Insulin is a hormone that tells muscle, fat and liver cells to pull glucose out of the blood. If you have diabetes, you either do not produce enough insulin or you have problems responding to the insulin that is produced by your pancreas. One of the most important things you can do if you have diabetes is to follow a balanced and healthy diet.
Carbohydrates
One key focus of diabetic cuisine is carbohydrates. Carbohydrates are important for diabetics because they are converted into blood glucose more rapidly than any other type of nutrient. Consequently, foods that are high in carbohydrates should be limited. As a general rule, diabetics should get between 40 and 65 percent of their daily caloric intake from carbohydrates. Distributing these carbohydrates evenly throughout the day can help prevent sudden spikes or dips in blood glucose levels.
Fats
Another aspect of diabetic cuisine is that it is low in fat, particularly saturated and trans fats. If you have diabetes, you have an increased risk of developing heart disease, so the amount and type of fat you consume is of the utmost importance. Diabetics should get less than 7 percent of their calories from saturated fats and minimize their trans fat intake, as these kinds of fats can increase your risk of developing atherosclerosis and heart disease.
Portion Control
Diabetic cuisine also focuses on portion control. Many people with type 2 diabetes, which occurs later in life, are overweight. Not only does being overweight increase your risk of developing certain health problems, such as heart disease and arthritis, but losing some of those extra pounds can help reduce your blood glucose levels. Consequently, the quantity of different food items is just as important as the quality of these foods. Most diabetics will benefit from limiting their portion sizes to help them lose weight.
Exchange Systems
If you have diabetes, you can make planning your daily diet simpler by using a diabetes exchange diet. Diabetes exchange diets divide foods into different categories, such as starches, meats, milks, vegetables, fruits and fats. One serving of an item in a food group is nutritionally equivalent to a serving of any other item in that group. With the exchange diet, patients are allotted a certain number of servings from each food group, which they can then distribute out throughout their day as they see fit.
