to total control (not to eat too much, not to be fat), it does not advocate the practice of "ascetic monks" or hunger therapy, and it is more against bogey. On the contrary, a diabetic diet should be eaten abundantly, focusing on collocation.

　　 Suppose there are two lunches in front of diabetics, one is a simple bowl of Yangchun noodles, and the other is a small pot with sauced beef, tofu silk, egg skin, rape, tomatoes , Carrot and fungus noodles. The former has a smaller amount, the latter has a larger amount, which one has lower blood sugar after eating? The answer is that the latter has lower blood sugar after meals! Practice shows that eating simple foods such as buns, dumplings, egg fried rice, white porridge, noodles Wait, the higher the blood sugar after the meal, because these "simple" foods digest quickly; eating "complex" foods with vegetables, meat, and soybeans has a staple food, but the blood sugar after the meal is lower because they digest slower. The key to a diabetic diet is not "less", but "more"! (referring to the type of food)

　　How do people with diabetes eat "more" and enjoy good food without causing a spike in postprandial blood sugar? Collocation is the key. First of all, the staple food should be thick and thin, mainly thick. "Coarse" means coarse grains (corn, millet, oats, barley, black rice, etc.), whole grains (such as whole wheat flour, brown rice, etc.) and miscellaneous beans (such as red beans, mung beans, peas, lentils, etc.); "fine "Means white rice and white flour." Multi-grain porridge, multi-grain rice, bean rice, whole wheat buns, whole wheat noodles, oatmeal, tortillas and other color staple foods should replace monotonous staple foods such as white rice, white porridge, white buns, white noodles, white bread and so on.

　　Second, every meal must have protein foods, namely fish, shrimp, meat, eggs, milk and soy products. These foods take protein and fat as the main components, contain little sugar, and have little effect on postprandial blood glucose. More importantly, these foods are eaten together with the staple food, and also reduce the postprandial blood sugar of a whole meal. Tests show that if the increase in blood glucose after eating only rice is 83.2 (glycemic index, GI), the increase in blood glucose after eating rice + pork is 73.3, and the increase in blood glucose after eating rice + fish Is 37.0. Therefore, diabetics should have protein foods for every meal. They can eat eggs and milk for breakfast, meat or fish and shrimp for lunch, and soy products for dinner.

　　Finally, there should be a lot of vegetables in each meal, and no less than 2 kinds. Vegetables themselves contain little energy and have little effect on fasting blood glucose and postprandial blood glucose. Moreover, the combination of vegetables and staple foods can also reduce the postprandial blood glucose of a whole meal. For example, the increase in blood glucose after eating only rice is 83.2, while the increase in blood glucose after eating rice and garlic seedlings is 57.9. Vegetables rich in dietary fiber are especially recommended, such as celery, amaranth, radish tassel, water spinach, spinach, garlic sprouts, bamboo shoots, wild rice, oil wheat, leek, cabbage, baby cabbage, mushrooms, fungus, seaweed, green beans, kidney beans, knives Beans, string beans, Dutch beans, shepherd''s purse, daylily, bitter cabbage, broccoli, carrots, cauliflower, etc.

　　 In addition, it is also important to choose a "good oil". Diabetics can consume a variety of vegetable oils, such as soybean oil, peanut oil, corn oil, rapeseed oil, sunflower oil, walnut oil, sesame oil, etc., but the most recommended is rich in olive oil, camellia seed oil, canola oil, etc. Oleic vegetable oil. Oleic acid has benefits in controlling postprandial blood glucose and slowing down the complications of diabetes.

　　 In this way, diabetic patients should have a small amount of staple food (thickness and thickness, at least 2 kinds) for every meal, some protein foods (1~2 kinds), a lot of vegetables (2 kinds) and proper cooking Oil (1~2 kinds), a total of at least 6, 7 kinds of ingredients, and no special taboos (except beverages, sweets and alcohol), enough to cook or choose delicious dishes. All in all, the more complicated the diabetes meal, the better!!