Diabetic Diet 
When people are significantly diagnosed of diabetes, they have to pay more attention on their food consumption in order to control the over-rise or over-low level of blood sugar in your body and this is a meaning of diabetes diet. The most vital purpose is to limit the amount of blood glucose within a normal level which links to the amount of carbohydrate limit of diet and the way of practice a careful experiment various kinds of food consumption each time and intensive checking the results of insulin or blood glucose level time aftertime of eating as the doctor's suggestion or guidelines.
For understanding we should know more of some clearly details so we can adjust the efficient diabetic diet course. We have already known that carbohydrates are digested and broke down into glucose that affected the most to level of blood glucose.
Carbohydrates are starches and sugar, in the past, the misunderstood that only sugar directly severe affected to the level of blood glucose and strictly prohibited but starches were less. In fact, nearly 100% digestion of glucose from both of sugar and starches are done within the same period of two hours time. This means that we have to limit or control total amount of carbohydrates not a specific kind or source of carbohydrates.
Protein and fat are broken down into glucose but in the different rates of time, protein is about 50% digested into glucose within three to five hours after consumption but fat is rather slow and needs another three hours more (eight hours after consumption).
When we check the level of blood sugar after eating a fatty meal still not so significantly shown of blood sugar level so you have to wait up to six to eight hours for it to rise as the fat roles in blocking the work of insulin so the food takes longer time of travel in the intestines.
The experiment is starting from eating variety combinations of food as normal but we increase work of recording the amounts of food we eat and frequently checking the blood sugar level; before a meal then one, two, three and four hours after a finished meal.
As a general guideline, aim for a pre-meal glucose goal of 90-130 milligrams per deciliter (mg/dL); one hour after the meal, less than 180 mg/dL; two hours after the meal, less than 160 mg/dL; three hours after, less than 140 mg/dL; and at four hours, or prior to your next meal, back to 90-130 mg/dL.
We will find that food contains only carbohydrates can rapidly increase the level of blood glucose or protein and combination of carbohydrates and fat are affected in different rate of blood glucose levels also the overeating affects the levels of blood sugar as well. By the careful experiment and evaluation, we found the different results of records that are the response to the food consumption by our body. Then we are able to adjust the courses of diabetes diet in balance.
Diabetes and Sugar
In the past in 1921, before insulin had been discovered, all people of diabetes diagnosis meant death because the treatment was mainly specific to the extremely intensive low-calorie and low-carbs diet courses. The diabetes patients in those days were all unavoidably death by the wrong diets of starvation and ketoacidosis instead of recovery because all those diet courses were lacked of nutrients to sustain lives and the toxic acids built in blood during those day regime.Later, the treatment had been changed according to the discovering of insulin so doctors treated the diabetes patients with the injection of critical hormone. The injected hormone patients were unrestricted to eat carbohydrates and also rich food or whatever as they wanted. The studies and discoveries still continued until by the 1990s. Nowadays, the patients with diabetes still are able to enjoy their meals of desserts and various rich food but they have to control the total amount of carbohydrates.
Diabetes and Carbohydrates
Our body retains energy from converting carbohydrates and fat. Carbohydrates are flour and sugar made up in carbon, hydrogen and oxygen which are mainly found in grain, beans, vegetables, fruits, diary foods and less found in meat, fish or fat. The different kinds and amounts of carbohydrates absolutely affect different levels of blood sugar in our body.
Types of Carbohydrates
We separate carbohydrates into three categories;
Sugars: The combinations of molecules include; sucrose found in granules sugar, table sugar, some kinds of fruits and vegetables, fructose found in fruits and honey and lactose found in milk.
Starches: Nutritionists called them “complex carbohydrates” as their complex structure of large sizes of molecules. Although they consist of sugar but our taste bud receptors on the tongue still can not taste sweet because of their big sizes of molecules Starches found in flour, rice, grain, some kinds of fruits and vegetables.
Fiber: Only plant foods naturally contain fiber; some rich sources include wheat bran and oat bran. Another word is "roughage", also made up of an intricate array of sugar molecules but our body’s enzymes are unable to digest fiber. In this case, the sugar in fiber is certainly unable to be broken down to pass through the blood stream. In fact, fiber provides a lot of good work in our late digestion tract and natural detoxification of bowel systems.
Counting Carbohydrates
Carbohydrate counting is not so difficult, it makes we know the amounts of carbohydrates we consumed each meal during a day so we can properly adjust our course of diets and for those people with insulin taking diabetes, they also can more flexibly estimate the amount injection of insulin before eating to accommodate the rising of blood sugar.Our body‘s digestion speed is depended on the fat and fiber in the combinations of food consumed. A half of calories of food consumed should come from carbohydrates.
