Diabetic Diet Zone

Posts Tagged ‘diabetic’

Diabetics who don’t monitor their sugar intake can develop hyperglycemia. Learn what hyperglycemia is and how you can avoid developing this in your life. To Learn More About Diabetic Diets, Visit: http://www.diabeticdietsreview.com

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You can stabilize blood sugar levels and optimize your long-term health by:

1) Reversing Damage – Years of high Glycemic food consumption and continual release of Insulin into the bloodstream have caused damage your body and some degree of Insulin Resistance to take hold. To help reverse this, AyurGold releases hundreds of phytonutrients that act at the molecular level to stimulate endocrine cells found in the pancreas, incite the Islets of Langerhans to generate key enzymes responsible for regulating blood sugar in the body, increase glucose utilization, improve glucose metabolism, inhibit glucose output from the liver, reverse abnormal lipid profiles seen in people with high blood sugar, and help increase blood circulation to restore natural balance and harmony to your body.

2) Regularly Drink Water – Drink at least 8 to 10 glasses of water per day to avoid dehydration and help liberate fat stores to be burned as energy.

3) Eat 5 to 6 Small Meals Daily – Spreading food intake improves nutrient absorption, minimizes blood sugar fluctuations, and decreases fat-storing hormones and enzymes.

4) Carbohydrates – Consume low to moderate GI (Glycemic Index) carbohydrates at all times. All low GI diets are based on the same principle of balancing blood sugar. The foods which are restricted on low GI diets are those which cause your blood sugar and insulin levels to rise fast and high such as desserts and refined sugars. This results in more food being converted to fat. Some foods commonly believed to be healthy actually have a high GI index: dried dates, watermelon, banana, raisins, brown rice pasta, white rice, cornmeal, couscous, instant rice, white bread, whole meal bread, dark rye, and popular cereals (Raisin Bran, Special K, Grape Nuts, Cornflakes, Rice Krispies, Cheerios, Puffed Wheat).

5) Protein – Consume lean, complete protein regularly with meals to raise your metabolic and anabolic hormones and prevent lean tissue loss. Good protein sources are skinless chicken, salmon, tuna, sardines, low fat cottage cheese, egg whites, and turkey breast. Avoid luncheon meats, whole milk, ground beef, cheese, bacon, pork chops, and yogurt.

6) Increase Fiber Intake – Fibrous vegetables like Broccoli, Cauliflower, Peppers, and Carrots, and other raw vegetables and brown rice and whole grains increase transit time of food, improve digestion, and enhance weight loss. They also add bulk to the diet which reduces appetite.

7) Reduce Saturated Fats and Replace with Polyunsaturated Fats (PUFAs) – Limit butter, red meat, cheese, mayonnaise, macadamia nuts, peanut butter, and sunflower seeds. Avoid margarine, foods with “partially hydrogenated” on labeling, processed vegetable oils, and fried foods. Regularly consume flax oil, non-processed vegetable oils, salmon, olive oil, hazelnuts, peanut oil, hemp, avocado, almonds, and fish oil.

Aerobics – 40 to 60 minutes of aerobics (jogging, fast walking, swimming, cycling) on alternating days from weight training will help to burn fat and calories, increase physical endurance, strengthen heart and lungs, help control blood lipid levels and blood pressure, increase insulin sensitivity, and enhance energy and ability to cope with stress. Since aerobics on an empty stomach rely on fat for energy, morning time is ideal for aerobics. The level of intensity should be within your target heart range. This means 60% to 85% of your maximum heart rate (you feel the workout is somewhat hard where you feel tired but can continue for the entire 40 to 60 minute period).

9) Weight Training – More muscle mass means a higher resting metabolic rate and more calories burned. Weight training 3 to 4 days per week (less than 1 hour per session with 30 to 60 second rest periods in between sets) will foster high levels of muscle building (anabolic) hormones and minimize muscle wasting (catabolic) hormones. Work each body part once a week (chest and back on day 1, legs on day 3, shoulders and arms on day 5).

