Diet for Diabetic People
Diet for Diabetic People
Diets for diabetic people must be designed to maintain desired body weight and near to normal blood glucose levels so as to minimize the complications connected with this illness Therefore, Diabetes patients must eat measured quantities of cereal foods and at smaller intervals. They need to eat less carbohydrates and fatty foods and also keep away from prue sugar. They must make up by plenty of high-fiber foods like vegetables and legumes as well as moderate amounts of citrus fruits and other low sweet fruits.
Quick Tips:
* read the label for sugar content especially of packaged foods.
* select foods that contains carbohydrates from whole grains, fruits, vegetables and low fat milk.
* Limit total fat intake to 30% or less of the total daily calories.
* Lower down the intake for satureted fat like red meat
* Eat less trans fat like shortening, cakes, pies, French fries
* Avoid fruits canned in heavy syrup.
* Be consistent in your mealtimes especially in the total intake of calorie and the balancing of the basic food gruops.
* Eat less cholesterol
* preserve a healthy weight.
* Exercise at least 30 minutes on most days
* Limit the amount of salt in the diet.
* Experiment with recipes by reducing the amount of sugar.
* Compensate for Special Activities by eating extra food.
Foods Allowed For This Diet
Milk & Dairy 2-3 servings each day
* Light milk, 1/2%, or 1%
* Yogurt, plain, nonfat or low fat
* Evaporated skim milk
* Cottage cheese (1-2%)
* Nonfat dry milk powder
* Skim milk (nonfat milk)
* Nuskim
* Low fat cheeses
Fruit & Vegetables 5-9 servings each day
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* Water packed canned fruits
* Unsweetened fruit and vegetable juices
Breads & Grains 6-11 servings each day
* Low fat crackers such, bread sticks, rye crisps, soda crackers, rice cakes, popcorn
* Homemade baked goods using allowable ingredients
* Breads: white, whole wheat, pumpernickel, rye, and pita
* Cereals: oatmeal, grits, farina, cream of wheat, most dry cereals except granola cereals
* Pasta, barley, bulgur, brown and white rice, couscous
Meat & Meat Substitutes 2-3 servings or total of 6 oz daily
Beef:
* Filet mignon
* Ground beef (95% lean)
* Loin: porterhouse steak, top loin steak
* Loin: sirloin steak, T-bone steak, tenderloin
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* Round: roast, steak, tip roast
* Veal: cutlet, loin chop, and rib roast
Fish:
* All Fish such as tuna (canned in water), scallops, shrimp,
* lobster, flatfish, flounder, crab, sardines, haddock, halibut
* clams rainbow trout, salmon, red snapper, swordfish, sole,
* sturgeon, mussels, oysters, cod, perch, pike, crayfish
Lamb:
* Foreshank, braised leg, shank or
* sirloin half loin, whole, broiled
Pork:
* Ham, shank or rump half loin,
* Tenderloin, center loin cuts
Poultry (without skin):
* Chicken (light meat is leaner than dark meat)
* Chicken, drumstick, breast
* Duck, roasted
* Turkey (light meat is leaner than dark meat)
* Turkey store extra lean ground breast
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Eggs: (limit egg yolks to 3 per week)
* Egg whites
* cholesterol-free egg substitute
Nuts & Beans:
* Lima beans
* Natural peanut butter (use sparingly)
* Dried peas and beans, such as split peas, black-eyed peas,
* Chick peas (garbanzo beans), kidney beans, navy beans,
* Lentils, soybeans, soybean curd (tofu)
FATS (use sparingly)
* Baking cocoa
* Unsaturated vegetable oils: corn, olive, peanut, canola, safflower, sesame, soybean
* Margarine or shortenings
* Salad dressing, low fat or fat free
* Cream cheese, low fat or fat free
* Mayonnaise, low fat, low cholesterol, or fat-free
* Imitation sour cream
Foods To Avoid
* Nestle's Quick powders,
* Flavored milk (i.e. chocolate, strawberry)
* Whole or 2% milk (regular, evaporated, condensed, chocolate),
* Whole milk yogurts
* Fruited or flavored yogurt
* Milkshake, frozen malt or frozen milkshake, frappes
* Instant breakfast
* Eggnog
* Whole milk cottage cheese (4% fat)
* High fat cheeses
* Cheese spreads
Fruit & Vegetables
* Fruit and vegetables in candied sauces
* honey, syrup, sugar, jelly, marmalade, or jam.
* Canned, fresh or frozen fruit with sugar added
* fruits packed in syrup.
* Sweetened juice
* Coconut
* Vegetables prepared in butter, cream, cheese, or high fat sauce
Fats & Oils
* Nondairy cream substitutes
* Coffee whitener/cream substitute
* Cream (light, cream, or table)
* Sour cream, cream cheese, whipping cream
* Regular salad dressings (sour cream base, French, Caesar,
* Ranch, blue cheese, any cheese based dressings)
* Green and black olives
* Butter, coconut and palm oils, lard, bacon fat
* Margarine or shortenings made with saturated fat listed above.
* Salad dressings made with egg yolk, coconut, or chocolate
* Cream, half and half, most non-dairy creamers, whipped toppings
Snacks & Desserts
* buttered, caramelized or cheese popcorn
* pre-packaged microwave popcorn
* carbonated beverages or soft drinks
* Sweetened fruit drinks, Kool-Aid, Hi-C
* Tonic water
* beer, wine, alcohol, hard liquor
* Sweetened carbonated and mineral waters
* Sweetened cocoa mixes
* Blended Juice
* Tang
* Chocolate
* Pop tarts, fruit rolls
* fat beverages like frappes, milk shakes, floats, and eggnog
* Cocoa butter
* Cream
* Fructose
* Honey
* Molasses
* BBQ sauce
* Catsup
* Honey
* frozen desserts: ice cream, frozen tofu or custard, most store-bought frosted cakes, cookies, candy, chocolate bars
* potato and corn chips prepared with saturated fat
* Jam
* Jelly
* Regular chewing gum
* Sweet pickles
* Syrup (maple, sorghum, and other assorted)
* Teriyaki sauce
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