The obesity epidemic in the United States largely contributes to the increased number of diabetes cases. According to the World Health Organization, 220 million people worldwide have diabetes, about 90 percent of whom have Type 2. Diet and exercise help control, and in some cases, reverse the effects of Type 2 diabetes. Dietary modifications provide diabetic patients with a powerful tool to stabilize insulin levels and lead a healthier lifestyle. The key factor to manipulating insulin lies within carbohydrate knowledge.
History
Diabetes mellitus is a malfunction in the body's ability to manufacture or sufficiently deal with the hormone insulin. Ayurvedic physicians in ancient times described diabetes as "a sweet honey tasting urine," and diagnosis often meant a death sentence. Diabetes, once considered untreatable, had a major scientific breakthrough with the discovery of insulin in 1921 by Fred Banting and Charles Best. Their work paved the way for modern treatments of diabetes.
Types
Diabetes mellitus comes in many forms. Type 1, Type 2 and gestational diabetes make up the primary mainstream of literature. Other types of diabetes include malnutrition-related diabetes, diabetes due to hormonal imbalances, pancreas-related diabetes and liver-related diabetes. Diabetes requires lifestyle modifications for proper maintenance; in some cases, treatment with insulin becomes necessary. Type 2 diabetes, a non-insulin dependent form, is generally controlled with diet, exercise and sometimes with an insulin drug therapy. The types and amounts of carbohydrates in your meals play a critical role in insulin levels.
Effects
Carbohydrates have specific effects on insulin production when eaten. They have an ability to rapidly digest, releasing glucose into the bloodstream and causing a sharp rise in insulin production. Or, they may have a more modest trickling effect, like a dripping faucet. The glycemic index is a catalog system used to rate carbohydrate digestion and availability. The higher the GI score, the more rapidly the carbohydrate is released into the bloodstream as glucose. The amount of glucose present determines the amount of insulin manufactured to shuttle sugar from the blood to other areas in the body. Diabetes is the breakdown in insulin regulation, when the demand exceeds the production or when the body has become insulin resistant from lack of physical activity.
Prevention/Solution
From a dietary perspective, controlling carbohydrate intake greatly reduces adverse effects of Type 2 diabetes. Carbohydrate sources should rate low to moderate in the glycemic index. These sources provide a regulated supply of glucose, while keeping insulin levels in check. Low to moderate GI carbohydrates contain important dietary fibers lacking in the typical American diet. When consuming higher GI carbohydrates, consider adding high-fiber foods in conjunction. Dietary fiber slows the digestion rate of the carbohydrate, reducing the insulin response. According to the USDA Dietary Guidance Tables, carbohydrates should make up about 45 to 65 percent of your total daily calories, based on your specific needs and physical activity level. Insulin resistance, the other Type 2 contributor, generally reinstates with consistent exercise. Insulin receptor sites in skeletal muscles are stimulated in response to exercise, increasing glucose uptake.
Considerations
Choosing the right carbs and meal frequency will provide a healthy management approach for Type 2 diabetics. A good rule of thumb for meal preparation is to evaluate your expected physical activity level for the next two to four hours. If you're going to engage in an intense exercise bout, consider eating moderate GI carbs for sufficient energy to last the duration. You can combine moderate to high GI carb sources, achieving instant energy and sustained energy. When consuming high GI sources, ensure insulin levels stay in check. Take your blood sugar readings as a precautionary measure. If your next two to four hours will consist of sitting, reading or watching TV, consider low GI carbohydrates. These sources have fewer calories and require less insulin production. During periods of low physical activity, these types of carbs have a reduced potential for being stored as excess body fat.
