It’s like turning over a venom, especially in the face of sweets that are tempting: can you still taste it? Today, let’s talk about what’s going on with diabetics. We need to figure out what diabetes is. If our body is a super factory, the insulin cell in the pancreas is the workshop for the production of key assistants like Insulin. What does insulin do? It’s like a magic key that opens the cell door, lets the glucose in the blood (i.e., blood sugar) into the cell, and gives energy to the organs of the body. Diabetes sufferers suffer from insulin cell failure, either with a sharp drop in production or with a bad key that cannot open the cell door, resulting in more and more sugar in their blood, which is high, and for a long period of time, and complications are arising. Sweets is a “small rocket” that soars blood sugar. Cakes, ice cream, chocolates, and moths can be picked up by their names alone. They are mostly condensed with refined sugars such as sugar, glucose, which quickly break into glucose when they eat them, so that the blood sugar can rise up like a roller coaster. Diabetes insulin would have been “incompetent” and the blood sugar would have been “out of control”. But that doesn’t mean that diabetics have to “insulate” with sweets. It’s not bad for a little bit. Some “false sweets” are friendly, like sugar-free yogurt, but sugar is added to it, with low heat and slow sugar; and wooden sugar-crackers, which replaces sugar cane with wood sugar, so that decomposition does not lead to a sudden rise in blood sugar. Diabetes diets are like wires, and they have to be balanced at all times. Sweets are not absolutely forbidden, but the key is to choose the type, the timing and the weight. With a great deal of talk from doctors, nutritionists and tailor-made diets, they can both stabilize sugar control and occasionally satisfy taste buds, making sugar-resistant roads less bitter and as sweet as life can taste. Remember, diabetes is managed to be healthier and more enjoyable for the rest of our lives.
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