For diabetes patients, a reasonable diet is the key to controlling blood sugar. The following are some dietary recommendations for diabetes patients.
First, there is increased intake of whole grains, soybeans and potatoes. Whole grains such as rough rice, oats, soybeans such as red beans, green beans and potatoes such as potatoes and potatoes are rich in food fibres, which can slow the digestion of carbohydrates and avoid a sharp rise in blood sugar.
Vegetables are an essential choice. In particular, dark vegetables, such as spinach, broccoli and carrots, are rich in vitamins, minerals and dietary fibres, with low heat and high nutrients. Vegetables above 500 grams per day should be guaranteed.
Protein sources should be of high quality, such as fish, poultry, eggs, skinny meat, beans and beans. Appropriate protein intake helps maintain muscle quality without disproportionately affecting blood sugar.
Fruits must be adequate and selective. Priority is given to fruits with lower sugar, such as strawberries, grapefruit, apples, etc., and food between meals, with care to control the total.
In the use of grease, the intake of animal oil should be reduced, dominated by vegetable oils such as olive oil, maize oil, etc. But we also need to control the amount of fat to avoid overingestion.
In addition, the intake of sugar is strictly controlled, avoiding the consumption of sugary foods such as candy, desserts and sweet drinks. At the same time, salt intake is reduced to prevent complications such as hypertension.
Eating patterns are also important, and regular meals are provided in order to avoid heavy consumption. The proportion of carbohydrates, proteins and fat per meal that is fairly distributed helps to maintain the stability of blood sugar.
Diabetes also require attention to dietary details, such as avoiding overcooked food, which can be digestive and can lead to a rapid rise in blood sugar.
In general, diabetes patients are better able to control blood sugar, improve their quality of life and reduce the risk of complications through scientifically sound dietary arrangements.