For a meal or a serving size, we can see the information that helps our carbohydrates counting much easier:
Labels; On the packaged of foods show the lists of nutrition facts panel. Your own research; For non-packaged foods, books and Web sites for carbohydrate counters are available. Some restaurants provide the information as well.
Exchange lists;
To make it simple to add variety to your meals, the American Dietetic Association and the American Diabetes Association publish these easy-to-use lists. Foods are grouped by categories, such as starches, vegetables, fruits, meats, and so on, with predetermined portion sizes. All food exchanges within a category have roughly equivalent nutritional value and impact on blood sugar levels. Example; We can have whole grains pasta in what amount to exchange of a dish of rice or in what amount of tofu or even amount of whole vegetables dish in the substitution of a bowl of noodle. This is providing more alternatives for diabetes diet courses or meals with varieties of food substitutions in certain of total amounts of carbs consumed per day for more enjoyable dietary regime.Eating the Right Carbohydrates
Whole Grain
As the process of refining of white grains strip not only bran and germ away but also lots of fibers, minerals and vitamins, especially B and E which are useful nutrients for our health. Nowadays, people turn to eat pearly white or whole wheat grains more than before because they have realized that the white grains are less beneficial health consumption.
Whole grains’ tastes are significant and chewy textured also the whole-grain products are in natural brown or off-white colors of a healthy feeling or in many times, we can significantly see the tiny brown compositions of textures in those products a well. More and more people get used to and prefer the whole-grain products to the custom white pale products in these recent days as their concerning of health benefits. Although the enriched products are widely recommended to the food consumers but the suggestion of health emphasizes that still the natural whole grains contained more of useful nutrients, minerals and vitamins than the enriched products which some specific minerals and vitamins were destroyed during the complex processes of manufacturing.
Color and Skin
The colorful fruits and vegetables are not just only attractive by their brilliant beautiful or tasty looks of colors but from studies shown that, the brilliant colors in fruits and vegetables can promote
the prevention of health diseases. For instance; Red color in carrots, tomatoes and watermelon is the cancer prevented color of an antioxidant called lycopene. The greenish color of the antioxidants: lutein and zeaxanthin in spinach, broccoli or other greenish vegetables help in strengthen retina, the ring of nerve cells in the eyes that are vulnerable to blinding damage from high blood sugar. The skin of fruits and vegetables such as apples, carrots, berries, cucumbers, tomatoes, grapes, guava, etc., are too pity to peel off as many useful nutrients and fibers are stripped away.Beans and lentils are packed of protein, vitamin Bs, fibers and other nutrients which are the combinations of many delicious menus.
Right Amount Eating of Fiber
Almost thirty years ago, there were a lot of campaigns for oat bran bread which the high-fibers affected the consumer’s health care of preventing heart diseases and some cancers so people switched from white loaves to brown loaves include other kinds of whole grains bakery menus.
Some still do not know that fiber has become one of the vital beneficial substances for our health for long time ago in addition; although our body can not digest fiber and burn it into energy but fiber is always the key beneficial factor of carbohydrates in many diet courses or products.
Fibers can be classified into two categories;
- Insoluble fibers
This kind of fibers found in plants, whole wheat, whole grains and many vegetables and fruits (especially with unpeeled skin) that are not digested in our gastrointestinal system and they absorb water from the waste matters in colon during the path way through move out of body via anus.
- Soluble fibers
Soluble fibers are not digested by our body’s digestion system but they grab fat molecules before absorbed into our blood stream and get gummy in gut then the fibers with fat are whisking in the intestines, finally, can be remove out of body through the path way of colon via anus as well. Soluble fibers found in oat bran, dried peas, beans, apples, oranges, carrots, other kinds of fruits and vegetables. 
Health authorities recommend eating 25 to 30 grams of fiber per day, yet Americans only consume about 14 or 15 grams daily, on average:
- Fibers in a meal helps slow other carbohydrates from easily entering into bloodstream as sugar and starch molecules difficultly get out of fibers and gut so this will result to the control of blood sugar level by fiber help. A 2004 scientific review in the Journal of the American College of Nutrition found that eating high-fiber foods consistently lowers postmeal glucose levels in people with diabetes.
- Fibers can reduce the cholesterol, triglycerides (another form of artery-clogging fat) as the soluble fibers sop up fat and cholesterol in food before entering into blood stream.
- Fibers make us feel full so role also in weight control.
- Fibers are non calories as our gastrointestinal system is unable to digest fibers so we can eat them by omit the calorie-counting.
The doctor might temporarily cut off fiber-rich foods in the people who develop gastroparesis or certain other gastrointestinal complications of diabetes.
In conclusion; try to have natural fiber foods in your meals as the excellent sources of salubrious stuffs, vitamins and minerals.
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