Nowadays, more and more consumers begin to pay attention to healthy diet, a variety of “sugar-free” food is more and more, and even become a good gift. Some diabetic patients in order to make up for the dietary restrictions, as long as the food labeled “sugar-free”, they dare to eat, not knowing that if sugar-free food is consumed improperly or in excess, not only can not lower blood sugar, but also raise blood sugar. The company’s main business is to provide a wide range of products and services to its customers. However, every time his children visit him, they will bring him some sugar-free cookies, sugar-free porridge, etc. as a snack, and the “sugar-free” label on the food package also allows him to eat with confidence. But not long ago, when Mr. Chen went to the hospital for a checkup, the doctor reminded him that his blood sugar was on the rise again and that he should pay attention to his diet and control his sugar intake. Mr. Chen was puzzled, his own diet has always been very careful, children send sugar-free food is also in the regular store to buy, but why blood sugar has risen instead? The regular sugar-free food actually does not contain absolutely no sugar, but contains polysaccharides.” The carbohydrates consumed by the human body are divided into monosaccharides, disaccharides and polysaccharides. Both monosaccharides and disaccharides are easily absorbed directly by the body, while only a portion of polysaccharides can be converted into glucose to be absorbed by the body, while the rest is excreted directly from the body. ”Therefore, it can only be said that in the same portion of food, sugar-free food contains less sugar. But if you eat too much, it can cause the same problem of elevated blood sugar.” Diabetics need to be reminded that although sugar-free foods do not add sucrose, some foods are likely to have added fats and oils during the production process, which produce more energy than grain. In addition, when selecting sugar-free food, you should also consider the main ingredients used in making sugar-free food. Director Liao Chung said that most of the main ingredients in regular sugar-free food contain cereals, buckwheat and other coarse grains, these are high-fiber substances that can regulate intestinal peristalsis, slowing down the absorption of the intestines and slowing down the rate of gastric emptying. This can slow down the absorption of glucose in food, eliminating postprandial hyperglycemia. But if the main ingredients are made of refined rice, noodles, such as sugar-free cookies, sugar-free bread, etc., the fact that these are foods with a high glycemic index, rice, noodles and other cereals contain the highest sugar (starch), its content is more than 70%, and is not suitable for diabetics to eat in large quantities. In a certain sense, eating refined rice and noodles is the same as eating refined sugar. The starch eaten into the body, under the action of amylase, can be quickly broken down into glucose is quickly absorbed by the body. Sugar-free food can not be eaten openly” Of course, it does not mean that diabetics can not eat sugar-free food. Some diabetic patients with strong appetite can eat sugar-free food as a supplementary food appropriately. But eating sugar-free foods must be reduced to staple foods, and staple foods are not advocated to be all coarse grains.” Director Liao Chung suggests that diabetic patients can refer to the food composition exchange table to calculate, calculate sugar-free foods into the total energy required for a day, and then regulate the proportion of grains, oils and meat within the required energy range. However, for diabetics with significant hunger, they can use coarse grains with high fiber content as an additional meal, which satisfies the appetite and does not contain other added ingredients in the food because of the concern. In addition, foods like small tomatoes and cucumbers are not only nutritious, but can be consumed as both vegetables and fruits, and are also better alternatives.