The same rice and flour, eaten in different ways, glycemic index is also different, so sugar lovers in the staple food eating method also have a lot of attention. 1, control the total amount of sugar lovers eat staple food, should account for 1/4 of a meal total. morning can eat 1 two staple food, noon and evening each 2 two. 2, rice is better than porridge The rice should not be too rotten and soft. Compared with porridge and rice, porridge is much faster than dry rice to raise blood sugar. Because the general grain grains into the stomach after the stomach digestion and grinding, into cereal before entering the intestine for absorption, but the porridge will not have the process of digestion and grinding, eaten directly into the intestine after absorption, so the speed of raising blood sugar is fast. But some people especially love to drink porridge what to do? If you really can’t give up, you can change the way you drink porridge. Because congee is a liquid food, many people drink a bowl in one breath, this way of eating is not appropriate, should find ways to make the bowl of porridge half an hour to drink. The method used is to eat vegetables while drinking porridge. Let the time for the congee to enter the stomach be stretched. So, if diabetics want to eat foods with high glycemic index, including steamed buns, buns, porridge, they should eat slower and eat with the dishes. 3, dead noodles are better than hairy noodles Diabetic patients should try not to eat hairy foods when eating pasta, but should choose dead foods. The starch in the flour is fermented to form some small molecules of dextrin, oligosaccharides, and even glucose, so hairy pasta is easier to digest and absorb than dead pasta, and stays in the gastrointestinal tract for a shorter time. Therefore, the choice of dead pastry is better than hairy buns for blood sugar control. 4, coarse grains are better than fine grains In addition, the same processing method, coarse grains and fine grains have different glycemic index. For example, the same steamed buns, cornmeal, buckwheat flour glycemic index is significantly lower than wheat flour; corn crumb porridge glycemic index is lower than cornmeal porridge. It can be seen that coarse grains have a lower glycemic capacity than fine grains. Therefore, diabetic patients should eat more coarse grains.