The Best Foods for Those Who Suffer of Diabetes
September 15th, 2009 | by admin |
It is well known that diabetics have to follow a strict diet to maintain under control their level of sugar in the blood, and they don not have many alternatives when talking about food.
Here you can find some of the indicated vegetables in treating the diabetes, which are easy to find on the market, and do not taste awful.
The French bean, also known as common or kidney bean is one of the most frequently vegetable used in the whole world.
For controlling diabetes it is indicated to eat beans because they are high in carbohydrates and fiber.
A great remedy for diabetes is the bean decoction. You need 60 grams of fresh bean pods, weighed after removing their seeds, you boil the pads for four hours on a slow fire in four liters of water, then you strain this decoction through fine muslin cloth and then you let it rest for eight hours. During the day it is recommended that you drink one glass of this decoction every two hours for a period of 4 to 8 weeks. You must prepare this decoction every day and drink it fresh, because it looses its medicinal properties after 24 hours.
Another useful natural product is the juice extracted from the French beans, combined with the juice of Brussels sprout, which stimulates the production of insulin.
Studies managed by Dr. James Anderson of the Human Nutrition Research Center of the US Department of Agriculture concluded that foods that lower cholesterol and prevent heart diseases, along with beans that are high in soluble fiber and reduce the level of sugar in the blood, are suitable for diabetics who develop a high risk of heart disease.
Lettuce can also be used freely by diabetics as it contains 3% or less of carbohydrates.
Tomato is useful for those who want to lose weight, is low in carbohydrates too and it is said to control the level of sugar in the urine.
A great nutritious food used in the diet of diabetics is the Soya bean. It is rich in quality proteins and fat, and poor in starch. Studies on Soya bean have been performed since 1910 and have proved the utility of this vegetable in reducing the quality of urinary sugar in diabetes patients.
One of the eldest used vegetable in treating diabetes is the onion. It is not important whether it is eaten raw or cooked, the most important thing is that onion can lower the blood sugar level in diabetes and the greater the dose, the faster the blood response.
In the 1960′s scientists discovered anti-diabetic compounds in onion, similar to the anti-diabetic pharmaceuticals that are used in stimulating insulin synthesis and release: allyl, propyl, disulphide and allicin.
An equilibrate diet, based on vegetables, fruit and juices, and with less fats and sweets, associated with an active lifestyle, quitting smoking, self measuring the level of sugar in the blood and losing weight could control the diabetes and allow the patients to live a normal life.
For more information about diabetes diet, diabetes treatment, diabetes causes visit http://www.diabetesmellitus-information.com
So, if you want to find out more about diabetes mellitus or even about juvenile diabetes please follow this link http://diabetes-info-center.com/
Groshan Fabiola
http://www.articlesbase.com/health-articles/the-best-foods-for-those-who-suffer-of-diabetes-94082.html
10 Responses to “The Best Foods for Those Who Suffer of Diabetes”
By Yuna on Sep 15, 2009 | Reply
what kind of food that people who suffer from diabetes have to eat? and why?
PS:( it depends about chemistry) which I need a great answer with a reason such as formulas and stuff..
For example: they eat this food because it has hiderogine inside which it helps…..)
By adjegan a on Sep 15, 2009 | Reply
they should eat food with less sugar in it and concentrate juice with less sugar
References :
By Ilovekaraoke on Sep 15, 2009 | Reply
Its pretty simple. you can eat what you want, you just need to watch it. fried foods–forget about it. You need to start eating leaner. Push the vitamins and B12. Cut the pop and drink more juices.
References :
By LabRat on Sep 15, 2009 | Reply
Less sugar and less starch.
References :
By Terry G on Sep 15, 2009 | Reply
If you are looking for that detailed of an answer, go on line to webmd or go to the library and look for the information. The formulas and components of the diets depend on the person, the type of diabetes, their allergies, and any other medical conditions which could be present.
References :
Father and step father both have diabetes. Know many people with various forms and other medical issues as well.
By Cammie on Sep 15, 2009 | Reply
We can safely eat any food on this planet.
We count carbs not sugar. I have never heard of anyone eating anything with specific chemicals.
We try and eat a well balanced diet.
References :
By Tom J on Sep 15, 2009 | Reply
Actually you can eating anything but some in more moderation that others. Generally cut down on carbs. For example corn metabolizes to sugar in your system. Eliminate sugars. Eat more protein and fresh fruits and veggies. Drink lots of water. That is the simplified plan for more details consult a dietitician.
References :
http://www.diabetesinfoforyou.com
By Gort on Sep 15, 2009 | Reply
Diet Guidelines
http://www.diabetes911.net/readit/chapter10.shtml
Blood Sugar Management
http://www.dlife.com/dLife/do/ShowContent/blood_sugar_management/
References :
By wife2denizmoi on Sep 15, 2009 | Reply
You can eat what you want now. There are ways to counteract the effects of the food that you eat. 25+ years a go it was a little harder. There were not any human dna insulins and pumps were few and far between…the average person did not have one. You had to watch your food intake and portion size was strictly controlled. Again, no special chemicals or vitamins, just common sense and a lot of measuring!
References :
By Tim B on Sep 15, 2009 | Reply
Stay away from food with high amounts of sugar.
Diabetic Diet
by
Kendra Blanchette, RD, CDE
The diet that a person with diabetes follows to help manage his or her blood sugar levels is based on the same nutrition principles that any healthy person, with or without diabetes, should follow for good health.
The energy that we get from foods, measured in calories, comes from three types of nutrients: fats, proteins, and carbohydrates. Any food that provides calories will raise blood sugar. When foods are digested, they are broken down into the body’s basic fuel– glucose, a type of sugar. The glucose is absorbed by the bloodstream, and is then known as blood glucose or blood sugar. In a person without diabetes, insulin is released by the pancreas after a meal or snack to allow the glucose in the blood to get into the body’s cells, where it is burned for energy. This brings the level of glucose in the blood back down to the normal range. If insulin is not produced or is not working properly, the glucose can not enter the cells to be used, and it builds up in the bloodstream. This results in high blood sugar, and this condition is known as diabetes.
Although all foods that provide calories are converted into glucose by the body, certain nutrients have a more direct effect on the blood’s glucose level. Fats in foods are eventually digested and converted into glucose, but this can take up to 6 to 8 or more hours after a meal, and the release of glucose into the blood is very slow … Protein in foods (such as meats, poultry, fish, eggs, soy and other beans, and milk) takes about 3 to 4 hours after a meal to "show up" as blood glucose.
Carbohydrates, on the other hand, take only about half an hour to an hour after a meal to be turned into blood glucose.
Any food that is high in any type of carbohydrate will raise blood glucose levels. Foods high in carbohydrates include starches such as rice, pasta, breads, cereals, and similar foods.
The goal of a diabetes nutrition plan is to provide a mixture of fats, carbohydrates, and proteins at each meal at an appropriate calorie level to both provide essential nutrients as well as create an even release of glucose into the blood.
Overall, a nutrition plan for a person with diabetes includes 10 to 20 percent of calories from protein, no more than 30 percent of calories from fats (with no more than 10 percent from saturated fats), and the remaining 50 to 60 percent from carbohydrates.
References :