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Most nutritionists will deny that there is anything called a diabetic diet. The actual diet isn't exclusively for people with or without diabetes. If follows basic health principles that allow a person to maintain blood sugar levels, maintain a healthy weight, and other basic physiological needs. It’s a basic nutrition plan similar to what a counselor might give you.

The Diabetic diet revolves around proteins, fats and carbohydrates. People are supposed to consume a certain percentage of their daily calories with respect to each category. Hence about 20 percent of the calories go towards protein. No more than thirty percent are allowed to go towards the consumption of fats. The remaining 50-60 percent should come from carbohydrates. The reason for these regimented percentages is that it’s important for a diabetic to have the same amount of glucose released into the blood steam on a consistent basis.

Diabetes develops when the body can't use glucose properly. As a result, people with diabetes have abnormally high levels of glucose in their blood. There are two types of diabetes, Type 1 and Type 2.

Type 1 diabetes usually develops in people under 40 when cells in the pancreas that produce insulin are destroyed. Insulin is a hormone that regulates the levels of glucose in the blood. This type of diabetes is treated with insulin injections.

Type 2 diabetes is usually found in people over 40. It can be treated with diet and exercise alone, although people with Type 2 diabetes often need medication and sometimes insulin.


It's extremely important that diabetics control their blood sugar levels and blood pressure, to prevent any long-term complications. There is no guaranteed way of preventing diabetes. However, eating a healthy, balanced diet, taking regular physical exercise, and losing weight if you are overweight can delay the onset of the condition.

Well-controlled blood sugars are a top priority because other research studies have shown conclusively that all people with diabetes can cut their risk of developing diabetes complications such as heart disease, stroke, kidney and eye disease, nerve damage and more, by keeping their blood sugars as closely controlled as possible.

What does this mean for people with diabetes? This means that a patient who has worked with their dietitian and their diabetes treatment team to figure out how many grams of carbohydrate they can eat throughout the day can decide at any given meal what they will eat. Those with diabetes who are not on insulin need to focus on keeping the amount of carbohydrate they eat consistent throughout the day. Those on insulin can decide both what and how much to eat at given meal (as long as it doesn't exceed their daily allotment), and can then adjust their insulin accordingly. "There aren't any foods that are 'off-limits,'" says Chalmers. "Rather the patient just needs to learn how to spend their grams of carbohydrate wisely over the course of the day."

Patients then use regular home blood sugar monitoring to keep track of the effects of their meals and activity levels on their blood sugars. They work with their healthcare team to make adjustments in their food intake, exercise program and medication to keep their blood sugars as close to normal as possible.


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