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When people are thinking about diabetes, the first thing which comes to their minds is nutrition, and especially old prohibition of cakes. The modern recommendations for nutrition are not so strict, sooner they are complicated, namely:


1.      Take various foods and at least 5 times a day fruits and vegetables

2.       Reduce fats and proteins to sensible amounts

3.      Balance reception of carbohydrates according to insulin and your physical activity


The first and the second recommendations are applied to all the people, no matter whether they have diabetes or not. The third recommendation indicates the control upon the blood sugar (glucose), connected with nutrition. One half of daily insulin is used to balance carbohydrates, which we take with foods.

Foods contain carbohydrates, fats and proteins which are a source of energy and many other components such as vitamins, minerals which are not a source of energy but they are important for passing of vital processes in the body.

Carbohydrates in foods are those which have the most influence on the blood glucose level. People, suffered diabetes, have a disturbed carbohydrate metabolism. The reception of carbohydrate foods provokes their sharp raising of the blood glucose level. But at the suitable choice of carbohydrates the quick raising of the blood glucose level can be reduced. That’s why the dietitians recommend taking so-called low carbohydrates-they are in the granular bread, leguminous products, fruits, fresh milk, spaghetti, potatoes. These foods slowly but surely increase the blood sugar and are suitable for diabetes patients. It is recommended, their reception must be equal to 55 % of daily energetic introduction. Foods which contain so-called low carbohydrates –sugar, sweets, honey, may be taken only in cases of hypokalemia and during an additional physical loading.

Vegetables contain mainly pulp, vitamins, minerals, water and in fact they don’t raise the blood glucose level. They can be taken in unlimited amounts the whole day.

The reception of big amounts of fats with foods hides the risk of gaining weight, cordial diseases and subsequently the higher blood glucose range. As a whole fats don’t play a considerable role for controlling of the blood glucose. Don’t forget that the general amount of fats in foods must be less than 30 % of gained calories during the day.

Proteins don’t have a sufficient meaning for controlling of the blood sugar. A half of proteins, which we are taking with meals, changes into carbohydrates in some hours. Proteins are only 10-20 % of the general reception of calories, so they influence on the blood glucose level less than 10 %.



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