Diabetes, a metabolic condition, occurs when the body either fails to produce insulin, a hormone needed for glucose to gain entry into cells, or the insulin fails to work effectively. Without insulin, glucose remains in the bloodstream and causes damage to blood vessels and organs. In order to help manage blood glucose levels and reduce the risk for developing additional complications, such as kidney disease and heart disease, follow a basic diabetic food plan.
Control Your Carbohydrates
Carbohydrates, foods consisting of sugar molecules, cause significant increases in glucose levels. As your body digests carbohydrates, the enzymes in the intestines break it down into glucose -- the simple sugar the body uses for energy. Carbohydrates include starchy foods, sugars and fiber. Starchy foods include vegetables such as corn and potatoes, grains such as oats or rice and all types of dried beans. Sugars include added and processed sugars as well as naturally occurring sugars found in fruits or milk. Although each type of carbohydrate may affect blood glucose levels in different ways, The American Diabetes Association recommends paying attention to the total carbohydrate count, not the individual type of carbohydrate consumed.
Reduce Fat Consumption
Increased levels of glucose in the blood can damage blood vessels and contribute to the onset of heart disease, according to the National Diabetes Information Service. Therefore you need to reduce other heart disease risk factors, such as high blood pressure and high cholesterol, as a part of your basic diabetes management plan. To reduce blood cholesterol levels, choose foods low in saturated and trans fats -- two types of fat that the American Heart Association confirms contributes to increases in cholesterol levels. Reducing consumption of saturated fats, along with decreasing sodium intake, also helps to maintain healthy blood pressure. Basic diabetic food plans therefore include lean meats and low-fat dairy products.
Choose Whole Grains
A whole grain describes a cereal grain, such as wheat or oat, that contains the bran, germ and endosperm intact. In contrast, refined grains remove the germ and the bran, leaving only the endosperm -- the portion of the grain that contains the starch and provides the carbohydrates. The bran, the hard outer coating, contains most of the fiber, B vitamins and minerals. The next layer, known as the germ, contains essential fatty acids and other vitamins such as vitamin E. So although grain products, such as pasta and bread, contribute to your total carbohydrate intake, choosing whole grains provides you with the additional essential nutrients that refined grains can't.
Don't Give Up on Dessert
Even today, many people believe that eating sugar causes diabetes. Doctors and nutritionists know that this is false. Type I diabetes occurs independent of any dietary factor, and the largest risk of developing Type II diabetes remains being overweight, regardless of the type of food eaten. The good news, especially for those with a sweet tooth, is that just because you suffer from diabetes doesn't mean you have to give up on dessert. While sugar does increase your blood glucose levels, the amount of carbohydrates you consume affects your glucose level more than the type of carbohydrate. This does not mean you should eat dessert every night, but on occasion you can plan to consume a portion of your carbohydrate allowance in a small serving of a sweet treat.
