糖尿病飲食5個技巧! 餐後血糖14變成7!

I can't eat pasta, my blood sugar spikes 67-year-old Mr. Zhang was chatting with his neighbors, revealed his little secret Because the reminder found that the blood sugar was a bit high, So I bought a glucometer.Record your blood sugar every day Write down what you eat for each meal, It turns out that as long as I eat noodles and bread, Blood sugar will soar to about 15 mmol per liter But if you eat cereal, pumpkin, sweet potato, etc. Blood sugar is only 5-6 moles per liter, Now I don't take medicine, just don't eat pasta Blood sugar is under control. Mr. Zhang's approach is not worth recommending at all. Although this can control blood sugar, But if things go on like this, it will lead to nutritional imbalance detrimental to health, Humans need three major nutrients, carbohydrates, protein and fat, Carbohydrates account for 45% to 60% Particularly important Welcome to Simple Life Channel. Here are five tips for a diabetic diet, Blood sugar after meal changed from 14 to 7 First of all, the thickness of the staple food is reasonably matched. The meal we are talking about today refers to the staple food. The dietary guidelines for Chinese residents say that grains are the mainstay. Take a look at the dietary pagoda, the base is the staple food The staple food is naturally the food we should mainly eat, The staple food of grains and cereals should be fine and coarse. In the household survey of national nutrition monitoring of residents We met a good father who is rough but fine, The staple food alone can make seven or eight kinds of tricks. Steamed buns, Hanamaki, hand-rolled noodles, pancakes, fire and pimple soup. So his daughter is very lucky Cooking should be fine and thick Dad's staple food has enough patterns, The ingredients are very simple, and they are all made of flour. There are so many cereals, don't you want to try them all? I asked him what grains and cereals usually include? He replied that there are rice and steamed buns. But these are fine grains There is another important component of grains, which is coarse grains Usually refined rice and grains other than flour are called coarse grains Common grains are brown rice, Whole wheat flour, corn, millet, oats and other miscellaneous beans, mung beans Red beans, etc. and potatoes, sweet potatoes, yams, potatoes, etc. so-called whole grains We recommend the combination of staple food thickness, Fine grains taste good and easy to digest But the processing link is complex, will lose a lot of nutrients needed by the human body Such as B vitamins, minerals, dietary fiber, etc. Coarse grains can just make up for these deficiencies of fine grains Appropriate eating of whole grains can help reduce hyperlipidemia Constipation, diabetes and other diseases Whole grains are so good? Wouldn't it be better to use whole grains for the staple food? No, coarse grains are not conducive to digestion and nutrient absorption Eating too much can cause stomach upset, so take it in moderation. Ideal as a supplement to refined grains That is to say, there is coarseness in the fineness, and a scientific diet should match the thickness Mainly fine grains, supplemented by coarse grains People who usually eat meat mainly eat a lot of coarse grains suddenly cause intestinal discomfort Step by step, young children, those who are emaciated and those with gastrointestinal discomfort are not recommended to eat more grains The staple food suggestion for everyone is: eat coarse grains in moderation The staple food should be varied, and the combination of thickness and thickness can promote health So how to match? Reduce the proportion of polished white rice and noodles in the staple food. With a part of coarse grain oats, rye, rye Generally 6:4 is the most reasonable Whole grains contain more nutrients Can meet the needs of the human body Dietary fiber in coarse grains can effectively reduce the digestion rate of staple food delay the absorption of glucose, Great for stabilizing postprandial blood sugar The daily staple food intake should be controlled at about 300 to 350 grams Some foods with high starch content can also be eaten as a staple food Foods such as potatoes, yams and corn have a low glycemic index It is more reasonable to eat less and eat more eat small meals often, That is, increase the number of meals on the basis of keeping the total calories of the day unchanged Its advantage is to ensure the intake of total dietary intake Avoid hypoglycemia in two meals, Alleviating hunger reduces blood sugar swings The staple food of the three meals is distributed according to 1/3 or 1/5 of each meal The difference between the two mountains is 5-6 hours. The amount of carbohydrates in snacks should not exceed 1/2 of the carbohydrates in the main meal If you choose to add meals, it is recommended to reduce some carbohydrates in the main meal Replenish after 2-3 hours Drink green tea 1 hour after eating and digesting Can prevent hyperglycemia after meals Pay attention to eating vegetables, vegetables are rich in vitamins Nutrients such as minerals and dietary fiber It is very helpful for the stability of blood sugar in diabetic patients Leafy vegetables are low in carbohydrates Such as Chinese cabbage, Chinese cabbage, rapeseed, spinach, winter melon, eggplant, bitter gourd cucumber tomato etc. The intake of vegetables can be controlled at about 500 to 600 grams per day. Remember the 321 mode of eating vegetables when eating vegetables About 150 grams of vegetables per meal such as greens, celery, spinach, leeks, cabbage about 100 grams Cucumber, green pepper, wax gourd, bitter gourd, and other vegetables can be used But does not include root vegetables such as potatoes, yams, sweet potatoes, etc. About 50 grams per meal High-quality protein should be supplemented, Diabetics consume more protein Malnutrition and weight loss if not supplemented Bad for blood sugar control Therefore, eat an egg every day, drink 300 ml of low-fat milk, and 50 grams of soy products Two taels of meat should be cooked properly. In principle, the simpler the cooking method, the less seasoning is used, the more suitable for diabetics To achieve less sugar, less oil, you can put more vinegar if appropriate Don't make the food too soft, steamed. Quick stir-fry, cold salad, soup rinse, stew These cooking methods are more suitable for diabetic patients