Gestational Diabetes Diet

Gestastional diabetes can have negative consequences for both mother and baby. Gestational diabetes causes a pregnant woman to have high blood sugar levels even though she was not diabetic before pregnancy. The high blood sugar levels associated with gestational diabetes are often controlled with a gestational diabetes diet. If the blood sugar levels continue to be high, insulin injections may be necessary.

A gestational diabetes diet is similar to a diabetes diet. The difference is that the gestational diabetic diet must take into account the caloric demand of pregnancy. Therefore, the gestational diabetes diet may include more calories than the diabetic diet may include if the woman was not pregnant.

The obstetrician may recommend that the gestational diabetic patient meet with a nutritionist to devise a gestational diabetes diet. Like the diabetic diet, a nutritionist can structure a diet that specifies the servings of the food groups for each meal and snack. The nutritionist can educate the gestational diabetic patient on portion sizes and healthy food choices.

Fruit juice, large servings of starches, and sugar can cause blood sugar levels to spike. The gestational diabetic patients check and record their blood sugar levels after meals. If the blood sugar levels are too high, the nutritionist can make recommendations on foods to eat and those to avoid. If the first blood sugar level, or fasting blood sugar level, is too low, the nutritionist may recommend a snack at night that would help prevent the blood sugar level from becoming too low.   

If the pregnant woman’s blood glucose levels remain high, the baby’s blood glucose levels are higher than they should be. The high blood glucose levels of the baby causes the baby’s pancreas to produce extra insulin. The insulin turns the glucose into energy. The energy that is not needed by the baby is turned into fat. Babies whose mothers’ had gestational diabetes tend to be large due to this extra fat.

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Diabetes Diet

The diabetic patient should consider meeting with a dietician or nutritionist to develop a diabetes diet with which the patient feels comfortable. The dietician can not only device a dietary plan that can help control the diabetes, but can also include provisions that will help the diabetic lose weight if that is recommended or desired.

The typical diabetes diet includes a specified number of portions from each food group. The diabetic patient frequently has the freedom to select foods from the food groups as long as they follow the portion guidelines.

 For example, if the diabetes diet specifies that breakfast needs to consist of one protein, one bread, one fat, and one fruit, the diabetic patient has the freedom to chose which foods they will eat to fill those specifications. Among the various options, they may chose to have an egg, toast, butter, and juice or toast, peanut butter, and an apple.

A typical diabetes diet includes two servings of milk, six to eight starches, three to four vegetables, two to three fruits, up to four fats, and four to six ounces of meat or other protein. These portions are often outlined into the meals and two snacks. The dietician can provide a wealth of information on how best to structure and fill the dietary requirements.

Following a diabetes diet becomes easier with time. The diabetic patient is likely to learn what combinations of food are most pleasing and most healthy for the maintenance of the diabetes. Consuming large portions of starch without protein will often cause a spike in blood sugar levels as a non-diabetic dessert would. Therefore, just avoiding sugary sweets is not enough. Fruit juice also tends to raise blood sugar levels more than a piece of fruit would.

The diabetic patient should feel comfortable asking questions and being directly involved with the development of the diabetic diet. If the diabetic patient has a favorite food, it can often be worked into the diet with the help of the dietician. Just because the patient has to follow dietary specifications to control the diabetes does not mean that the patient must feel deprived or hungry. The formation and following of a diabetes diet can be a rewarding experience.

Diabetic Desserts

Having diabetes does not mean that desserts are off limits. Diabetic desserts can satisfy cravings for sweets without jeopardizing the diabetic patient’s health. Besides fruit, which is okay on moderation according to the patient’s diabetic diet, there are desserts that can be bought or made at home that are dietetic.

When a food label says dietetic, it means that the food fits into a special diet. The special diet that dietetic foods are created and marketed towards is usually the diabetic diet. The diabetic patient should read labels carefully, especially when selecting dessert items. Technically, a food could be labeled as “dietetic” if it fits in any special diet, including a low-sodium diet. Therefore, people with diabetes should read the labels to ensure that the food is appropriate for people with diabetes.

