Consume foods with a low glycemic index and watch the serving size.
The dietary principles for diabetic patients are as follows: 1. First of all, in terms of food types, we should pay attention to the impact of food types and starch types as well as cooking methods on postprandial blood glucose, and diabetic patients should eat more coarse grains, which have a much smaller glycemic index than fine grains. Eat milk, eggs, lean meat, fish and shrimp and other high-quality proteins, eat more vegetables, especially large green leafy vegetables, if you eat fruit, choose low glycemic index fruit. The more pasty the food is, the faster it raises blood sugar.
2. In terms of dietary allocation and meal arrangements, people with diabetes can allocate their meals according to their dietary habits, at least three meals a day, and try to eat as many staples, meats, and vegetables as possible at each meal, as the glycemic index of mixed foods is significantly lower than that of staple foods alone.