10) Multivitamins – A good quality multivitamin / mineral supplement is always advisable for maximizing metabolism, fat loss, and health.

11) Consuming Alcohol in Moderation – Drinking too much alcohol can raise triglyceride levels in your blood and also lead to high blood pressure, heart failure, and increase calorie intake (which can lead to obesity and diabetes).

12) Relaxation – When you are stressed, you are more likely to break away from good habits such as eating healthy foods and exercising regularly. Maintain a relaxed outlook by prioritizing tasks, setting limits, getting enough sleep, and calming your mind through meditation, hobbies, and time spent with loved ones.

Easy Cooking for Special Diets: How to Cook for Weight Loss/Blood Sugar Control, Food Allergy, Heart Healthy, Diabetic and Just Healthy Diets – Even if You ve Never Cooked Before. This book contains everything you need to know to stay on your diet plus 265 recipes complete with nutritional analyses and diabetic exchanges. It also includes basics such as how to grocery shop, equip your kitchen, handle food safely, time management, information on nutrition, and sources of special foods.

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In order for a diabetic to have a healthy lifestyle, they need to follow a few simple rules which can make their diabetes a lot easier to control. Follow these 6 tips. To Learn More About Diabetic Diets, Visit: http://www.diabeticdietsreview.com

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Have you been feeling excessively thirsty nowadays? Do you have wounds which are not healed yet after continuous treatment? Do you feel like you’re suffering from extreme fatigue and you can’t understand why? If you’re answer is yes then you might have diabetes.  These are just some of the primary symptoms of diabetes not to mention blurry vision, being frequently irritated and frequent urination.

Diabetes is a serious metabolic disease wherein a person’s body has high blood sugar level because the pancreas does not produce enough amount of insulin.  Insulin which is produced by the pancreas is a hormone that is responsible for the metabolism of sugar.  Once there is not enough insulin in the body, blood sugar will increase damaging the tissues of the body starting from the eyes, the gall bladder and the skin.  This disease is then something that shouldn’t be taken for granted.

We eat food and drink everyday.  When we are stressed, we tend to eat excessive amount of sugar to relieve the stress.  During holidays, we eat high amount of carbohydrates and foods with lots of sugar in it.  Then, we don’t drink a lot of water.  These things contribute to the development of diabetes.  Basically, the food that we eat is broken down by digestive juices into sugar or what we call glucose.  This glucose though has to be metabolized by the insulin in order for the body to use it normally and when insulin is not enough, the risk of getting diabetes is very high.  To prevent this, people have to follow a diabetic diet.

When diagnosed with diabetes, the doctor usually recommends a diabetic diet.  A diabetic diet is usually composed of food low in carbohydrates or normal amount of carbohydrate and simple sugar.  This means that once you are on a diabetic diet which one of the treatments of diabetes, you have to avoid eating sugar, food with high level of carbohydrate and food low in calories.  Seeking help from a nutritionist would help you follow your diabetic diet provided that you nutritionist coordinate with your doctor to monitor your condition.

A diabetic diet however, is not enough for those people who have diabetes.  Diabetes is not easily cured but treatment would be longer if the patient only depends on his diet.  The diabetic diet should be coupled with exercise.  Being overweight or obese is one of the causes of diabetes.  Thus, watching your weight not only through eating but losing or maintaining the recommended weight through exercise would help.  Basically, jogging 45 minutes to 1 hour a day would help you burn your calorie-intake everyday.  However, it is still recommended that you consult your doctor for the right exercise for you to pair your diabetic diet.

My husband has diet controlled diabetes and I need some different recipes! Please share!

Fresh grilled beef, poultry, pork or fish . . .
And any of the veggies – even the freezer 1 lb bags of corn, peas, carrots or green beans is great for diabetics.
Yes > proteins and veggies
No or limit > Items with white flour, white rice, sugar and limit fruits.
Actually the Atkins thing is diabetic friendly.