Recipes for diabetic desserts can be found on the Internet. Dessert recipes designed for diabetic patients often use sugar-free ingredients. It is often possible for a diabetic patient to make desserts they loved before their diagnosis by substituting ingredients high in sugar content for sugar-free versions.

Portion control is an important element of following the diabetic diet. The dietician can advise the diabetic patients on the proper portion sizes for each food group. It is just as important to follow portion control with desserts as it is with the other foods.

The dietician can make recommendations for desserts that are both healthy and satisfying. Dieticians will often alter recipes for their clients. A diabetic patient can take a recipe to the dietician and work with them to make the appropriate substitutions. Occasionally, a recipe is just too unhealthy to change to a diabetic dessert without ruining the taste. In that case, the dietician can sometimes recommend a dessert that would offer the same or similar taste without being unhealthy.

Diabetics Knowhow – What Diabetic Patients Should Know

Diabetic patients are likely to learn little tricks that can make their lives easier. Through their own experiences and the experiences of other diabetic patients, someone with diabetes can learn things that will benefit them as they follow a diabetes treatment plan. Here are some tips of diabetics knowhow and what diabetic patients should know.

Some diabetic patients experience pain or difficulty obtaining blood samples for checking their blood level. Difficulty getting the proper amount of blood can be especially problematic first thing in the morning or for those who have circulation problems.

Though the newest blood glucose meters require very little blood, if the patient’s meter requires more blood than is easily obtained, there are tricks to help. Squeezing the fingers to coax blood onto the testing strip is not recommended. The diabetic patient may find it helpful to run their hands under warm water before attempting to get a blood sample.

If pain is bothersome, some diabetics find it less painful to prick the sides of the fingers and avoid the fingertips. There are more nerve endings in the fingertips, so pricking them causes more pain. Alternating which finger is pricked can also help.

Sometimes diabetic patients feel limited by their diabetic diets. Eating a large variety of foods can help avoid a sense of being stuck with a specific diet. Changing the foods that are eaten can still fill the specifications of the diabetic diet and foster a sense of freedom of choice. If the diabetic patient has favorite foods, they can consult the dietician for ways to include these foods in the diabetic diet. Some recipes can be altered to make a food healthier and more acceptable.

Eating protein with starches tends to stop the spikes in blood sugar that can be caused by the starch. For example, if eating spaghetti causes blood sugar level to rise too high, eating a smaller portion of spaghetti with light sausage or black beans added to the sauce can help keep the blood sugar level at a safe level. The dietician could provide numerous tips for enjoying food that satisfies the requirement for the diabetic diet.

Watermelon And Diabetes

Watermelon and diabetes are possible only if the watermelon is eaten in moderation. Diabetic people usually self manage their blood glucose levels by monitoring their own carbohydrate intake, for example, by counting the grams of carbohydrate in a particular fruit.

Glycaemic index is the food classification according to how quickly a particular carbohydrate raises the blood glucose levels (or how quickly the carbohydrate turns into sugar). The higher the glycaemic index number, the greater the blood sugar response. Foods with a glycaemic index of 70 or more are said to be ‘high’; glycaemic index of between 55 and 70 are ‘moderate’ and a glycaemic index of less than 55 are said to be ‘low’.

However, a better indication of how quickly the effect of a standard portion of the food (for example, watermelon) raises your blood glucose is the glycemic load. In addition, the glycaemic load is the amount of the carbohydrate food multiplied by that food’s glycemic index. The glycaemic load of a food of more than 20 is said to be ‘high’; between 11 and 19 is ‘moderate’ and if it is 10 or less then it is considered low. Generally, you should try and aim to keep your glycaemic load to below 15.

