Chronically elevated blood glucose can be caused by a variety of conditions and is commonly seen in diabetes. This condition is known as hyperglycemia and in some patients contributes to vision loss, kidney failure, heart disease and loss of sensation in the extremities. The Mayo Clinic provides ample information on nutritional therapy for combating these serious complications. Diets aimed at controlling blood glucose are beneficial to all those looking to improve health, not just diabetics or patients with hyperglycemia.
Consequences of High Blood Glucose
Elevated blood glucose may present with pathologies, primarily observed in small vascular networks throughout important organs of the body. Glucose itself is a highly reactive molecule, capable of forming bonds with proteins non specifically. When blood glucose is elevated for long periods, the frequency of these bonds forming increases. The nonspecific nature of attaching glucose to proteins, a process known as "glycation," leads to loss of function and structural damage to proteins in contact with the blood, primarily small capillaries. Organs such as the brain, eye, heart and kidney depend on small capillary networks to function properly. According to the Mayo Clinic's article, "Hyperglycemia in Diabetes," the complications of high blood glucose are often observed in these organs first. To prevent the progression to these conditions, dietary changes are often recommended to curb absorption and stabilize blood glucose at normal levels.
Purpose of Diet
Each element of the recommended diet for diabetics plays a role in lowering blood glucose by either decreasing intake or slowing absorption. These both act to stabilize blood glucose within normal limits, inhibiting many of the damaging effects of chronic hyperglycemia.
Recommended Foods
Everyone needs to consume carbohydrates; the idea of this diet is to consume the right types. Fiber is an example of an excellent carbohydrate for those looking to lower blood glucose. This is primarily because humans have lost the ability to break down this complex carbohydrate; therefore it mainly functions to add bulk to our meal and acts to improve bowel movement. Additionally, fiber acts to slow free glucose absorption, thus aiding in the regulation of glucose movement into the blood.
Other ideal sources of carbohydrates include fruits, vegetables, whole grains and legumes. These foods contain much simpler, easily digestible sugars and thus do contribute to elevating blood glucose. However, because these sugars are non-processed, they are still absorbed at a more reasonable rate, making them an excellent source of glucose.
Foods to Avoid
Refined sugars represent the opposite end of the diabetic food spectrum. These foods have been processed and partially digested by machines during their manufacture. This makes their glucose much more accessible, thereby contributing to larger waves of blood glucose absorption. This property of refined sugars strictly places them on the "do not eat" list.
Application
When it comes to creating a plan, there are several approaches to consider. Counting carbs is a useful method of quantifying your intake of calories from sugar. You want to keep your carb count to a minimum. This can be done by increasing your intake of protein and fats, which will prevent dramatic increases in your blood sugar. The "Exchange Plan" is often recommended to patients in an attempt to make dieting more manageable. With this method, foods are categorized based on their content of fat, carbohydrate, protein and calories. You are then given the choice to "exchange" foods of equal caloric intake in order to design a diet to your liking. Lastly, many doctors advise patients to become familiar with their food's "Glycemic Index" as this measurement indicates how much blood glucose will be affected by consuming a particular food.It is important to always discuss changes in diet with your doctor and/or dietitian.
