People with high blood sugar can eat fruit, but care is taken to choose fruits with lower sugar content and a lower sugar index (GI) and to control consumption and time consumption.
The recommended fruits are: • Apple: a fruit-rich gel, a water soluble food fibre that slows the absorption of carbohydrates, thereby helping to stabilize blood sugar, and recommends half a day.
• Grapefruit: The sugar-literation index for grapefruit is low and contains grapefruit, which helps to improve insulin resistance, with a consumption of approximately 2 – 3 petals per meal.
• Strawberries: low sugar, vitamins and minerals, and low consumption does not cause severe blood sugar fluctuations, with 5-6.
• Blueberry: Low GI fruit, rich in phyllite, resistant to oxidation, suitable for 10 – 15 per day.
People with high blood sugar are critical for the time they eat fruit. Better eat between meals, like around 10 a.m. and 3-4 p.m. Because blood sugar is relatively stable at this time, eating fruit does not cause a sharp rise in blood sugar, nor does it overlap with regular sugar, which causes greater volatility. It is also not recommended to eat fruit immediately after the meal, which will lead to higher levels of blood sugar after the meal; it is not suitable for large quantities of fruit before bed, slower metabolism at night and reduced insulin sterilisation, which may result in an increase in blood sugar and may even affect sleep and increase the kidney burden.
The following are some of the ways in which the sugar content of fruit can be reduced:
• Slicing fruit like apples and pears into small pieces and adding water to the boil. During cooking, part of the sugar is dissolved into water, thus reducing the sugar content of the fruit itself. For example, when apples are cooked, some easy-to-absorbed free sugar melts, when they are boiled, their mouths are sorely sweet and, for those with high blood sugar, the rate at which after eating blood sugar rises is slower than when eating a live apple.
• Baking fruit is also a method. In pineapple, for example, pineapple is cut into thin, and during the roasting process part of the pineapple evaporates, with a certain reduction in sugar and a unique flavor. However, care should be taken to the temperature and timing of the roasting and to avoid burning the fruit. While these methods may reduce part of the sugar content, care must be taken that it is appropriate to eat because they still contain components that affect blood sugar, such as carbohydrates.
