GI= the area ratio of a food under the blood glucose curve 2 hours after eating, which is equivalent to the area of glucose under the blood glucose curve 2 hours after eating multiplied by 100%.
75% of GI & gt75% foods are high GI foods, and foods with GI≤55 are low GI foods. Foods with high GI are digested quickly and absorbed well after entering the intestine, and glucose can quickly enter the blood, so it is easy to cause hypertension and hyperglycemia.
However, foods with low GI stay in the intestine for a long time and release slowly. After entering the blood, the peak value of glucose is low, which causes less postprandial blood glucose reaction and correspondingly reduces the required insulin, thus avoiding the violent fluctuation of blood sugar, preventing hyperglycemia, hypoglycemia and effectively controlling blood sugar.
Extended data
First, prevent hyperglycemia:
1, regular diet, regular life;
2. Don't increase the dose casually;
3. Check the dosage carefully every time you use insulin;
4, the amount of exercise remains unchanged;
5, often measure blood sugar;
6. Take candy as backup.
Second, the treatment of hypoglycemia
1, light oral sugar water or candy.
2, severe persistent hypoglycemia should be followed by 5- 10% glucose 500- 1000ml drip for several days. When it is difficult to inject glucose intravenously, glucagon can be injected intramuscularly.
3. Idiopathic hypoglycemia should be treated with psychotherapy and physical exercise, and diet should be adjusted to appropriately increase protein and fat content and reduce sugar consumption.
Reference source
Baidu encyclopedia-geographic information