For a long time, how much staple foods will eat have is a big problem for diabetic patients, eating too little fell tired and eating too much worrying about high blood sugar. So, how should patients regard the problem of eating staple foods?
Staple foods refer to starch-rich cereal, such as rice, millet, corn, flour and so on; potato such as sweet potatoes, potatoes, yam, lotus root, taro, carrot and so on.
The main food ingredients are carbohydrates, which are converted into glucose through the digestion and absorption of the intestines, and then transported through the blood to various organs throughout the body. Provide energy for human life. Carbohydrates are the most important source of energy for the human body. 60% of the daily calories are supplied by carbohydrates.
Many diabetics believe that staple foods are rich in carbohydrates and tend to increase blood sugar, so it is a misconception to eat as little or not as possible. Can not meet the needs of systemic metabolism, the body must use fat and protein to provide energy. Fat decomposition will produce ketone body, easy to lead to "hunger ketosis"; Protein decomposition can lead to weight loss, fatigue, resistance to decline, and induce a variety of infections.
In addition, people in a state of hunger prone to hypoglycemia, and hypoglycemia will produce rebound hyperglycemia, resulting in large fluctuations in blood sugar and make the disease out of control. Some patients, although the staple food eat very little. As a compensation, the increase in meat, eggs and fat intake, not only significantly exceed the total calories, but also lead to a rise in blood lipids. Therefore, diabetics can not rely on staple food to control blood sugar, not only to eat staple food. And can not eat too little, daily staple food can not be less than 150 grams such a minimum.
Some people think that diabetic people can not eat rice, steamed bread, this view is wrong, the usual rice and pasta diabetes people can eat. Because coarse food rich in dietary fiber and vitamins. It is helpful to delay the increase of blood sugar after meal. Therefore, the main food of diabetics is best matched with coarse grain and fine grain, not just white rice flour. In addition, some staple foods with high fat and high oil should be eaten as little or not as possible.
The total calorie intake of diabetic patients varies from person to person and should be based on specific conditions such as lean body, labor intensity, blood sugar and so on.
The main food of diabetic patients should account for 55% of the total calorie per day. The general principle is to eat more and eat more, less to eat less, in general, 200,300 grams a day, and in special cases to 400 grams per day. Among them, rest patients, 200 grams per day 250; Light manual workers, 250 grams per day; Medium manual workers, 300 to 350 grams per day; Heavy manual workers, 400 grams or more per day.
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