First of all, diabetics must have breakfast. Skipping breakfast can not only control blood sugar, but will worsen it. As the saying goes, a day's plan lies in the morning, and a rich and reasonable breakfast helps to control blood sugar throughout the day.

Breakfast should include four categories: staple food, fruits and vegetables, protein and oil. It is suggested that people who love sugar give priority to foods with low glycemic index. The staple food can be coarse cereals rice, coarse cereals steamed bread, vegetable steamed bread, whole wheat noodles and buckwheat noodles. Vegetables and fruits can choose broccoli, lettuce, cucumber, tomato, apple, kiwi fruit and so on. Protein can choose milk, eggs, soybean milk, tofu, poultry, etc. Nuts can be chosen as grease. Fruit contains some sugar, so it is not recommended to eat it with breakfast. You can take it out of breakfast as a snack at about 10 in the morning.

Don't be too greasy for breakfast. Try to eat less greasy food such as fried chicken legs, fried eggs, fried rice, pumpkin pie, fried dough sticks, and try to avoid eating foods such as white rice, white rice porridge, white steamed bread, white flour, cakes and so on. If you can eat dry food for breakfast, try not to eat thin food, such as porridge and rice noodles.

Many people are in a hurry for breakfast, and always send away two steamed buns, but diabetics should never be so casual. Because the faster you eat, the faster the sugar rises, so try to get up a few minutes earlier and leave enough time for breakfast, so that your blood sugar will be more stable after breakfast.

Diabetic breakfast should pay attention to thick and thin collocation, vegetarian collocation, dry and wet collocation. Starchy foods are rich in carbohydrates. Different types of carbohydrates, different digestion and absorption rates lead to different levels of postprandial blood sugar increase, which is called glycemic index. The glycemic index refers to how much blood glucose response will be caused by a certain amount of food, and it is an index to measure the postprandial blood glucose response caused by food. The lower the blood glucose response, the lower the blood glucose response, which is more conducive to blood glucose control.

There are many factors that affect the glycemic index, such as dietary fiber content, maturity of food, types of starch in food, and processing methods of food. For example, dietary fiber can delay the absorption of carbohydrate sugar in food, and foods with high dietary fiber have low glycemic index. For example, the glycemic index of whole wheat bread and cereal is lower than that of white bread and refined food. The glycemic index of frozen tofu will be lower than that of fresh tofu. The starch in cooked potatoes is quickly digested and absorbed, so we can blanch the potatoes, filter out the starch and cook them further. The glycemic index of white rice porridge is higher than that of steamed white rice.

People with diabetes should try to choose staple foods and vegetables with high crude fiber and avoid fried foods and high-fat dishes. For the same raw materials, try to choose cooking methods without oil, such as steaming, cold salad, boiling and stewing, and eat more vegetables and bean products. If there is meat in the meal, it is best to match it with fungus, winter bamboo shoots and mushrooms. If you drink soup, you should choose clear soup, and the soup containing starch should be limited.

To sum up, diabetic patients should adhere to the principle of low salt, low oil and low sugar, eat a balanced diet, eat more foods with low glycemic index, such as oats, coix seed, black beans, lentils, soybeans, peanuts, apples and pears, and try to avoid foods with high glycemic index, such as glucose, sugar, potatoes, potato chips, grapes, watermelons, orange juice, bananas and carbonated drinks. Chew slowly, and after chewing slowly, avoid soaring blood sugar.