The number of elderly people who have undergone an out-patient review of blood sugar after winter is significantly higher. Last week, i ran into two people, asking the same thingNoodlesCan we still eat。
One has not touched a single meal in three years, and he loses weight and strength, and after he eats his blood sugar is too high and low; the other eats noodles every day and is replaced by wheat flour, which is measured two hours later and 112 millimels per litre. Both people are stuck in the same place, treating noodles as non-black or white: either completely forbidden or by a different name。
It's not about noodles, it's about how fast and how high. I don't see the difference. It's all in vain。
First of all, the phrase that i have to correct at almost every clinic — noodles are made with white face — is that it's not the only thing i have to doDiabetesNo one can touch it. Listen carefully, there's no need: starch in the stomach is always glucose, and there's no way to eat it without sugar。
If you don't eat pasta, you can say it's a little slower, a little lower, and two hours later。
It's two extremes not to eat and not to eat. Long-term non-attribution of staple foods, with muscles falling first, insulin being less sensitive; uncontrolled eating, blood sugar rushing up and down and suffering slowly from the eyes, kidneys and veins. There's a road in the middle。
The first thing is a choice. It's also called noodles, and sugar can be reduced by one measure。
In china's food balance table, the noodles are not a record, but a series of noodles: hard-on proteins, 27; whole wheat, 37; white, 41; flat, 46; hard wheat, 55; fine wheat, 55; barley, 59; wet white, 80 or more. The threshold for the low sugar index is 55。
The difference between flour and flour is so thin and so tight. The smaller the face, the thinner the pressure, the faster the water is boiled, the more the starch is pasted, the easier the enzyme is done。
A thicker, thicker, thicker face, and the starch in the middle is not fully blistered, and the enzyme has to be eaten slowly. Hard wheat pasta, egg noodles and whole wheat noodles all fall into this category。
You can't just read on the packaging and not write about diabetes. The first one was wheat powder, and the whole wheat powder, and the wheat powder was added a few percent. There's an easy place to step on -- a name with groceries doesn't amount to low-liter sugar, a lot of barley flour lined up behind the table, and it's still white flour。
The old man who eats wheat noodles every day is stuck here. It's good to have more than half of wheat flour and whole wheat flour; if you can't take it, you can do it in the amount of plain noodles。
The second thing is to cook, and it's the easiest to ignore. It is clear from the chinese cdc, kopuri, that the longer the processing time, the higher the temperature, the higher the index of blood sugar generation。
It's on the noodles. It's boiled to the ground, chopsticks are broken and noodles are covered. This bowl is rising much faster than it was when it was just dead. Many people think it's better to cook softly, to digest, to be friendly to the stomach -- not to blood sugar. The more the starch inflates, the looser the structure, the less the enzyme in the intestines。
To boil to a bit of a husk and to bite it with a little bit of hard, it's time to close the fire. It is easier to overcook the face than the face of the hand, to look at the watch, and to get out one to two minutes before the top of the packaging. And don't get soft in advance. Don't boil it in the pot. The rest of the temperature will rot。
And the third thing that most people have never heard of is that when the noodles are cooked, they cool down, they freeze for a while, they heat up, and the blood sugar reacts even more flat。
Freshly boiled starch is paste and loosely structured; when temperature drops, some of the starch molecules are rearranged and tightened to form structures that are difficult to break down by digestive enzymes, called resistant starch. It is equivalent to death in the small intestines, not to be broken into glucose, and to ferment in the large intestines。
Refrigeration for more than a dozen hours is the most visible and will not be completely reheated。
A random comparison was made: on the same side, the current cooking is significantly higher than cold 24 hours before heating, and the latter is significantly higher in starch and lower in the maximum and higher increase in post-eating blood sugar. The sample is small, but in the same direction, and the results are similar when rice is cooled。
This is done by boiling the face dry, spreading the cooler, filling the box in the refrigerator and burning it with open water or reheating the pot the next day. We can't stay in the room all night, we're slow to return to life, we can grow bacteria, we have to freeze。
Refrigeration and heating can lower peaks, but low blood sugar risks can also follow those who use insulin or sulfon-like drugs, and can be measured for a few days before eating。
Those who use this type of medication do not suddenly change themselves, remembering them for a few days before and for two hours after the meal, and when they return to the clinic, they give the doctor a dose。
The fourth thing is not the noodle itself. It's how this meal is organized. The guidelines of the national board of health and welfare clearly recommend that vegetables be eaten first, meat and eggs be eaten, and that food be eaten last. This is not etiquette. It is biologically based: the fibres and proteins of vegetables slow down the gastric emptiness and release the starch in the back。
The same bowl, with half a plate of green leaves, an egg or a few tofus, and then more flat. The ingredients are also worth moving: the luminous side of the soup is changed to the face of green vegetables, eggs, beans, the same side, the same speed. With a spoonful of vinegar, it'll slow down the stomach。
There are two more. First, the cdc recommended that the main diet should not exceed 100 grams per meal, that dry noodles should be caught with about 50 to 75 grams, that a small bowl should be made, and that a large bowl of soup should not be used。
The soup, which is soluble in starch and salt, is the same as the part of the soup that turns up, so try not to drink it。
There's a side to it. There are people who stop their faces and eat only vegetables and meat. Short-term blood sugar is good, three or five months of re-examination, people are thinner, they walk poorly and they are low in protein. Long-term pressure, muscle consumption, insulin sensitivity. It's more sustainable than a single bite。
There are also groups of people who need to be more careful: those who have not yet met the standards for blood sugar, those who have recently been drugged, those who have stomach palsy or are particularly slow in emptied, and those whose kidney function has been reduced to protein. The patterns and volumes of these scenarios are counted separately。
Go back to the clinic. I used to say to the old people, "don't treat the noodles like an enemy, and don't think it's something that can be solved by changing them." it's a little rough, it's a little hard, it's cold and hot overnight, it's good to eat first, it's good to eat, and it's good to grab. In three cases, most people change their post-eat curve。
To check if it's working, no guess. Picking a steady day of blood sugar, one meal at the top, two hours before and two hours after the meal is measured, generally targeting less than 10. 0 milligrams per litre for two hours after the meal, the numbers are recorded in the book and taken back to the clinic. Figures are more reliable than feeling。
This paper, which is a body of health knowledge, is written in conjunction with authoritative information and personal perspectives, in part in the form of appropriate fictions and refinements for easy expression and reading understanding, for reference purposes only and not as a substitute for medical diagnosis. If you are not feeling well, please refer to the doctor in a timely manner. It's a collection that can be sent to people who care about it
References
Yang yuzhin. Chinese food balance sheet, 6th ed. Beijing university medical press, 2018.
National board of health and health. Guiding principles for high blood sugar nutrition and sports (2024 edition).
Chinese nutrition society. Chinese people's health press.
China diabetes journal.
China centers for disease prevention and control, nutrition and health institute. Man-specific aerobic eating: indicators of main food choice and blood sugar generation.
