(1) Reasonable collocation of high and low foods, first select an ideal meal of food glycemic index parameters, and then combine high glycemic index foods with low glycemic index foods. Dry beans have a low glycemic index and rice has a high glycemic index. You can mix the two to make mung bean rice or red bean rice. Corn flour and soy flour have a low glycemic index, and can be mixed with white noodles with a high glycemic index, and so on. (2) Pay attention to the type of food and the accuracy of the choice of similar foods, you can choose hard rough processed foods, such as whole wheat products, bread containing 45% whole wheat, buckwheat, naked oats made of noodles or steamed buns. However, finely processed foods have a high glycemic index and should not be eaten more. Beans are rich in protein and have a low glycemic index, so choose beans. In addition, vegetables contain high dietary fiber, whether eaten alone or mixed, can effectively delay the digestion and absorption rate, so it is good for reducing blood sugar. (3) Easy gelatinization of cereals Gelatinization is just like when we make porridge, the starch expands and melts with water, causing gelatinization. The same corn, due to different varieties, such as amylose and amylopectin ratio is different, there are easy gelatinization and not easy gelatinization.