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More than fifteen million Americans suffer from diabetes. A thief that may lay silent for many years, leaving its victim completely unaware of a highly elevated blood sugar, diabetes wreaks havoc upon the lifestyle of those who are afflicted. Diabetics may often live more than two-thirds of their lives unknowingly indulging in favorite foods that, once diagnosed, become taboo and may very well lead to serious complications; old habits are indeed very difficult, if not impossible, to break.
Aside from taking religiously medicine that is prescribed to help keep blood sugar levels in check, thus helping to ensure a longer, more enjoyable life, diet must be considered the number one concern for those who are diagnosed with diabetes. Adhering to a lifelong diet regimen prescribed by a doctor or dietician is vital for those with diabetes; many lives can be lengthened or even saved by following a healthy diet lifestyle.
Those who are responsible for the preparation of meals for diabetics face a difficult task, one not envied by any of us who do not share in that responsibility. The diet that must be adhered to in ensuring good, stable nutrition and at the same time provide foods that are enjoyable at first glance may seem complex. What favorites may be left in, and which ones must be forsaken, can seem an awfully big question to answer. Thankfully, this dilemma can be easily solved when the diabetic has a thoughtful, caring physician to show the way with guidelines and suggestions, leaving no room for doubt when preparing meals or snacks that are so important in the daily health of diabetics.
Important things to remember when first beginning the new lifestyle in cooking for insulin-dependent diabetics include limiting the intake of sodium. About fifty percent of diabetics have high blood pressure, a condition that requires a lowered intake of sodium and high-sodium foods. Using sodium-free spices to add flavor to foods instead of using the salt-shaker is an excellent way to reduce sodium intake. A hard habit to break, like mentioned above, but one that is missed less and less as the diabetic happily discovers that foods can be made to taste good without the added sodium.
Some patients have high cholesterol levels in addition to the diabetes and must adhere to a low saturated fat diet; sometimes diet alone can lower the cholesterol levels to a satisfactory point, helping in the prevention of heart disease. Another important reminder when dealing with diabetes: sometimes kidney problems surface, causing yet another round of potentially dangerous problems. Take heart---studies have shown that if dietary protein is limited to around forty grams a day, the work required of the kidneys can be reduced, always a help to those who suffer from diabetes.
To learn how to properly prepare foods for diabetics, we first must learn how to plan a diet that will enable us to maintain an ideal weight, set forth by the physician. Realizing the proper proportions of nutrients is essential when cooking for diabetics, also. Fats, carbohydrates, and protein are all vitally important in ensuring good health; equally vital is realizing the proper intake. A very easy way to learn the required intake of these nutrients can be found in the exchange lists for meal planning offered by the American Diabetes Association. Call your local chapter and request one of these lists; they are extremely helpful to those who are just ‘learning the ropes’ in the fight against diabetes. With a little practice and studying, choosing the correct exchanges for your meals can quickly become second nature. As an added plus, these lists contain names of foods which contain an excessive amount of salt.
Those diabetics who are insulin-dependent must learn to eat at regularly scheduled times to keep control of their blood sugar, and many find that between-meal snacks of physician recommended foods are a great help in this effort. Your doctor is the ultimate authority in deciding what times are best for eating meals; following his instructions greatly increases your chances at keeping blood sugar numbers at the level he has set for you.
Shopping for Just the Right Thing
Labels on the foods we choose at the grocery are the best place to find nutritional information. Sometimes, though, that information can be confusing. Here are a few names that can be found on such labels and their meanings:
Fructose-A simple sugar that is found naturally in the fruits we eat, fructose can be part of the diet for some diabetics. Like always though, check first with your doctor.
Sorbitol-A very slowly absorbed alcohol sugar
Aspartame-This is better known as the brand name Equal and comes in powdered form. Found in lots of packaged sweets such as sugar-free gelatin and diet colas.
A good rule when shopping is to be wary of foods that contain words such as ‘Reduced calorie,’ ‘Low-cal,’ and ‘Lite’; unfortunately food manufacturers are allowed to use terms such as ‘Lite’ to refer to, for instance, the color of the food or that there is more water added to the product than what is normally found.
Some grocery chains now have entire aisles devoted to the needs of diabetics and the foods that are helpful in maintaining their sugar levels. Ask your doctor which of these brands you can incorporate into your shopping list. Another good idea when shopping is to make a list as you shop, writing down those foods that are enjoyed; many times it comes as a surprise to find that foods that are thought forbidden may actually be allowed into the diet. Your doctor will know for sure.
Actual Meal Planning
The best bet in planning meals for the diabetic comes from the exchange lists offered by the American Diabetes Association, as mentioned above. Whether it be calories or carbohydrates that are used as the controlling factor in the decision of food intake, these extremely helpful lists are vital when it comes to meal-time decisions. When used with careful planning, outlined by your physician, these lists are invaluable tools that can help you provide nutritious and delicious foods. Having these lists enables you to not only recognize the nutrition and amounts of sugar found in foods but also to create appetizing menus for the diabetic.
With the knowledge we have gained in the last several years about diabetes and all its complexities, it is no longer difficult, once the basics are learned, to create dishes of all types that may be enjoyed by diabetics.
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