Hypoglycemia analysis

Buckwheat contains 2%~3% fat, including 9 kinds of fatty acids, most of which are oleic acid and linoleic acid. Oleic acid can synthesize arachidonic acid in human body, which has the function of reducing blood lipid and has a good effect on preventing and treating diabetic hypertension and diabetic coronary heart disease.

In addition, magnesium and chromium contained in buckwheat are beneficial to the prevention and treatment of diabetes, especially chromium, which is an ideal energy substance for lowering blood sugar. It can enhance the activity of insulin, accelerate glucose metabolism, and promote the synthesis of fat and protein. Through clinical observation, it is found that the blood sugar and urine sugar of some diabetic patients have decreased in different degrees after using buckwheat, and the reason is probably closely related to the chromium contained in buckwheat.

Other influences

Buckwheat is cool and sweet, which can strengthen the stomach, promote digestion and stop sweating. In terms of nutritional value, the index of wheat flour is 59, rice is 70 and buckwheat flour is 80. The content of inorganic salts in buckwheat flour is higher than any other natural food, which is 2~3 times that of polished rice and wheat flour. Wherein the iron content is 3-20 times that of wheat flour; The content of magnesium is higher than that of rice and wheat flour 1 times. Magnesium can promote fibrinolysis and dilate blood vessels. Inhibits the production of thrombin, and has antithrombotic effect.

Although buckwheat contains high calories, it will not lead to obesity, on the contrary, it will also play a role in regulating fat and losing weight. Buckwheat stems and leaves contain a lot of flavonoids and rutin, which have the functions of anti-aging, reducing blood lipid, reducing vascular fragility and permeability, and preventing and treating diabetic chronic vascular diseases, and can be used for the adjuvant treatment of retinal hemorrhage, purpura and hypertension.

Diet should be avoided.

Protein and other allergic substances contained in buckwheat can cause allergic reactions in some people. Allergic people should use buckwheat with caution or not eat it. In addition to the above, everyone can eat buckwheat, especially for patients with hyperlipidemia, chronic diarrhea and spontaneous sweating and night sweats. Blood pressure, dyslipidemia, coronary heart disease, diabetes, obesity, arteriosclerosis, loss of appetite, etc.

Dietary suggestions for lowering blood sugar

First, buckwheat vegetable rolls

Ingredients: 600g of buckwheat flour, 6 eggs, shredded potatoes100g, shredded green peppers (50g), pickled vegetables100g, dried peppers, garlic slices, chopped green onion, refined salt, chicken essence, salad oil and white vinegar.

Practice: Put buckwheat flour into a pot, add water, eggs and salt, stir it into a paste, put the pot on a small fire, wipe the bottom of the pot with a little salad oil, heat it, shake the buckwheat flour paste into the pot with a spoon, smooth it with a scraper, bake one side yellow, then turn the other side over and bake it until cooked. Put the pot on the fire, add salad oil, stir-fry half of dried peppers, garlic slices and chopped green onion until fragrant, then add shredded potatoes and shredded green peppers, stir-fry until 80% hot, add refined salt, monosodium glutamate and white vinegar, and stir-fry a few times. Add a little salad oil to the pot, add the other half of dried pepper, garlic slices and chopped green onion and stir-fry, then pour into boiled vegetables and stir-fry until dry, then add salt and stir-fry evenly. Replace the baked buckwheat cake with a square of 10 cm, half of which is involved in frying potato shreds, and the other half is involved in frying boiled vegetables, and then put them on a plate.

Second, towel gourd buckwheat noodles

The raw materials are buckwheat noodles, loofah, garlic, shredded lean meat, dried shrimps and medlar.

Practice Lycium barbarum and shrimp skin are soaked in hot water respectively. After the water is boiled, add buckwheat noodles and medlar, and after boiling, pick it up for use. Slice garlic, peel loofah and cut into thin slices. When the pot is hot, add garlic slices and shredded pork, stir fry slightly, add loofah, water and shrimp skin, cook until the loofah is cooked, and let out the soup. Add the cooked buckwheat noodles and medlar, boil and turn off the heat.

Third, steamed dumplings with buckwheat noodles.

Ingredients: buckwheat flour 300g, beef 400g, water chestnut 200g, onion 20g, salt 2g, sugar 2g, soy sauce 10ml, sesame oil 5ml, pepper 2ml, vegetable oil 10ml.

Practice: Mix flour, salt, half a cup of hot water and half a cup of cold water, knead into buckwheat dough, then divide into several small doughs and roll them into dumpling skins. Chop beef, cooked fat and onion into small pieces. Add onion and seasoning (white sugar, soy sauce, pepper and vegetable oil) to beef, stir until gelatinized, then add oil, stir evenly, and let stand for about 30 minutes to make meat stuffing. A proper amount of stuffing is wrapped in buckwheat bran, and the buckwheat bran is sealed and wrapped into jiaozi. Put the wrapped jiaozi in an oiled steamer and steam it for 8 minutes. When it is cooked, you can take it out and eat it.

Four, bean sprouts buckwheat noodles

Ingredients: buckwheat noodles 100g, mung bean sprouts 80g, two red peppers, onion 1 root (about 10g), eight peppers, two tablespoons of soy sauce (30ml) and oil 1 tablespoon (15ml).

Practice picking and cleaning mung bean sprouts, blanching them with boiling water, taking them out, cooling them with clear water, and draining them. Wash red pepper and cut into pieces. Cook buckwheat noodles, cool with cold boiled water, and drain for later use. Cut the green onions into chopped green onions. Put the noodles into a plate, sprinkle with mung bean sprouts, red pepper rings and chopped green onion, and pour with soy sauce. When the pot is hot, put the oil in, add the pepper, stir-fry the pepper with medium fire, and then pour the hot oil on the noodles.

"Three more and one less" are the main symptoms of diabetes, that is, drinking more, eating more, urinating more and losing weight. Put the staple food for lowering blood sugar in the first place! Collect and spare!