Diabetes is a broad term for a disease characterized by the body's inability to properly use glucose. MayoClinic.com notes that although the physiology of the types of diabetes may differ, they are all characterized by too much glucose in the bloodstream. To control glucose levels, diabetics must monitor and control their intake of carbohydrates. One way to do this is by following a low glycemic diet.
Types of Diabetes
There are two main classes of diabetes: Type 1 and Type 2. If you have Type 1 diabetes, the insulin-producing cells in your pancreas are damaged or destroyed. As a result, you cannot properly produce insulin and glucose is able to accumulate in your bloodstream. If you have Type 2 diabetes, your pancreas can produce insulin, but your cells are resistant to it. Gestational diabetes, which occurs during pregnancy, is a subtype of Type 2 diabetes.
Physiology of Blood Glucose
The simple sugar glucose is the body's preferred source of energy. Glucose comes from two major sources, carbohydrates you eat and stores in your liver. When you eat carbohydrates, your body breaks them down into glucose. The glucose then travels through the digestive tract until it is absorbed into your bloodstream. When glucose enters the bloodstream, it signals the pancreas to release the hormone insulin into the blood. Insulin binds to glucose and helps the cells use the sugar for energy. Extra glucose is taken to the liver where it is stored as glycogen for later use.
Definition of Glycemic Diet
The glycemic diet is based on the theory that certain carbohydrates cause greater increases in blood glucose levels than others. Because diabetics cannot properly regulate glucose, it is important for them to avoid these rapid increases by avoiding or limiting the carbohydrates that cause them. The glycemic diet is not a low-carbohydrate diet, but rather focuses on the types of carbohydrates that move through the digestive system slowly, such as starch and fiber.
Glycemic Index Ranking
The glycemic diet ranks carbohydrates on a scale of 0 to 100 based on their effect on blood sugar levels. Carbohydrates with a score of 70 to 100 are considered high on the glycemic index. These foods, which include rice, potatoes, white bread and watermelon, can significantly increase blood sugar levels and should be avoided as much as possible. Foods with a rating of 56 to 69 are considered medium on the glycemic index scale. Medium foods include corn, bananas, pineapple and raisins. These foods should be eaten sparingly. Low glycemic index foods, which are rated 55 and under, should be the basis of a low glycemic diet. These foods include apples, beans, nuts, milk, lentils and foods that are high in fiber.
Considerations
Because foods are ranked based on their individual effect on blood sugar, MayoClinic.com notes that the glycemic effect of foods may not be accurate when they are eaten in combination with other foods. The effect of a carbohydrate on blood sugar is also affected by how much of the food you eat, time of day you eat, how the food was prepared and other health conditions.
