Hyperglycemia is a precursor to diabetes, so hyperglycemia or even diabetes patients must learn to stabilize blood sugar in order to be healthy! So how can blood sugar lowering be the most effective? Which of the delicious foods can lower blood sugar? Let's take a look along with Xiao Bian!
Continuing hyperglycemia not only causes diabetes, but it also accompanies many complications. Treatment should be centered on diet and reduce the intake of lipids and sugars, paying particular attention not to ingest too much fruit containing a lot of fructose.
Sticky vegetables: inhibit postprandial blood glucose rise
The sticky slip component in yam is also formed by mucin. Mucin binds Other foods in the intestines, allowing sugars to be slowly absorbed. This role can inhibit the rapid rise in blood glucose after a meal, but also can avoid excessive insulin secretion, so that blood sugar is better controlled.
Yam also contains essential active ingredients such as magnesium and zinc for insulin secretion, as well as vitamin B1 and vitamin B2. These ingredients promote the metabolism of glucose in the blood. In addition, yam also contains amylase, which is an enzyme that digests sugars and can no longer store sugar in the blood.
Raw yam is more conducive to ingesting sticky and smooth ingredients, and can be cut into filaments or made into yam paste. The more sticky saponins the yam, the more effective ingredients.
Shantou: Most suitable for people who need to limit calories
Steamed bread contains active ingredients such as mucin, magnesium, zinc and vitamin B1. It also contains galactan, which can effectively lower blood pressure and cholesterol. In addition, it is very important that yam's calories are low. When it is necessary to restrict diet due to diseases such as diabetes, hyperlipidemia, and obesity, steamed bread is the most suitable food. In the 100-gram steamed buns, the heat is only 58 kg.
Most people eat cooked taro before eating. Although it is easy to damage mucin, it is beneficial to the absorption of other active ingredients. The most prominent effect of onion is to inhibit the rise of blood sugar. Although blood sugar can be inhibited by chemical agents, sometimes the effects of chemicals are too strong and can lead to hypoglycemia. Onions have no immediate effect without chemicals, but they do not drop after the blood sugar drops to normal. In addition, quercetin, a unique yellow pigment component of onion, has a strong antioxidant capacity, can effectively inhibit the oxidation caused by blood viscosity, and prevent the development of hypertension and arteriosclerosis.
Daily intake of 50 grams (about 1/4) of onions, can play a very good effect. The fresh onion is spicy and contains more active ingredients. The effect will be better. So eat fresh onions as soon as possible.
In particular, it should be noted that before frying the onion, it should be placed for 15 minutes. Because the sulfur compounds that are beneficial to humans in onions do not immediately produce when they are chopped, they need to be placed for more than 15 minutes before being heated for cooking.
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