Diabetes Cure Natural A Diabetes FREE Future – Is It Possible?

Fruits are an important staple of one’s diet. Whether one has Type two diabetes or not, fruits provide you with fiber, vitamins and minerals which are essential for a complete balanced diet. It is a well known fact that for sufferers with Diabetes 2, they can still enjoy the benefits of fruits, except those fruits which contain high levels of carbohydrates and sugars and that can have an effect to increase your blood glucose levels. When selecting a fruit, always gor for fresh fruit. Can’t get fresh fruit ? Go for dried or frozen! But the variety without extra added sugar.

You must include fruits with a low Glycemic Index to control your Type 2 Diabetes, which is best for your health. Those fruits with the lowest Glycemic Index are Cherries, Prunes, Grapefruit, Dried Apricots, Raisins, Peach (canned juice), Apple, fresh Pear, Strawberries, Plum, Guava, Orange, Grapes, Papaya, Banana, Kiwi, Pineapple, Figs, and Mango.

Although watermelon has a high Glycaemic Index, the glycemic load per food serving (size of 120g) is low; so unless you consume lots in one go, it will not have a big effect on your blood glucose levels. So, a typical serving, because so much of it is water, contains very little carbohydrate and thus has a low glycemic load. However, since watermelon is high in sugar, you should still eat it in moderation.

You can consume these fruits either in raw or cooked form, or in the form of fruit juice, but with no added sugar! When buying fruits, People with Diabetes Type 2 should try and purchase small pieces. People with Diabetes Type 2 should try their hardest to don’t have or eat fruit juices. Rather, select whole fruits as they have greater fiber and are more filling. If you must, when buying canned fruit juices, check the label for the following (which is the best): “unsweetened or extra-light,” or “no sugar added.” Stay away from fruits that are frozen or canned in heavy syrup.

Vegetables supply vitamins, minerals and also fiber. Best vegetable selections possess only low amounts of carbohydrates! The list of vegetables recommended in a Diabetes 2 diet plan has Broccoli, Lettuce, Spinach, Cabbage, Asparagus, Brussels sprouts, Cauliflower, Radish, Turnip, Mushrooms, Green Peas, Soybean sprouts, Carrots, Onions, Peppers (all varieties), Green Beans, Eggplant, Celery, Cucumber, Zucchini, Tomatoes, Chilies, and possibly vegetable juice.

Consume cooked or uncooked vegetables prepared with little or no fat, and with little or no dressings (or sauces). Opt for fat-free or low-fat dressings on salads, as well as on uncooked vegetables. In your vegetables dish, you can also mix in some chopped garlic or onions. Lear to use low-fat broths or water to steam vegetables. You can include lemon juice or a little vinegar to add zest to vegetables. Did you know you can even include some smoked turkey or a few pieces of lean ham with vegetables while cooking (for flavoring), instead of any other kind fats. An excellent choose is to sprinkle your vegetables with spices, peppers, and the commonly available wide variety herbs. Needing to add a little ‘fat’ for flavour, how about soft margarines, olive oil, or canola oil instead of butter or fatty meats.

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Understanding the Glycaemic Index of Foods, Helps Type 2 Diabetes

High sugar or glucose levels in the blood is referred to as Diabetes. There are several types of diabetes – a few ‘independent’, and others ‘dependent’ on ‘insulin’.

Type 2 diabetes is non-insulin dependent diabetes. Type-2 diabetes is popularly known as NIDDM in medical science which stands for non-insulin-dependent diabetes mellitus.

Diabetes patients know very well that their blood sugar level is easily affected by the carbohydrates eaten in their diet. In order to measure how high the blood sugar levels will go up after consuming one of the many carbohydrate containing food choices, an index was introduced and is now known as the Glycaemic Index (or the GI).

The greater the value of the Glycaemic index of a food (i.e. the higher the number the food is given on the Glycaemic Index Scale) then this reflects the greater speed it will break down during digestion, and consequently release greater amounts of glucose into the bloodstream more rapidly. So for foods with high GI values, the blood sugar level will rise higher (and more quickly) and this is not good for diabetics! It is a scientifically accepted fact that the higher the value on the Glycaemic Index Scale, the quicker the blood sugar levels go up. Not good.

The value of a food on the Glycaemic Index Scale is greatly affected by the type of food, its processing, ripeness, period over which it is stored, the method of cooking and few other factors. When the food (containing the carbohydrate) is ingested, it finally releases glucose during the digestion process, which is absorbed, which then produces a spike in the blood glucose level. Large spikes are very harmful to a person with Diabetes 2!

These spikes increase the imbalance between body‘s ability to ‘detoxify’ reactive oxygen and its ‘production’. This disturbance can produce ‘free radicals and peroxides’ that can be toxic and damage cell components. The human body is definitely pushed to extremes when great amounts of food items with a high Glycaemic Index value (like 70 – 100 or even more on the scale) are consumed, and large amounts of glucose are rapidly absorbed producing large blood sugar spikes in blood sugar readings.

It is very important that Diabetes 2 patients know the Glycaemic Index values of the food that they consume. This is because the amount of glucose obtained from the carbohydrate portion in their food (and the glucose spike which goes along with it – after eating it) is not the same for all foods! Diabetes 2 patients should know what they can and can’t eat, based on this Glycaemic Index.

The intake of low Glycaemic Index foods produces 1) only very small spikes in blood glucose and 2) introduces at very slow rate, the absorbed glucose into the bloodstream, which 3) helps maintain ‘balanced’ energy levels and will 4) keep you active for longer, simply by supplying you energy for longer in the form of slow release energy (or ‘slow release glucose’ into the bloodstream).

Low GI foods can help people in losing weight, increasing body’s sensitivity to insulin, reducing heart disease risk and also help control cholesterol levels.

It is accepted that major suggestions of low GI foods for someone with Diabetes Type 2 are consumption of all types of fruits and vegetables, plenty of salad, noodles, pasta oats, barley and bran. Those with Diabetes 2 should also reduce or avoid the consumption of high GI Index foods like potatoes, cakes and chips!

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