Quantitative sugar is necessary to balance and moderately regulate blood sugar. The heat energy provided by starch and flour in sugar should reach 40%. Cellulose contained in starch such as grains, flour and vegetables will affect the absorption rate of polysaccharide components. Therefore, increasing the intake of cellulose is an important measure to control blood sugar level. As for monosaccharide and disaccharide, it is now believed that there can be a small amount of sucrose and fructose in the diet of diabetic patients, but it should be carefully controlled and mixed with other foods.
It is suggested that xylitol be used instead of sucrose.