Dried fruits suitable for diabetics

1. Dried fruits suitable for diabetics

1.2. Pine nuts

1.4. Sunflower seeds

2. Benefits of eating dried fruits for diabetics

Reduce the rate of sudden cardiac death: Because some components in nuts have anti-arrhythmic effects, they are useful in controlling known heart diseases. After controlling the risk factors and eating a reasonable diet, eating nuts has a low risk of sudden cardiac death and death from coronary heart disease.

Regulate blood lipids: Nuts rich in monounsaturated fatty acids have a good regulating effect on blood lipids and apolipoprotein levels in patients with hyperlipidemia.

Brain-boosting and intelligence-boosting: Nuts contain a large amount of unsaturated fatty acids, high-quality protein and more than a dozen important amino acids, which are the main components of brain nerve cells. It also contains vitamins B1, B2, B6, vitamin E, calcium, phosphorus, iron, zinc, etc. that are beneficial to brain nerve cells.

3. Precautions when eating dried fruits

3.1. Analysis of the nutritional content of dried fruits: The sugar content of dried fruit foods is about 10-25% lower; the fat content is about 3O higher -36%. In the body, sugar produces 4 kilocalories per gram, and fat produces 9 kilocalories per gram. Therefore, it is a high-calorie food.

3.2. Analysis of nutritional metabolism in the body: Although fat is a non-sugar substance, if the intake exceeds the required amount, on the one hand, the excess calories can be converted into body fat and stored, causing weight gain and aggravation of pancreatic islet disease. burden; on the other hand, lipids can be converted into glucose and glycogen through gluconeogenesis in the body, which has an indirect effect on blood sugar. What fruits are good for diabetes?

1. Cherries

Cherries contain a chemical that promotes insulin secretion. This chemical, called anthocyanins, occurs naturally in cherries and gives them their bright red color. Anthocyanins are the coloring mechanism of other fruits, vegetables, and flowers that are bright red, blue, and purple. Eating fruits containing this chemical may reduce the risk of heart disease. Researchers recently extracted anthocyanins from cherries and removed insulin-producing pancreatic cells from rodents to test the effects of anthocyanins on these cells. Exposure to anthocyanins increases the cells' insulin production by half. In one case, insulin production nearly doubled after exposure to anthocyanins.

2. Strawberries

Eating strawberries regularly can lower blood sugar levels and low-density lipoprotein (LDL, bad cholesterol) levels after meals, thereby reducing the risk of diabetes and heart disease. But new research has discovered for the first time that strawberry extract can effectively stimulate disease-preventing proteins, revealing the scientific mechanism of strawberries in preventing diabetes and heart disease. Eating strawberries can enhance the body's immunity, keep human cells, organs and blood vessels healthy, and reduce the risk of cardiovascular diseases such as heart disease and diabetes. Precautions for diabetic patients when eating fruits

1. Diabetic patients can eat fruits in moderation after their blood sugar control is stable, that is, when their blood sugar is below 11.1 mmol/L 2 hours after a meal and their glycated hemoglobin is less than 7.0%; If the blood sugar level is high and has fluctuated greatly recently, avoid eating fruits temporarily.

2. Fruit should not be eaten with the main meal, but as a snack, which can be eaten around 10 a.m. or 4 p.m.

3. You should choose fruits with relatively low sugar content and slow rise in blood sugar, such as strawberries, grapefruits, watermelons, kiwis, etc. You should also make your choice based on your own practical experience. Low-sugar fruits: strawberry, grapefruit, kiwi, watermelon. Medium-sugar fruits: apples, peaches, pears. High-sugar fruits: pineapple, dragon fruit. High-sugar fruits: ripe bananas, lychees, grapes, sugar cane, and red dates.

4. People with diabetes should not consume more than 200 grams of fruit per day, and reduce their staple food by 25 grams (raw weight) accordingly. This is an equal-value exchange of food so that the patient's total daily caloric intake remains the same.