Classification of carbohydrate foods:

1. Slow carbohydrate food: the speed of blood entry is relatively slow (blood sugar rises slowly), the fluctuation range of blood sugar is relatively flat, and the secretion of insulin is relatively small and slow. Common slow carbohydrates are coarse grains such as brown rice, oats, corn, taro, pumpkin and buckwheat, and various low-sugar fruits such as grapefruit, avocado and small tomato.

2, fast carbohydrate food: fast blood (high sugar), can make blood sugar rise rapidly, stimulate more insulin secretion.

Common fast-food carbohydrate foods include rice, noodles, steamed bread and rice flour products, as well as high-sugar fruits such as durian, litchi, longan and mango.

3. Inferior carbohydrates: fast blood entry (high sugar), which may be accompanied by high oil mixing, can make blood sugar rise rapidly and insulin fluctuate greatly. Common low-quality carbohydrate foods: cakes, sweets, potato chips, fried dough sticks, ice cream, French fries and various mixed foods of sugar and oil.

4. Priority recommendation: During the fat reduction period, in the carbohydrate food intake stage, first recommend slow carbohydrate foods, choose less fast carbohydrate foods, and never choose inferior carbohydrate foods.