For people with diabetes, controlling the intake of staple foods is key to managing blood sugar. In addition, it is more desirable to choose staple foods with a low glycemic index, which can release sugar slowly and reduce sharp fluctuations in blood sugar.
Therefore, it is recommended that diabetic patients should moderate the intake of staple foods that rise slowly in their diet, and reduce the intake of staple foods that rise quickly, which is conducive to the stability and control of blood sugar.
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8 types of slow glycemic rise are suitable for diabetics
Staple foods eaten for a long time
Sweet potato:
With a glycemic index of 53, sweet potatoes have a low sugar content and are rich in dietary fiber, with a strong sense of satiety. It is recommended to eat boiled or steamed sweet potatoes and less roasted sweet potatoes.
Potato:
The glycemic index is 62, the potato has less sugar, the blood sugar rate is slow, and the feeling of satiety is strong.
Corn:
The glycemic index is 55, although the taste is somewhat sweet, the sugar content is not high, and the effect on blood sugar is relatively small.
Black Rice:
With a glycemic index of 55, black rice has a relatively low sugar content, is rich in dietary fiber, and can be mixed with white rice to steam rice, as well as the benefits of tonifying the kidney.
Oats:
With a glycemic index of 55, oats have low sugar content, high nutritional value, cholesterol-lowering effect, and are suitable for elderly diabetic patients.
Grains:
With a glycemic index of 54, such as soba noodles or oil wheat noodles, they are lower in calories and have less sugar, but it is not recommended to eat more.
Yam:
The glycemic index is 51, the yam has less sugar, low calories, and a strong sense of satiety, which is suitable for replacing some staple foods.
Taro:
With a glycemic index of 48, taro rises slowly and contains relatively little sugar, which helps to increase satiety and reduce blood sugar fluctuations.
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Which vegetables are suitable for diabetics
leaf vegetables
Such as spinach, rape, lettuce, celery, water spinach, etc., these vegetables are rich in dietary fiber, which helps control blood sugar.
Cruciferous vegetables
Such as broccoli, cauliflower, cabbage, radish, etc., they contain antioxidants that contribute to good health.
Nightshades
Such as eggplant, tomato, cucumber, etc., these vegetables contain a variety of vitamins and minerals that are beneficial for diabetics.
Rhizomes
Such as carrots, lettuce, potatoes (in moderation), sweet potatoes (in moderation), etc., they are rich in dietary fiber and vitamins.
legume
Such as mung beans, red beans, black beans, chickpeas, etc., beans are rich in protein, dietary fiber, and minerals, but be careful not to overeat.
Momordica charantia
Bitter melon contains bitter melon, a natural type of insulin that helps lower blood sugar.
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Normal blood sugar range for diabetics
Fasting blood glucose
For people without diabetes, the normal fasting blood glucose should not exceed 6.1 mmol/L (110 mg/dL). In patients with diabetes, fasting blood glucose should be controlled between 3.9 and 5.6 mmol/L (70 to 100 mg/dL).
Blood glucose 2 hours postprandial
A 2-hour postprandial blood glucose level should typically be less than 7.8 mmol/L (140 mg/dL) for nondiabetic people. For patients with diabetes, blood glucose should be controlled between 4.4 and 6.7 mmol/L (80 to 120 mg/dL) at 2 hours after a meal, if possible.
Glycosylated hemoglobin (HbA1c)
This is an indicator of the average blood sugar level over the past 3 months. For people without diabetes, the normal range for HbA1c is usually less than 5.6%. For diabetic patients, HbA1c should be controlled between 4.0 and 6.5%.
It is important to note that the normal range of these indicators may be adjusted depending on the individual's constitution, age, severity of illness, and the presence of other complications. Patients should follow their doctor's individualized treatment recommendations, monitor their blood glucose levels regularly, and adjust their treatment regimen as appropriate to achieve optimal glycemic control.