It’s a good way to eat.

For a lot of diabetics or friends who care about the health of blood sugar, buns and rice are common foods on the table, and it’s very confusing. They taste good, they fill their stomachs, and then they eat their blood sugar, which can soar like a rocket. Don’t worry, I’m here today to tell you how we’re going to eat rice without making blood sugar rise. The choice of the right type is key. Let’s start with the buns. We can choose between whole wheat and groceries. Whole wheat buns are made of whole wheat powder that doesn’t remove the skin and embryos, which preserves more dietary fibres, which slows down the digestion and absorption of carbohydrates in the intestinal tract and makes the blood sugar rise less quickly. The groceries have been added to a variety of groceries, such as corn flour, oatmeal flour, wheat flour, etc. Different groceries have different nutrients, and they work together, and they’re so much lower in the ash. There’s rice. A part of the rice is replaced with crude grains such as rough rice and mixed rice. It’s rich in food fibres, vitamins and minerals, and its outer tissues are not overprocessed and removed like white rice, which makes it more obstinate in digestion and does not quickly decompose into the blood. Secondly, changes in cooking methods have worked well. Methods are also important when cooking buns and rice. When you’re steaming, don’t get too soft. The loose, soft, squeaky buns, often add more pine in the process and are easily digested. Let’s just cut the steamer down a little bit. And when you cook rice, you can use the “food for rice” method. Cook the rice half-cooked, then filtrate the soup, then continue to evaporate. The rice soup contains a large amount of easily absorbed starch, which, when filtered out, reduces the amount of starch in rice and reduces the ability to lift sugar. Thirdly, there is a door to food. When eating buns and rice, the combination of other foods can effectively control the rise of blood sugar. Like a lot of vegetables, like spinach and celery, and all sorts of cross-flower vegetables. Vegetables are rich in dietary fibres, vitamins and minerals, and they can form a “barrier” in the intestinal tract to slow down the absorption of carbohydrates. And the size of the vegetables can increase the abdomen.