Guidelines for eating for the sick (end)

Choosing safe foods for blood sugar

Foods that eat the same amount of glucose but after eating will increase blood glucose levels differently. The ability to increase blood sugar after eating is called the blood glucose index of that food. Glucose index is considered a good indicator for food selection, an important criterion for food selection for diabetic patients. Complex glucides that have high levels of starch have high glycemic index. Foods high in fiber, especially soluble fiber, have low blood sugar. Patients should choose foods with low glycemic index to use.

Based on common food ingredients to choose food for each meal and each day:

Foods with glucose concentrations lower than or equal to 5%: Patients can use daily, including meat, fish, tofu in moderation. Most green vegetables and some sweet fruits such as melon, plum, grape, can use unlimited.

The type of glucid content from 10 to 20%: Patients should eat 3 to 4 times a week in moderate quantities of some relatively sweet fruits such as tangerine, apples, milk, na, Types of beans: Yellow beans, peas.

Glucose over 20%: Should be abstained or very limited use because when eaten increase blood sugar including pastries, jams, candies, soft drinks and many sweet fruits: dry jackfruit, dry cloth , dried labels.

Rice is a daily food, it is necessary to control the amount of each meal less than or equal to 70g / main meal.

Use foods with a low glycemic index in the diet of people with diabetes have the advantage of making blood glucose easier to control, improve lipid metabolism, especially for type 2 diabetes.