Patients with diabetes diet: cereal-based

Diabetic diet in some patients the errors take the initiative to limit high-carbohydrate intake of cereal foods, only a small number of people do not even eat. In fact, this is not conducive to blood sugar control, it will result in adverse consequences.

Carbohydrate is an essential human nutrient. The major cereal food containing carbohydrates, protein and small amount of fat, also contains minerals, B vitamins and dietary fiber. To cereal-based diets can provide adequate energy intake and avoid excessive fat and high animal fat content of food is conducive to the prevention of the occurrence of diabetes and other chronic diseases.

China's traditional diet to cereal-based food. In recent years, residents in a rapid decline in intake of cereals, animal food intake increased dramatically. Survey showed that China's urban food sources of energy, grains and only 48.5%, fat for up to 35% than to break through the World Health Organization recommended level of 30%.

Diabetic patients should be based on the diet of cereal-based food. Cereal food energy provided by the ratio should reach more than half of total energy. In other words, the general adult daily intake should be 250 grams to 400 grams of cereal. Specific number of patients to eat cereal every day, should be determined under the guidance of dieticians.

Cereal food consumption in diabetic patients should pay attention to three points: First, with thickness, it is necessary to properly eat some millet, sorghum, maize, buckwheat, oats, red beans, mung beans, soybeans and other coarse grains, processing appropriate to increase the accuracy of the low number of rice ; Second Valley with vegetables, vegetables in the aqueous soluble pectin, and can form a very viscous material, the viscous material in the gastrointestinal tract can affect the absorption and utilization of glucose, cereals and vegetables along with consumption of food can postprandial blood glucose will be no sudden increase in the rate of decline is also slow; Third, with high and low, eat a low glycemic index food grains, will be a high glycemic index cereal foods with low glycemic index food with the consumption of cereals in order to reduce the high glycemic index food-grain response to postprandial blood glucose.