Sunday, July 18, 2010

Breakfast is not conducive to a simple blood glucose control

Health care

Is generally believed that patients with diabetes mellitus, and fasting blood sugar compared to postprandial hyperglycemia larger harm. This is because the human body within 24 hours most of the time in the postprandial state, the real fasting state (after dinner a few hours to early morning before breakfast) shorter. It is not hard to understand, postprandial blood glucose is the key to diagnosis and treatment of diabetes, postprandial blood glucose monitoring and control is even more significant. Many patients found that compared with lunch or dinner meal, blood glucose levels after breakfast, higher, more difficult to control some. Why is this? In addition to blood glucose fluctuations in insulin disorder per se, but also to breakfast with a variety of food to poor.

Traditionally, people eat breakfast are relatively simple, the main food mostly bread, biscuits, bread, steamed rolls, rice, noodles, etc., plus milk, eggs, milk and other simple combinations. The staple food of the common feature is easy to digest and absorb, is the glycemic index (GI) of food higher, so the increase in blood sugar faster and higher level. Healthy people, the use of limited appetite for consumption of these can quickly raise blood sugar, in a timely manner to provide energy for the brain food is a good thing, but glycemic control in diabetic patients is harmful. In addition, compared with the other two meals, most people have a lack of vegetables for breakfast. Vegetables are a major source of dietary fiber, dietary fiber not only in the small intestine can not absorb its own, and interfere with digestion and absorption of carbohydrates. So when mixed vegetables and other food consumption, you can reduce the speed of blood sugar, so that mixed food glycemic index (GI) decreased, thus facilitating the postprandial blood glucose control. Cooking oil used in cooking almost 100% pure fat. With different carbohydrates, fat in the stomach to stay for a long time into the small intestine (empty) slower. Because intestinal absorption of carbohydrates is the main place, so the "water" (high fat) foods, such as cooking, meat, eggs or sugar slower on the glycemic index (GI) lower. Of course, excessive intake of fat should be noted that diabetes is also unfavorable. In addition, the total amount of carbohydrates contained in food is high or low blood sugar level after meal a decisive factor, so the total control of breakfast food, but many are also key.

Based on the above analysis, the control level of blood glucose after breakfast, the measures are:

1. Breakfast food variety not to be too simple to mix a variety of food to eat, especially to with more vegetables, especially the fried vegetables. Note, however, to control the total amount of variety in the diabetic diet plan, no more.

2. Staple food categories to choose glycemic index (GI) lower species, such as coarse grains, mixed beans, whole grains, etc., and is best not to porridge.

3. Konjac, edible fungus, mushrooms and other foods rich in dietary fiber and cereals with food, they help to reduce the mixed diet of postprandial blood glucose levels.

Other measures to reduce energy breakfast accounting for the proportion of days of food; adjust the dosage before breakfast and so on.

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