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Can diabetics eat foods high in cholesterol?

Nowadays, many people think that cholesterol is harmful but not beneficial. In fact, this is a kind of prejudice. Excessive cholesterol can promote arteriosclerosis and increase the risk of vascular complications in the heart, brain and lower limbs of diabetic patients; but cholesterol is also one of the essential nutrients in the human body. Cholesterol is an important component of the body's cell membrane, an important source of synthesis of vitamin D and cholic acid that helps digestion, and an important material for the synthesis of adrenal corticosteroids (including aldosterone, adrenal glucocorticoids and sex hormones) in the body. Moreover, cholesterol does not just come from food, but most of it is synthesized by the body itself. Therefore, even restricting the intake of cholesterol can only partially reduce blood cholesterol levels. Therefore, restricting cholesterol intake is only one aspect of treatment. It is mainly targeted at patients with high blood cholesterol, such as blood cholesterol higher than 250 mg/dl (6.6 mmol/liter), or patients with high LDL cholesterol but low HDL cholesterol. Generally, patients only need to eat less foods with too high cholesterol, such as animal viscera (especially pig brain, cow brain, sheep brain, egg yolk, roe, shrimp and crab, etc.). Patients with high blood lipids also need to take certain cholesterol-lowering drugs for comprehensive treatment. In addition to animal cholesterol, plants also contain cholesterol, called stigmasterol and sitosterol. They are not absorbed much in the intestine and are beneficial and harmless to the body.

Is it okay for diabetic patients to eat only non-staple foods and not staple foods?

Eating only non-staple foods without staple foods is not enough. The diet structure of diabetic patients should be reasonable. The nutritional allocation of total calories is that carbohydrate intake accounts for 55% to 75% of the total calories (average 60%); protein intake (when there is no kidney damage) accounts for 10% to 20% of the total calories; fat intake accounts for 20% to 30% of the total calories. For example, the high content of protein in non-staple foods will increase the burden on the kidneys, and diabetic patients must carefully protect the kidneys.

What foods can regulate blood sugar?

For many years, many people have tried to find traditional Chinese medicines and foods that can replace insulin, but unfortunately, they have not yet been discovered. However, the importance of the relationship between food and human health is beyond doubt, and some foods have auxiliary therapeutic effects. Based on the research results of some nutrition experts, we introduce several foods that can regulate blood sugar for reference by diabetic patients. However, it must be emphasized that these foods only have an auxiliary therapeutic effect, and these foods must not be relied on alone to treat diabetes.

Guava has a certain effect on regulating blood sugar, and its leaves are better than fresh fruits. Animal experiments have proved that the active ingredient in guava leaves is flavonoid glycosides, which has no significant improvement in insulin levels. Therefore, it is speculated that it regulates blood sugar not by improving islet function, but probably by increasing the utilization of glucose by surrounding tissues. Therefore, it is beneficial for diabetic patients to use guava leaf decocted water instead of tea for a long time.

A hospital using bitter gourd dried powder made into tablets to assist in the treatment of several cases of diabetes. After treatment, postprandial blood sugar and 24-hour urine sugar dropped very significantly. The main side effects are digestive tract reactions such as abdominal pain and diarrhea. In daily life, diabetic patients may have some unexpected gains by eating a little bitter gourd regularly and in moderation. However, cooking with bitter gourd depends on people. For example, some people hate bitter gourd to begin with, but reluctantly do it can lead to psychological and physiological discomfort and affect appetite; some people will experience abdominal distension, diarrhea and other reactions after eating bitter gourd.

Pumpkin Pumpkin contains trigonelline, sucrose, pentosan, mannitol, etc. In clinical practice, some people use pumpkin to replace some staple foods and find that blood sugar drops without feeling hungry. Some people also use pumpkin powder 30 grams per day as an adjuvant for treating diabetes, which is effective in improving diabetic symptoms. Many literature reports that it is beneficial for diabetic patients to eat pumpkin reasonably.

Eels and eels contain "eels A" and "eels B", which have the effect of restoring the normal physiological function of regulating blood sugar. Experiments have proved that rice field eel fish has a significant insulin-like effect on lowering blood sugar. Therefore, it is beneficial for diabetic patients to eat eel regularly (no limit to cooking methods). Generally, they insist on eating 100 to 150 grams per day. Fasting blood sugar and urine sugar can be seen to decrease for 3 to 4 consecutive weeks.

Tremella, also known as "white fungus", is rich in dietary fiber and has low heat energy. Recently, it has been reported that Tremella is rich in polysaccharides, which have a significant impact on the hypoglycemic activity of insulin. Animal experiments have shown that Tremella polysaccharide affects insulin activity in the form of ligand modification, which can extend the action time of insulin in the body from 3 to 4 hours to 8 to 12 hours. In addition, the dietary fiber in white fungus has the effect of delaying the rise of blood sugar.

Studies on mulberry leaves and mulberries have shown that mulberry leaves and mulberries contain mulberry leaves total polysaccharides that regulate blood sugar and have an auxiliary treatment effect on diabetes, but the mechanism is unknown. Making tea with mulberry leaves and drinking it for a long time will not have adverse effects on the condition. Qualified diabetic patients may wish to give it a try.

In addition, tea, lotus leaves, corn whiskers, crucian carp, loach, mung beans, etc. have certain effects on improving symptoms such as diabetic polydipsia and polydipsia. Foods rich in dietary fiber such as wheat bran, konjac flour, kelp, and broccoli also indirectly regulate blood sugar.

How can people with diabetes change their bad eating habits?

Many diabetic patients have a large diet, unreasonable structure, and prefer snacks and do not like staple foods. Once such eating habits are formed, it is difficult to change. If you reduce the diet slightly, you will feel hungry. It is not just physical discomfort. It is also psychologically difficult to accept and always worried that you will be malnourished. In fact, this kind of worry is unnecessary. Participate in more diabetes education and study and learn to arrange your diet scientifically. It will not only benefit your health, but also will not feel too uncomfortable due to reduced diet. In addition, the application of traditional Chinese medicine bitter cold drugs can well adjust and normalize patients 'excessive appetite. Rhuang is commonly used in clinical practice. However, we recommend that patients should not choose rhubarb or other bitter and cold traditional Chinese medicines in pharmacies at will to control their appetite. You must seek guidance from your doctor as to which Chinese medicine is suitable.

How to calculate the total calories that diabetic patients should consume in one day?

Total calories depend on age, gender, height, weight, physical strength, and activity intensity. Traditionally, depending on body weight and physical activity, the total calories consumed per kilogram of standard body weight per day can be 15 - 50 kilocalories (63 - 210 kilocalories). See the table below for detailed calculation method.

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Patients can first calculate how much calories they should consume every day based on their weight characteristics and daily activity intensity, and then further calculate how much they should eat for various foods. (Internship Editor: Pei Qian)