1.How is the sugar of food absorbed? Carbohydrates in food are decomposed into simple sugars after entering the body and absorbed by the body into the blood circulation, thus affecting the blood sugar level. However, different foods are digested at different rates after entering the gastrointestinal tract, and the degree of absorption is not the same, so the degree of affecting blood sugar is not the same. 2.What is glycemic index (GI) “Food glycemic index (GI)” is a valid indicator to measure the postprandial blood sugar reaction caused by food. It usually refers to the percentage value of the level of blood glucose response in the body of a food containing 50 grams of carbohydrates and an equivalent amount of glucose in 2 hours, reflecting the speed and ability of food to raise blood glucose compared with glucose. The glycemic index of glucose is usually set at 100. 3. How to choose food according to GI for diabetic patients Diabetic patients should eat more meals at less time and at regular intervals. The GI is influenced by a variety of factors, including food processing, cooking methods and the carbohydrates, proteins, fats and dietary fiber contained in the meal. For example, the finer the processing of grains, the higher the GI value, such as wheat pasta has a GI of 82, while whole wheat pasta has a GI of 37. Watermelon has a GI of 72, but because the carbohydrate content in watermelon is not high, a small amount of intake does not have a significant impact on blood sugar. Food mixing also has a certain effect on the glycemic index. Usually, a mixed meal made of carbohydrate-rich food with protein, fat and dietary fiber can reduce the total glycemic index, while the mixture of fatty food and carbohydrate food is not obvious to reduce the glycemic index.