Many diabetics may be confused that, while they eat the same food as others, the values of post-eating blood sugar vary significantly. Why is that? In fact, changes in blood sugar after the meal are influenced by a combination of factors, seemingly the same diet, which hides many “secrets” that cause blood sugar differences.
First, an individual ‘ s physical condition plays a key role. Insulin functions vary from one person to another. For better-functioning people on insulin, insulin can be quickly distributed enough to bring down blood sugar, while diabetes patients with impaired insulin, with insufficient or delayed inoculation, are unable to control it effectively and in a timely manner, leading to increased blood sugar after meals. In addition, the body ‘ s insulin sensitivity varies from person to person. Muscles, fats, etc. are highly sensitive to insulin, and insulin works better to promote cell glucose intake and to reduce blood sugar; conversely, if there is insulin resistance, the cells are slow to react to insulin, the blood sugar tends to accumulate in blood, and even if the same food is eaten, the post-eating blood sugar will be high.
The speed and order of feeding also affect post-eating blood sugar. For those who chew slowly, the food is fully chewed in their mouths, fully mixed with saliva dust enzymes, the process of digestion is relatively slow and the rate of blood sugar rises will slow. And the way in which a wolf swallows food quickly enters the gastrointestinal tract, is absorbed in a short period of time and the blood sugar rises sharply. There is also a need to adjust the order of food intake by eating vegetables, then proteins and finally carbohydrates, which can slow down the absorption of carbohydrates, increase the abdominal saturation and reduce the increase in blood sugar after meals.
The way food is cooked cannot be ignored. The effects on blood sugar can be very different for the same diet, with different cooking methods. For example, potatoes are much lower than the index of fried sugar. Fried food contains a large amount of grease, which not only increases the heat, but also accelerates the absorption of food in the gastrointestinal tract, leading to a rapid rise in blood sugar, while cooking, such as evaporation, is relatively healthy and better preserving the nutrients of food, while also making the rise of blood sugar more moderate.
The same food produces different post-eating blood sugar outcomes, which are the result of a combination of health conditions, food patterns, cooking methods, etc. Diabetes patients in their daily lives need to focus not only on the type and quantity of food, but also on these details, and to develop good diets and living habits in order to better control post-eating blood sugar, stabilize conditions and improve the quality of life.
