For patients with neurological immune diseases often have to use hormones in high doses for a long time, and some patients may find that with the use of hormones, there is an increase in blood sugar, and some even develop steroidal diabetes mellitus. How to better control blood sugar while taking hormones and prevent steroidal diabetes is a concern. Don’t look at high blood glucose as too scary. In addition to medication to control blood glucose, it is actually not difficult to control blood glucose through dietary assistance. -For example, coarse grains do not fine work, vegetables do not cut, beans eaten whole do not grind …… these dietary habits “tips” can greatly reduce the body to reduce blood sugar generation. In fact, in the end, they all involve a newly introduced concept in the field of high blood sugar diet treatment: “food glycemic index”. Generally speaking, food glycemic index >70 is high food glycemic index food, which is fast digested after entering the stomach and intestines, high absorption rate, fast glucose release, and high peak of glucose entering the blood; food glycemic index <55 is low food glycemic index food, which has long residence time in the stomach and intestines, low absorption rate, slow glucose release, low peak of glucose entering the blood, and slow decline. The rate of decline is slow. People with high blood glucose are recommended to consume low glycemic index foods. Specifically, beans and dairy are usually low or lower glycemic index foods, while cereals, potatoes and fruits often cause changes in glycemic index due to different varieties and processing methods, especially changes in the content of dietary fiber. Vegetables are definitely low in glycemic index, especially leaf and stem vegetables, because the content of carbohydrates does not exceed 6% and is rich in dietary fiber, so it has little effect on blood sugar. In fact, there are different kinds of food with low or high food glycemic index, the main difference lies in the carbohydrate content and different food processing, brands and recipes, it is difficult to say whether it is high or low from the type alone. The longer the porridge is cooked, the higher the glycemic index. At the same time, the food glycemic index will also be affected by various factors, such as the type and structure of carbohydrates in the food, the chemical composition and content of the food, as well as the physical condition of the food and the processing and production process, etc. If these differences are ignored, it will be difficult to control the blood sugar smoothly. First of all, during the cooking and processing of food, the glycemic index will be affected. For example, "starch pasting degree", during the processing, starch granules swell to different degrees under the effect of water and heat, and some starch granules even break up and decompose, making it easy to digest, such as the longer the cooking time of porridge, the higher the glycemic index and the greater the effect on blood sugar. Another example is "particle size" will also have an impact on the smaller the food particles, the more easily they are hydrolyzed and absorbed, and the higher the glycemic index, so the food should not be too fine. Secondly, the composition of food will also have an impact on blood sugar. For example, legumes are difficult to digest and have a low glycemic index; flour is easy to digest, so the food has a high glycemic index. The soluble viscous fiber increases the viscosity of intestinal contents, thus reducing the interaction between starch and digestive enzymes, such as oats and beans, which contain a lot of viscous fiber, are low food glycemic index foods. In addition, the increase of fat and protein can reduce the gastric emptying and the digestion rate of food in the small intestine, so high-fat foods have relatively lower glycemic index than equivalent low-fat foods, but it should be remembered that any type of fatty food should be used within the limit regardless of its high or low food glycemic index. On the other hand, because insulin response in human body will increase with the increase of carbohydrate intake, blood glucose will not increase indefinitely, and long-term high insulin response will increase the burden on pancreas, which will easily lead to insulin-resistant diabetes. Therefore, when consuming a diet containing high carbohydrates, it is quite important to choose foods with low food glycemic index to reduce insulin secretion. In addition, acid can slow down the gastric emptying rate of food and prolong the time to enter the small intestine, so it can lower blood sugar. Among the various types of vinegar, red currant vinegar is found to be the best, while the role of lemon juice cannot be ignored.