Every diabetic patient has been told by their doctor that they can eat this and cannot eat that, so I am afraid that many diabetics are suffering from the pain of not being able to satisfy their appetite. Many diabetics focus on the food they can or cannot eat. In fact, in addition to choosing the right food and making a reasonable mix of food and processing, they should also pay attention to the correct order of meals, i.e., drink some soup first to lubricate the stomach and intestines, then eat mixed food, keep the order of eating vegetables first, then eating the main food, and then finally eating meat. But sometimes it also depends on your blood sugar situation, gastrointestinal function condition, for example, you have done longer exercise before meal, blood sugar has been in 5mmol / L, the low state, you should first eat high glycemic index carbohydrates, that is, the main food, in order to facilitate the rapid rise of blood sugar, to prevent hypoglycemia occurred. And when your pre-meal blood sugar is at 8mmol/L, in addition to the time interval between taking medication or insulin injection and meal should be adjusted to 40-60 minutes (depending on blood sugar), carbohydrates should also be pushed back appropriately. In fact, there are not no suitable foods for diabetic patients, mainly foods that can delay the rise of blood sugar and blood lipids. For example, soybeans and their products, such foods are rich in protein, inorganic salts, vitamins, in addition to soybean oil there are more unsaturated fatty acids, both to reduce blood cholesterol, but also to reduce blood triglycerides, the gluten sterols contained also have a lipid-lowering effect. There are also coarse grains, such as oat noodles, buckwheat noodles, hot cereals, corn flour contains a variety of trace elements, vitamin B and edible fiber. Experiments have proven that they have the effect of delaying the rise of blood sugar. Corn flour, bean flour, white flour in the ratio of 2:2:1 can be made into triple noodle buns, pancakes, noodles, long-term consumption, not only conducive to lowering sugar, lowering fat, but also to reduce hunger.