Nowadays, "blood sugar control" is no longer exclusive to diabetic patients, even for obese people who need to lose weight, blood sugar control should be done well, especially the diet closely related to blood sugar control, which is the key to everyone's management.
Some people say here that diabetics can't eat potatoes and sweet potatoes, and their ability to raise blood sugar is very strong, is this true?
Sweet potatoes and potatoes are common delicacies on the table, such as fried potatoes, steamed potatoes, baked potatoes, baked sweet potatoes, steamed sweet potatoes, sweet potato porridge, etc., in addition to the identity of vegetables, they are very high-quality staple foods for diabetic patients, which can be used as part of the staple food in a meal.
Sweet potatoes are rich in carbohydrates, protein, sugar, dietary fiber, vitamin A, vitamin E, vitamin K, vitamin B group, biotin, choline, pantothenic acid, calcium, iron, phosphorus, potassium, magnesium, iron and other nutrients.
Potatoes, also known as potatoes, are mainly composed of high-quality sources of carbohydrates, proteins, dietary fiber, unsaturated fatty acids, micronutrients, vitamins and other nutrients that are beneficial to health.
Although the GI content of the above two foods is not high, some diabetic patients feel abnormal thirst, increased urine volume, rapid heartbeat and other blood sugar elevated reactions after eating, and after monitoring blood sugar, it is found that potatoes and sweet potatoes are indeed higher than white rice.
In fact, the reason behind this is mainly related to the way people eat, especially the potatoes and sweet potatoes that have been processed many times, such as roasted sweet potatoes, baked potatoes, and stewed potatoes that have been cooked for too long, have a more delicate taste, and at the same time, they are also a weapon for raising blood sugar.
Studies have shown that even the same type of sweet potato or potato will have a different GI value depending on the cooking method, for example, crispy potatoes have a lower glycemic index than soft potatoes, especially mashed potatoes with the highest fineness, you know that its glycemic index may be higher than that of white rice, which can reach about 100.
It can be seen that even if the food is low glycemic index before cooking, it is necessary to pay attention to the way it is cooked, and do not cook it for too long on the basis of ripening, which will increase the risk of elevated glycemic index.
For this reason, you can also add an appropriate amount of vinegar during the cooking process, which can help delay the rise in blood sugar after a meal, and is suitable for diabetics.
Of course, this is not to say that diabetics should not eat potatoes and sweet potatoes, but rather adopt a short cooking time and eat them as part of the staple food.
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