There are a lot of misconceptions about the diabetes diet, and endocrinologists have not done much to clarify and dispel them. However, the source of these myths is still very much associated with doctors. If you ask the same question to a doctor in a different era, “How should a diabetic eat scientifically?” We would have heard a completely different answer. At the end of the 18th century, the British doctor John rollo first found: when diabetic patients eat bread, cereals, fruits and other foods, the increase in urinary glucose, and eat meat food when the relative decrease in urinary glucose, and then he advocated a far-reaching low-carbohydrate diet, high-fat, high-protein dietary patterns until today, “diabetic patients can not eat fruits “, “eat more vegetables, it does not matter” and other misconceptions are still popular. Before the 1920s, diabetes had been in a drug-free state. In order to prevent patients from having too high a blood sugar level, some doctors, represented by Frederick Allen, advocated severely restricting calorie intake and even adopting cruel starvation therapy. Of course, starvation is not a cure for the disease, and may bring more pain than the disease itself, but can only slightly prolong the patient’s survival time. It wasn’t until 1921, when insulin, the first diabetes drug, was discovered and rapidly introduced into the clinic, that diabetes finally ceased to be a terminal disease, and people with diabetes didn’t have to “starve and suffer” until they died. However, there are still many people who rely on “fasting” to lower their blood sugar. After the 1950s, doctors gradually realized that: although dietary carbohydrates are converted into glucose the fastest, but if excessive restriction of staple foods, long-term no food or very little food carbohydrates, will make the fat over the provision of calories to the glucose-based metabolism of the brain and myocardium adversely affect the glucose supply of the brain and myocardial metabolism, and at the same time, high-fat, high-protein overconsumption of aggravate the metabolic load on the liver and kidneys, and make the incidence of cardiovascular and cerebrovascular complications increased. The incidence of cardiovascular and cerebrovascular complications is increased. These new understandings have made the high-carbohydrate diet the mainstream recommendation of physicians for more than two decades, and the proportion of calories provided by carbohydrates in the total daily calorie intake has been gradually increased to 50-60%, or even 65%, while the proportion of calories provided by fat has been adjusted downward to 30%. During this period, more precise scientific dietary concepts such as portion exchange, glycemic index, and food glycemic load were introduced into real life, and gadgets such as weighing scales and calculators began to appear around diabetic patients, so that what to eat and how much to eat could be planned and calculated in a fine-grained manner, but at the same time, it also made dietary management intimidating for many new patients. As more research findings and evidence became available, by last October, the American Diabetes Association published the 2013 edition of its Recommendations for Nutrition Therapy for Adults with Diabetes, a new guideline that reviews evidence-based evidence for a variety of commonly used dietary patterns, but does not recommend any of them in particular. The guidelines suggest that patients should choose an eating plan that suits them based on their personal preferences (including customs, culture, religion, health philosophies and goals, and economic status) and the metabolic goals they are trying to achieve. Upon reading this, some of you may have gotten impatient: “So much rambling, so what exactly should a diabetic patient eat?” Simply put, there is no absolute diabetes-only diet and nutrient ratios. Diabetic patients should choose a personalized diet that is suitable for them, based on their current eating patterns, preferences and goals, and under the guidance of a professional who can determine the proportion of nutrient distribution. If you feel that such generalizations have little practical value, the following are some specific recommendations: 1, there is no food therapy recipes have been proven to be effective, I hope you do not believe and forward similar “eat ** food can lower blood sugar, cure diabetes,” the post, that is just some brightly colored, illusory bubbles; 2, do not drink sugary beverages. 3, fresh fruits are a good choice; 3, fresh fruit is a good choice, but does not include filtered fruit juice; 4, for carbohydrates, should pay attention to both the quality and quantity of it, and choose more low “glycemic load” food, recommended vegetables, fruits, whole grains, legumes and dairy products; 5, for fats, the quality of far more important than the amount of unsaturated fatty acids are better than saturated fatty acids, as far as possible to reduce trans fats. Unsaturated fatty acids are preferred to saturated fatty acids, and the intake of trans fats should be reduced as much as possible; 6. It is recommended that you eat fish (especially fatty fish, such as salmon) at least twice a week; 7. Any dietary pattern must be combined with exercise; 8. Most of the information retrieved from Baidu is unreliable, so if you are in any doubt, please consult a doctor you trust.