Diabetes is a very common illness. It can lead to very serious and even fatal complications. Surprisingly, simply eating the right foods and getting enough exercise is enough to keep the diabetic healthy. This article tackles the two most difficult to manage foods for diabetics which are sweets and carbohydrate-rich dishes.
Sweets
The Diabetic Diet should not completely eliminate sugar because even a person with diabetes needs glucose in his or her blood. One can eat sweets once or twice each week. It should be noted however than in each meal that has sweets included there should be a corresponding decrease in the carbohydrate content of the rest of the meal. This will help maintain a stable blood glucose level even after eating sweets. This however should be done in moderation because sacrificing carbohydrates for sugar is not good for the body. If you really like sweet foods you can also choose to find alternatives that taste as sweet by have lower sugar content. Also, eat sweets slowly. Savor each small bite so that the treat lasts longer.
Sweets
Carbohydrates
The Diabetic Diet should include an accurate carbohydrate count to make sure the carbohydrate consumption does not exceed the safety limits nor go below the minimum dosage required. Carbohydrates are the primary energy suppliers of the body and too little carbohydrate intake can lead to lack of energy and even increased body weight. It is also ideal if you select the type of carbohydrates that you eat. Simple carbohydrates such as those found in processed and preserved foods have very low nutritional value while complex carbohydrates also come with a healthy dose of vitamins and minerals. Complex carbohydrates also take longer to digest which means that you will stay full longer. Complex carbohydrates are very helpful in helping you lose weight which is also one of the goals of a Diabetic Diet.
Diabetic Diet
The meal plan for each day should include just the right amounts of sugar and carbohydrates. Too much is never good, as well as too little. The details of the diabetic's illness therefore should first be clear so that the dietician is able to determine the exact amount of vitamins, minerals, sugar, and carbohydrates that the diabetic's body requires. Each meal should be small so as not to let the body absorb more nutrients than what it can handle. The meals should also come in regular intervals to maintain the stability of glucose in the bloodstream.
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