Some facts to counteract misconceptions about diet and diabetes:
With the National Diabetes Month on the verge of coming to an end, the topic is definitely “top of mind ” lately. There are more than a few misconceptions about food and diabetes.
Here are some facts to counter them.
1. Diabetes is not caused by “Eat too much sugar” yes, the condition was once known as diabetes, because it involves high levels of sugar or glucose in the blood. But this does not happen because a person eats too much sugar, but rather because the body is unable to treat carbohydrates.
All carbohydrates that are consumed – potatoes and biscuits – are converted to glucose during the digestive process. Glucose in the blood triggers the release of insulin by the pancreas to make this glucose take in cells to be used for energy or stored as fat.
Type 1 or insulin-dependent diabetes occurs because the pancreas is unable to produce insulin. Without insulin, the cells fail to get the energy they need and glucose accumulates in the blood, causing damage to the blood vessels and nerves in the heart, eyes, kidneys and virtually all parts of the body.
Type 2 diabetes develops because the pancreas is unable to produce enough insulin or because the cells are resistant to the action of insulin. As a result, glucose tends to accumulate in the blood unless the action is taken to control it. Eating dessert does not cause the dysfunction of the pancreas, but eating too many desserts, with their empty calories, will certainly contribute to weight gain, which in turn can lead to insulin resistance. Most type 2 diabetics carry excess weight, especially around the abdomen.
Although diabetic diets in the past were restrictive in terms of sugar and concentrated candies, this is no longer the case. People with type 1 and type 2 diabetes can and eat desserts in moderation as part of a healthy meal plan.
2. There are no special diabetic foods or meals. Whether you have type 1 or type 2 diabetes, you and should eat regular meals with your family and friends. Coronary artery disease and high blood pressure are major complications of diabetes. As a result, a good diabetic diet is healthy heart-low in saturated and trans fats, but with sufficient amounts of omega-3 fatty acids (from fish) and fats monounsaturated fatty acids (from nuts and oil Olive).
The DASH diet for hypertension control includes five servings of fruit and five servings of vegetables per day, as well as whole grains and low-fat dairy products.
3. Carbohydrates increase blood glucose, but they are a major source of nutrients and energy.
There is no reason to limit intake, although type 1 diabetics should check the number of carbohydrates they eat at a meal. Blood glucose control requires a delicate balance between carbohydrate intake, insulin injections, and physical activity. If you are at a fixed dose of insulin, the number of carbohydrates you consume at each meal and snack should be consistent as well.
Especially for children, special occasions like birthdays or Halloween can mean extra treats. This is correct, as long as there is an adjustment similar to the number of carbohydrate grams from other sources (potatoes, rice, pasta) consumed during the remainder of the day. Nutritionists point to an important distinction between simple carbohydrates, such as sweets, fruit and milk and complex carbohydrates such as beans, chickpeas, cereals and starchy vegetables such as apples from Earth. Most of these are high in fiber, and studies have found that consuming a high-fiber diet can control blood glucose levels and improve cholesterol.
4. Proteins and fats take longer to convert to glucose and have a less potent effect.
But most foods that are high in protein are loaded with saturated fats and cholesterol. And both proteins and fats are associated with insulin resistance. A low-carbohydrate/high protein diet has been found to be effective for weight loss, and some studies have found it conducive to good blood glucose control as well. In the long run, however, there are questions about the safety of such a diet for a diabetic person.