Diabetic Neuropathy – Taking Care of This Pain in your Foot

When I went to have my diabetes neuropathy taken care of by an acupuncturist the diagnosis I received changed my thinking about my condition. The path I have chosen seems to be working in my favor. Thank goodness I have found a better way to relieve my pain. More about that a little later.

Do you have diabetes neuropathy?

If you have diabetes there is a good chance you will develop neuropathy. More than half the people that have diabetes get one form of neuropathy.

Do you have diarrhea, stomach aches, vomit often, have constipation frequently or are bloating on a recurrent basis? If you do you may have diabetes neuropathy. Do you have a tingling feeling in your feet and legs? Is walking sometimes a problem because your feet hurt? These are diabetes neuropathy symptoms as well. This nerve damage condition increases as you get older and the longer period of time you have diabetes disease.

Diabetic neuropathy – How many kinds are there?

There are three kinds of diabetic neuropathy, with peripheral neuropathy being the most common. Peripheral reduces capability to sense pain temperature, touch and vibration in distinct areas of your body. If you have peripheral you probably are being affected in the lower parts of your legs and in your feet. Potential problems include ulcers bone and joint defects and infection.

The nerves control the involuntary workings of your body. These include heartbeat, sweating, digestion, urination and some sexual functions. If these are your issues then there may have been some damage to the nerves that control those tasks. Autonomic neuropathy is also very common.

Focal neuropathy affects a single nerve. Usually it is in the foot, thigh or wrist. The single nerve may also effect your eyesight if it is one of the nerves that controls eyesight in your back or chest.

Visiting your health care provider would make sense. You may need a neurological examination or a electromyogram (EMG) to determine what is the problem. Knowing what to treat is part of the treatment.

It has been about two months since I began this new diet to address my neuropathy. The feeling of pain has subsided. I am getting more feeling and a better color to my feet and I think I am on the right track to thwarting this disease. The raw fruits, vegetables and some nuts that I am eating seem to be helping me with this diabetic neuropathy ailment. Since April 17, 2007 I have regimented myself to contain my diet to only fruits, vegetables and some nuts. The key is raw foods, not cooked foods.

Taking care of your diabetes is pretty important. Keep reading in the author’s area to find natural alternatives to conventional medicines to help you fight this killer disease. The Diabetic Warrior has a free MP3 available.

Related Diabetic Neuropathy Articles

I am a vegetarian who was recently diagnosed as a type-two diabetic. All of the menus that have been reccommended to me contain either chiken,turkey, or fish.
What can I eat that is consistent both with my vegetarian philosophy and my medical condition?

Tofu, beans, nuts, whole grains.

You don’t need to replace large amounts of carbs with protein (that is an outdated belief) but you do have to practise portion control, moderation (in fat, carb and protein), and eat frequent light meals rather than three heavy ones.
I assume you already know to limit junk food and sugary foods.

There is a natural, zero-calorie sweetener called Stevia that can be used to sweeten any kind of liquid food. Doesn’t work too well for dry desserts like cakes.

im not looking for a specifically ‘sugar-free’ recipe, just one that can be eaten by a diabetic without screwing up their blood sugars etc.

also, feel free and please share any recipes you may have of any other cakes, cookies, etc. that may apply to a diabetic’s diet

Diabetic New York Style Cheesecake Recipe

Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Directions

Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.

Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Serve with strawberries and Strawberry Sauce.

Makes 16 servings.

Serving size: One slice
Yield: 16
Exchanges: 1 Milk, 2 1/2 fat
Nutrition: 187 Calories, 7 g Protein, 13 g Carbo, 12 g Fat

Diabetic Creamy Cheesecake with Fresh Raspberries

(makes 12 servings)

1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar
substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry

1. Preheat oven to 325°°F (160°C, Gas Mark 3).

2. Combine the graham cracker crumbs and margarine. Pat
evenly over the bottom and about 1/2 inch (1.25 cm) up
the sides of a 9 1/2-inch (23.75 cm) springform pan.
Bake in oven for 15 minutes.

