Dietary principles (1) Control of total heat energy is the primary principle of diet therapy for diabetes. The calorie intake can maintain a normal weight or slightly less than ideal body weight. Obesity must reduce caloric intake, while those who are wasted can increase calories appropriately to gain weight. (2) Supply the right amount of carbohydrates. At present, it is advocated that carbohydrates should not be rigorously controlled. Sugars should account for about 60% of the total heat energy. The daily food intake can be between 250 g and 300 g, and obesity should be between 150 g and 200 g. Cereals are the main source of heat in daily life, and they supply about 38 grams of carbohydrate per 50 grams of rice or flour. Other foods such as milk, beans, vegetables, fruits, etc. also contain a certain amount of carbohydrates. Buckwheat, oatmeal, buckwheat noodles, corn residue, mung bean, kelp, etc. all have the function of lowering blood sugar. Nowadays, "non-sugar foods" and "low-sugar foods" can often be seen on the market. Some patients have not only failed to improve after eating these foods, but have their blood sugar levels rise. This is due to the misunderstanding of "low sugar" and "sugar-free". It is believed that these foods do not contain sugar, and they loosen their control over their diets, leading to unrestricted intake of such foods by some patients and raising blood sugar. In fact, low-sugar foods refer to low sucrose content in foods. Sugar-free foods refer to foods that do not contain sucrose. However, these foods are composed of starch. When people eat starch foods, they can be converted into glucose and can be replaced by humans. Absorption, so it should also control such foods. (3) Supply sufficient dietary fiber. Epidemiological investigations have suggested that dietary fiber can reduce fasting blood glucose, postprandial blood glucose, and improve glucose tolerance. The mechanism may be that dietary fiber has water absorption and can change the transit time of food in the gastrointestinal tract. Therefore, it is advocated that dietary fiber should be increased in the diet of diabetes. Eat some vegetables, wheat bran, beans, and whole grains. Dietary fiber has the function of degrading bacteria. After eating crude fiber foods, it can decompose polysaccharides in the large intestine, produce short-chain fatty acids and bacterial metabolites, and increase the volume of large feces. Such dietary fibers belong to polysaccharides. Pectin and viscose can retain moisture, expand the contents of the intestines, increase viscosity, slow down gastric emptying and absorption of nutrients, increase the excretion of bile acids, and slow digestion and absorption in the small intestine. This type of food is wheat germ and beans. The old theory is that cellulose is not absorbed because the basic structure of most dietary fibers is glucose, but there are many differences in the way glucose is linked to starch, so that the body's digestive enzymes cannot decompose it. However, it has recently been discovered that dietary fiber can be decomposed and utilized by intestinal microbes, and that decomposed short-chain fatty acids can be absorbed by the body and can be quickly absorbed. Soluble fiber in oats can increase the sensitivity of insulin, which can reduce the rapid increase in postprandial blood glucose, so the body needs only to secrete less insulin to maintain metabolism. For a long time, soluble fiber can reduce circulating insulin levels and reduce the need for insulin in diabetic patients. At the same time can also reduce cholesterol and prevent diabetes with hyperlipidemia and coronary heart disease. (4) Supply sufficient protein. The supply of protein in the diet of diabetics should be sufficient. Some patients are afraid of eating more protein and increase the burden on the kidneys. When the kidney function is normal, diabetic dietary protein should be similar to normal people. When incorporating kidney disease, the daily dietary protein quality should be properly arranged under the guidance of nutrition doctors. Milk, eggs, lean meat, fish, shrimp, and soy products are rich in protein. Proper quality protein should be eaten, and it is currently claimed that protein should account for 10% to 20% of the total heat energy. Cereals contain plant proteins. If you eat 300 grams of cereals a day, you can consume between 20 and 30 grams of protein, which accounts for about 1/3 to 1/2 of the total protein. The physiological value of plant protein is lower than that of animal protein, so the plant protein should also be properly controlled in the diet. Especially when combined with kidney disease, the consumption of vegetable protein should be controlled. (5) Control fat intake. Some diabetics mistakenly believe that dietary treatment for diabetes is only controlling the amount of staple foods. In actual fact, it is now advisable not to excessively control carbohydrates, but it is necessary to strictly control fats. The control of fat can delay and prevent the occurrence and development of diabetic complications. It is currently advocated that dietary fat should be reduced to 25% to 30% of the total heat energy, or even lower. The fats of saturated fatty acids such as butter, goat oil, lard, butter and other animal fats should be limited. Vegetable oils such as soybean oil, peanut oil, sesame oil, rapeseed oil and other oils containing polyunsaturated fatty acids can be used, except for coconut oil. Peanuts, walnuts, hazelnuts, pine nuts and other fat content is not low, but also properly controlled. Cholesterol should also be properly controlled to prevent complications. Foods with high cholesterol should be properly controlled, such as animal liver, kidney, brain and other organs foods, eggs are also rich in cholesterol, should be eaten one day or every other day to eat one is appropriate. (6) Supply sufficient vitamins and inorganic salts. All patients with poorly controlled conditions, prone to concurrent infection or ketoacidosis, should pay attention to vitamin supplements and inorganic salts, especially vitamin B family consumption increased, vitamin B preparation should be given to improve neurological symptoms. Coarse grains, dried beans, eggs, animal organs and green leafy vegetables contain more vitamin B family. Fresh vegetables contain more vitamin C, should pay attention to supplement. In elderly patients with diabetes, the chromium content should be increased. Chromium improves glucose tolerance and lowers serum cholesterol and blood lipids. Chrome-containing foods include yeast, beef, liver, mushrooms, and beer. At the same time pay attention to eat more foods containing zinc and calcium to prevent tooth loss and osteoporosis. Diabetes patients should not eat too salty, prevent the occurrence of hypertension, daily salt to 6 grams or less. (7) Diabetes patients should not drink alcohol. Alcohol can produce heat, but alcohol metabolism does not require insulin, so a small amount of alcohol is allowed. It is generally considered that drinking alcohol is not advisable, because alcohol not only supplies heat, but also does not contain other nutrients. Long-term drinking is unfavorable to the liver and can easily cause hyperlipidemia and fatty liver. In addition, some patients after taking hypoglycemic drugs are prone to palpitation, shortness of breath, and even hypoglycemia. (8) Diabetic patients should be reasonably scheduled for three meals a day. Each meal should contain carbohydrates, fat, and protein to help slow the absorption of glucose. (9) Control of fried foods, vermicelli foods and fruits. But instead of not eating potatoes and fruits, you should learn to master all kinds of food exchange methods so that you can achieve balanced nutrition. Household Supplies,Household Items,Household Goods,Household Mini Electric Appliances Ningbo Shuangtuo International Trade Co., Ltd. , https://www.nbst-sports.com