The diabetic diet
A well-balanced diet is an important element of therapy.
The ADA recommends 45-65% of total daily calories in the form of carbohydrates
25-35% of calories in the form of fat.
but less than 7% should be saturated fat
and 10-35% of calories as protein
Type 2 diabetics should limit the intake of carbohydrates and …
It replaces some of the calories with monounsaturated fats, like ….
olive oil, or nuts and avocados
This can reduce triglycerides and increase HDL cholesterol.
Type 1 and type 2 diabetics who take insulin should learn "carbohydrate counting."
so they can administer their insulin dose based on the carbohydrate content.
Both types of diabetics should limit cholesterol to 300 mg per day per day …
… but those with LDL cholesterol of more than 100 mg / dL should limit the cholesterol to 200 mg per day
And what about the protein?
High protein intake may cause a worsening of kidney disease in patients with diabetic nephropathy.
then for these people, a protein intake of 0.8 g per kg per day …
or approximately 10% of total calories is adequate
Keep in mind that high protein diets are NOT a CAUSE of kidney disease.
But those with an EXISTING kidney disease should not have a high protein diet
What about dietary fiber?
Humans can not digest plant components, such as cellulose, chewing gum and pectin.
and they are called dietary "fiber".
There are 2 types of fiber …
They are insoluble and soluble fibers …
Insoluble fibers such as cellulose or hemicellulose, found in the bran …
increase the time it takes for food to pass through the intestine.
and has the effect of creating regular bowel movements
However, soluble fibers such as gums and pectins …
They are found in beans, oatmeal or apple skin.
slow down the rate of absorption of nutrients
..the absorption of glucose is slower and hyperglycemia can be reduced slightly
What role does the glycemic index or GI play?
The GI only refers to carbohydrates
so technically, a food source that only contains protein or fat …
It will have a GI of zero
Eating foods with a low glycemic index results in lower glucose levels
Low glycemic index foods have values of 55 or less.
and includes many fruits, vegetables, granulated breads, pasta and pulses.
High glycemic index foods have values of 70 or more.
and include baked potatoes, white bread and white rice.
The glycemic index of a FOOD is reduced when fats and proteins are included
Video credits to Ravi Sinanan YouTube channel