Of the three macronutrients -- protein, fat and carbohydrates -- only carbohydrates raise your glucose level. Both fat and protein slow digestion and delay the absorption of sugar into your bloodstream. If you have diabetes and need to lower your glucose level, limiting your carb intake and choosing the right carbs can help. Both the quality and quantity of the carbs in your diet matter.
Macronutrients
The recommended standard American diet is about 60 percent carbs, 15 to 20 percent protein and 30 to 35 percent fat. By contrast, the recommended diabetic diet is between 40 and 50 percent carbs, 20 to 25 percent protein and 25 to 35 percent fat. Carbohydrates are limited, and calories are replaced with higher quantities of fat and protein. Unfortunately, this may lead to an overall increase in calories. Both carbs and protein have four calories per gram, but fat has nine calories per gram. Replacing carbs with fat can significantly increase total calorie consumption and cause weight gain.
The Glycemic Index and Glucose Levels
The glycemic index, or GI, measures how quickly a carbohydrate will cause your blood sugar to rise. Foods are ranked on a scale of 1 to 100 in comparison to pure glucose, which scores 100 on the GI. The lower the score, the lower your blood sugar levels. Choosing low-GI carbohydrates will stop you blood sugar level from quickly rising fast. In addition, low-GI foods are often high in fiber, which contributes to a feeling of satiety and may help you eat less or wait longer before eating again. Eating less, or eating less often, may reduce calorie consumption and aid in weight loss.
The Importance of Eating Carbohydrates
Although you may be tempted to severely restrict carbohydrates, your body needs some carbs to ensure adequate nutrition -- all vegetables, fruits, dairy products, legumes and grains contain carbs. Eating a variety of fruits and vegetables ensures you get the essential vitamins and minerals your body needs. Eating very few carbs often means eating more animal protein, which can be high in saturated fat. Diabetics are prone to high cholesterol and heart disease, so it's important to limit saturated fat and cholesterol in your diet. Diabetes is the leading cause of chronic kidney disease. Because your kidneys help digest fat and protein, diabetics following a low-carb, high-protein diet increase their risk of kidney disease.
Ketosis and Ketoacidosis.
Non-diabetics who follow a low-carb diet often put their bodies in a state of ketosis. Ketosis occurs when your body doesn't have enough glucose to use for energy, and starts to burn stored fat instead -- one of the reasons low-carb diets may help you lose weight. When fat is used for fuel, a by-product -- ketones -- are released into your bloodstream. Normally, your body excretes excess ketones in your urine and sweat. But diabetics, especially those with compromised kidney function, can't excrete excess ketones quickly enough. Ketones build up in the blood, leading to a potentially life-threatening diabetic coma, called ketoacidosis. Although lowering your carb intake will help lower your glucose levels, limiting your carb intake too much can have fatal consequences.
