Most of the foods people eat turns into sugar after digestion. The body needs sugar for energy, but people with diabetes are unable to get the sugar from the bloodstream into the cell to deliver that energy, resulting in high blood sugar. The treatment goal for diabetics is to have normal blood sugar. Diet, exercise and medication help to achieve that goal. Diabetics do not need to eat special food, but should follow a well-balanced, healthy diet, according to the National Institute of Diabetes and Digestive and Kidney Disorders.
Whole Grains and Starches
Grains and starches are primarily made up of carbohydrates. Carbohydrates are the component in food that turns into sugar after digestion. People with diabetes need to control the amount of starch and whole grain in their diet to help control blood sugar. Whole grain foods contain fiber, helping to slow digestion and the release of sugar into the bloodstream. Suitable grain and starch choices for the diabetic include whole wheat bread, brown rice, whole wheat pasta, whole grain unsweetened cereal, oatmeal, pancakes, waffles, corn, potatoes, winter squash, whole grain crackers, rice cakes and popcorn.
Fruit
Fruit also contains carbohydrate, and intake needs to be controlled. People with diabetes should choose whole fruit, rather than juice, for the fiber. In addition to helping control blood sugar, fiber in fruit helps control hunger. Suitable fruit choices for diabetics include all fresh fruit and unsweetened canned, frozen and dried fruit.
Milk and Yogurt
Carbohydrates can also be found in milk and yogurt. The National Institute of Diabetes and Digestive and Kidney Disorders recommends two servings of milk a day for people with diabetes. Suitable choices include skim milk, 1 percent fat milk, nonfat and low-fat plain yogurt and nonfat fruited yogurt sweetened with sugar substitute. Choosing low-fat and nonfat milk and yogurt products limits the intake of saturated fat. High intake of saturated fat increases blood cholesterol levels and risk of heart disease.
Meat and Meat Substitutes
Meat and meat substitutes act as a source of protein in the diet. Some proteins contain high amounts of saturated fat; lean meats should be the preferred choice, including poultry, fish, ham, pork loin and beef eye of round. Other meat and meat substitutes suitable for diabetics to eat include low-fat cheese, tofu, eggs, egg substitutes, lean luncheon meats and shellfish.
Nonstarchy Vegetables
All nonstarchy vegetables are suitable for diabetics to eat. Nonstarchy vegetables provide fiber, vitamin A, vitamin C and potassium in a very low-calorie package. People with high intake of nonstarchy vegetables have lower rates of heart disease and some cancers, according to the U.S. Department of Agriculture. Examples of nonstarchy vegetables include cauliflower, asparagus, mushrooms, zucchini, spinach, kale, broccoli, green beans, onions, celery and carrots.
Fats and Oils
Intake of fats and oils should be limited because of their high calorie content. Monounsaturated and polyunsaturated fats are the most suitable for diabetics. Examples include olive oil, vegetable oil, margarine, peanut butter and salad dressing.
