Q. My mom has diabetes and she needs a diet thats both healthy and somewhat delicious. I know this is hard to come by, but can u help me out?
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A. As a healthcare provider I can tell you that it is not hard to come by. There are books on top of books in the bookstore or over the internet (Try Amazon.com) Every hospital has a diabetic councelor or nutritionist who will teach patients this necessary information. It's easy info to get. But what impresses me about this situation is what a loving daughter you are to help your mother like this. God Bless You.
Does Spirit Happy Diet for Diabetics really work?
Q. I try to find feedback information on this diet, and there is absolutely nothing. When you find a comment it seems like it is the same person on every forum, which says that my friend is on it and he said it works great check it out for yourself. Then there is another post stating that the drug companies are taking Billions$$. On every forum instead of Billion Dollars it's always "Billion$$$" so i assume that it is the same person just advertising? but I would like to get people's opinion on this. Or if anyone has actually tried this. Thanks.
A. look into doing the Raw Food Diet. watch this youtube clip about a guy who cured his diabetes through the Raw Food Diet!
http://www.youtube.com/watch?v=WPPGpVobyNo&feature=related
http://www.youtube.com/watch?v=WPPGpVobyNo&feature=related
What are the best foods for diabetics to eat?
Q. My mother age 50 was newly diagnosised with diabetes and I wanted to hear from other diabetics or those who live with a diabetic about misconceptions and the best foods to eat to maintain a heathy blood sugar. Does anyone know if splenda products are good substitues? Any suggestions?
A. Low Glycemic Index foods are in order. They raise your blood sugars slowly. Here is a list of 2,480food that are rated. It's a simple and easy way to diet. But it also must be your bible for eating for the rest of your life. This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The 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 is 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.
The Glycemic load is the most important. Here are a couple of tidbits I thought I would throw in.
Use ¼ to ½ teaspoon of cinnamon per day. Add it to your coffee, oatmeal, smoothie, or wherever you find it palatable.
If you already suffer from diabetes, be sure to stay on a regular schedule with your cinnamon usage so that your blood sugar levels don't yo-yo.Use the same amount at the same time every day so that you can get a sense of how cinnamon affects your own personal blood sugar readings.
Use the powdered spice or a cinnamon stick. Cinnamon pills are also available, and can be found easily via an online search. MHCP is water soluble and is not found in cinnamon oil.
Lime and lemon juice delay the digestion of starches as does vinegar. I've found that 2-3 tablespoons of lime or lemon juice reduces my post prandial BG response by 10-20 points. Rick Mendosa's site has a lot of material on acids in the diet. Take a look at http://www.mendosa.com/acidic_foods.htm .
Keep blood sugars in normal range and avoid these complications. Blindness, Neuropathy, Kidney failure and Heart complications.
Good Luck to your Mom. Take care! Tin.
The 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 is 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.
The Glycemic load is the most important. Here are a couple of tidbits I thought I would throw in.
Use ¼ to ½ teaspoon of cinnamon per day. Add it to your coffee, oatmeal, smoothie, or wherever you find it palatable.
If you already suffer from diabetes, be sure to stay on a regular schedule with your cinnamon usage so that your blood sugar levels don't yo-yo.Use the same amount at the same time every day so that you can get a sense of how cinnamon affects your own personal blood sugar readings.
Use the powdered spice or a cinnamon stick. Cinnamon pills are also available, and can be found easily via an online search. MHCP is water soluble and is not found in cinnamon oil.
Lime and lemon juice delay the digestion of starches as does vinegar. I've found that 2-3 tablespoons of lime or lemon juice reduces my post prandial BG response by 10-20 points. Rick Mendosa's site has a lot of material on acids in the diet. Take a look at http://www.mendosa.com/acidic_foods.htm .
Keep blood sugars in normal range and avoid these complications. Blindness, Neuropathy, Kidney failure and Heart complications.
Good Luck to your Mom. Take care! Tin.
what is the importance of regulating sugar in a diabetics diet?
Q. i dont rlly know how i would explain why regulating sugar in someones diet is important so..how could i explain it?
A. There are two types of diabetes. The first is type I diabetes that occurs when a human is unable to produce insulin. Insulin is always required and it helps to avoid refined carbs, sugars, and oils.
The second is type II diabetes that occurs when cells become resistant to the uptake in sugars. More insulin is often prescribed to help, but this does not help the root cause which is directly related to diet. The Standard American Diet (SAD) contributes to the increasing rates of this disease. Americans eat way too much refined carbohydrates, sugars, oils, and other processed ingredients. Dairy (cheese, milk, ice cream, butter) have a high glycemic index and is also damaging.
A change in lifestyle with more exercise and less refined carbohydrates (processed sugars) is typically very helpful. With type II diabetes, a whole plant based diet and moderate exercise can often reverse and sometimes cure the disease. A physician's supervision is critical.
The second is type II diabetes that occurs when cells become resistant to the uptake in sugars. More insulin is often prescribed to help, but this does not help the root cause which is directly related to diet. The Standard American Diet (SAD) contributes to the increasing rates of this disease. Americans eat way too much refined carbohydrates, sugars, oils, and other processed ingredients. Dairy (cheese, milk, ice cream, butter) have a high glycemic index and is also damaging.
A change in lifestyle with more exercise and less refined carbohydrates (processed sugars) is typically very helpful. With type II diabetes, a whole plant based diet and moderate exercise can often reverse and sometimes cure the disease. A physician's supervision is critical.
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