The following are recommended recipes and recipes for diabetics, which focus on low-litre sugar index, high-fibre and balanced nutrition. Please note that the nutritional needs of each individual may vary, and therefore the individual ‘ s health status and the advice of a doctor or nutritionist should be taken into account when adjusting the recipe. Breakfast recommends oatmeal material: oats, milk or water, some nuts (e.g. almonds or walnuts), fresh berries. Practices: Combination of oats with milk or water, with a boiled fire of 5-10 minutes, with nuts and berries. All-wheat toast with egg materials: whole-wheat bread, eggs, tomatoes, lettuce. Practice: Bake the whole wheat to yellow, fry an egg with fresh tomatoes and lettuce. The meal recommended roasted chicken chests with vegetable salad: chicken chests, olive oil, lemonade, vegetables (e.g. tomatoes, cucumbers, spinach). Practice: The chicken chest is made of olive oil, lemonade and salt pickled, and is cooked with slices and mixed with washed vegetables. Raw rice sushi materials: rough rice, moss, cucumbers, cooked eggs, roasted eel or roasted chicken chest. Practice: When the rough rice is cooked, cucumbers, eggs and roasted meat cut into the seaweed. For dinner, fresh fish (e.g. catfish or salmon), onions, ginger, garlic, steam fish sauce, vegetables (e.g. broccoli or spinach) are recommended. Practice: The fish is washed and made of onions, ginger, garlic and then evaporated, and vegetables can be evaporated or cooked to feed. Tomato stews of oxen: oxen, tomatoes, onions, carrots, garlic, vanilla. Practice: Cows are boiled softly, and cut tomatoes, onions and carrots are added, and then cooked slowly. The small stickers use whole grain in lieu of refined grain. Select the source of thin meat and low lipid protein. Increased consumption of vegetables, especially non-restowable vegetables. A proper intake of fruit, with a preference for low-level GI fruit. Control of intake of edible oil and salt.
In preparing these recipes, adjustments can be made based on individual population tastes and nutritional needs. It is important to maintain the diversity and balance of diets while paying attention to food weight control
Diabetes
