1. Control the amount of staple food and total calories. Some diabetics only know how to control the amount of staple food, but ignore the strict control of protein and fat, especially the control of fat intake. Studies have confirmed that the chief culprit of poor blood sugar control is hyperlipidemia. Because sugar and fat are both hydrocarbons, they can be transformed into each other in the body. When blood sugar exceeds the standard, sugar can be converted into fat; When eating less, the body fat can be decomposed into blood sugar, so simply controlling the staple food without controlling the fat can still keep the blood sugar from falling. Of course, the control of fat should be measured, not as little as possible. For example, a diabetic who weighs 60kg and is engaged in general labor should supply about 1800 calories a day. Then, you should eat 300g staple food (rice and white flour) every day (equivalent to 1200 calories, accounting for 66.6% of the total calories); Protein should supply 60 grams (equivalent to 240 calories, accounting for 1 3.4% of the total calories) according to the weight per kilogram1gram; 40g of fat (equivalent to 360kcal, accounting for 20% of total calories). This is the simplest and most reasonable calorie allocation for diabetic diet. Because the personal situation of diabetic patients is varied, when arranging diet, we can choose food types according to personal weight, activity and severity of illness, which not only ensures normal metabolic needs, but also does not consume too many calories.
2. Regular diet is better than irregular diet. The function of regulating blood sugar in diabetic patients decreased. If the interval between breakfast and lunch is too short, the interval between lunch and evening is too long, or they eat irregularly and casually, then blood sugar is difficult to control. At present, it is considered that the scientific method is that the interval between two meals is 5-6 hours, such as breakfast at 7: 00, lunch 12: 30 and dinner at about 6: 30. Practice shows that regular meals are more conducive to maintaining normal blood sugar levels.
It is better to chew slowly than to chew slowly. Generally speaking, everyone advocates chewing slowly when eating, but it is the opposite for diabetics. It is more suitable for quick chewing and swallowing. The results showed that the blood sugar of people who ate 100g steamed bread within 30 minutes was significantly higher than that of people who ate 15 minutes. Of course, when chewing and swallowing fast, the food intake should not exceed, and at the same time, the degree of "fast" should be appropriate, that is to say, patients can tolerate it, especially middle-aged and elderly people will not have accidents because they eat too fast.
It is best to dilute first and then dry. Most people in China are used to eating dry food first, and then drinking thin soup, which is harmless to normal people. But for diabetic patients, because most of them show postprandial hyperglycemia, they have obvious hunger. If you dry it first and then dilute it, not only will your blood sugar increase significantly, but your hunger will not be reduced much; If you eat thin food first and then dry food, because you have a thin bottom first, your hunger will be alleviated, ensuring that dry food will not overeat, and high blood sugar will be alleviated after meals. Experts advise patients to be familiar with the following formulas: First, blood sugar is halved after meals; Double blood sugar after meals; Drink soup before meals, slim and healthy; The more you drink soup, the fatter you get.
5. Use more steaming, boiling and mixing in cooking, and less frying, frying and frying. Because the vast majority of diabetic patients have different degrees of fat metabolism disorder, combined with hyperlipidemia, so when cooking food, we should try to choose steaming, boiling and mixing with less oil and light taste.