I. In the case of diabetics, diet is a key element in the control of conditions. A reasonable diet helps not only to stabilize blood and sugar levels, but also to prevent complications and improve the quality of life. Understanding what to eat and how to eat is an important knowledge that every diabetic needs.
II. Basic principles of diabetes diet (i) Control of total calorie, calculated by the age, sex, weight, level of physical activity of the patient, etc. This is the basis for ensuring a balance between ingestion and body consumption, thereby stabilizing blood sugar. In general, the obese population needs to reduce caloric intake appropriately, while those with more physical activity can do so appropriately. (ii) Rational distribution of carbohydrates, proteins and fat 1. Carbohydrates are one of the main factors affecting blood sugar. Complex carbohydrates, such as whole grains (past rice, whole wheat bread, etc.), beans, potatoes, etc., should be selected, which are rich in dietary fibres and relatively slow to digest and absorb, which can moderate the rise in blood sugar. Reduced intake of simple carbohydrates (e.g., rice, flour, sugar). 2. Protein. High-quality sources of protein include skinny meat (chick, fish, beef, etc.), eggs, beans, dairy products, etc. Protein helps maintain muscle mass and normal body metabolic function, and has less effect on blood sugar. General recommendation 15 – 20 per cent of total calories. 3. Fat. Fat. Absorption of fat. For example, the presence of unsaturated fatty acids in olive oil, fish oil, etc., has helped to improve the blubber situation. Reduced intake of saturated fatty acids (e.g., animal fats) and transfatable fatic acids (e.g., oil in some fried foods) can increase the risk of cardiovascular disease and affect insulin sensitivity. Fat intake can account for 20-30% of total calorie. (iii) Timed meals maintain regular feeding times and levels, which help to maintain stable blood sugar levels. Insulin insulin in the body can be distributed and its effects made more regular by avoiding excessive hunger or intoxication.
1. Green leaves and vegetables, such as spinach, lettuce, celery and broccoli, are ideal options for diabetics. They are rich in dietary fibres, vitamins and minerals, low calorie and low blood sugar. For example, spinach can be cooled and cooked, and broccoli can be boiled with a small amount of olive oil. 2. Non-green-leaved vegetables, winter melons, pumpkins, eggplants and tomatoes are also good options. Pumpkin contains some carbohydrates, but at the same time it is rich in dietary fibres and can be eaten in appropriate quantities. Wintermelon is good for urine and suitable for diabetics and can be used to cook soup. (ii) Fruits. Diabetes patients can choose low sugar fruit. Apples (suggested apples), grapefruit, strawberry, blueberries, etc. These fruits are rich in vitamins, minerals and antioxidants. It is generally recommended that fruit be eaten between meals and that control be exercised. For example, half an apple or a few strawberries at a time. (iii) Cereals as a whole A mix of rough rice and white rice can be prepared to gradually increase the proportion of rough rice. 2. Whole wheat bread chooses the real whole wheat bread, which is rich in dietary fibres, provides abdominal saturation and is relatively slow to digest and can serve as the main breakfast diet. 1. Fish, salmon, cod, etc., have high-quality proteins and unsaturated fatty acids, which are beneficial to the cardiovascular environment. They can be evaporated, baked and eaten. Chicken, decorated chicken, is a source of quality protein with low fat content. It can be chicken balls, fried chicken, etc. 3. Vegetables such as black beans, red beans and green beans are protein-rich, dietary fibres and plant chemicals. Porridge or soy sauce can be boiled, but care is taken to calculate the hydrocarbon content. (v) Dairy products Select low-fat or defaminable dairy products such as milk, yoghurt, etc. The yoghurt is rich in fungi and contributes to intestinal health, but care is taken to select sugar-free or low-sugar products and to avoid adding excessive sugar.
iv. Cooking methods for the diet of diabetics (i) Vaccination. The evaporation maximizes the nutrient content of the food and does not require the addition of large amounts of grease. For example, a steamed fish will only have 10 – 15 minutes of steaming 10 – 15 minutes of garlic, a small amount of wine and steamed fish. Foods such as boiled vegetables (e.g. broccoli, celery, etc.) and beans are a good choice. Cooking reduces the fat content of food and helps to preserve nutrition. Vegetables can be cooked with a small amount of salt in the water to increase their taste. (iii) Frozen vegetables are the ideal choice for summer. A small amount of olive oil, vinegar, lemonade, garlic atoms and so forth can be used to make sauce on vegetables. This cooking method is simple and reduces caloric intake. (iv) Be careful to avoid excessive use of grease and sauce when cooking food. For example, when roasting chicken or fish, a small amount of olive oil, salt, black pepper, etc., can be baked in ovens, which can make the food greasy and juicy inside, while reducing the use of grease.
(i) Avoiding high sugar, sugar, sugar, honey, all kinds of sweet drinks, pastry, etc. containing a large amount of sugar and rapidly increasing blood sugar, as far as possible. Even so-called “sugar-free foods”, care should be taken that they may contain more carbohydrates or other components that can be converted into glucose. (ii) Controlling the weight of food; For example, the amount of a staple food (e.g. rice) is likely to be known to avoid unexpected over-eating. (iii) To ensure that food mixing provides a reasonable mix of carbohydrates, proteins and fats, together with vegetables rich in dietary fibres, which helps to slow the digestive absorption of carbohydrates and stabilize blood sugar. For example, pasta can be combined with skinny meat, vegetables, and made of vegetable meat. (iv) When going out for dinner, choose, as far as possible, something that is light, low-oil, low-sweet. Cooks can be asked to spare less oil, salt and sugar. To avoid the choice of fried, fried food and more food. If the composition of the dish is not known, the waiter can be asked.
(i) Pre- and post-momentation before and after the movement may, in the case of low blood sugar, properly eat some carbohydrates-rich foods, such as a piece of wheat bread or a few biscuits, to prevent low blood sugar in the exercise. After the exercise, some proteins and carbohydrates can be appropriately supplemented, depending on blood sugar, to help restore physical strength, such as a glass of low-fat milk and a piece of fruit. (ii) When blood sugar fluctuates significantly, if the blood sugar is too high, the intake of carbohydrates for food should be reduced and the intake of vegetables increased. If the blood sugar is too low (below 3.9mmol/L), some sugared food, such as candy, glucose tablets, etc., should be eaten immediately in order to rapidly increase the blood sugar and then some carbohydrates and proteins to prevent it from falling again. (iii) When combining other diseases, if diabetes patients combine hypertension, salt intake should be reduced; if high blood resins are combined, fat intake should be further controlled; if kidney diseases are combined, protein intake should be adjusted to the kidney function.
Diabetes diet requires a combination of food types, cooking methods, dietary timing and special circumstances. Diabetes patients can better control blood sugar, reduce the occurrence of complications and enjoy a healthy life by making reasonable choices about what to eat and how to do it properly. At the same time, continuous learning and communication with doctors, nutritionists and adaptation of diet programmes to their own circumstances are also essential.
Diabetes