Watermelon has a high glycaemic index, but the glycemic load per food serving (size of 120g) is only 4, which is relatively low. So unless you intend to eat lots of the watermelon at a particular time, it will not have a big impact on your blood glucose levels. However, due to watermelon being high in sugar, you should still limit the quantity you intend to eat.

If you are a lover of watermelons then remember to monitor your blood sugar levels after eating it, so that you can monitor its affects. If after eating the watermelon, it raises your blood sugar, limit the amount of watermelon you eat next time. Also, you could combine the watermelon with a protein or fat, as this will reduce the speed of sugar absorption.

Diabetic Desserts

There is a myth about diabetic desserts generally not benefiting people with diabetes and people with diabetes should avoid all sugar. This is because diabetic products are expensive, high in calories and fat, may have a laxative effect and will still affect your blood glucose levels. This is may be true for some diabetic products which can be bought on the market. However, if you make your own diabetic desserts at home, then the ingredients can be controlled and healthy. It is easy to just modify your favourite recipe by reducing the amount of salt, sugar and fat, and increasing the amount of fibre.

If you are eating out and really want a dessert, choose a fruit-based pudding or sorbet instead of cakes, pastries or cheese and biscuits. If possible choose a reduced-sugar version such as sugar-free jelly. The odd dessert or meal that contains high fat and sugar is generally fine, however, if eating out is a regular thing, then you need to be more careful when selecting your food dishes.

When baking desserts at home, try to experiment and reduce the amount of sugar used. Most sponge cakes will still rise when the sugar quantity is reduced by half. Examples of recipes that can be made without sugar include tea cakes, fruit scones and fruit cakes. Instead of using butter creams, icing or jams as a cake topping or cake filler, you could experiment with chopped fruits or adding these chopped fruits to fromage frais.

The following are some examples of what you could do when thinking about making your own desserts.
Instead of using traditional sour cream or double cream, experiment with light creme fraiche. It is stable in heat and can be served on hot or cold desserts. Use fromage frais in desserts instead of Greek yoghurt or cream. Try to use oils and fats which are high in monosaturates. The use of dried fruits instead of sugar in fruit cakes and scones will provide the sweetness. Intense sweeteners may be used if necessary, for example, in custard and crumbles.

Type 2 Diabetes – Prevention And Control

Type 2 diabetes usually begins in adulthood. It is often called noninsulin dependent or adult-onset diabetes. Type 2 diabetes can often be controlled by following a diabetic diet. Exercise is also helpful in preventing and controlling type 2 diabetes.

The biggest risk factor for the development of type 2 diabetes is obesity. Abdominal fat is especially linked to the development of type 2 diabetes. Maintaining a healthy weight can help prevent and control type 2 diabetes, but it is not a guaranteed method of prevention of the development of diabetes. Advanced age, inactivity, and heredity are additional risk factors for type 2 diabetes.

People of certain races are at greater risk for developing diabetes. American Indians, Hispanics, and those of Asian or African decent are more predisposed for the development of type 2 diabetes. If a woman had gestational diabetes, diabetes during pregnancy, she is at greater risk of developing type 2 diabetes later in life.

Type 2 diabetes is caused by a tolerance to insulin or a decrease in the amount of insulin being produced. Insulin is produced by the pancreas and enters the bloodstream. In the blood, the insulin delivers glucose in the blood to the body’s cells. When insulin is ineffective or there is not enough insulin to infuse the body’s cells with glucose, the glucose remains in the blood. When the amount of glucose in the blood increases, it causes diabetes and the complications associated with diabetes.

Type 2 diabetes is called noninsulin dependent diabetes because the body does produce insulin, so insulin injections are usually not necessary. With type 1 diabetes, the pancreas does not produce insulin, therefore insulin is a crucial element of treatment. However, if the diabetic patient with type 2 diabetes is unable to control their blood sugar levels with diet and exercise, insulin may become part of their treatment.