Not to the diet therapy of diabetes more difficult to see from the nutrition point of view, as long as know how to generate and food science and nutrition with the principle, and sometimes "lazy" a little easier to lower glycemic foods - such as coarse grains do not secret agents, vegetables Do not cut, do not eat beans Whole ground ... ... on the eating habits of these "tips" can significantly reduce the formation of the body to lower blood sugar. In fact, the final analysis, they are involved in the field of diabetes diet therapy to introduce a new concept: the "food glycemic index."
Beans, milk is a low glycemic food
As we all know, eating the most basic treatment of diabetes, the most important one of the methods of treatment, a reasonable diet can effectively control diabetes. The past, we have been used to guide diabetes food exchange how to choose food, many doctors and patients with diabetes have a certain understanding of this, the classic method of control in the sugar has played an important role, however, noted only carbohydrate chemistry and energy rather, did not consider the contour of the different types of carbohydrates and other food components on blood glucose, especially the exchange of table does not reflect different aspects of food in response to differences in blood sugar.
Studies have shown that even if the food contains carbohydrates equivalent, resulting in the body's glucose response is not the same, therefore, the experts put forward the "food glycemic index" concept to help diabetic patients better control of diet, it is more than the exchange of food practical and more effective. At present, the World Health Organization and the UN Food and Agriculture Organization to the people with diabetes in particular the recommendation of the light of food glycemic index table, a reasonable choice of food, diet, and suggested that food labels indicate the total carbohydrate content and glycemic index of food value .
What is meant by "food glycemic index"? In fact, it is a measure of postprandial blood glucose response to food in an effective indicator, it means 50 grams of carbohydrate containing food and a considerable amount of glucose or white bread in a certain period of time (usually 2 hours) in vivo percentage of the value of the level of blood glucose response , it is a numerical comparison, reflecting higher food and glucose blood glucose compared to the speed and capacity, usually glucose glycemic index set at 100.
In general, the food glycemic index> 70 for the high food glycemic index food, they digest quickly after entering the gastrointestinal absorption rate, quick release of glucose, glucose into the blood after the peak high; food glycemic index <55 for the low food glycemic index food, they stay in the stomach a long time, the absorption rate is low and slow release of glucose, glucose into the blood after the peak of the low, slow decline.
In particular, the usual beans, milk is always low or lower glycemic index foods, and cereals, tubers, fruits and processing due to different species arising from changes in glycemic index, especially in order to reflect the dietary changes in fiber content. Vegetables is certainly a low glycemic index food, especially vegetables leaves and stems, because the carbohydrate content of no more than 6%, and rich in dietary fiber, so little effect on blood glucose. In fact, the type of food has a low or high glycemic index food of different species, the main difference is that the content of carbohydrates as well as food processing, branding and the recipes of different types, said from a high, low it is difficult to .
