At the same time, food glycemic index will also be affected by many factors, such as the type of carbohydrate in food, structure, food content and the chemical composition and physical state of food production and processing and so on, if we neglect these differences will be difficult to control blood sugar steady.
First of all, cooking in the food processing, will have an impact on glycemic index. Such as "the degree of starch gelatinization" --- in the processing process, the starch granules in hot water and under, there are varying degrees of expansion, and some even the breakdown of starch granules and break down and become very easy to digest, such as more time porridge cooked long, the higher the glycemic index, the greater the impact on blood sugar. Such as "particle size" will have an impact on their food --- the smaller the particle, the more easily absorbed by hydrolysis, the higher the glycemic index, it should not be too fine food.
Secondly, the food ingredients will also impact on blood sugar. Difficult to digest foods such as beans, low glycemic index; flour digestible and therefore a high glycemic index food. Viscous soluble fiber as a result of the increase of the viscosity of intestinal contents, thereby reducing the starch and the interaction of digestive enzymes, such as oats, beans, such as containing a large number of viscous fiber, low glycemic index food food. In addition, the increase in fat and protein can reduce the gastric emptying and small intestinal digestibility of food, therefore, than an equivalent high-fat food has a relatively low-fat food with low glycemic index, but should keep in mind that regardless of any type of fatty food its high and low glycemic index food, should be in limited use.
On the other hand, with the increase in carbohydrate intake, insulin response to the human body as increased carbohydrate intake and increased blood sugar will not be increased indefinitely, long-term high burden on the pancreas to increase insulin response and easy to trigger insulin resistance in diabetes mellitus. Therefore, the consumption of high-carbohydrate diet, choose low-glycemic index food food important in reducing insulin secretion.
In addition, food acid can delay gastric emptying rate, the extension of time to enter the small intestine, it can drop blood sugar, in all types of vinegar, vinegar monascus found the best, at the same time the role of lemon juice can not be neglected.
