You can eat. (1) Proper amount of carbohydrates and cellulose: carbohydrates are the main source of energy needed by human activities. Proper carbohydrate can improve glucose tolerance, regulate the concentration of cholesterol and triglyceride, and improve the sensitivity of tissues to insulin. Carbohydrates include rice, millet, flour, corn, etc. Cellulose is a polysaccharide compound, which is helpful to the synthesis of multivitamins by intestinal Escherichia coli. It can stimulate gastrointestinal tract, increase digestive juice secretion and gastrointestinal peristalsis, and prevent and treat diabetic constipation. Foods rich in cellulose include vegetables, beans and coarse grains. (2) The supply of protein should be sufficient: protein in the diet of diabetic patients should be sufficient, and the intake should be equal to or slightly higher than that of normal people. Metabolic disorder caused by diabetes makes protein decompose too fast and lose too much, which is prone to negative nitrogen balance. Therefore, the diet should be supplemented with enough food rich in protein. Adequate supply of protein can enhance physical fitness, help repair diseases and injuries, and enhance the body's immunity and resistance. Lean meat, milk, eggs, chicken, fish and shrimp and other foods rich in protein. (3) Reduce fat intake: Diabetes is centered on disorder of glucose metabolism. High-fat diet can hinder the utilization of sugar, and its metabolism itself can produce ketone bodies, which is easy to induce and aggravate acidosis. So reduce the intake of fat. Fat mainly exists in animal and vegetable oils. Animal oil contains a lot of cholesterol, which can promote arteriosclerosis and should not be eaten more. Foods with high cholesterol include fat meat, animal offal, egg yolk, brain marrow and so on. People with diabetes should mainly eat vegetable oils, such as rapeseed oil, peanut oil, soybean oil and corn oil. (4) Vitamin supplementation: Vitamins are trace substances that maintain the normal metabolism and function of the human body. They are needed in small quantities, but they cannot be lacking. For example, the lack of vitamin B 1 in diabetic patients will cause numbness of hands and feet, polyneuritis and other nervous system diseases. Lack of vitamin C can lead to microangiopathy. Vitamin b 1 mostly exists in grain germ and beans. Vitamin C mostly exists in all kinds of fresh vegetables. (5) Intake of inorganic salts and trace elements: too much sodium should not be in the diet of diabetes, and high sodium can easily induce hypertension and arteriosclerosis. When the disease is not well controlled, it is prone to various infections and ketoacidosis, and attention should be paid to supplementing inorganic salts. People with diabetes should be encouraged to eat more foods containing trace elements such as chromium, zinc and germanium. At present, there is no standard for supplementing trace elements. Generally, under the condition of reasonable diet structure and no partial eclipse, there is no need to supplement trace elements.