DIABETES

DIABETES

EAT PLENTY OF

  • Regular meals and snacks to avoid fluctuations in blood suggar levels.
  • A balance of carbohydrate., protein and fat at each meal.
  • Low-fat, high-fiber foods to achieve and maintain a normal weight.

LIMIT

  • "Empty calorie" foods such as sweets and snack foods, which can contribute to  obesity.
  • Saturated fats and foods made with hydrogenated fats.

TWO TYPES OF DIABETES

About 10 percent of diaggnosed diabetes cases are type 1, also called insulin dependent diabetes mellitus (IDDM), or juvenile onset diabetes since the disease often develops in children. In this autoimmune disease, the body's mechanisms for protecting itself form foreign organisms are turned against its own tissue. Because diabetes often develops after an infection, such as chicken pox, researchers theorize that after destroying the invaders, the immune system keeps attacking; but having no worthy targets turns on body tissue. The result is destruction of the cells that produce insulin in the  pancreas.

THE WEIGHT CONNECTION  :   The prevalence of type 2 diabetes is  increasing as more baby boomers move into the higgh-risk age groups and become increasingly over weight. Not every overweight person will et diabetes, but 85 percent of type 2  diabetics weight more than they should Extra fat, especially abdominal fat in the "apple-shape" body,  is associated with insulin resistance. Newly dianosed, overweight type 2  diabetics may banish the disease by adoptin a healthier  lifestyle to reach and maintain their ideal weight. Even if they don't reach their ideal weight, any loss makes the disease easier to control with diet and exercise alone.

KEEPING CONTROL :   Diabetes does not demand special meals, just a healthy diet. Clockwise, from top, are pasta with veetables a baked potato topped with a vegetable medley, a poached salmon on whole grain bread.

DIET STRATEGY :   Diet is the cornerstone fo diabetes management, An appropriete diet can help maintain optimal blood glucose levels and prevent or delay the long-term complications of diabetes. Diabetics should consult a registered dietitian to work our a diet. In addition to managing  blood glucose, meal plannin should take into consideration age and related health concerns like cholesterol levels or high blood pressure.

    Your carbohydrates, fats, protein mix is key, To maintain healthy blood glucose levels, meals and snacks should be balanced to provide a mixture of carbohydrates, fats and proteins. Adults may need to reduce fat  and cholesterol intake of protect against heart and kidney disease. An overweight person needs to focus on weight loss by decreasin cloric intake and increasin daily activity levels.

CARBOHYDRATES : Carbohydrates are the basic currency of glucose. For most diabetics, carbohydrante-rich foods such as vegetables, breads, cereals, and pasta should account for 45 percent to 60 percent of their daily calories, Because the fiber content of these carbohydrates slows down the release of glucose, high-fiber starches, such as barley,oat cereals, beans, peas, and lentils, help suppress any sharp increases in blood suar levvels after meals,

PROTEIN : Choose nutritious protein sources. There is no reserch to support either an increased or decreased protein intake of uncomplicated diabetes, so the recommended amounts for non-diabetics is also appropriate for adults with diabetes, High-quality protein foods (lean meats, meat substitutes, and lower-fat dairy foods) should supply 10 to 20 percent of daily calories.

FAT : People with diabetes should follow a lower-fat diet. High-fat diets contribute to obesity and heigh cholesterol levels, Saturated fats from animal foods and hydrogenated fats in packaged foods, should also be limited., On the other hand, monounsaturated and polyunasturated fats--such as those found in vegetable oils, nuts, fish and avocados--are good for the heart and also slow the digestion process, helping to stabilize blood-sugar levels, They may also reduce insulin resistance.

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