If you
have been wondering, then that makes two of us. Or sorry, scratch that, that
likely makes a thousand or so others like us who have wondered the same thing
too. So what exactly is the best diabetes diet, what are its characteristics,
what are its features? This I decided to look at with a view to closing the
chapter on that debate.
Where to
start. Well generally said, there are two perspectives when it comes to the
issue of diabetic diet or management. The first one postulates a low in
carbohydrate, low in salt, low in fat, high in fiber... diet. The second view
not so much as places emphasis on restricting certain types of foods, for
example, carbohydrates, as it does rather, the practice of carbohydrate
counting.
What does
this second method imply? Well simply put, it says that in working with your
healthcare team to come up with a suitable eating plan for you, what one should
emphasize is the none-exceeding of one's carbohydrate target at each meal
sitting.
To
illustrate succinctly, the view here is that assuming you were to eat a small
cup cake with a carbohydrate content of say 30 grams, but you would rather opt
for 2/3 cup of rice or a cup of beans both of which contain 30 grams of
carbohydrates, then as far as loading your system goes, opting for the small
cupcake would have the same effect as going for either the rice or the beans.
In other words either way, you will basically have 30 grams of carbohydrates in
your blood stream. Blood glucose monitoring should be made to ensure that blood
sugar stays within the target range.
Though
rational, the problem here would then be the fact that the small cupcake may
not be as filling as either the rice or beans. The individual may then be
tempted to go for a second or even possibly third helping, leading therefore to
that individual inadvertently exceeding his target carbohydrate load.
Another
strike against the second method - Carbohydrate counting, is that carelessness
to properly balance out meals, may lead to individuals missing out on important
nutrients or food types that tend not to spike blood sugar after a meal. For
example, food containing dietary fiber may contain as much carbohydrate as some
carbohydrate rich foods, for example pasta. Two diabetics may eat food
containing the same amount of carbohydrates - say one a salad and the other
pasta, but since the presence of fiber in the salad means that the carbohydrate
in the salad will be released more slowly into the blood stream, a measurement
of that individual's A1c after such a meal may reflect a lower blood sugar
level than the other individual who ate the pasta.
This is
where the concept of glycemic index comes in. It has been defined as a number
representing the relative ability of a carbohydrate food to increase the level
of glucose in the blood. This being the case, generally speaking as far as food
for diabetics goes, it is better to avoid or reduce foods with a high glycemic
index. Diabetics who go for the practice of carbohydrate counting in the
management of their diabetes need to be fully aware of and know how to utilize
this knowledge. Otherwise, diet may in the long run prove more efficacious and
also healthier in managing ones diabetes than the sole use of carbohydrate
counting.
Having
said that it should be noted that greater benefits can be derived through the
synthesis of the two methods-diet and carbohydrate counting. The incorporation
of Carb. counting or some other method for example exercise aimed at reducing
carbohydrates somewhere along the food selection and consumption process, would
prove more effective and beneficial at the end of the day. We shall be looking
at such specific diets in our next article.
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