What are the best cooking methods for diabetic diets?

Here are a few ways to cook:

1. Cyanogen. This is a cooking method that quickly cooks small ingredients in boiling water, and is often used to make soups. There are two forms of the cyanide method:

One is to boil the soup and water with fire first, and then put the vegetable material into the pot, season it, do not hook the juice, and the water starts the pot as soon as it is boiled, such as "squeaky balls". The other is to first blanch the raw materials with boiling water and then take them out, put them in a container, and then pour the fresh soup that has been adjusted and boiled into the container and blanch it. This method is called soup explosion or water explosion, such as.

Three slices of soup". Features: The soup is fresh and the dishes are crisp and tender.

2. Steaming. Steaming is a cooking method that uses steam as conduction heating, and it is widely used. It is not only used for steaming dishes, such as steamed eggplant and steamed fish, but also for the preliminary processing of raw materials and the preservation and return of dishes.

Features: Original, tender and delicious.

3. Boil. This is a cooking method in which small ingredients are slowly cooked by adding soup or condiments (green onions, ginger, cooking wine) over a fire. The raw materials can be vegetables, tofu, rice, beans and animal foods, and it is best to cut them into slices, blocks, dices, shreds, strips and other shapes, which are easy to cook and taste, such as cabbage boiled tofu.

Features: simple operation, crispy raw materials, soup and vegetables.

4. Cook. Refers to the method of cooking food in boiling water, such as boiling beef, boiling chicken, etc.

Features: There are soups and vegetables, the taste is fresh, not thickened, and the soup is juicy.

5. Stew. Stewing is a cooking method in which the raw materials are added with water, boiled over high heat, and then changed to low heat, and heated until the raw materials are crispy and the soup is mellow, such as stewed beef and stewed hen.

Characteristics: The taste is mellow and fragrant.

6. Mix. Mixing is a cooking method that uses seasonings to directly prepare raw ingredients into a dish. Generally, raw meal or clinker (mostly animal food) is cut into smaller pieces, shreds, strips, slices and other shapes.

The condiments of the mixed vegetables are mainly soy sauce, vinegar, sesame oil, shrimp oil, sesame paste, etc., depending on personal taste. Common vegetables include cold cucumber and cold noodles.

Features: Nutritious, tender and refreshing.

Diabetic patients should arrange three meals regularly, consume more staple foods such as coarse grains, minimize refined carbohydrates, especially some sweets and desserts, usually cook with less salt and less oil, try to use vegetable oil, and avoid animal fats.

Diabetic Dietary Considerations:

1. Eat small and frequent meals, avoid overeating, and be full for 7-8 minutes each time;

2. Eat more fresh vegetables, tofu, fungus, mushrooms, yams and other low-sugar and low-calorie foods, which can not only increase satiety, but also will not raise blood sugar;

3. Avoid spicy, fried, sweet and greasy, pickled food, and avoid high-sugar and high-calorie foods such as tobacco, alcohol, carbonated drinks and coffee;

4. The staple food is mainly oats, buckwheat and bean noodles;

5. Drink less or no porridge and eat less stuffed food. Diabetic patients also need to increase exercise and advocate more aerobic exercise, such as jogging, brisk walking, cycling, tai chi, etc. The most important thing is to control blood sugar with drugs**.

Diabetic patients should advocate a balanced diet, most foods can be eaten, but the amount should be controlled. Strictly limit the intake of high-sugar, high-fat, and high-calorie foods, eat less fried foods, avoid high-sugar drinks, to avoid sharp increases in blood sugar, and at the same time increase foods with low sugar content and high dietary fiber, and eat more steamed, boiled and stewed processed foods to reduce insulin sensitivity in the body.

Eat less: potatoes, yams, taro, lotus root, onions, carrots, lard, mutton fat, cream, butter, peanuts, walnuts, sunflower seeds, egg yolks, liver and kidney, brain.

Suitable for eating: coarse grains such as buckwheat, oatmeal, cornmeal, soybeans and soy products, vegetables. The scientific and reasonable diet of diabetic patients is the basis for controlling diabetes, but many diabetic patients have the following misunderstandings about diet

Excessive dieting or vegan diet or even "Bigu" method with the first stool** At the beginning of diabetes, blood sugar and urine glucose are temporarily reduced due to the reduction of calorie intake, but then due to the lack of nutrient intake, the energy of human activity can only be supplied by the body's fat decomposition, and the product of which is ketone, so it will cause ketoacidosis, which can be life-threatening in severe cases. This method is not advisable. Restriction of water intakeSome patients restrict water intake due to symptoms of polydipsia and polyuria in the early stages of the disease, which is inappropriate.

Good luck soon**!

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Diabetic patients should do a good job of 5 o'clock when eating, and stabilize blood sugar and stay away from complications.

1. The diabetic diet should be scientific and reasonable, not too much. That is, it cannot be subjective and arbitrary, nor can it be too restrictive, and you dare not eat any carbohydrates, but it will aggravate the condition and even cause ketosis. According to their own condition, weight and height, they should strictly calculate, and arrange their diet scientifically and reasonably under the premise of controlling the total calories, so as to meet the minimum needs of the diabetic body and control the total calories.

2. Diabetic diet is the foundation of diabetes and the premise of all methods, and is suitable for patients with all types of diabetes. Mild cases can receive good results based on dietary therapy, and moderate and severe patients must also rationally apply physical therapy and drugs on the basis of diet. Only if the diet is well controlled, oral hypoglycemic drugs or pancreatic islets can exert good efficacy.

Otherwise, it is difficult to achieve good clinical results by blindly relying on the so-called new drugs and ignoring dietary therapy.

3. Diabetic patients should scientifically arrange staple food and non-staple food, and should not only pay attention to staple food and despise non-staple food. Although staple food is the main blood sugar and should be controlled, some of the proteins and fats in non-staple foods can also become blood sugar when they enter the body. 58% and 10% of protein and fat are metabolized into glucose, respectively.

Too much of this kind of non-staple food can also make weight gain, which is not good for the disease, therefore, in addition to reasonable control of staple food, non-staple food should also be reasonably matched, otherwise the expected effect can not be achieved.

4. The diet of diabetic patients should be adjusted and flexibly controlled at any time according to the condition. Emaciated diabetic patients can be appropriately relaxed to ensure total calories. Obese patients must strictly control their diet, mainly low-calorie fat diet, and lose weight.

For diabetic patients taking insulin**, care should be taken to eat at 9 10 a.m., 3 or 4 p.m. or before bedtime as appropriate to prevent hypoglycemia from developing. When there is a lot of physical labor or activity, attention should also be paid to appropriately increasing staple foods or adding meals.