The dietary arrangement for diabetics may seem simple, but it is not. Some new research results can be used as a reference for diabetics because of their practical value.

1. Control the amount of staple foods, but also control the total calories. Some people with diabetes only know how to control the amount of staple foods, but neglect to strictly control protein and fat, especially fat intake. Research has confirmed that poor glycemic control, the main "culprit" is high blood fat. Because sugar and fat are hydrocarbons, in the body can be converted to each other. When the blood sugar exceeds the standard, sugar can be transformed into fat; and when eating less, the body fat can be decomposed into blood sugar, so simply control staple foods and not control fat, can still make blood sugar continued to not fall. Of course, the control of fat should be measured, not the less the better. For example, a diabetic who weighs 60kg and engages in general labor should be supplied with a total of about 1,800 kilocalories per day. Then, the daily staple food (rice, white flour) should be 300g (equivalent to 1,200 kcal, accounting for 66.6% of the total calories); protein according to 1g per kg of body weight, should be supplied with 60g (equivalent to 240 kcal, accounting for 13.4% of the total calories); 40g of fat (equivalent to 360 kcal, accounting for 20% of the total calories). This is the simplest and most reasonable calorie allocation for a diabetic diet. Because diabetic patients have a variety of personal circumstances, so in the arrangement of the diet, according to the individual weight, activity level, the severity of the disease and choose the type of food, try to do not only to ensure the normal metabolic needs, but also do not make the calorie excessive over the standard.

2. Meal timing is better than irregularity. Diabetic patients have a decline in the regulation of blood sugar, if the interval between breakfast and lunch is too short, lunch and dinner is too long, or meals are not regular, random eating, then it is more difficult to control blood sugar. At present, it is believed that the scientific method is that the interval between two meals are in 5~6h, such as the basic fixed in the breakfast at 7 o'clock, lunch at 12:30 pm, dinner at 6:30 pm or so. Practice shows that regular meals are more conducive to maintaining normal blood glucose levels.

3. Fast chewing and swallowing is better than slow chewing and swallowing. Generally speaking, it is advocated that you should chew and swallow slowly when eating, but for diabetic patients it is the opposite, chewing and swallowing quickly is more suitable. Tests have found that 30 minutes to finish eating 100g buns than 15 minutes to finish eating, its blood glucose rise significantly. Of course, fast chewing and swallowing the amount of food can not be more than, at the same time, "fast" degree to be appropriate, that is to say, the patient can tolerate, especially the middle-aged and elderly people do not eat too fast and have accidents.

4. It's better to be thin and then dry than to be dry and then thin. Most people in China are used to eating dry staple food first, and then drink thin soup, which is fine for normal people. But for diabetic patients, because most of the manifestation of postprandial hyperglycemia, with more obvious hunger. If the first dry after dilute, not only will make blood glucose rise significantly, and hunger relief is not much; if you take the first dilute after dry, because the first dilute cushion, hunger has been reduced to ensure that the dry will not eat too much, postprandial hyperglycemia will also be reduced. Experts recommend that patients familiarize themselves with the following mnemonic: first vegetables after the meal, blood sugar halved; first meal after the dish, blood sugar doubled; soup before meals, slim and healthy; soup after meals, the more you drink, the fatter you get.

5. Cooking more with steaming, boiling, mixing, less with frying, deep-frying, frying. Because the vast majority of diabetic patients, there are different degrees of fat metabolism disorders, combined with high blood fat, so in cooking food, should try to use less oil consumption, taste light steamed, boiled, mixed.