Managing Diabetes
To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in.
Carbohydrates:
Carbohydrates are the source of energy that starts with glucose, the sugar in your bloodstream, and includes substances containing many sugar molecules called complex carbohydrates, starches, cellulose, and gums. Carbohydrates comprise the highest source of blood sugar and are the primary fuel for your body and brain. Fat:
Fats should contain no more than the 30% of the daily basis calorie count. The dietary key to managing cholesterol, then, lies in understanding fats and oils.
Reducing the consumption of saturated fats and trans-fatty acids is the number one step in managing weight and cholesterol. To manage these fats it is important to understand both saturated fats and trans fatty acids. Saturated fats are found in animal products and dairy products. Trans-fatty acids are created through a process called hydrogenation. These fats can be found in stick margarine and in fast foods, baked goods and white breads.
Protein:
Protein is another element that is important to take account of in the diabetic diet. Protein foods do not raise your blood sugar, so you can add more fish, eggs, meat, etc with your meals. Protein is limited to 15-20% of the total calorie requirement of the body. The protein food with its own natural fat tends to hold onto the food longer so that your blood sugar doesn't spike and then drop immediately.
A diabetic diet can be customized to suit each patient's preferences, and a nutritionist can help with this. This type of diet should also take into consideration the medical condition, lifestyle and eating habits of the diabetic patient.
