What dish does hyperglycemia patient eat good

summary

Hyperglycemia is one of the three high, generally refers to people's blood sugar is higher than usual, this situation is more common in the elderly, because people's living standards improve, eating and drinking become more common phenomenon, who knows a lot of food will lead to increased blood sugar, suffering from hyperglycemia disease. In this regard, experts remind patients with hyperglycemia, daily attention to their diet at any time to avoid hyperglycemia. Many people are not cured for a long time, it's not because they can't be cured, but because they don't understand it. Let's introduce what kind of food is good for patients with hyperglycemia.

What dish does hyperglycemia patient eat good

First, the staple food is generally rice and flour. However, we prefer coarse cereals, such as oats, cereal, corn flour, etc., because these foods contain more inorganic salts and vitamins, and are rich in dietary fiber. Dietary fiber has the effect of reducing blood sugar, which is beneficial to the control of blood sugar.

Second: the source of protein for patients with hyperglycemia is soybean and its bean products. On the one hand, it contains more protein with good quality; on the other hand, it does not contain cholesterol and has lipid-lowering effect, so it can replace some animal foods, such as meat.

Third: during the control of calories, when you are still hungry, you can eat vegetables with less sugar, boiled in water and mixed with some seasoning. Because vegetables contain more dietary fiber, more water, low heating energy and satiety, they are essential food for diabetic patients.

matters needing attention

The proportion of the three major nutrients should be appropriate. Under the condition of limiting the total calories, there should be an appropriate proportion between the three nutrients carbohydrate (sugar), protein and fat. In general, the heat provided by the three should account for 50% - 60%, 25% - 35% and 10% - 15% of the total heat respectively. For pregnant women, lactating mothers, children, people with emaciated or consumptive diseases, protein can be increased appropriately; the proportion of fat in the emaciated can be increased appropriately.