Can some one simplify Type 2 Diabetes diet?
its so confusing…im trying to help out my uncle with his diabetes and we are both confused about the numbers and percentages and carbs and blah blah blah…i just want to help him out
I can’t count carbs . either. But I do use a low glycemic Diet. I can understand what to eat and what not. http://www.mendosa.com/gilists.htm
This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney’s Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
Also he must exercise . That is one of the key elements in controlling diabetes
Expecially for type 2 diabetes.
Tin
April 23rd, 2010 at 4:11 am
- Carbohydrates should form 50-60% of total caloric intake, mainly complex carbohydrates
- Proteins should form 12-20% of total caloric intake
- Fat should be less than 30% of total caloric intake (i recommend plant oil )
- Increase the amount of dietary fibres, eg; bran, vegetables, fruits
Post your questions in:
http://med50.blogspot.com/2010/04/patient-education-program.html
References :
Doctor
April 23rd, 2010 at 4:38 am
NO SUGARS. Artificial sweeteners ONLY. Watch for hidden sources of sugars like canned fruit and fruit juices. Look at the labels, ANYTHING with "Corn Syrup" in it is BAD.
Cut WAY back on carbohydrates — breads, gravies, pastas, rice, corn, and potatoes. BUY a book showing carb content of foods, and USE IT.
INCREASE intake of fibers, like vegetables. Dark Green vegetables (like spinach) also have many essential vitamins and minerals. Substitute Whole Wheat bread for white bread.
Fill out your diet with more proteins. Mushrooms and tofu are especially good, as they are low-fat. Also use LEAN meas like skinless chicken breast. White fishes (talapia, cod, etc) are good if they are BAKED, not fried. Most beans are good sources of proteins, but SOME of them aer also high in carbohydrates as well.
Diabetes causes high cholesterol. the diet needs to be low-fat as well. go to 1% milk, margarine instead of butter, stay away from avocados (guacamole), and so on.
References :
April 23rd, 2010 at 5:25 am
eat regular food minus the sugar.
References :
April 23rd, 2010 at 5:34 am
Ahmad H: Sorry, I think the recommended carbs are still far too high. That’s old thinking. They may be assuming overweight high cardiac risk as well. I recommend more protein and fat, including red meat, bacon, cheese, eggs, but more fish fat, and lots of vegetables. Very limited grains, pasta, rice, one fruit per day. No added sugar, soda, cake, chocolate, sweets, etc.
References :
Not a doctor, but I lost 50lb that way and with exercise, and my cholesterol and blood pressure is lower than before and sugars under control. although I am a 42 year old Type 1.
April 23rd, 2010 at 6:23 am
There is no ‘One size fit’s all’ diabetes diet.
A two year old would have a very different diet plan than an olympic athlete who would have a different diet than a 45 yr old woman in a wheel chair.
We are all individuals and have different needs.
We count our carb intake .We can change the food we eat around as long as the items have the same carbo count.
Your uncle really need to work with a dietitian and a diabetes educator.He should also be seeing an endocrinologist.
There are no bad foods and no good foods. There are however, better food choices.
A couple of small cookies and an apple have the same carb count and can be exchanged.Obviously, the apple is the better nutritional choice but we have to choice to make poor nutritional choices like the rest of the world.
Diabetes is really a self guided disease.Each one of us controls our diabetes in our own way.
You just need to learn the basics , see your endocrinologist regularly and try and exercise as often as possible. We need to check our blood sugars and count our carbs.
You are kind to help your uncle.
References :
April 23rd, 2010 at 6:57 am
I can’t count carbs . either. But I do use a low glycemic diet. I can understand what to eat and what not. http://www.mendosa.com/gilists.htm
This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney’s Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
Also he must exercise . That is one of the key elements in controlling diabetes
Expecially for type 2 diabetes.
Tin
References :
http://www.mendosa.com/gilists.htm