Diabetics should strive to avoid certain foods to help manage their levels of glucose, or blood sugar. Diabetes is a chronic disease that affects the body's ability to properly process blood sugar. Insulin is a hormone in the body that manages the processing of fats and carbohydrates. When you have high blood sugar, your pancreas does not produce enough insulin or your body does not respond to insulin properly. If you have diabetes, consult with your physician prior to making any dietary adjustments.
Low-fat Foods
It may seem as though avoiding low-fat foods is counter-intuitive to what you may know about healthy eating. But according to the American Diabetes Association, diabetics should read the label information prior to eating any low-fat foods. Stephanie Dunbar, ADA's director of nutrition and clinical affairs says, "Sometimes the low-fat version of our favorite foods contain more sugar or sodium than the regular version or the sugar-free contains more trans and saturated fat."
High-GI Goods
The glycemic index, or GI, is a measurement of how quickly carbohydrates raise blood sugar levels. The scale ranges from zero to 100. High-GI foods have a score of 70 or higher. Complex carbohydrates, or low-GI foods, tend to raise glucose levels less quickly than high-GI foods, or simple carbohydrates. Factors that affect the GI of a food include fiber content, ripeness, cooking method, processing and nutritional value. White rice has a higher GI than brown rice. Ripe fruit has a higher GI than less ripe fruit or vegetables.
High-carbohydrate Foods
Diabetics should try to avoid high carbohydrate foods or at least limit their consumption. In the February 2008 issue of the "American Journal of Clinical Nutrition," Dr. Thomas Halton writes that a low-carbohydrate diet, even one rich in fats and protein, can "modestly" reduce the chances of developing diabetes in women. In Halton's study, a high-carbohydrate diet increased the likelihood of developing diabetes.
References
- ADA: Do You Know What You Are Eating?
- "American Journal of Clinical Nutrition"; Low-carbohydrate Diet Score and Risk of Type 2 Diabetes in Women; Thomas L. Halton, D.Sc.; February 2008