3. Meanwhile, using an electric mixer on high speed, beat
the 4 egg whites and cream of tartar in a large bowl
until foamy. Gradually add 6 tablespoons of the sugar
substitute, 1 tablespoon at a time, beating until egg
whites form stiff peaks.

4. In another large bowl, stir the remaining sugar
substitute with the cornstarch, then add the egg yolks,
yogurt cheese, lemon zest, and vanilla. Beat (using the
unwashed mixer beaters) until well blended.

5. Fold beaten egg whites into cheese mixture. Spoon the
mixture into the partially-baked crust. Bake in the
oven until center barely jiggles when cheesecake is
gently shaken, 50 to 60 minutes. Remove from oven and
cool, then cover and chill for up to 1 day.

6. Melt preserves in a small pan over medium heat, stirring
often. Cool, stirring occasionally, until the preserves
form a thick syrup, about 5 minutes. Remove pan rim.
Mound fresh raspberries on the cheesecake and drizzle
with preserve syrup. Chill.

7. When ready to serve, cut the cheesecake into wedges.
Sliding a pie server under each wedge, lift out gently
onto individual dessert plates.

Per serving: 172 calories (18% calories from fat),
8 g protein, 4 g total fat (0.9 g saturated
fat), 29 g carbohydrates, f1 g dietary fiber,
56 mg cholesterol, 254 mg potassium,
161 mg sodium

Diabetic exchanges: 2 carbohydrate (1 bread/starch,
1 skim milk), 1 fat

Copyright 1997-2001 Diabetic-Lifestyle.

Chocolate Cheesecake (Diabetic)
Servings: 8

Ingredients
CRUST:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil

FILLING:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract

** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in
strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and
refrigerated, until cheese reached desired consistency. Discard the whey
(liquid). Store in covered container in refrigerator.

Directions
Part 1:
Preheat oven TO 350 ° F. Spray 8-inch springform pan with cooking spray. Fill a
13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This
will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up
sides of pan. Set aside.

Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt
cheese and vanilla; process, scraping sides occasionally, for 1 minute until
smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly).
Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at
least 3 hours before serving.
Calories: 176; Protein: 11 g; Sodium: 140 mg; Cholesterol: 0 mg; Fat: 4 g;
Carbohydrates: 22 g;
Exchanges: 1 starch; 1/2 skim milk
Source: Cinnamon Hearts

CitriMax(TM) combines a concentrated extract of the fruit of the Garcinia cambogia tree with the trace mineral chromium. The active ingredient of this fruit, (-)hydroxycitrate (HCA), has been standardized for maximum potency. CITRIMAX utilizes both ChromeMate(R) and chromium picolinate for broad-spectrum chromium supplementation. HCA has been shown to curb appetite in numerous animal studies. When taken in conjunction with the Maximum Metabolism Weight Loss Plan(TM), body fat may be reduced. 1 tablet 2 to 3 times daily, approximately 1 hour before meals. Do not to exceed 3 tablets per day. For best results, take this product in conjunction with the enclosed Maximum Metabolism Weight Loss Plan(TM). Ingredients: Sodium -45 mg Total Carbohydrates -1 g Calcium -142 mg Chromium (as chromium polynicotinate -120 mcg [ChromeMate(r)] & chromium picolinate) Garcinia Berry Extract (Citrimax(TM)) -1 g Yielding 500 mg of (-) Hydroxycitric Acid as Calcium Hydroxycitrate Other Ingredients: stearic acid, modified cellulose gum, colliodal silicon dioxide, and magnesium stearate. Suitable for vegetarians. Suggested Use 1 tablet 2 to 3 times daily, approximately 1 hour before meals. Do not to exceed 3 tablets per day. For best results, take this product in conjunction with the enclosed Maximum Metabolism Weight Loss Plan(TM). Warnings If you are pregnant, may become pregnant, breastfeeding, or diabetic, consult your health care professional. Do not use if either tamper-evident seal is broken or missing. Keep out of the reach of children.

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