Diabetic diet control is very important. Diabetics often say, “I don’t eat much, but why is my blood sugar still high”. Of course, there are many factors affecting blood sugar, can we reduce the impact of food on blood sugar through some methods, there are any specific techniques in food selection? Of course there is, we can follow the following principles, but not limited to this, you can also summarize yourself. (1) 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. For example, eat brown rice, brown noodles than fine rice, fine noodles to be better. (2) cooking food as simple as possible, raw food is better than cooked food (of course, it can be eaten raw), cooking time as short as possible. For example, rice cooked for a long time into porridge, its glycemic index is high, while the glycemic index of rice is lower than that of thin rice. (3) All kinds of food should try to choose food containing water and less juice, which helps control the glycemic index. (4) Food with skin to eat better. For example, common fruits and vegetables, under the premise of washing clean, try not to peel. The glycemic index has an important impact on blood sugar, but the glycemic index is not set in stone, and may change somewhat in different situations. 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 slows down the digestion and absorption, slows down the rise of blood sugar, and reduces the glycemic index of food; (3) 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 pasting of starch: 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 feel the experience in your own practice and be a mindful person. Nowadays, everyone has a fast blood glucose meter, and sometimes you can understand the effect of diet on blood glucose by testing the pre-meal and post-meal blood glucose, and master the rules through repeated practice, so that you can achieve twice the result with half the effort.