Diabetic foods and nutritional requirements for diabetes

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Diet plays an important role in treating diabetes. All diabetic patients need to know what to eat and what to eat. This article helps you learn about diabetic foods and dietary requirements for diabetics.


Foods that can be eaten as much as you want – Green leafy vegetables, with the exception of fruits banana, lemons; pure meats, onions, salads, mint, spices, simple coffee or tea, lean and butter

Foods to be moderated: fats, meat, eggs, cereals and legumes

Foods to Avoid – Simple Sugars (Glucose, and honey), dried fruits, cakes, fried foods, confectionery, alcohol and nuts

Nutritional Requirements for Diabetes and Increase Monocyte Insulin Receptor Binding. A high carbohydrate diet is likely to increase serum triglyceride levels (endogenous cholesterol). Carbohydrate maintains about 50% of all calories. Most carbohydrates are polysaccharides such as bread, cereals, beans, etc. It must be in shape. Quickly absorbed mono- and disaccharides, such as sweets, chocolate and sweetened beverages, should be avoided.

Proteins – A high-protein diet is good for the health of diabetics because it supplies the necessary amino acids for tissue repair. The protein does not increase blood glucose levels during absorption than carbohydrates, and does not provide as much calories as fat.

In patients with NIDDM, the combined consumption of protein and carbohydrate reduces blood glucose concentration due to the amino acid stimulation of insulin secretion; this helps to compensate for the defect of glucose-mediated insulin secretion in many of these patients. The protein promotes satiety and helps both types of diabetic patients to replace carbohydrates.

Fat – A low fat diet increases insulin binding and reduces LDL and VLDL levels and reduces the incidence of atherosclerosis, which is more common in diabetics. The diet has a fat content of 15-25% of all calories and polyunsaturated fatty acids.

Dietary Fiber – High carbohydrate and fiber diet improves glucose metabolism without increasing insulin secretion. Reduce fasting serum and peripheral insulin concentrations in response to oral glucose in diabetic and non-diabetic individuals. Seeds with high fiber content are useful for diabetics.

Artificial Sweeteners – The high content of sugar consumption for diabetics and obese individuals is not desirable. Non-calorie and high intestinal sweeteners are available as sugar substitutes. These sweeteners are as sweet as sucrose, have a pleasant taste, colorless, odorless, easily soluble, stable, functional and economically feasible.

Disclaimer: This article is not intended to provide health advice and general information only. Always consult your trained healthcare professional before starting any healthcare program.

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