The Ideal Diabetes Control Diet

The ideal diet to control diabetes is characterized by consistency, moderation and long-term benefit to the diabetes patient. For a diet to be considered ideal, it must be healthy in the long-run, and should not only provide flavorful food to the patient, but also provide an improved quality of life that lessens the need for insulin and improves energy levels throughout the day.

Carbohydrates and Glucose

When diabetics consume carbs, it is followed by an increase in blood glucose levels. For diabetics under conventional treatment, this carb load is counteracted by a pre-meal shot of fast-acting insulin. Diabetics should eat at about the same time every day, and eat similar quantities when they eat. Simple and complex carbohydrates both affect the blood glucose levels similarly, but variation in amount of carbs eaten daily can lead to problems with blood sugar. An ideal diabetes diet would include measured carbohydrate portions at breakfast, lunch and dinner, with a focus on complex carbohydrates for fiber content and heart health. By eating consistent portion sizes of carbohydrates, your glucose level will be easier to control.

Fat

Diabetics shouldn't more than 30% of the total calories from fat content, and saturated fat (animal fat) should compose less than 10%. Also, diabetics should lower cholesterol intake to 300mg per day. Diabetics are at risk in the long term from high cholesterol and heart disease; limiting consumption of fats is especially important. Trans fats, fats from processed foods, should be eliminated as much as possible. Relatively good sources of fat in the diet include avocados, butter, certain margarine, nuts, oils, olives and peanut butter--though these should be used in moderation.

Protein

Even though diabetics occasionally have trouble digesting and absorbing protein due to hypochlorhydria and other digestion issues, protein should still be consumed as 10-20% of total calorie intake. Low-fat meats are preferable to high-fat meats, and protein sources from plants are preferable still to animal proteins. Animal protein, when used, should be lean and not charbroiled. This should include foods like nuts, seeds, spinach, eggs, fish and protein supplements. Proteins are important because they do not add to glycemic load, and diabetes is associated with impaired protein synthesis, slower wound healing and repair function, so an adequate supply of protein (0.8-1.2g/ kg of body weight) is very important.