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June 9, 2006, Newsletter Issue #57: Balancing Carbohydrates, Fats and Proteins
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Tip of the Week
According to the American Diabetes Association, carbohydrates should comprise no more than 50% of your diet, with the remaining 50% made up of 20% proteins and 30% fats. This formula is based on the way the body processes different types of food fuels.
Carbohydrates burn quickest and include grains, legumes (peas and beans) and vegetables. These foods tend to give you the quicker pick-me-up that lasts for a short time.
Proteins take longer to process and the energy level lasts longer than with carbohydrates, though less than with fats. Proteins generally include eggs and meats. This is what carries you through from meal to meal, when combined with fats.
Fats are the longest acting fuel source and provide baseline stability for your blood sugar over the course of 24 hours.
Together, these 3 types of fuel, in the right balance, provide for consistent blood sugars throughout the day, which promotes better health and reduces the risk of complications.
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