Categorized | Diabetes Problems

Diabetes Diet/What to eat?

So the doctors told my mom she has sugar in her blood. He says its not diabetes yet, so he wants her to just eat healthier and stuff like that so it wont actually turn into diabetes. Can anyone tell me what are good healthy foods to eat. and what type of drinks as well.
Thanks!

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One Response to “Diabetes Diet/What to eat?”

  1. Ben Trolled says:

    Answers found on Answers may be more accurate that what your doctor tells you.

    There are 3 key steps to controlling glucose levels :
    1) EXERCISE- Walking is fine but Nordic Walking is Great. Exercise also lowers Glucose levels , lowers Cholesterol and lowers Blood Pressure. Google it.Exercise is Non-Negotiable !!!Thats why it is Number 1 on the list.
    2) Knowledge- http://www.phlaunt.com/diabetes/index.ph… This is a great site for info
    3) Diet- A low carb diet is in order. I can’t count carbs so I use Mendosa’s Glycemic Index Diet. Great for the whole family. http://www.mendosa.com/gilists.htm

    From what you say I have very little faith in your moms doctor.. So many doctors know very little about diabetes or even really care.

    Didn’t he even give her what her Numbers were from the test. This way I could give you more info.. The above 3 steps are by the way, for life..Most people like your mom will be diabetic within 10 years..So let’s take this seriously..Beleive me this is a terrible disease, that I wish on no one..

    Let’s hope she can follow through.. Also watch out for depression. A rarely talked about complication of diabetes.

    Take care

    Ben TrolledThe 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 of 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.

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