Breads made with crude flour or broken grains are recommended instead of refined white bread.
Do not cut potatoes, vegetables into too small pieces or smash them.
Take more vegetable with rich contents of dietary fiber, such as celery, spinach.
Increase the protein in the staple food.
Strong and quick fire should be used for cooking. Add as little water as possible, and prevent long-term boiling to lower the degree of gelatinization.
After fermentation, food may produce acidic substances, which can lower the glycemic index of the whole meal, adding vinegar or lemon juice into non-staple food is a simple and feasible method.
Choose low glycemic index foods
The level of glycemic index is related to the digestions, absorptions and metabolisms of each kind of food. Low GI (glycemia index) foods can stay longer in the gastrointestinal tract. It releases slowly, the peak value of glucose is low after entering the blood, and the decreasing speed is fast. Diabetes patients should choose as many Low Glycemic Foods as possible, according to the value of glycemic index, oats, buckwheat and so on are beneficial to diabetic patients. Choose one to two kinds of Low GI food in every meal is very good for controlling blood glucose.
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