Diabetics often say, “I don’t eat much, but why is my blood sugar still high”. Because there are many factors that affect blood sugar, there are ways to reduce the effect of food on blood sugar. We can follow the following principles, but not limited to this. (1) Balanced diet: choose diversified and nutritionally reasonable foods, and the daily recommended intake of cereals and potatoes, vegetables and fruits, meat, poultry, fish, dairy, eggs and beans, and fats and oils are in total four major food groups. Food ingredients should not be too fine, fine and deeply processed food, absorption may be faster, and coarse grains, relatively speaking, the glycemic index is lower, so that the staple food coarse and fine collocation, side dishes meat and vegetarian collocation. For example, eat brown rice, brown noodles than fine rice, fine noodles to be better. Often choose foods with high fiber content, such as unprocessed fruits and vegetables. Starchy foods and Chinese and Western snacks should be eaten in planned portions, not at will, to avoid over-absorption. Eat less refined sugar foods, such as condensed milk, preserves, etc. (2) Cook food as simply as possible and for as short a time as possible. For example, rice cooked into porridge for a long time has a high glycemic index, while rice has a lower glycemic index than thin rice. Eat less fried, deep-fried, crispy and pork skin, chicken skin, duck skin and other foods that contain high fat? Cook more by steaming, boiling, cooling, shabu-shabu, stewing, brining, etc. It is advisable to use vegetable fats for cooking. Food should not be too salty, salt intake of less than 6 grams per day is appropriate. Eat less food with high cholesterol content, such as cashew, liver, kidney and other animal offal foods. (3) All kinds of food should try to choose food containing water and juice less, which can help control the glycemic index. (4) Food with skin to eat better. For example, common fruits and vegetables, under the premise of clean, try not to peel. (5) Avoid obesity, maintain an ideal and appropriate weight. Regular rationing, each meal according to the planned portion size, not arbitrary increase or decrease. The glycemic index has an important impact on blood glucose, but it is not constant and may vary from case to case. For example, the type, structure, trait and cooking method of food may affect the glycemic index, as follows: (1) Carbohydrate type and structure: monosaccharides have a higher glycemic index than polysaccharides; for example, candy is more likely to raise blood sugar than starch. (2) Dietary fiber content: more fiber in food can slow down the rate of digestion and absorption, slowing down the rise of blood sugar and reducing the glycemic index of food. (3) The physical state of food: the finer the grain, the higher the glycemic index; that is, the finer the food, the higher the glycemic index. (4) The degree of starch pasting: the higher the degree of pasting, the higher the glycemic index; rice paste has a higher glycemic index than rice. (5) Fat and protein content in food: the increase of their content can reduce the gastric emptying rate and small intestine digestion and absorption, and the glycemic index is lower. The same food may be absorbed differently by different people, so you can find out the experience in your own practice. The effect of diet on blood glucose can be understood by testing the blood glucose before and after meals, and by mastering the rules through repeated practice, we can achieve twice the result with half the effort. (You can refer to the attached chart: food selection for diabetic patients, glycemic index (also known as glycemic index) of common foods, and glycemic load of common foods).