The connection of sugar and diabetes

Bodies of persons affected with diabetes are not able to appropriately process glucose, the sugar utilized by the body for energy. This leads to the glucose remaining in the blood stream therefore resulting in blood sugar levels to rise and therefore concurrently starving your body cells for glucose. Diabetes results in poor and delayed recovery of sores, higher hazards of infections, and lots of other associated problems.

Since intake of food affects the human body’s requirement for insulin and how it can lower blood glucose, diet is the mainstay for diabetic treatment. Small quantities of sugar may be eaten infrequently as part of a well-balanced, appropriate diet devoid of a harmful effect on blood glucose. Nevertheless, lowering intake of sugary foods and drinks in the diabetic diet is suitable. An established limit of particular foods is vital for weight management and all-around health. A balanced diet means consumption of suitable varieties and adequate volumes of foods and drinks to provide nutrition and energy for the repair of body cells, tissues and organs also to help normal growth and development. Selecting a selection of foods across recommended food groups is also essential.

The body needs nutrients for its varied functions which are given by the food. Any lack of necessary nutrient elements, over a period of time, brings about loss of activity or decrease in some function that maylead to deficit diseases. Furthermore, chronic age related diseases, such as diabetes, osteoporosis, heart problems and cancer could result resulting from not enough nutrients. A nutritious diet helps meet body’s nutrient and energy requirements as well as helps with protection against other diseases.

Thus, a healthy diet should consist of a wide variety of foods eaten sparingly wherein fifty percent of the energy we need should come from the carbohydrates in the food while 30-35% should derive from fats and 15-20% should be given by proteins. A well-balanced diet eaten regularly in addition to repair of recommended weight are important factors to maintain the physical and emotional well-being of the patient.

The diet for diabetes should be a balanced proper diet, low in fat, sugar and salt, with plenty of fruit and vegetables and meals based on food made of starch, Starchy foods such as potatoes, bread, cereals, rice and pasta needs to be the foundation of all meals. It is because these foods help to keep blood glucose levels steady.

The most crucial section of diet management would be to steer clear of sugar or food with additional sugar such as cakes, candies, pastries, chocolates, jams and jellies. However, sugar could be ingested in very limited quantities say approximately 10% of daily calorific intake and no more. Therefore it’s important to check the label for foods with added sugar. Items containing invert sugar, high fructose corn syrup, icing sugar, jaggery, honey, juice concentrate, molasses and white sugar too need to be viewed as added sugar. Thus it necessary to know that any extra sugar in a food has to be checked if you’re a diabetic.

Non caloric sweeteners are present that do not add calories and may supply the taste of sugar. Choose sweeteners that are conveniently digestible and don’t offer any after taste.