Director Sun Yadong of the Department of Endocrinology at Jilin Provincial People's Hospital said that he often hears patients say that once they have diabetes, they can never eat sweets again. In fact, this statement is too absolute. A food that raises blood sugar too quickly is medically known as having a high glycemic index, such as sucrose-containing foods. These foods have an impact on blood sugar and are generally not recommended for diabetics. However, there are now special sweets made specifically for diabetics available on the market. In these foods, the sugar is actually a sweetener, such as xylitol, which is five to six times sweeter than sucrose. However, first, it has no calories, and second, blood sugar rises slowly after consumption, so it has little impact on blood sugar. Therefore, it is relatively safe for diabetics to choose this type of sweet. But this does not mean that such sweets can be eaten indiscriminately. Although xylitol foods have no calories, they are still a carbohydrate. Therefore, when diabetics eat them, they must also calculate the amount of food intake. If an extra serving of xylitol food is added in addition to the total amount of staple food, the total amount will be exceeded, and a rise in blood sugar is inevitable. Therefore, diabetics must reduce the amount of staple food accordingly when eating sweets. At the same time, persist in monitoring blood sugar; foods that do not significantly raise blood sugar after consumption are safer to eat. Second, diabetics should eat less dry rice and more congee
Professor Sun Yadong said that during the digestion of grains in the human body, after chewing, they enter the stomach, are digested into dextrin, and then dextrin is converted into fructose, monosaccharides, and disaccharides, and finally absorbed by the human body. Therefore, dextrin has a blood sugar-raising effect. In the process of making congee, the dextrin in the rice has been cooked out and mixed into the congee. The method of making congee actually artificially processes a food that originally had a slower glycemic index into a food with a faster glycemic index. After diabetics drink congee, their blood sugar will rise rapidly in a short period of time. This is why endocrinologists do not recommend that patients drink congee. In autumn and winter, the weather in the Northeast is relatively dry. If diabetics want to drink congee, it is recommended to add some beans and high-fiber grains to the congee. Also, do not cook the congee for too long; basically, it should be cooked just enough. Third, diabetics should eat pumpkin
It has been proven through experiments that pumpkin cannot achieve the goal of controlling blood sugar, and overly sweet pumpkin may even raise blood sugar. Therefore, when diabetics eat pumpkin, they must eat less staple food. In addition, pumpkins with high water content, high fiber, and green skins have relatively less sugar.