Eating smaller, more frequent meals stimulates insulin production.
Eating less and eating more means eating less at each meal and eating more meals. Although the food intake of each meal is reduced, there will still be food entering the gastrointestinal tract, which can be converted to glucose after absorbing the food, leading to an increase in the body’s blood glucose, at which time insulin will be secreted to lower the blood glucose.
Eating fewer and more frequent meals has certain benefits for diabetics. Less food at each meal prevents blood glucose from rising significantly after the meal, reduces the burden on the pancreas, and can help control blood glucose. Eating smaller and more frequent meals can also help limit total calorie intake, help reduce weight and improve insulin resistance. However, it is also important to control the total calories while eating smaller meals to avoid blood sugar fluctuations caused by calorie overload.
Eating less and more meals will stimulate insulin secretion, which has some benefits for diabetic patients. Diabetic patients should try to eat low-calorie, low-salt, low-fat, fiber-rich, vitamin-rich foods under the premise of fixed calories per day, and allocate nutrients scientifically to ensure that the nutritional and at the same time reasonable control of blood glucose.
More nutritional knowledge can consult the Department of Nutrition, standardized treatment under the guidance of physicians.