Severe restrictions in the diet for people suffering from type 2 diabetes is what makes their life miserable. But, everything need not look gloomy guys, because, there are a few tricks that let you provide nirvana to your sweet tooth. Contrary to popular belief, the basis of a balanced diet for diabetics is made up with some portions of carbohydrates and, fiber such as fruits and vegetables.
In short, a plate of your favourite gol gappa is welcome! Today, diabetes is not considered as what it used to be some years back i.e. “A sort of allergy to sugar.” Carbohydrates are not only allowed but recommended, as they are constantly required by the body.
Everything in moderation is the mantra to follow. Just a weight loss of 5-10% is enough for better control of the disease. Also, it reduces the risk of an overweight person becoming diabetic in the future.
The problem of diabetes is growing. It is a chronic disease characterized by the presence of high levels of blood glucose (hyperglycemia) and is caused due to the altered amount or activity of insulin (the hormone produced by the pancreas that allows glucose to enter the cells and its subsequent use as an energy source). To cope with it, you need to change your eating habits. But it should be seen as a change, not as a deprivation. Often, totally eliminating certain foods can be more dangerous than controlling them in a proper way. This comes with a warning: it is always advised to consult with a diet specialist to choose your personalized diet.
It is useful for a diabetic to learn to differentiate based on the Glycemic index of foods. This parameter indicates how fast the glucose in food is absorbed into the blood. When we eat a food rich in carbohydrates, glucose levels in the bloodstream increase gradually as the starch and sugars are digested and assimilated. The speed of these processes changes depending on the type of food and nutrients it contains, by the amount of fibre present and the composition of other foods already present in the stomach and intestines. The Glycemic index is used for foods especially high in carbohydrates, while those rich in fat or protein do not have an immediate effect on the levels of blood sugar.
The Glycemic index is not only influenced by the composition of the food, but also by cooking methods. They tend to reduce it, for example, partial boiling method or the cooling of cooked foods such as boiled potatoes reduces their Glycemic Index. Even the presence of foods with soluble fibre, capable of absorbing high amounts of water, forming a sort of gel in the intestine, helps to lower the Glycemic index.
Understanding and following these simple rules will ensure that a diabetic person can enjoy the food he likes without worrying about the doctor’s visit.