A rational diet is the cornerstone of diabetes management and mastery of the scientific diet helps to stabilize blood sugar and improve the quality of life. The first principle is the coarse mix of staple foods. Premium-white flour is fast, and the proportion of coarse grains, such as rough rice, wheat flour, maize, wheat, etc., should be increased as appropriate. They are rich in dietary fibres, slow in digestion and slow to absorb and slow the rise of blood sugar after meals. For example, for breakfast, full wheat bread is used instead of ordinary white bread, and for lunch there is a rough rice meal, which can be set at 1:1 or 1:2 depending on individual tolerance. Vegetables are known as “good friends” of diabetics, with daily intakes of not less than 500 grams and a rich variety.
Green leaf vegetables such as spinach, lettuce, cabbage, etc., are low in sugar and high in nutrients and can be eaten at will, while root vegetables such as carrots and pumpkins have relatively high levels of starch and need to be controlled at no more than 100 g per meal. Cooking should be done in a lightly manner, giving preference to cooling, steaming, defunct, avoiding fried oil, and reducing fat intake. High-quality proteins are essential. Common sources are skinny meat (e.g. beef, pork ridges, chicken skins), fish, shrimp, beans and beans, eggs, low-fat milk, etc. A daily level of adequate intake increases the abdominal feeling and helps maintain muscle levels. For lunch, we can arrange for a roasted beef wiring with tofu soup and for dinner with fresh fish and water to boil eggs. Careful with the fruit. Select low sugar fruit, such as apples, pears, grapefruit, strawberries, kippers, etc., to be eaten at blood sugar control level (empty abdominal sugar < 7mmol/L, 2 hours after meal < 10mmol/L), between two meals, approximately 100 – 150 g each. To avoid the consumption of sugary fruits such as twigs, sugar cane and durian, as well as the processing of fruit cans and fruit.
Oil fat intake is controlled and is dominated by unsaturated fatty acids, such as olive oil, seed oil, fish oil, etc., reducing the use of animal oil and butter and butter and butter. The daily cooking oil does not exceed 25 – 30 grams, and at the same time less eating nuts, because of their high fat content and their increased blood sugar. Regular meals should also not be overlooked and should be measured at regular intervals to avoid hunger or excessive diets. The low level of insulin consumption helps to reduce the insulin burden and stabilize blood sugar fluctuations.
In addition, drinking is restricted, in particular in order to prevent low blood sugar from taking place in the open stomach. Through a scientific diet, “suspension” for blood sugar is provided, so that diabetics can enjoy both good food and healthy life.
