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Diabetes is a general term for an endocrine disease that is characterized by excessive urination and thirst. Many suffer from this disease, as well as the limitations to one’s lifestyle that accompanies it. The two most commonly known forms of diabetes mellitus and diabetes insipid us.

Role of NUTRITION in Diabetes:
It is apparent that there are as many ‘diabetic diets’ as there are people with diabetes. Any dietary program is complicated by the fact that he same food may be eaten by different people and produce responses in blood sugar levels. On going research investigates a food’s ability to raise glucose levels known as glycemic index indicates that the response is dependent upon the proportions of carbohydrate, protein, fat. For example, some individuals will spike a high blood glucose level when juice is consumed alone. However, the same juice may be better tolerated if taken with a meal which includes more protein and fat. Carbohydrate, protein and fat supply the body with energy calories. Your body needs insulin to use this energy. Insulin is made in the pancreas. If you have diabetes, either your pancreas is no longer making the insulin or your body cannot use the insulin it is making. In either case, your blood glucose levels will probably not be normal. Starch and sugar in foods are carbohydrates. When you eat carbohydrates, they turn into glucose and travel in your blood stream. Insulin helps the glucose enter the cells, where it can be used for energy stored. Eating the same amount of carbohydrate daily at meals and snacks can help you control your blood glucose levels. The body uses protein found in meals, poultry, fish, milk, and other dairy products, eggs, and beans, peas, and lentils, for growth and maintenance and energy. Your body needs insulin to use the protein you eat. After you eat fat, it travels in your bloodstream. You need insulin to store in fats in the cells of your body. Fats are used for energy.

What does the individual with diabetes do to create an individualized diet? Two of the most useful tools are blood glucose self-monitoring and a detailed diet diary. Glucose readings indicate the body’s response to meals, snacks, exercise, stress, illness and general eating habits. Upon careful evaluation of the glucose readings along with a complete diet dairy (indicating all foods eaten, portions eaten, and time eaten) an individual an seek out the advice and professional assistance of a registered dietitian or nutrition specialist to help create a diet plan suited to one’s lifestyle. Simple ‘cutting down sugar’ and ‘watching your diet’ are not diet plans. In fact, a successful plan generally includes all types of foods. A plan is designed around an individual’s lifestyle and eating habits. Proportions of calories, carbohydrates, protein and fat are estimated for each individual based on the need to maintain, lose, or gain weight. After these proportions have been estimated, the size, the time and number of meals may be determined. For example, it is possible that six small meals are going to be easier to digest and assimilate than three larger ones. For some people, it is easier to dispose of smaller amounts of glucose because less insulin is needed. Often times, merely eating meals and snacks at consistent times will improve glucose levels. Jyotika. Bhatia Nutrition & Wellness Advisor

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