First of all, diabetics must eat breakfast, not to eat breakfast not only can not control blood sugar, but will make blood sugar worse. As the saying goes, a rich and reasonable breakfast will help control blood sugar throughout the day.

Breakfast should include staple foods, fruits and vegetables, protein, oil four categories, it is recommended that sugar lovers give priority to the lower glycemic index of the food, staple food can choose to miscellaneous rice, miscellaneous steamed buns, vegetable buns, whole-wheat noodles, buckwheat noodles, etc.; fruits and vegetables can choose to broccoli, lettuce, cucumber, tomatoes, apples, kiwi, etc.; protein can choose milk, eggs, soymilk, tofu, poultry, etc.; fats and oils can be Choose nuts. Fruits contain a certain amount of sugar, it is recommended not to eat with breakfast, can be taken out of breakfast, placed in the morning around 10 am as an additional meal to eat.

Breakfast should not be too greasy, you should try to eat as little as possible fried chicken legs, fried eggs, fried rice, pumpkin pie, doughnuts and other greasy food, but also try to avoid eating white rice, white congee, white bread, white noodles, cakes and other food that rises in sugar at a faster rate. If you can eat dry food for breakfast, try not to eat diluted, such as porridge, rice noodles and so on.

Many people are in a hurry for breakfast, always two buns to pass, but diabetics should not be so casual. Because the faster you eat, the faster your sugar rises, so try to get up a few minutes earlier to leave enough time for breakfast so that your blood sugar is smoother after breakfast.

Breakfast for diabetics should be a mix of coarse and fine, meat and vegetables, dry and sparse. Starch-based food, rich in carbohydrates, different types of carbohydrates, different rates of digestion and absorption, causing a different degree of postprandial blood glucose rise, that is, the glycemic index, the glycemic index refers to the human body to use a certain amount of food will cause how much of a blood sugar reaction, is a measure of food caused by postprandial blood sugar reaction of an indicator, the lower the glycemic reaction, caused by the blood sugar reaction, the more conducive to blood glucose control.

There are many factors that affect the glycemic index, such as the amount of dietary fiber, the maturity of the food, the type of starch in the food, and the way the food is processed. For example, dietary fiber slows down the absorption of carbohydrate sugars from food, and foods that are high in dietary fiber will have a lower glycemic index, for example, whole-grain breads and cereals will have a lower glycemic index than white breads and refined foods. Frozen tofu will have a lower glycemic index than fresh tofu. The starch in cooked potatoes is digested and absorbed quickly, so we can blanch the potatoes in water to strain out the starch before further cooking. White rice porridge has a higher glycemic index than steamed white rice.

Diabetics should try to choose staple foods that are high in crude fiber, with vegetables, and avoid fried foods and high-fat dishes. For the same ingredients, try to choose non-fuel cooking methods, such as steamed, cold, boiled, stewed, etc. Eat more vegetables and soybean products, and if there is meat in the meal, it is best to match with fungus, asparagus, mushrooms and so on. If you have soup, choose clear soup, and limit the amount of soup containing starch.

In summary, diabetic patients should adhere to the principle of low salt, low oil, low sugar, a balanced diet, eat more food with low glycemic index, such as oats, barley, black beans, lentils, soybeans, peanuts, apples, pears, etc., and try to avoid food with high glycemic index, such as dextrose, sugar, potatoes, potato chips, grapes, watermelon, orange juice, bananas, carbonated beverages and so on. Eating should be chewed slowly, and the speed of eating is slowed down to avoid blood sugar spikes.