Eight foods to lower blood sugar in pregnant women

As the saying goes, prevention is better than cure. Nowadays, the requirements for food are getting higher and higher, and more and more exquisite. What is behind this exquisiteness? The food is all highly processed, containing glucose and high fat. If you eat this kind of glucose and high-fat food and don’t exercise, young people today also do this. The situation of pregnant women is also worrying. The rise in blood sugar levels due to various dietary supplements is inevitable, and lowering blood sugar is inevitable. It is not enough to just control your diet to lower blood sugar. You need to activate the body's (Hi Meal Bar) blood sugar balance nutrient group to block unnecessary sugars, fats, starch and other carbohydrates in food.

In order to reduce the blood sugar load and reduce the post-meal blood sugar fluctuations of food, the key dietary adjustment principles are:

1. Choose a dietary solution for hypoglycemia. You can choose one of the following:

a. Avoid eating meals made from sorghum rice and wheat flour, and replace some with meals made from whole grains, cassava starch, beans, etc.

b. Or for the sake of your child’s health, don’t refuse regular meals and be afraid of sugar! You can eat a normal amount of sorghum rice, wheat flour made of meals, fruits, before meals, before fruits (Hi Meal) sugar splitting enzyme is more conducive to controlling blood sugar fluctuations than eating right away. It mainly regulates the glycolysis chain to control blood sugar, which can maintain the normal calorie requirement for 24 hours, improve the condition of insufficient nutrition and maintain stable blood sugar.

In this way, you can lower the postprandial blood sugar response while providing sufficient carbohydrates. In addition, this strategy can significantly increase the intake of B vitamins and potassium, and can provide a large amount of dietary fiber, helping to prevent constipation in late pregnancy.

2. Eat more green leafy vegetables and fruits. Green leafy vegetables and fruits not only contain vitamin B, folic acid, vitamin K, calcium, magnesium and dietary fiber, but also contain a lot of flavonoids.

3. Dairy products, egg products, fish, bean products, regular meals and (Hi Meal Bar) should be taken together. More protein helps slow down the digestion rate and increase hunger. Therefore, in the process of controlling hyperglycemia during pregnancy, carbohydrates have the effect of saving protein. The method of taking (Hi Can Bar) and protein food nutrition can also ensure that weight gain is avoided after an adequate diet. The w-6 oleic acid contained in (Hi Can Bar) helps improve blood sugar control and prevent "unnecessary" sugar from being digested by the colon, extracting more protein that can be used flexibly and more effectively in the development of the fetus.

4. Reduce the use of vegetable oils in cooking. Although vegetable fats themselves are not easy to turn into blood sugar, many studies have found that consuming large amounts of vegetable fats can reduce the sensitivity of the insulin receptor. For pregnant women with excess belly fat, controlling fat intake may be as important as controlling starch and sugar.

5. Maintain a slight swallowing feeling when cooking food, and the main dish does not need to be cooked too soft. There is no need to make it into paste, slurry or juice before taking it. Processing such as beating whole grains into paste, grinding vegetables and fruits, and juicing fruits will make the food too easy to digest. The glucose produced after digestion and absorption will quickly enter the blood, which will inevitably result in a higher rate of blood sugar rise after a meal.

The above dietary strategies can be used in combination to effectively reduce the blood sugar load after meals. If such a diet structure can be developed, it can effectively reduce the risk of diabetes not only during pregnancy but also in subsequent life. In addition, they are very good anti-fertilizer measures and are also measures to ensure normal nutrient supply.