Eating and diabetes

When you are diagnosed with diabetes, what you eat is important. If you have Type 1 diabetes, get a good control means balance between what you eat with the exact amount of insulin to help use the glucose in your blood. A dietitian or diabetes (CDE) Certified Educator can help you find the amount of insulin you need.

If you have Type 2 diabetes, oral drugs help you use the insulin that you are already more effectively, to keep blood glucose levels within a normal range. These two types of diabetes require a diet plan, exercise, control weight and medicines.

It is sometimes difficult to know where to begin. Here are some basic concepts that can help you on your way.

Try to maintain a normal weight. Many physicians use index (BMI) body mass as a guide to determine your ideal weight. Your BMI is calculated from your weight and height and focuses more on body fat instead of proper weight. The formula for those who love math, is "body mass index = weight (in kilograms) divided by the height (in metres) squared". For those of us who would rather live without math, several free BMI calculators are available online. National Heart Lung and Blood Institute (NHLBI) has one which is easy to use.

A BMI of 20-25 is considered normal. 26-29, 9 is overweight, obese 30-39, 9, and 40 or more, morbidly obese.

The American Diabetes Association (ADA) recommends to keep your 55-65% of your daily intake of carbohydrate. The American Association of Clinical Endocrinologists (AACE) recommends that between 55 and 60%. Two State agencies that even though carbohydrates affect directly to sugar in the blood, they are not the enemy. They contain many nutrients your body needs. Carbohydrates are your body uses for energy by breaking down glucose.

In diabetes, the body cannot use glucose for energy because he needs insulin to move glucose into the cells. In type 1 diabetes, no insulin is produced by the body. This is why diabetics need to take insulin. If someone has type 2, they could produce their own insulin, but it is not effective enough to move glucose from the blood into cells. Oral drugs help their insulin work better.

According to the ADA, fat should represent 25% to 30% of your food and protein intake should be about 11% to 18%. Less emphasis on fatty animal protein and lean types of proteins such as whites from eggs, white meat of chicken and Turkey, and soy products more helps keep cholesterol levels.

Fiber is an important part of the diet for diabetes. Even if the fiber is considered as a carbohydrate is not raising the blood glucose levels, and greater fibre intake has been established in fact decrease the rate of glucose in people with diabetes.

The recommended fiber amount varies, but all sources agree that 25 grams should be minimum grams of fiber a day. A large-scale analysis of medical research, published in the journal of the American College of Nutrition recommends a range of 25 to 50 grams per day.

Many people eat enough fibre. Increase your consumption of food high-fibre as the bread of whole grains, cereals and pasta, oats and other whole grains, brown rice, lentils and beans, vegetables, fruits and nuts can help you achieve your goal. If you are increasing your fibre intake, don't forget to drink at least 8 glasses of water throughout the day, to help keep things.

The index Glycemic carbohydrates rates by how much they raise blood sugar levels. Carbohydrates such as candy, sugar, cakes and biscuits have a high glycemic index while the whole grains have a lower glycemic index.

The glycemic index can help when you try to discover the carbohydrates are best for you. Since all carbohydrates do not affect blood glucose levels the same way, knowing what carbohydrates have a lower glycemic index can help you plan your meals more effectively.

You can get cards index Glycemic your dietitian, of books, or free from sources such as the University of Sydney Online Australia sponsored by site, "the House of the Glycemic Index". This site has a database which shows the glycemic index to many foods and offers information on the use of the glycemic index for the evaluation of your carbohydrates.