One healthy food habit for diabetics is to monitor their intake of carbohydrates. The proper carb intake is as important as the proper sugar intake. Carbs are simply a different type of sugar and they can impact the blood levels just the same as sugar in a cake or in candy. Several foods that should be served in controlled portions include pastas, potatoes, and breads. These foods along with other carb rich products raise blood sugar grades.
What to eat and not to eat for diabetes?
Non-Starchy Vegetables
Diabetics can eat as many non-starchy vegetables as they choose, according to the American Diabetes Association. Non-starchy vegetables are low in calories and carbohydrates and rising in vitamins, minerals and phytochemicals. A list of non-starchy vegetables you can eat includes leafy greens, cucumbers, tomatoes, carrots, celery, asparagus, broccoli, cauliflower, cabbage, spinach, green beans, peppers, onions and zucchini.
Bengal Gram
Bengal gram,as well known as chick pea, is a valuable anti-diabetic food. Experiments have shown that the assimilation of the water extract of Bengal gram increases the utilization of glucose in diabetics as well as normal world.
Curd or Yoghurt
Curd introduces friendly bacteria in to the digestive system that stimulate the pancreas. It washes the pancreas of its acids and wastes. This cleansing action enables the pancreas to perform much better and thereby help in the production of insulin.
Berries
Sweet, convenient, colourful, and satisfying. Berries are full of fibre and antioxidants. The red and blue varieties also include natural plant compounds called anthocyanins. Scientists believe these may help lower blood sugar by boosting insulin production.
Beans
When menu planning,consider “bean cuisine” at least twice a week. The soluble fibre in all types of beans puts a lid on high blood sugar. And because they’re rich in protein, beans can stand in for meat in main dishes. Just watch the sodium content. Always rinse canned beans prior using. To keep time cooking beans, invest in a pressure cooker. Soaked beans are tender in just 10 to 15 minutes.
Oatmeal
Ever wonder why oatmeal is so perfect for you? It’s because it’s loaded with soluble fibre which, when mixed with water, forms a paste. Just as it sticks to your bowl, it also forms a gummy barrier between the digestive enzymes in your stomach and the starch molecules in your food. So it takes longer for your body to convert the carbs you’ve eaten into blood sugar. Don’t like oatmeal in the morning? Buy oat flour and use it as a thickener in autumn stews, casseroles, and soups. Or add ground oatmeal to muffin, pancake, or waffle batters. You won’t even know it’s yonder.
Olive oil
This is liquid gold. In fact, it contains an anti-inflammatory component so strong that researchers liken it to aspirin. This may be one reason why people who follow a Mediterranean diet a traditional way of eating that emphasizes olive oil along with produce, whole grains, and lean meat have such low rates of heart disease and diabetes, both of which are linked with inflammation. Unlike butter, the good fat in olive oil won’t increase insulin resistance and may even help reverse it.