When I see new diabetic friends on a daily basis, I often hear them sigh about their misery – having this disease is a poor disease, and they can never eat fine food again. One grandfather, who is over eighty years old, told me his experience of having diabetes for the past three years when we first met him: as soon as his blood sugar was found to be high, the doctor who was attending to him and his family told him to go home and prepare coarse grains, and never to touch fine grains from now on. The family followed the doctor’s advice and bought him coarse grains and small weights, and ate dumplings all day. The result? Once the family found, there is a feeling of hate, the older the more ignorant. The old man is even more aggrieved: I struggled for most of my life back to the old society, living this meaningless. There are many examples like this, and they are under a lot of pressure: they don’t eat enough, they don’t eat well, and they are afraid of complications all day long. Is it possible for diabetic friends to eat fine grains or not? The answer is yes. For pasta with the same glycemic index, it can be freely converted. For example, half a tael of flour can be replaced by any of the following foods according to the corresponding weight: 25g of rice, flour, cornmeal, sorghum flour, dry vermicelli, hanging noodles, dry vermicelli, soda crackers or macaroni, etc., 35g of baklava or steamed buns, 35g of raw noodles, 35g of salted bread, 100g of potatoes, 200g of fresh corn.