Dietary control is the foundation of diabetes treatment. Certain foods should be eaten sparingly or not because of their ability to rapidly raise blood sugar or cause chronic complications of diabetes. Understanding these foods and taking care of them in your diet will help improve blood sugar control and reduce the development of diabetes complications. Diabetic patients should not eat white sugar, brown sugar, icing sugar, glucose, maltose, chocolate, milk sugar, fruit sugar, preserves, canned fruit, soft drinks, fruit juice, jam, ice cream, sweet drinks, sweet cookies, sweet bread and sugar pastries. The above foods are high in monosaccharides or disaccharides, and diabetic patients are prone to hyperglycemia after eating them. Peanuts, melon seeds, cashew nuts, pine nuts, walnuts, which contain high calories, should not be eaten frequently. Foods with high sugar content such as vermicelli, sweet potatoes, potatoes, taro, corn, rhizome, chestnuts, mao beans and other dried beans should not be used as vegetables for diabetics. As a side dish, the supply of staple foods should be reduced. And the quantity should be limited. Diabetic patients should not eat cholesterol-rich food and animal fat, such as animal brain, liver, heart, lung, waist, egg yolk, fatty meat, butter, pork and beef lamb oil, etc., and eat less fried, deep-fried, fried and crispy food, because the above foods tend to raise blood lipids, leading to increased incidence of atherosclerosis and cardiovascular diseases. Excessive alcohol can cause disorders of lipid metabolism and increase the burden on the liver; long-term alcohol consumption can increase the incidence of diabetic complications; drinking alcohol on an empty stomach can cause hypoglycemia in people who inject insulin. Therefore, diabetic patients should not drink alcohol. If you want to drink alcohol, you can drink a small amount of beer with low alcohol concentration. 400 ml of beer provides about 112 kcal of caloric energy, which is equivalent to 30 grams of grain, and you should subtract this part from your main diet accordingly. Diet should be light, not too salty, reduce the consumption of processed or preserved foods to prevent excessive sodium intake, because high sodium is likely to induce hypertension and atherosclerosis. Diabetic patients should eat food Diet therapy is the basis of diabetes treatment, the current diabetes treatment advocates “food-based, high protein, low fat and high fiber” diet. The main source of energy for diabetic patients is carbohydrates, i.e. staple food. Patients can choose whole wheat bread or white rice as their daily staple food, such as two pieces of whole wheat bread for breakfast, and a bowl of white rice for lunch or dinner. Potatoes, taro, sweet potatoes, lotus root, etc. contain high carbohydrates, and must be consumed to reduce the amount of rice and noodles and other staple foods. When the kidney function of diabetic patients is normal, they should be given a high protein diet (15% of the total calories for adults), about 1 gram per kilogram of body weight for adults, and 1.5-2.0 grams for pregnant women, lactating mothers, malnourished people and people with combined wasting diseases, and 2.0-4.0 grams for children, as appropriate. Converted into food, adults can eat 200 grams of milk and one egg for breakfast (people with hypercholesterolemia can skip the egg yolk), and 50 grams of beef for lunch and dinner (or 60 grams of pork, or 60 grams of fish, or 50 grams of chicken, or 100~125 grams of tofu). Encourage eating more fish. Some patients feel weak and fatigued even when their blood sugar is well controlled, mostly because of insufficient protein intake rather than too strict sugar restriction. When renal function is impaired, protein intake should be limited, especially the intake of vegetable protein such as bean products should be strictly limited. Low-fat diet Because diabetic patients eat grains and meat already contains enough fat, so should not deliberately eat fat-rich food, and pay attention to choose low-fat cooking methods, such as boiling, baking, baking, stewing, steaming or cooking by microwave oven, etc.. Eat more high-fiber foods such as vegetables, whole wheat bread, whole wheat crackers, boiled potatoes, etc. Vegetables to green leafy vegetables are good, such as rape, cabbage, leek, spinach, celery, etc.. These foods are rich in vitamins and inorganic salts, but also contains more crude fiber, can effectively prevent the rapid absorption of blood sugar, and lower cholesterol, prevent atherosclerosis and the role of constipation. Eat fruits in moderation Fruits are rich in vitamins, minerals and other nutrients and fiber, which are beneficial to diabetics. Different fruits contain relatively large differences in sugar, watermelon contains 4 percent sugar, the lowest; dates, sugar cane, red fruit about 20 percent. Under the premise of strictly limiting the total calories, it is allowed to eat some fruits with low sugar content such as watermelon, but after eating fruits, the corresponding amount of staple foods must be deducted, bananas, oranges, apples, pears with medium sugar content, to eat less; melon, watermelon, cherries with less sugar, can be preferred to eat; tomatoes, cucumbers with low sugar content, you can eat more to replace the fruit. Fruits should not be eaten when blood sugar level is poorly controlled. Sweeteners can be used to replace sugar products For diabetic patients with a sweet tooth, sweeteners can be used to replace sugar products, such as meringue, stevia, etc. These sweeteners do not provide heat, do not contain nutrients, and do not affect blood sugar, but the use of sweeteners should also pay attention to the appropriate amount, too much sweetener is not beneficial.