Though there is not a specific "diabetic diet," the American Diabetes Association has guidelines that they recommend for persons with diabetes.
These guidelines include 50% carbs, 30% fats and 20% proteins. Additionally, the concept of 6 small meals has been supported. There are several reasons for this:
* maintains more consistent blood sugar
* reduces the urge to binge
* promotes hydration
* decreases hunger sensations,
especially in those who are reducing
calories or intake to promote weight
1. When you eat at regular 2-3 intervals
throughout the day, your blood sugar
does not have time to drop to any
significant degree. This pattern of
eating decreases the roller-coaster
effect seen with 3 meals a day.
2. Frequent meals decreases the risk that
you will binge, as you consistently have
food on board, providing feelings of
3. When most people eat, they also drink a
beverage. More frequent eating will
then also promote better hydration, just
make sure that you are drinking water,
low calorie fruit juice or other non-
caffeinate or alcoholic beverages, as
these will dehydrate you.
4. If you are "dieting" trying to lose
weight, the 6 small meals decreases
feelings of hunger. Even if the calorie
or quantity is decreased, the act of
eating every 2-3 hours reduces hunger
pangs, and will help you be more
successful in your weight loss efforts.
Whether you opt to eat 3 meals a day and a bedtime snack, or to go with 6 small meals, each day, remember these key things:
* 50% carbs, 30% fats, 20% proteins
* hydrate with non-alcoholic and non-
caffeinated beverages to a total of
at least 1 ounce for each 2.5 pounds
of your body weight
* test your sugar at regular intervals
* keep your Food Diary
* notify your doctor for repeated high
or low values, so that you can work
together to adjust your meal plan
Talk to your doctor, Nutritionist or Registered Dietitian about your meal plan; they can provide you with more information about the risks and benefits of the meal plans and the best way to help you manage your diet and your blood sugars.
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|Sheri Ann Richerson|