Needless to say, eating is the most tangled thing for people with diabetes. Faced with a variety of foods that are crisp, crisp and sweet, they are full of saliva, and sometimes even “steal” things from the family; on the one hand, they are sincere and fearful, and they are afraid of eating too much. “The blood sugar has gone up...”

According to experts, if diabetics go out of their dietary errors, they should start from the following aspects:

To recognize that all food has calories

All foods are calories, and many dishes have much higher calories than rice and flour. Some patients often complain that they eat a little bit of food every day, or do not eat, eat only food, how blood sugar is still high? These patients do not understand the level of calories in various foods and blindly do not eat and eat more. As everyone knows, the protein, fat, and cholesterol in the oil and fish eggs in the dishes are high in content and will exceed the heat of starch in rice, which of course leads to excessive calories. In addition to controlling the total calories, the diet of diabetics should also diversify their food, but because of the restriction of sugar and salt, the taste of dishes is more uniform.

Must have total heat control awareness

Diabetic patients need to know the calorie values ​​of commonly used foods, and at the same time accurately calculate the calorie needed for their daily meals, and control the total amount of their diet. On this basis, learn to allocate meals rationally. In order to avoid a sudden rise in blood sugar, you can “appropriately eat fewer meals” when you feel hungry every day.

The basic calculation method for the total amount of heat needed per day:

Calculation formula: total calories required per day = ideal body weight × calories per kilogram of body weight required.

Each person first calculates the basic energy intake recommendation according to the ideal body weight of 25-30 kcal/kg/d, and then adjusts the individual energy standard according to the height, weight, gender, age, activity, and stress of the patient.

Should not over-control diet

Diabetic patients are prone to hypoglycemia when the intake of staple foods is too low, and they are more likely to impair brain function. In the case of using hypoglycemic drugs, when the staple food is reduced and the non-staple food does not increase, the symptoms of hypoglycemia begin to increase. After 1 to 2 months, the number of episodes of hypoglycemia is reduced, and it enters the state of sympathetic excitement and manifests itself as a meal. After 3 to 4 hours, there is fever, panic, excessive sound and sudden events, irritability, and insomnia. At the same time, it shows weakness, difficulty, difficulty in hair loss, hair loss, rough skin, memory loss, etc., and it is often difficult to find low blood glucose values ​​when measuring blood sugar at this time. At this time, “hypoglycemia” becomes more cryptic and more It manifests itself as a lack of energy in brain tissue. Such long-term staple food is too little, dietary calories are too low, brain tissue lacks energy supply, brain cells will gradually lose function and eventually form senile dementia, the quality of life of sugar friends will be seriously damaged.

Do not believe in hypoglycemic health products

At present, most of the hypoglycemic and health foods on the market use pure Chinese herbal medicine as a selling point, and they claim to play a role in rapidly reducing blood sugar. Some even call it an ancestral secret. So far, Chinese medicine has no specific hypoglycemic drugs, if the hypoglycemic effect is obvious, it must be added Western medicine. Don't use health products as medicines, but not all health foods can't be eaten by diabetics.

Sugar-free foods cannot be eaten casually

Most of the major components of sugar-free foods on the market (that is, some foods that do not contain sucrose in food processing but use sweeteners to increase sweetness or use other flavors) are mostly made from refined rice, such as Sugar-free biscuits, sugar-free bread, and so on, in fact, these are very high glycemic index foods, not suitable for large-scale consumption of diabetic patients.

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